Everyday Gajar Matar

Gajar Matar is one easy and healthy side dish. I like the colors in this preparation. Lot of flavor depends upon the freshness of the carrot and peas used. Though frozen peas in US are pretty good but as for carrot they vary in taste so much at different times.

Also Gajar Matar taste better with Red Carrots commonly found in India. Here in US I haven't seen any other except Orange. But it's still tasty.

Ingredients

2 cup diced Carrot

2 cup frozen peas (Thawed)

1 tbsp oil

1/2 tsp carrom seeds (Ajwain)

1/2 tsp mustard seeds

pinch of asafoetida

1/4 tsp turmeric

1 tsp red chilli powder

2 tsp coriander powder

1 tsp dry mango powder (Amchur)

Salt to taste

Recipe

Heat a pan and add oil. Add carrom seeds, mustard seeds and asfoetida. When seed start to sizzle add dice carrots. Season it with salt. Stir well and cover the pan. Lower the heat and let it cook for 5 minutes.

Now add peas. Stir well and all dry powders except dry mango. Again cover the pan and cook it covered for 5 minutes. Check for doneness of carrot . If you want it more cooked let it cook for another couple of minutes.

I served it with dal and chapati.

Paneer Butter Masala

I do not make rich gravies like this often. Only time I do is when we have company. Not that I want to offer unhealthy stuff it's just that richness makes it more than ordinary. But this time I made this Paneer Butter Masala just for ourselves on weekday as an experiment. Sure it worked. This is very close to the way we are used to eat in restaurants. Do give it a try.

Ingredients

Serves 4-6

1 1/2 cup cubed Paneer

4 Medium size tomato

2 medium size onion

2 tbsp ginger garlic paste

3 tbsp cashews

1/4 cup milk (preferably full fat)

3 tbsp oil

1 1/2 tbsp butter

2 tbsp Kasuri Methi (Dried Fenugreek leaves)

1 tbsp Honey

1 tsp Cardamom powder

2 tsp Garam masala

2 tsp Red Chilli Powder (If you have Kashmiri Chilli powder that will add a nice color)

Salt to taste

Recipe

Chop tomato and onions in quarters.

Heat 2 tbsp oil in a pan. Add cashews and stir them. After about a minute add chopped onion. Saute for 2 minutes. Then add chopped tomatoes. Cook them for about 6 minutes.

Let the cooked tomato-onion-cashew mixture cool for a while. Then blend it using a blender. Strain this puree to get that silky smooth gravy.

Now again heat a pan and add butter and 1 tbsp oil. Add ginger-garlic paste. After a minute when raw smell from ginger garlic has gone add red chili powder. You may want to lower the heat at this point so that red chill powder doesn't burn. To this add strained puree.

Add salt. Now cover the pan and let it simmer on low heat for about 15 minutes.

By now fat should have separated . Add honey, cardamom and Garam Masala and crushed fenugreek leaves. Let it simmer for another couple of minutes.

At this point if you want you can add 1/4 cup cream for another layer of creaminess. I opted to add full fat milk. Finally add cubed paneer. Stir well and serve hot with naan/ roti.