Sweet and Sour Indian Curry

Paneer Mattar

Paneer may be subsitued by boiled egg or any vegetable of your choice

8 oz. Paneer or 4 Eggs, hard boiled and shelled and halved1/2 cup frozen peas thawed or rinced in hot water
2 tablespoons vegetable oil or ghee
1/2 teaspoon crushed chilli (optional)
1 level teaspoon panchporan
1 onion, finely chopped
1/2 cup crushed tomato
1″ cube of fresh ginger, grated
2-3 cloves of garlic, finely sliced
1 teaspoon ground coriander seed (dhanya)
.5 teaspoon turmeric powder (halood)
1 inch cinnamon stick
4 cloves
1 tsp. brown sugar or a 1 inch sq piece of jaggery
Salt to taste
2 cups of warm water


Heat the oil in a large nonstick pan on medium heat. When the oil is hot fry the panchporan but don’t let it burn. Quickly add the onions and fry for 4-5 minute turning them over from time to time.  Add tomato, ginger, garlic and rest of the spices and let it cook for another 4-5 minutes.

Now add to the pan the paneer or the eggs with water, salt, sugar/jaggery and bring to boil. Once it starts boiling lower the heat and cover the pan with a lid and allow to simmer for 10 min. Turn of heat and add the peas and cover.

Serves: 4 people

© Kavita Mehta



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