Name: ‘Raspberry’ Mattar
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 350 g/¾ lb Paneer*; 5 g/1 tsp Coriander powder; 100 g/3½ Fresh Tomato Puree; 225 g/1 cup Yoghurt; 50 g/3 Tbs Cashewnut paste; 60 ml/¼ cup Cream; 5 g/1 tsp Garam Masala; 20 g/⅓ cup Coriander; 15 g/2½ tsp Garlic paste; 5 g/1 tsp Red Chilli powder; 15 g/2½ tsp Ginger paste; 350 g/¾ lb Green Peas; 150 g/⅔ cup Boiled Onion paste**; 60 ml/¼ cup Milk; Groundnut Oil for frying; 120 g/⅔ cup Ghee; 50 g/⅔ cup Cornflour; 3 g/½ tsp Red Chilli powder; Salt; 4 Green Chillies; 10 g/1 Tbs Ginger; 1 g/2 tsp Saffron

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A Chef’s original vegetarian delight of paneer balls—‘raspberries’—and peas, cooked in a mild and rich gravy, which penetrates the ‘raspberries’ to make them ‘juicy’ like the fruit.

Ingredients

350 g/¾ lb Green Peas

Asia
India
Main course
Vegetarian
Gluten-free

Method

Preparation

THE GREEN PEAS: Boil and drain.

THE ‘RASPBERRIES’: Mash paneer in a bowl. Remove stems, wash, slit, deseed and finely chop green chillies. Scrape, wash and finely chop ginger. Mix these ingredients with the paneer. Boil milk, add saffron, reduce by half and then pour on half the reduced saffron milk on the paneer mix

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Preparation

Part of