Panir Matar Bhujia

Name: Panir Matar Bhujia (Indian Cream Cheese and Pea Curry (Dry))
Cuisine: India
Ingredients: ½ teaspoonful garam masala; ½ teaspoonful sugar; 1 tablespoonful finely-chopped fresh coriander leaves (dhania)—optional; 1½ teaspoonfuls salt; 2 ozs (60 g) ghee; ½ teaspoonful red pepper; 5 tablespoonfuls boiling water; 2 to 3 finely-cut green chillies; 1 tablespoonful finely-chopped fresh coriander leaves (dhania)—optional; 1 tablespoonful finely-cut spring onion; 2 ozs (60 g) finely-cut onions; 4 ozs (115 g) panir (Indian cream cheese); 1 oz (30 g) finely-cut ginger (adrak); 1 oz (30 g) finely-cut ginger (adrak); 8 ozs (230 g) shelled peas

Indian Cream Cheese and Pea Curry (Dry)

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Panir matar bhujia is a popular vegetarian dish. It is a suitable alternative to minced meat and pea curry.

Ingredients

8 ozs (230 g) shelled peas
4 ozs (115 <

Asia
India
Dinner
Vegetarian
Gluten-free

Method

Prepare the panir (Indian cream cheese), shape into a rectangle ¼″thick and set by placing some weight over it. Cut out cubes, the size of peas, and fry in 2 ozs (60 g) ghee on mediu