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Raspberry Matar (Fried Cottage Cheese balls and Peas in a Rich Gravy)

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Contrary to its name, Raspberry Matar does not have anything to with Raspberries. So why the name?? I wish I had an answer. 🙁 My wild guess is that the chef who invented this dish thought of a fancy name to woo his customers… 🙂 The raspberries in this recipe are nothing but fried paneer balls. So could we call it Matar Paneer??? Definitely Not !!! ‘Cause this one tastes quite different from the regular Matar Paneer we all are familiar with

I came across this recipe in Jiggs Kalra’s recipe book. Though this recipe was with me for so many years, this was the first time I tried it. Wish I had tried it earlier!!!! I have to say that it was very well recieved by my boys

Raspberry Matar

Source: Jiggs Kalra

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Raspberry Matar (Fried Cottage Cheese balls and Peas in a Rich Gravy)
Contrary to its name, Raspberry Matar does not have anything to with Raspberries. So why the name?? I wish I had an answer. 🙁 My wild guess is that the chef who invented this dish thought of a fancy name to woo his customers... 🙂 The raspberries in this recipe are nothing but fried paneer balls.
Servings
Ingredients
For the Raspberries
For the Gravy
For Boiled Onion paste
Servings
Ingredients
For the Raspberries
For the Gravy
For Boiled Onion paste
Instructions
  1. For Boiled Onion Paste .
  2. Boil the onions along with water, bay leaf and black cardamom till the onions turn translucent. Cool and grind to a fine paste and keep aside.
  3. For theRaspberries.
  4. Mash paneer in a bowl. Add finely chopped green chillies and ginger and mix well. Boil milk, add saffron and reduce by half. Pour half of the reduced milk into the mixture. Add chilli powder and salt and mix well. Make small balls and dust evenly with cornflour. Deep fry the balls till golden brown over medium heat. Drain and keep aside.
  5. Boil the peas and drain. Keep aside.
  6. For theGravy.
  7. Heat ghee and add the boiled onion paste, ginger paste and garlic paste. Stir for 2 minutes. Add chopped ginger, chillies and stir for 2 minutes. Add chilli powder, coriander powder and saute till fat leaves masala. Add tomato puree and boil. Reduce to low heat and simmer till fat leaves masala. Add curd and stir constantly till fat separates. Add peas and boil for 2-3 minutes. Add cashew paste, cream and remaining saffron milk and bring to boil. On medium heat, add raspberries and sprinkle garam masala. Boil and remove immediately. Garnish with chopped coriander leaves and serve.
Recipe Notes

Note

Raspberries should be boiled just once and stirred very gently or else it will crumble.

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