Matar paneer (green peas with cottage cheese)!

I have a strong appreciation for green peas, particularly during the winter months when they are in abundance. I seize every opportunity to incorporate green peas into various recipes throughout the winter season.

Green peas can be used in a range of dishes, including mixed vegetable yellow lentil preparations, khichdi, upma, and a curry that I created using cottage cheese. In India, green peas are commonly referred to as "Matar" in Hindi, while cottage cheese is known as "Paneer."

My approach to preparing the curry deviated from traditional methods, as I aimed to create a vegan dish that excluded onion and garlic. In many regions of India, these two ingredients are often considered non-vegetarian due to cultural beliefs and mythological narratives surrounding their use.

Yesterday, I prepared this curry without access to fresh cream; instead, I used milk as a substitute. This choice allowed for a straightforward and expedient preparation of the recipe without compromising its flavour. I invite you to explore the preparation method through the following description.

Items	Quantity
Cottage cheese	200g
Green Peas	1small bowl/1 cup
Mattar Paneer Masala	1-1/2 tbsp
Cilantro leaves	Handful(chopped)
Butter	generously

🩷Salt- To taste
💛Turmeric powder-1/2tsp
♥️Kashmiri Red chilli powder- 1tsp
🤎Bay leaf- 1 whole
🤎cumin seeds-1/4tsp
❣️Red chilli-2 nos.
💛Mustard oil- 1tbsp.
🥛Milk-1/2 🍶 cup

• Initially, pour 2 cups of water into a bowl. Once the water reaches a hot temperature, carefully remove half of it. In the remaining water, add the matar paneer masala, Kashmiri red chilli powder, and turmeric powder. Utilise a spoon to thoroughly combine all the spices!

• Secondly, dice the cheddar cheese into uniform cubes. Once the water reaches a boiling point, turn off the heat and incorporate the cottage cheese cubes into the water. Set the mixture aside for later use.
  Subsequently, place a pan over high heat and incorporate mustard oil.

• Once the oil reaches a temperature at which it is notably smoky, introduce the whole spices, including bay leaf, dried red chilli, and cumin seeds. Sauté these ingredients for a duration of two to three seconds, then reduce the flame. Chillies stage, add the spice mixture that has been soaked in warm water.

• To begin, cook the spices over low heat until their raw aroma dissipates. Subsequently, incorporate the green peas into the pan and ensure that all ingredients are mixed thoroughly.
  Once the spices begin to release oil from the sides of the pan, add the hot water in which the cottage cheese was previously soaked.

Cover the pan with a lid. Once the gravy begins to boil, remove the lid to assess the salt content, as the matar paneer masala already contains salt. Adjust the seasoning as necessary to achieve the desired flavour.

After a duration of 5 to 6 minutes, reduce the heat and incorporate half a cup of milk into the mixture. It is essential to combine all ingredients gently. Subsequently, introduce the cottage cheese and allow the mixture to cook for an additional 5 to 6 minutes.

Finally, incorporate butter, cilantro leaves, and whole green chilies if you have a preference for a spicy curry. This dish is best served alongside paratha, kulcha, naan, or any accompaniment of your choice.