Tag Archives: mustard seeds

Matar Paneer with pepper – Indian cheese with peas and pepper

Quick, delicious and easy to make….

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A chunk of home made or store bought cheese ( paneer) cut in 1 inch pieces

1 tbsp mustard oil

1/2 tsp each mustard seeds, onion seeds and fennel seeds, cumin seeds

a pinch of hing ( asafetida)

10 pieces of curry leaves

1 tsp tumeric powder

1 tsp coriander powder

1 cup peas

1 cup diced green/red pepper

Heat the oil in a heavy bottomed pan and add the seeds. Once the seeds have popped, add the curry leaves and hing. Saute for 30 secs on medium heat and add tumeric and coriander. Add the cheese pieces and fry until coated with all the spices and they turn a little brown. Add pepper and peas ( i used frozen). Let everything cook covered for about 5 – 10 mins. The dish should be dry as in the picture. Garnish with mint and lime juice. Serve with bread or rice. I served it with the Karela roti I have in the earlier postsImage

Coriander Coconut chutney

I am always exploring good and healing Ayurvedic recipes. The simplicity and balance found in such form of cooking balances the pittas and is good for the soul. This is a variation of a Coriander chutney that I found on an Ayurvedic website and was inspired to try it out.

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Coriander also known and Cilantro contains antioxidants and has antibacterial properties. It has also been documented to be used for traditional treatment of Type 2 diabetes.

All the good stuff aside, I LOVE Coriander and find something to use it in pretty much everyday.

This chutney was served with Methi Roti ( recipe coming), Green pea pulao and yoghurt.

I used frozen shredded coconut that was unsweetened and had no added preservatives.

Cumin and mustard seeds are readily available in supermarket. I have a plant of curry leaves but you can always buy a bunch from the local asian grocery store.

Heeng or Asafoetida is used as a flavor enhanced and as a digestive aid. It has a strong pungent smell so a pinch is just enough. You can choose not to use it at all.

A bunch on green coriander ( stems and all)

1 cup of shredded coconut

water

3 green chilis

2 inch fresh ginger peeled and chopped

1/2 tsp cumin seeds

1/2 tsp mustard seeds

8 pieces of curry leaves

pinch of heeng (Asafoetida)

1 lemon

1 tsp ghee

Blend the Coriander, ginger, coconut and green chili in a blender adding water to bring it to a good consistency.  Add lemon juice and salt to taste

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Sizzle the cumin, mustard seeds  in ghee. Add Heeng and curry leaves. give it about 30 seconds and turn off the heat.

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