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Raspberry Matar

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

How to Make

  • For Boiled Onion Paste:
  • 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.
  • For the Raspberries:
  • 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 corn flour.
  • Deep Fried the balls till golden brown over medium heat. Drain and keep aside.
  • Boil the peas and drain. Keep aside.
  • For the Gravy:
  • Heat ghee and add the boiled onion paste, ginger paste and garlic paste. Stir for 2 minutes.
  • Add the chopped ginger, chillies and stir for 2 minutes. Add chilli powder, coriander powder and saute till fat leaves the 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 a boil.
  • On medium heat, add raspberries and sprinkle garam masala. Boil and remove immediately. Garnish with chopped coriander leaves and serve.
  • Recipe Courtesy: Mareena's Recipe Collections