used to pack so many different dishes. Apart from those times, the other
most exciting things to plan about packing lunch boxes, has always been
packing for a journey. Since we have traveled to many places during our
summer holidays, which also involved packing a box for either dinner or
for a lunch, I always used to have these talks with Amma.Mostly it used
to involve mixed Rices or sometimes with Rotis and Subzis.
was also the time when we had traveled and seen some gujju families
traveling with us and their interesting huge lunch boxes. The mother
mostly will be in charge of getting out the food and so many dishes used
to come out, we used to be awestruck by the sheer planning they used to
packing a lunch box for a kid and not for a journey. I suddenly
remembered and wanted to share my memories as I had planned a lot for
the picture. I know it ended up being simple.
another Matar Paneer, is a delicious twist to a gravy with peas,
cashews and paneer. I am sure your kid would love this!
Dry Peas – 1 cup
Paneer, cubes – 2 cup
Onions – 2 medium
Ginger – 2″
Garlic – 3 – 4 cloves
For the Gravy
Tomatoes – 2 medium, finely chopped
Salt to taste
Turmeric powder a pinch
Red chili powder – 1 tsp
Coriander Powder – 1 tsp
Cumin powder – 1 tsp
Garam Masala – 1/2 tsp
Oil – 2 tsp
Milk – 1/2 cup
Cashew paste made with 5 -6 whole
Kasuri Methi – 1 tsp, crushed.
Coriander leaves for garnish
How to make Matar Paneer
Soak the Dried Peas overnight and pressure cook till softly cooked.
Cube and toss the paneer in ghee.
Grind the onion, ginger and garlic to smooth paste.
Heat a non stick pan with oil, saute the paste till it gets cooked. Then add finely chopped tomatoes and continue cooking.
Now add salt, turmeric and simmer for 5 mins. Next add the cooked peas, red chili powder. Cook with lid covered for 5 mins
After the chili powder is cooked well, add coriander powder, cumin powder, continue cooking.
When the gravy comes together as a well cooked one, with oil separated, add paneer, milk, cashew paste along with 1 cup water.
Bring to boil, then simmer, with a finally sprinkling of garam masala and crushed kasuri methi. Cook till the gravy becomes thick.
Finally add chopped coriander leaves.
Serve with Chapati.