Green peas and Indian cottage cheese curry (Matar paneer subji) ‘pockets’

Green peas and Indian cottage cheese curry

Last August, when my sister, Parimala, visited us, she made a wonderful, lip-smacking curry which served as an excellent accompaniment with hot rotis.  It was Green peas and Indian cottage cheese curry – Matar paneer subji. After a couple of months, I decided to make this subji to go along with roomali roti’s (when literally translated in English mean ‘handkerchief’ Indian bread)

Thereafter, I prepared the curry and kept it aside. And set about to make the roomali rotis. Much to my chagrin, these did not turn out to be as easy as shown in the detailed steps in the magazine, I referred to.

The making of curry pockets:

Suddenly my daughter, Shreya, entered the kitchen and said, she just needs a small piece of the dough. I gave it to her, muttering that I did not want any further trouble with the dough. She coolly, took the little blob of dough and rolled it into a rectangular piece. She added a spoonful of curry in the center, folded it neatly and fried it on the heated griddle. Lo! Tidily, stuffed curry pockets were ready to be devoured! These ready bites are indeed hassle free and neat. As one need not worry about tearing the roti and dipping it in the curry. As these are already packed with the curry, one can just pick them up and drop them in the mouth. Lo, relish the yummy curry in ‘lil’ pockets! Isn’t it a wonderful concept, conceived by Shreya? I am in awe of her innocent inventiveness! This is what I attribute to open and free thinking;)

Green peas and Indian cottage cheese curry

‘Pick me up’ pockets – one for me, please!

Green peas and Indian cottage cheese curry

Print Recipe
Green peas and Indian cottage cheese curry – Matar paneer subji
These ready curry bites are indeed hassle free and neat, as one need not worry about tearing the roti and dipping it in the curry. As these are already packed with the curry, one can just pick them up and drop them in the mouth – and relish the yummy curry in pockets!
Course curry
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
For the base dough
Course curry
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
For the base dough
Instructions
For the curry
  1. Cut the tomatoes and onion into large pieces and puree these together. Heat a medium sized pan, add 2-3 tablespoon of oil.
  2. Add the puree into the heated oil in the pan. Fry the puree well until it forms a thick paste.
  3. Add to it the chilli powder, garam masala,coriander and cumin powder and peas. Fry well for 2-3 minutes. Add the peas and sate well for a minute. Add half a cup of water and let it cook. Ensure the peas are cooked.
  4. Now, add the paneer pieces and salt. Mix well and let it cook for a few minutes. Garnish with coriander leaves.
  5. Sprinkle kasoori methi over the curry, once you have put off the flame. Adding this enhances its taste.
For the base pockets dough and curry bites
  1. Mix all the above ingredients, except water. Now slowly add just enough water to bind it. Once the dough the formed, add a few drops of oil, bind it and keep in covered in a small bowl for 5 – 10 minutes.
  2. To make the pockets: Take a small ball of dough. Roll it with a rolling pin to form a rectangular shaped roti. Cut it into half to make it about 5-6 inches long. Place a teaspoonful of curry in the middle
  3. Fold one end. Apply a little water at the other end and fold it, pressing firmly to seal it. Press firmly along the edges.
  4. Now shallow fry these pockets on a heated griddle, sprinkling a few drops of oil, in between. Savor these bite sized curry pockets!
Recipe Notes

Nonviolence... and mercy to all life forms are the goals of godly persons who are endowed with My nature.

-Bhagavad Gita

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