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Home Dish Chena patty and matar curry

Chena patty and matar curry

Name: How to cook Chena patty and matar curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 persons
Cuisine: Us

Introduce

Chef :

Susmita Patnaik

Chena patty and matar curry

This curry is the best option if you have lots of milk leftover or else if you have curdled milk. Once you try this recipe you will intentionally get milk to make the recipe. In Odisha we call this "chena bara tarkari".

Ingredient

Food ration :

4 persons

Cooking time :

30 minutes

1 litre

milk

As needed

Juice of 1 lemon

2 tbsp

maida

as per taste

Salt

As needed

Oil for shallow frying

150 g

Dry matar (white/ green) soaked overnight

onion chopped

tomato pureed

1 inch

ginger

6-7 cloves

garlic

as required

Make ginger garlic paste with that

1/2 tsp

cumin seeds

green cardamom

small stick cinnamon

bay leaf

2-3

cloves

4-5

black peppercorns

1/2+ 1/2 tsp

turmeric powder

1/2 tsp

red chilli powder

1/2 tsp

sugar

1/2 tsp

chana masala/ curry powder

1/4 tsp

garam masala

30 ml

oil

as required

Water for consistency

as required

Kasuri methi and coriander leaves for garnish

Cooking instructions

* Step 1

Start by boiling the soaked matar in a pressure cooker. Add salt, turmeric and water. Water covering the matar nicely. Cook for 2 whistles and allow it to cool.

* Step 2

Next take milk, boil it. As it boils add lemon juice. Milk will curdle. Strain. Keep the whey water for other uses. Now take the strained chena and wash it nicely. Next take a flat plate. Put chena, salt and maida. Nicely mash and mix well. It must become smooth. Now take small portions from this and give them any shape you like.

* Step 3

Next heat a pan with oil. Need not take much oil. It requires shallow frying. Put the patties one by one in medium hot oil. As it becomes brown from one side flip and fry the other side.strain the patties and keep aside. Instead of shallow frying, I sometimes fry these patties in appe pan, so you can try that too. It takes lesser oil that way.

* Step 4

So patties are ready and they are tasty crispy from outside and soft inside... Next heat oil in a kadhai. Add cumin seeds, bay leaf, cardamom, cloves, cinnamon stick and black peppercorns. Now add chopped onion and saute till brownish. Next add ginger garlic paste and tomato puree.

* Step 5

Next add salt, turmeric, red chilli powder and mix. Cook till masala leaves oil. Add water whenever needed so that masala doesn't burn. Now add the boiled mater along with its water. Give a gentle mix.

* Step 6

Put chana masala or any curry powder. Mix and let it be on slow flame. As all the masala and flavours combine, add sugar to balance the taste. Finish off the matar curry, by adding garam masala. Mix gently. Next add the fried chena patties. Give a gentle mix. Let the patties absorb the gravy. So add water accordingly. Hmm...nice aroma.. looking delicious..