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Mattar paneer (Hindi: मटर पनीर), also known as matar paneer, muttar paneer, and mutter paneer, [1] [2] is a modern restaurant-style and vegetarian North Indian dish [3] [4] consisting of peas and paneer in a tomato-based sauce, [5] spiced with garam masala.
Chiura matar or matar ka bhuja – a popular winter breakfast in Bhojpur region and is prepared by frying chiura (flattened rice) and matar (peas) separately and then mixed. [3] Matar chiura is a popular winter breakfast in Bhojpuri cuisine. Dahi Chura with Gud – flattened rice is eaten with thick yoghurt. Some gud is also topped in the dish.
5. Bring a large saucepan of water to a boil. Add the green peas, cover and cook over moderate heat, stirring occasionally, until tender, about 3 minutes. Drain the peas, transfer half to a food processor and coarsely puree. Stir the puree back into the remaining peas.
Chicken razala: a Bhopali style chicken cooked in a rich gravy with mint: Chicken Tikka: Chicken with spices served on a skewer: Chicken Tikka masala: Chicken marinated in a Yogurt tomato sauce. It is known to have a creamy texture. Chole bhature: Main course with Chick peas, assorted spices, wheat flour and bhatura yeast. Vegetarian Daal baati ...
Bannu Pulao – A classic dish from Khyber Pakhtunkhwa, combines beef, spices, and rice. The beef is slow-cooked with bones for a rich, flavorful taste, while the rice is prepared separately with ghee and aromatic spices. Chana pulao – Pulao with chickpeas, a very popular vegetarian pulao in Punjab. Matar pulao – Pulao made with peas.
Pulao is a single-pot dish: meat (or vegetables) and rice are cooked separately and they are not mixed. However, some other writers have reported pulao recipes in which the rice and meat are cooked together and then simmered for dum cooking until the liquid is absorbed. [23] [27] Biryanis have more complex and stronger spices compared to pulao.
Pages in category "Indian chicken dishes" The following 23 pages are in this category, out of 23 total. This list may not reflect recent changes. A. Aloo gosht; B.
Keema matar (English: "mince and peas"), [1] also rendered Qeema matar, is a dish from the Indian subcontinent associated with the Mughals.The term is derived from Chaghatai Turkic قیمه (minced meat) which is cognate with Turkish kıyma (minced or ground meat).