Category Archives: Bhargava

Matar Paneer – without onion and garlic

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This dish is a common unfailing tried and tasted in every Paneer loving family. Kids, husband want something special when nothing much is available make “Matar Paneer”, guests coming – make “Matar Paneer”, got bored of usual dal roti – make “Matar Paneer”. Mommy teaching daughter cooking, among the first’s – make “Matar Paneer”. So your see the list of “let’s make Matar Paneer” is un-exhaustible. Every household has different version consisting of these two humble ingredients- Matar / Peas and Paneer/ Cottage cheese. Mine is the version that does not contain Onion or Garlic.

Preparation time- 5 min

Cooking time- 15 min


Paneer / Cottage Cheese – 250 gm

Peas / matar- 250 gm / 1 cup

Ginger- ½ inch

Tomatoes- 2

Green chili- 2

Vegetable oil- ½ tsp

Ghee (clarified butter) / butter- 1 tbsp

Bay leaf-1

Sugar- pinch

Green cardamom- 1 pod

Turmeric powder- ½ tsp

Garam masala – ½ tsp

Coriander powder- 1 tsp

Kashmiri lal mirch / kashmiri or deggi mirch powder – ½ tsp

Cream (optional)


Grind ginger, tomato and green chili to a smooth paste. Keep aside. If using fresh green peas then wash them and soften them slightly by boiling them in a pan of hot water with salt for 3-4 minutes. If using frozen peas defrost them and add them to a pan of salted hot water. Cover and keep aside. Meanwhile in a pan add oil, and then add butter or ghee. When hot enough add bay leaf, cardamom pod and sugar. Stir and then add turmeric powder, coriander powder, stir so as to avoid burning of the spices. Add the pureed mixture of ginger and tomato slowly as you are adding liquid directly to hot oil/ butter. Saute for 2-3 minutes till the oil separates, and then add drained green peas. Add salt ,cover the pan with lid and cook for 5- 10 minutes. Cut paneer into small cubes ( at this stage if you prefer fired paneer then deep fry it ghee/ oil for 1 minutes, this makes them crispier) and add to the cooked matar gravy. Cook it uncovered for 2-3 minutes, remove from flame and add cream if desired. Garnish with coriander and serve with chapatti, Parantha, poori , Pulav as per your wish.


Guar ki Phali / Cluster Beans


The name might be familiar to many of you, for those who are not aware the name Guar…roughly got translated over the ages as Gwaar which means Idiot in Hindi. As it is a green vegetable and packed with Vitamins and Minerals like Vitamin A, B and K and minerals potassium, iron and calcium, it is definitely not a hit with kids and fussy eaters. I still remember my dad refusing to eat this stating he’s not an idiot :p and till date have witnessed many kids running away from it. Main turn off is the side string that is there in almost all bean family vegetables. This one has slightly thick and hard side string but easy to remove. It is abundantly available in Rajasthan and part of the staple diet of Rajasthani’s and also Bhargava community. Usually it is cooked in one go in kadhai / deep cooking pot, but I always steam it first in a pressure cooker and then cook it in spices as it reduce the cooking time.

Preparation time- 10 min

Cooking time- 10 min


Cluster Beans / Guar phalli – 250 g

Asafetida- pinch

Cumin Seeds- ½ tsp

Turmeric powder- ½ tsp

Coriander powder- 1 tsp

Red chili powder- ½ tsp

Salt- as per taste

Oil (reined oil or vegetable oil as per your choice) – 1 tbsp

Amchoor / dry mango powder- ½ tsp


Wash and cut the edges of beans, while cutting the edge u while find the string coming off easily, pull it till the end and cut it. Chop the beans and add them to the pressure cooker with salt and half turmeric. Cook till one whistle. In a deep bottom pan / kadhai add oil, once it is hot enough add asafetida, cumin seeds and allow the seeds to crackle. Now add rest of turmeric powder, coriander powder, and red chilli powder. Stir for ½ min and then add the boiled beans. Stir for 2 minutes till the oil separates and then add amchoor / dry mango powder. Cover and let it cook 1 minute, turn the gas off. Let it stay covered with the lid for 1-2 minutes so as to let it cook it its own steam.

Guar phalli sabji is ready; it is usually savored with Roti and curd.