Matar Paneer Recipe
Servings 4 People
Ingredients
- 1 cup green peas
- 200 gms fresh paneer/cottage cheese 1 packet
- 10 cashewnuts crushed
- 2 medium sized onion chopped
- 3 medium sized tomatoes chopped
- 10 Garlic Pods peeled and chopped
- 1 inch ginger chopped
- 1 teaspoon cumin seeds
- 1 teaspoon Coriander seeds
- 1 inch cinnamon bark
- 1 bay leaf torn
- 2 cloves
- 5 black peppercorns
- 1 teaspoon turmeric powder
- 2 teaspoon red chili powder
- 2 teaspoon garam masala
- 1 teaspoon coriander powder
- 2 tablespoon curds/yogurt
- 1 tablespoon kasoori methi
- Some Coriander Leaves chopped for garnish
- 2 tablespoon oil
Instructions
- Let us prepare matar paneer. Boil the green peas and keep aside.
- Heat a kadai and add oil.
- Add cashewnuts and fry till it turns brownish.
- Add whole spices like bay leaf, cumin seeds, coriander seeds, cloves and black peppercorns and wait till the oil gets infused with spice content. Do not burn the spices.
- Add onion and sauté till it turns pinkish.
- Add garlic and ginger and sauté.
- Add tomatoes and sauté till they turn mushy.
- Switch off the gas and let this cool down.
- After the contents form the kadai cools down, blend the onion tomato mixture. If needed add 1/2 cup water.
- Again heat the kadai/wok, add oil.
- Add the spice powders like turmeric powder, red chili powder, coriander powder and garam masala and fry for 2 minutes.
- Pour the onion-tomato paste from the blender and mix well. Sauté for 5 minutes.
- Add paneer cubes and mix well.
- After 2 minutes add the boiled green peas.
- Add 2 tablespoon curds/yogurt and mix well.
- If the gravy is too thick, add 1/2 cup water or as required.
- Add crushed kasoori methi and mix well. Add salt to taste.
- Garnish with chopped coriander leaves.
Notes
Serve this matar paneer hot with naan, phulkas or rotis.
Addition of curds/yogurt is optional.