Matar Paneer

Unique Recipe step by step elaborated for your ease.

Matar paneer is another famous dish of paneer after shahi paneer. Matar paneer is a favourite dish of every kid. It is a vegetarian dish famous in North India. Matar and paneer are basically cooked in rich gravy.

Serving-4

Ingredients

Paneer (cottage cheese)                 200g
Matar (peas)                                     100g
Oil/ghee/butter                  for cooking
Cashew nuts                             30 grams
Onions                           2 medium sized
Ginger-garlic paste          1 table spoon
Tomato purée                                  1 cup
Cream(optional)               1 table spoon
Whole Garam masalas:-
Cinnamon stick                              1 inch
Cloves (lavang)                        2-3 pieces
Mace (javitri)                                1 gram
Black cardamom                         1-2 nos.
Bay leaf                          1 medium sized
Dry powdered masalas:-
Red chili powder                 ½ teaspoon
Coriander powder             1½ teaspoon
Turmeric powder                ⅓ teaspoon
Kasoori methi leaves          ½ teaspoon
Salt                             according to taste
Cumin seeds                         ½ teaspoon
Cumin powder                     ⅓ teaspoon

Method

• Dry roast the whole garam masala in which we take cinnamon stick, cloves (lavang), mace (javitri), black cardamom (Kali/ badi elaichi), bay leaf (tej patta).
• Boil water in a sauce pan and add all roasted masala in this water and simmer it and cover it with lid. This will act as stock for our subzi which gives a unique taste to our subzi.
• Heat oil in a wok/ kadai add cumin seeds, when crackle add cashew nuts and sliced onions and roast it till light brown colour.
• Cool it completely and blend it into a smooth paste.
• Again heat oil in a pan/wok/ kadai add butter/ ghee/oil then add ginger-garlic paste and onion-cashew paste and roast till it seprates fat.
• Then add all dry masala (spices)- salt, red chilli powder, coriander powder, turmeric powder, cumin powder, crushed kasoori methi leaves.
• Mix all masalas (spices) and roast for a minute. Then add tomato purée and cook till gravy leaves fat/oil, Add peas (matar) and mix well.
• Adjust consistency by adding desired quantity of stock (you can use garam masala powder and add plain water in recipe instead of  this whole garam masala stock).
• Cook till peas (matar) gets cook now add cubes of paneer (cottage cheese) and 1 tablespoon fresh cream & cook for 2-3 minutes. Check seasoning.
• Serve hot and garnish with coriander leaves, ginger juliennes and layer of cream.
• Taste best with Naan, parantha, puri, roti.

So hope you all like this recipe too as you liked my previous recipes.

You can also check shahi paneer, Dal Makhni, Malpua as well.

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