Matar Paneer

Hello everyone,

Matar Paneer is one of the popular paneer dishes where paneer and peas are cooked in creamy onion, tomato gravy. Adding Kus kus and cashew makes the gravy more creamier.

I often make matar paneer as it is easy to cook and it goes well with rice and roti.

 

Ingredients:

Paneer cubes - 1 1/2 cup

Fresh or frozen Peas - 1/4 cup

Turmeric powder - 1/4 tsp

Chili powder - 1/4-1/2 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp

Cinnamon - 1/2 inch

Bay leaf - 1

Yogurt - 1-2 tbsp

Coriander leaves -  few for garnishing

Kasoori methi - 1/2 tsp

Garam masala - 1/4 tsp

Oil/Ghee - 1tbsp

Salt to taste

 

To Sauté and Grind - Onion tomato paste

Onion - 2 nos chopped(I used 1 big onion)

Tomatoes - 2 nos chopped

Ginger - 1/2 inch

Garlic - 1(big pod)

Kus Kus - 1tsp

Cashew - 6-7

 

Method:

1. Heat oil/ghee in a pan, add onions, ginger, garlic and sauté until onion turns light brown.
2. Add tomato and sauté until it turns mushy.
3. Finally, add kus kus, cashews and cook for a minute. It should give a nice aroma when all of them are nicely cooked.  Switch off the stove. Allow it to cool down and grind it to a fine paste.
4. Heat oil/ghee in a another large pan, add cinnamon stick, bay leaf and fry for few secs until you get nice aroma.
5. Simmer the flame, add chili powder. Sauté until you see nice red color.(Do not sauté for more time. Chili powder will turn brown).
6. Now add the ground paste to the pan and mix well.
7. Add turmeric powder, coriander powder, cumin powder to the ground paste. Mix well and cook for 2-3 mins.
8. Add curd, stir continuously until it blends with the onion tomato paste. Add water to adjust the consistency.
9. Add add paneer cubes , peas and cook for about 6-7 mins in a medium heat.
10. Finally add crushed kasoori methi, then sprinkle garam masala. Switch off the heat.
11. Garnish with coriander leaves and serve hot with chapati, roti, phulkas, naan or jeera rice.