6 January, 2016
Matar Paneer (method no 1)
Date – 4.1.2016
Typical north indian style Matar Paneer which is very popular in india. Matar and paneer cook in tomato – onion and cashew gravy, which is very delicious and mouth watery. If you do not want to add cashew, add magaz seeds or poppy seeds. To give restaurant touch I have added malai/cream but for daily cooking you can skip that. And my recommendation is to add at list malai or cashew. You can have this gravy with naan, chapati or paratha. Lets see how to make it.
Pre time – 10 mins
Cooking time – 20 mins
Cuisine – north indian
Recipe type – main
Serve – 3-4
Cup size – 210 ml
Paneer – 200 or 250 g (cut into cubes)
Matar/green peas – 1 or ¾ cup
Ripe red tomato – 2 medium or 1 cup (make paste)
Red chili – ½ tsp
Coriander powder – 1 ½ tsp
Turmeric – ½ tsp
Garam masala – 1 or if home made – 1 tsp
Kasuri methi /dry fenugreek leave – 1 tsp
Oil/butter – 3 tbsp
Water – 1 ¾ cups OR 2 cups
Cream/malai – 2 tsp (optional)
For making paste
Onion – 2 medium or 1 cup(chopped)
Cashew – 8-10 OR magaz seeds -2 tbsp
Ginger – 1 inch
Garlic clove – 4-5
Green chili – 2
Soak cashew in hot water for 15 mins.
In a grinder take onion, cashew, ginger, garlic and green chili and make fine paste.
Heat a tsp oil in non stick – pan and toss paneer for few seconds and leave them in hot water, but if you
want skip this process. (This process will make paneer more tasty).
Heat oil in kadai add grinded paste, red chili, turmeric, coriander powder and garam masala, saute and stir oil separates from The oil.
Add tomato paste and kasuri methi, saute till paste become dry.
Add peas ,water and salt, cook in medium flame until peas cooked.
When the gravy thickens add paneer and cook for a minute then switch off the flame.
Garnish with cream/malai, mix well.
Serve with naan, chapati and paratha.
Soak cashew in hot for 15 mins
Heat a tsp of oil on pan and saute paneer for few seconds
Leave it in hot water
Grind onion, ginger, garlic, green chilly and cashew, make paste
Heat oil in kadai and place grinded paste
Add coriander, red chilly, turmeric and garam masala powder
Stir and saute till oil separates from masala
Add tomato paste and kasuri methi, fry for some time
Add water, cook in medium heat until mater cooked
Cook till gravy reaches desired consistency, add paneer., cook for a minute
Matar – Paneer is ready
Garnish with malai/ cream