Matar Paneer

Matar Paneer

Matar paneer is an north Indian dish consisting of paneer and peas  cooked together into a delicious gravy. It is usually served with an Indian type of bread (Naan, paratha, poori, or roti depending on taste). Some people prefer to take it with rice preparations.

 

Ingredients:

• 400 grams paneer cut into cubes
• 2 tea spoon broken cashew nuts
• 1 1/2 tea spoon chilly powder
• 2 table spoon finely chopped coriander leaves
• 50 ml cream
• 1/2 tea spoon cumin seeds
• 1 tea spoon cumin powder
• 1 1/2 tea spoon coriander powder
• 2 tea spoon ginger and garlic paste
• 5 finely chopped green chillies
• 1/2 tea spoon kasuri methi (dry fenugreek leaves)
• 4 table spoon oil
• 2 finely chopped onions
• 2 cups green peas (matar)
• salt to taste
• 2 finely chopped tomatoes
• 1/4 tea spoon turmeric
• 2 inch Cinnamon stick (dalchini)
• 4 cloves (lavang)
• 2-3 cardamom (elaichi)
• 2 bay leaves (tej patta)

Method:

Heat 2 table spoon oil in pan, add cashew nuts and saute slightly till they get light brown. Now, add chopped onions and salt, fry till it gets golden brown in colour. Add turmeric, ginger and garlic paste, fry for a minute. Add chopped tomatoes, cook till they turn soft and put all of this into a grinder and blend into a fine paste.

Heat the remaining oil in a pan, add Cinnamon, cloves, cardamom, bay leaves and cumin seeds. Now add the onion and tomato paste, fry for a minute.

Add 1 1/2  cups of water or as required, chopped green chillies, cumin powder, coriander powder and red chilly powder. Boil the mixture for fifteen minutes on low flame, now powder the kasuri methi and add it to the mixture. Cook for ten minutes.

Add green peas, boil for a minute then add paneer and salt (if required). Simmer for few minutes.

Add coriander, cream and simmer till you get the desired consistency of the gravy. Once done turn off the heat.

Serve hot with roti, naan, paratha or rice.

Matar Paneer