Matar paneer recipe, delicious and flavorful rich side dish with paneer and green peas
Prep Time20mins
Cook Time25mins
Total Time45mins
Course: side
Cuisine: Indian
Servings: 4
Calories: 190kcal
Author: Harini
Ingredients
1cuppaneer cubes200 grams
1 1/4cupshelled green peas
1teaspooncoriander powder
1teaspoongaram masala powder
1teaspoonchili powder
1/2teaspoonturmeric powder
2tablespoonschopped cilantro leaves
1/2tablespoonkasuri methi
1teaspooncumin seeds
1bay leaf
To grind to a smooth puree:
Set 1
1large onion
10cashew nutes
1" ginger
3-4garlic cloves
Set 2:
3large tomatoes
Instructions
Bring a pot full of water to rapid boil. Add the shelled green peas along with 1/2 teaspoon sugar. Parboil green peas for 6-8 minutes. Drain and set aside.
Take roughly chopped onions, cashew nuts, minced ginger and garlic in a mixer jar. Add little water and grind to a smooth puree. Remove to a bowl. Add tomatoes and puree it too.
Heat 2 tablespoons butter/ oil in a kadai. Add bay leaf and cumin seeds. Saute for 1-2 minutes till the bay leaf turns a bit dark and cumin seeds crackle.
Add the onion-cashew puree and saute very well.cook for 3-4 minutes.
Add tomato puree and mix well. Saute for 3-4 more minutes till the tomato puree gets cooked and leaves the side of the kadai. Add 1/2-3/4 cup water and mix well.
Add salt, chili powder,garam masala powder, turmeric powder, coriander powder and mix well.
Continue to cook for 10-12 minutes till the gravy thickens well,
Add par boiled green peas and cook for 5-6 more minutes.
Add cubed paneer and mix gently. Simmer for 3-5 minutes.
Add chopped cilantro leaves and mix well. Add crushed kauri methi mix well and remove from flame. Serve matar paneer hot with rice/roti.
Notes
1. You can fresh cream or malai just before serving 2. You can use milk for grinding cashews instead of water.