Matar paneer recipe | How to make matar paneer
Matar paneer recipe, delicious and flavorful rich side dish with paneer and green peas
shelled green peas
garam masala powder
chopped cilantro leaves
To grind to a smooth puree:
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.
1. You can fresh cream or malai just before serving
2. You can use milk for grinding cashews instead of water.