.jpg)
Indian cottage cheese (Paneer) and green peas are combined in the classic Matar Paneer recipe, which also includes onions, tomatoes, cashews, spices, and herbs. The dish is derived from the incredibly adaptable (and delectable) Northern Indian cuisine. Rich and creamy Among the most popular paneer meals is matar paneer!
The most popular ones are Paneer Tikka, Butter Paneer Masala, and Palak Paneer. Oh, and the malai kofta, a paneer-filled, fried dumpling served with a creamy gravy. Without paneer, a special vegetarian Indian dinner is basically incomplete! We don't typically consume it on a daily basis.
I often cook this wonderful Indian dish as matar paneer, sometimes referred to as mattar or mutter paneer, is one of the most well-known dishes in North Indian cuisine. This recipe is one that I've been using for very long. A traditional Punjabi dish that was fuss-free, easy, and uncomplicated!
I used a gravy consisting of onion, tomatoes, ginger, garlic, chiles, and cashews for my matar paneer recipe. Some people prefer a matar paneer gravy that is purely tomato-based, but I prefer to use both in this case. The meal has a deep flavor thanks to the cashews. To give the matar paneer recipe a little bit of tartness, I also add some yoghurt to it. Peas are sweet, so the tanginess really helps the tastes balance. You may want to think about adding a little bit of sugar to the meal if your tomatoes are too sour. It is entirely up to you whether or not to include that.
Fresh cilantro is used as a garnish to complete this recipe for matar paneer. Once the dish is prepared, you can add one or two tablespoons of cream to it to make it even richer and creamier. As I felt the meal was already pretty creamy, I didn't add any!
Serve: 6 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Ingredients:
250 grams Paneer
1/2 cup Green Peas
2 medium Onion
3 medium Tomato
3 medium Green Chili
10 Cashewnut
2 tsp Cumin Seeds/ Jeera
2 tsp Kitchen Masala
3/4 tsp Coriander Powder
1/4 tsp Cumin Powder
2 tsp Red Chili Powder
1 tsp Garam Masala
1/2 tsp Mango Powder/ Amchur Powder
2 tsp Crushed Kasuri Methi
2 tsp Ginger Garlic Paste
1 tbsp Tomato Ketchup
1/2 cup Yoghurt/ Curd
100 grams Butter
Salt to taste
Garnish:
Finely Chopped Onion
Fresh Coriander
Lime Juice
Butter
Let's get cooking
1. In a saucepan or pan, heat 1 tablespoon of oil over medium heat. Add two green cardamoms, four to five peppercorns, and a half teaspoon of cumin seeds to the heated oil. Cook the spices until they are aromatic and the cumin seeds begin to crackle.
2. Next add the green chili, onion, ginger, and garlic. To soften and turn light brown, cook the onions for 4 to 5 minutes. Then combine with 10 whole cashews and the chopped tomatoes. The tomatoes should be extremely mushy after 6 to 7 minutes of cooking in a covered pot.
3. Take the pan from the heat and let the mixture to cool slightly. Transfer to a blender and process until it becomes a thick paste once it has somewhat cooled. Leave it alone.
4. Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and then add 1/4 teaspoon red chili powder. Saute for few seconds until you see a nice bright red color.
Then add in the prepared onion-tomato paste back into the pan and mix well.
5. Add coriander powder, garam masala, cumin powder, turmeric, salt (or to taste) and tomato ketchup (if using). Mix well and cook the spices for one minute.
6. Stir continually while adding the plain yoghurt to ensure a smooth mixture. After that, add water to the pan and bring it to a boil.
7. Add the green peas and paneer cubes. Stir, then put the pan's lid on. Let it to boil on medium heat for 6 to 7 minutes.
Sprinkle some Kitchen Masala on top. Garnish with cilantro and serve matar paneer with some warm rotis or parathas!
Recipe Tags:
Comments