Recipe for Matar Paneer
This is a gravy dish made with Paneer and Peas. It pairs well with roti,naan or rice
Equipment
- Pan
- Knives and Chopping board
- Mixer
Ingredients
- 300 gm Paneer; cut into cubes
- 100 gm Peas
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 1 Big Onion; roughly chopped
- 1 Big Tomtao; roughly chopped
- ½ tbsp Chopped Ginger
- ½ tbsp Chopped Garlic
- 1½ tsp Salt
- ½ tsp Garam Masala
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Powder
- 1 tbsp Kasuri Methi ( Dry Fenugreek Leaves)
- 8-10 Cashews
- 1 cup Water
Instructions
- Heat one tablespoon of ghee in a pan. Add cumin seeds and let them crackle.
- Keep the heat to medium. Then add onion, cashews, ginger, and garlic and fry till the onions turn translucent.
- Then add tomatoes.
- Add turmeric powder, red chilli powder, coriander powder, and salt.
- Cover with a lid, reduce the heat, and let it cook till the tomatoes turn mushy.
- Take it out and let it cool. Once cooled, grind it into a fine paste. Add 1/2 -3/4 cup water while grinding.
- In the same pan, take one tablespoon of ghee. Heat it. Then add Paneer and fry for 2-3 minutes.
- Then add the ground paste. Mix. Then add peas.
- Cover with a lid and cook for 5 minutes on low to medium heat.
- In the end, crush some Kasuri Methi and sprinkle it on the gravy. Also, add garam masala.
- Mix everything together. Cook for a minute or two more and then remove from heat. Serve with rice, roti, or paratha.