Matar paneer

• Produce

  • 3 Coriander
  • 2 tbsp Coriander, leaves
  • 2 Garlic
  • 1/2 inch Ginger
  • 1 Green chilies

• Baking & Spices

  • 1/2 inch Cinnamon
  • 1 tsp Coriander seeds
  • 1/4 tsp Garam masala
  • 4 Peppercorns, whole black
  • 1/4 tsp Red chili powder
  • 1 Salt as required
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 10 Cashews, whole
  • 1/2 tsp Cumin seeds

• Dairy

  • 1 tbsp Malai or cream
  • 2 tbsp Oil or ghee
  • 250 g Paneer

• Liquids

  • 1 cup Water

• Other

  • 2 to 3 cloves ((lavang
  • 1 Medium to large onion (- roughly chopped or ½ cup roughly chopped onions
  • 1 cup Peas or matar - fresh or frozen
  • 3 Medium sized ripe red tomatoes (- roughly chopped or ¾ cup roughly chopped tomatoes
  • ½ teaspoon sugar or add as required (- optional *check notes

Found on vegrecipesofindia.com

Description

Directions

• blend all the ingredients mentioned under masala paste in a grinder or blender to a smooth paste. no need to add water while grinding. keep aside.
• heat oil or ghee. add 1/2 tsp cumin seeds. saute the cumin till they splutter.
• then add the ground masala paste. stir. take care while sauteing as the paste splutters. if there is too much spluttering, then cover partly with a lid till the spluttering stops.
• saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
• add all the dry spice powders - turmeric powder, red chili powder, garam masala powder. stir well.
• if adding cream or malai, you can add now. stir and saute for a minute.
• then add the peas or matar. stir again.
• add water and season with salt.
• cover the cooker tightly and pressure cook till the matar/peas are cooked. cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes below on how to cook in a pan.)
• when the pressure drops on its own, open the lid of the pressure cooker.
• if the curry appears thin, then simmer till it reaches the desired consistency. the consistency is medium and neither thick nor thin.
• if the gravy appears thick, then add some water and simmer.
• add the paneer cubes. simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked. for a slight sweet taste, you can also add sugar just before you add the paneer cubes.
• dont overcook as the paneer becomes dense and hard then.
• garnish matar paneer with coriander leaves.
• serve matar paneer with rotis, parathas, naan or rice.

Nutrition