Matar Paneer
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- 27 Nov, 2023
Ingredients:
1 cup paneer, cubed
1 cup green peas (fresh or frozen)
2 large tomatoes, pureed
1 large onion, finely chopped
1/2 cup tomato puree
1/2 cup cashews, soaked in warm water for 15 minutes
1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons cooking oil
1 tablespoon butter (optional)
Fresh coriander leaves for garnish
Steps to prepare Mattar Paneer:
- Grind the soaked cashews into a smooth paste using a blender or food processor. Add a little water if needed.
- Heat 1 tablespoon of oil in a pan over medium heat.
- Add the paneer cubes and lightly fry them until they turn golden brown. Remove them from the pan and set aside.
- In the same pan, add another tablespoon of oil.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add the pureed tomatoes and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
- Add the cashew paste and yogurt to the tomato mixture. Stir well to combine.
- Cook for a few minutes until the masala thickens.
- Add the green peas and fried paneer cubes to the masala. Mix gently.
- Add garam masala and adjust salt and spice levels according to your taste.
- Add water as needed to achieve the desired consistency of the curry.
- Cover the pan and simmer on low heat for about 10-15 minutes to allow the flavors to meld.
- For an extra rich flavor, you can add a tablespoon of butter at this stage and let it melt into the curry.
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or rice.