Full written recipe for matar paneer
Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
For tomato puree
• Tomatoes 5-6 medium size
• Green chilli 1 no.
• Ginger 1 inch
For frying paneer
• Ghee 1 tbsp + oil 1 tsp
• Ginger 1 inch (julienned)
• Green chillies 1-2 nos. (slit)
• Paneer 500 gm (cubes)
For gravy
• Ghee 2 tbsp + oil 1 tbsp
• Jeera 2 tsp
• Green chillies 2-3 nos. (chopped)
• Fresh coriander stems 1 tbsp (chopped)
• Ginger garlic paste 2 tbsp
• Onions 3-4 medium size (chopped)
• Powdered spices:
1. Spicy red chilli powder 1 tsp
2. Kashmiri red chilli powder 1 tbsp
3. Coriander powder 1 tbsp
4. Turmeric powder 1/4th tsp
5. Garam masala 1 tsp
• Besan 1 tbsp
• Salt a pinch
• Cashew paste 2 tbsp
• Green peas 2 cups
• Hot water as required
• Garam masala a large pinch
• Kasuri methi 1 tsp
• Ginger 1 inch (julienned)
• Fresh coriander a handful (Chopped)
Methods:
• For tomato purée, take fresh tomatoes, cut them in quarters and transfer in a grinding jar, along with the tomatoes add green chilli and ginger, grind to a fine purée.
• For frying paneer, set a pan on medium heat, add ghee + oil, ginger, green chillies and paneer, shallow fry the paneer from both the sides until golden brown in colour.
• For the gravy, set a wok on medium heat, add ghee + oil, jeera, green chillies, fresh coriander stems and ginger garlic paste, sauté on medium high flame for 2-3 minutes.
• Now, add onions and cook until golden brown in colour.
• Further, lower the flame and add the powdered spices, besan and salt a pinch, mix well and add a dash of hot water to avoid the masalas from burning, cook until the ghee is separated.
• Now, add the freshly prepared tomato puree, cashew paste and salt to taste, mix and cook well on medium high flame until the ghee is separated.
• Add hot water as required, add green peas and cook for 3-4 minutes on medium high flame.
• Add 500 ml of hot water or more, to adjust the consistency of the gravy, stir well and cover and cook for 20-25 minutes on medium flame, stir in intervals. The cooking time may differ depending on the quality of the green peas.
• After the gravy is almost cooked, add the shallow fried paneer, and cook for 1-2 minutes on medium flame.
• Now add the garam masala, kasuri methi and ginger juliennes, mix well and add freshly chopped coriander leaves, mix gently and cook for last 1-2 minutes, matar paneer is ready, serve hot with roti, paratha or any indian bread of your choice.
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