Easy Matar Paneer Food

MATAR PANEER RECIPE

Steps:

• Heat oil in a pan and add cumin seeds to it. Wait till they start to crackle.
• Add finely chopped or pureed onions to the pan and saute over low to medium flame for 2-3 minutes. Add ginger-garlic paste and finely chopped green Chillies. Saute for some more time till onions turn translucent.
• Add turmeric powder, garam masala powder, Red chilli powder and salt to taste. Stir to mix the ingredients. Saute for half minute.
• Add tomato puree and mix. Let it cook & reduce to a paste till oil starts to ooze from sides. Continue to stir in between.
• Add cream (malai) or milk to the pan.
• Mix all the ingredients well and cook for 2-3 minutes.
• Add 1/2 cup water to adjust the consistency of the gravy. Stir continuously till water starts boiling.
• Add fresh peas to the pan and stir to mix them. Cook them for 4-5 minutes.
• When the green peas are soft, add paneer cubes.
• Cook the ingredients till boiling just starts. Garnish matar paneer with fresh chopped coriander leaves and stir to mix. You can also add kasuri methi (dry fenugreek leaves) at this stage.
• Matar paneer is ready. Serve matar paneer hot with butter naan, plain paratha, poori, roti or rice.

MATAR PANEER

Steps:

• Blend the tomato onion into a puree: Turn the heat off and transfer the onion mixture to a blender carafe. Remove the tomatoes from the fridge and add them into the blender. Check that the mixture's temperature is no warmer than lukewarm (otherwise, you will need to let it cool to room temperature for about an additional 5 minutes before blending). Blend on high for about 1 minute until the mixture is a thick, homogeneous puree. Set aside.

MATAR PANEER

Steps:

• Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
• Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.

MATTAR PANEER

Steps:

• Heat oil and fry paneer cubes till they turn golden brown. Set aside.
• In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
• Add chopped onions, ginger and garlic and cook until onions soften.
• Add tomato, salt, sugar, and cook till the tomatoes soften.
• Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
• Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
• Add the peas.
• Cook just until the peas are tender.
• Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
• Garnish with cilantro.