Matar Paneer | Dhaba Style Matar Paneer | मटर पनीर

Matar Paneer, a popular and well liked dish of North Indian origin is simple to make and delectable creamy curry that is hard to resist. For this recipe, I have used a gravy made of onion, tomatoes, ginger, garlic, chilies and cashews. The cashews give this dish a rich taste. I finish off this matar paneer recipe with a garnish of fresh cilantro.

The recipe tastes best when served with Jeera rice, Pulao, Veg Biryani, Roti or Naan. So, try this scrumptious paneer recipe today and please your taste buds.

Prep Time: 10 minutes                        Cook Time: 25 minutes                   

  Total Time: 35 minutes

 

INGREDIENTS:

Ø  1 tablespoon oil (15 ml)

Ø  2 whole green cardamom

Ø  1/2 teaspoon cumin seeds

Ø  1 medium onion 160 grams, roughly chopped

Ø  1 inch ginger 13 grams, chopped

Ø  4 large garlic cloves 14 grams, chopped

Ø  1-2 green chilies roughly chopped, adjust to taste

Ø  3 medium tomatoes 400 grams, roughly chopped

Ø  6-7 whole cashews

Ø  1 tablespoon ghee

Ø  1 bay leaf

Ø  1/4 teaspoon red chili powder or to taste

Ø  3/4 teaspoon coriander powder

Ø  1/4 teaspoon garam masala

Ø  1/4-1/2 teaspoon cumin powder

Ø  1/4 teaspoon turmeric powder

Ø  1/2 teaspoon dried kashoori methi (fenugreek leaves)

Ø  3/4 teaspoon salt or to taste

Ø  1.25 cups water

Ø  250 grams paneer

Ø  1/2-3/4 cup green peas (I used frozen ones)

Ø  cilantro (dhaniya leaves) to garnish

 

STEP-BY-STEP METHOD:

1.      Heat 1 tablespoon of oil in a pan on medium heat. Once the oil is hot, add green cardamoms and cumin seeds. Saute until the spices are fragrant and the cumin seeds sizzle for few seconds.

2.      Then add the onion, ginger, garlic and green chili. Cook for 4 to 5 minutes until the onions are light brown and soft.

3.      Then add the chopped tomatoes and whole cashews and mix. Cover the pot with a lid and let it cook for 10 minutes until the tomatoes are really soft.

4.      Remove pan from heat and let the mixture cool down. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.

5.      Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and then add 1/4 teaspoon red chili powder. Saute for few seconds until you see a nice bright red color.

6.      Then add in the prepared onion-tomato paste back into the pan and mix well. Add the soaked green peas.

7.      Add coriander powder, garam masala, cumin powder, turmeric, salt (to taste). Mix well and cook the spices for 5 minute.

8.      Then add water to the pan and let it come to a boil.

9.      Add the paneer cubes. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat.

10.   Finally crush the dried kashoori methi  leaves within your palm and sprinkle on top. Mix well

11.   Garnish with cilantro and serve matar paneer with some warm rotis, parathas or rice

 

TIPS:

Ø  If your tomatoes are too tart, you can add a pinch of sugar to the dish. That is completely optional

Ø  If you want make the dish even more creamier, you can add a tablespoon of cream into the dish

Ø  If you are using store bought paneer which is usually hard in texture:  soak it in warm water for 20 minutes before using in the recipe.

Ø  Soak frozen green peas in warm water for 10 minutes before using in the recipe.