Fresh peas and pieces of paneer cooked in a scrumptious tomato-based gravy with the hint ginger and garlic and the richness of cashews is matar paneer recipe. Paneer matar masala is a very popular paneer recipe. It is on the restaurants’ and dhabas’ menu too. However, here you can find how to make matar paneer with the ingredients easily available in your pantry?
This matar paneer recipe gives more of a restaurant-style Matar paneer. Having said that, I need to mention that the recipe matar paneer is a very simple and easy one. No onions have been used thus the preparation and cooking time is less. The matar paneer ki sabji can be served with paratha or naan etc.
Paneer: I must have mentioned this a number of times earlier too that for my paneer recipes I always prefer homemade paneer. It is fresh and perfectly made.
Peas: Certainly, fresh ones work the best. However, I prepared the matar paneer recipe when the fresh peas were not available. And therefore, I have used frozen ones.
Tomato Puree: Again, I have used the homemade tomato puree. I always have a stock of it in my fridge and deep freezer. Tomato puree is tomato cooked in boiling water, then kept in cold water, then peeled and ground and strained. This is required for this recipe instead of ground raw tomatoes.
Cashew Paste: Cashews boiled for some time and the ground to a smooth paste is cashew paste. This adds a lot of texture to the matar paneer. However, you can add heavy cream instead of cashew paste.
Spices and sugar: Not many spices have been used. Salt, red chili powder and sugar have been used.
Flavoring: Fresh ginger garlic paste has been used.
As already mentioned, this matar paneer recipe gives the restaurant-style gravy. Therefore, smooth puree and paste have been used instead of ground ingredients. With the required puree and paste handy, the recipe can be fixed in no time. The preparations can be done in advance so that the dish can be put up quickly when required.
Serve it hot with lachcha paratha for weekend lunch.
1.This recipe serves 4 persons (approximately).
2.In a cooking pan heat 2 tbsp of oil. Next add in 2 tsp of red chili powder.
Tips:Adding red chilli powder in hot oil gives a gorgeous color to the gravy.
3.Next goes in puree of 4 medium sized tomatoes.
Tips:To make the puree make a X sign at the bottom of the tomatoes. Boil in water for 5-7 minutes. Transfer to cold water. Keep in cold water for 4-5 minutes. Peel and then chop the tomatoes. Grind to smooth puree. Pass through a strainer.
4.Cook well till the oil oozes. This will take 10-12 minutes on low flame.
5.Next add in 2 tsp of ginger garlic paste. Cook for 2 minutes on medium flame or till the raw smell goes away. Do not over-cook otherwise the flavors will die.
6.Add ¼ cup cashew paste. Cook till the oil oozes.
Tips:To make cashew paste boil little less than ½ cup of cashews for 5-7 minutes and thereafter grind to a smooth paste.
7.Next add salt to taste and 1 tsp of sugar. Cook for a minute.
8.Take out the prepared gravy in a plate. Let it cool down.
9.Transfer to a grinder jar.
10.Grind till absolutely smooth. Add little water if required.
Tips:Grinding the gravy is totally optional but it makes the final gravy very smooth and silky.
11.Again, transfer to the cooking pan.
12.Cook for a couple of minutes, till the oil oozes.
13.Add water as per the desired consistency. Matar paneer has a thick and creamy gravy. Therefore, do not add too much water.
14.Add in 200 grams of paneer cut into cubes and ½ a cup of peas.
15.Cover and cook for 7-10 minutes.
16.Garnish with dry fenugreek leaves. Serve hot. Bon appetite.
PREP TIME 15 minutes
COOK TIME 25 minutes
TOTAL TIME 40 minutes
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