Matar Paneer – Recipie
When in season, you can made optimum use of fresh green peas and froze a kilo for the summer months. Combined a small cup of peas with paneer and prepare a tomato based curry to go with rotis for your mid day meal. Matar Paneer, a culinary gem of North Indian origin, is a popular, simple to make and delectable creamy curry that is hard to resist.
Matar Paneer Recipe
Prep & Cooking: 40 minutes
Serves 4-5 persons
Cuisine: North Indian
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Ingredients:
1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
small cup fresh green peas
1 large onion, finely chop
ginger-green chilli paste (1″ ginger piece+3 green chillis)
2 tomatoes, finely chopped
3/4 tsp red chilli pwd
pinch of turmeric pwd
1 1/4 tsps coriander pwd
1/2 tsp kasuri methi (dry fenugreek leaves)
pinch of garam masala pwd
1 tsp Kitchen King masala pwd
1 tsp malai, top of milk
salt to taste
1 tbsp oil
1. Heat oil in a cooking vessel, add the onions and saute, approx 4-5 mts. Add ginger-green chilli paste, coriander powder, turmeric powder, red chilli powder and combine. Add few tbsps water and saute for a minute.
2. Add tomatoes and cook for 4-5 minutes. Turn off heat and cool. Make a coarse paste.
3. Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 minutes. Add the paneer and malai and simmer for 7-8 minutes. Add salt. Simmer for a few more minutes.
4. Stir in malai, garam masala powder, Kitchen King masala and kasuri methi and combine, cook for a minute. Turn off the flame.
5. Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.
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