MATAR PANEER
Serves 1
Directions
- 1In a pan, heat 2 tablespoons of oil.
- 2Add 2 sliced onions, 4 cloves of garlic, and 2 inches of ginger to the pan.
- 3Sauté well until the onions soften and change color.
- 4Add 4 sliced tomatoes and 2 tablespoons of cashew nuts.
- 5Sauté on medium flame until the tomatoes soften and turn mushy.
- 6Allow the mixture to cool completely.
- 7Transfer the cooled mixture to a blender and blend into a smooth paste to create the onion tomato gravy base.
- 8In a pot, heat 2 tablespoons of oil and 1 teaspoon of ghee.
- 9Add 1 teaspoon of cumin seeds, half an inch of cinnamon, 3 cardamom pods, and 2 sliced chillies.
- 10Sauté until aromatic.
- 11Add ½ tsp turmeric, 1 tsp chili powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.
- 12Sauté on a low flame, stirring continuously until the oil separates.
- 13Pour in the prepared onion tomato gravy base and mix well.
- 14Cook on medium flame, stirring continuously, until the gravy thickens and oil separates.
- 15Add 3 cups of water and 1 teaspoon of salt, then mix well to adjust consistency.
- 16Add 1.5 cups of peas and 200 grams of cubed paneer.
- 17Mix well, cover with a lid, and boil for 5 minutes.
- 18Stir gently to ensure the paneer and peas are well cooked.
- 19Add 2 tablespoons of cream, 1 teaspoon of crushed Kasuri Methi, and 2 tablespoons of chopped coriander.
- 20Mix well and serve the Matar Paneer hot.
Ingredients
- 2 tbsp Oil
- 2 Onion, sliced
- 4 clove Garlic
- 2 inch Ginger
- 4 Tomato, sliced
- 2 tbsp Cashew
- 2 tbsp Oil
- 1 tsp Ghee
- 1 tsp Cumin
- 0.5 inch Cinnamon
- 3 pods Cardamom
- 2 Chilli, sliced
- 0.5 tsp Turmeric
- 1 tsp Chilli powder
- 0.5 tsp Coriander powder
- 0.5 tsp Cumin powder
- 0.5 tsp Garam masala
- 3 cup Water
- 1 tsp Salt
- 1.5 cup Peas
- 200 grams Paneer, cubed
- 2 tbsp Cream
- 1 tsp Kasuri Methi, crushed
- 2 tbsp Coriander, chopped
Equipment
PanBlenderPotLid
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