MATAR PANEER

Serves 1
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Directions

  1. 1In a pan, heat 2 tablespoons of oil.
  2. 2In a pan, heat 2 tablespoons of oil.
  3. 3In a pan, heat 2 tablespoons of oil.
  4. 4Add 2 sliced onions, 4 cloves of garlic, and 2 inches of ginger to the pan.
  5. 5Add 2 sliced onions, 4 cloves of garlic, and 2 inches of ginger to the pan.
  6. 6Add 2 sliced onions, 4 cloves of garlic, and 2 inches of ginger to the pan.
  7. 7Sauté well until the onions soften and change color.
  8. 8Sauté well until the onions soften and change color.
  9. 9Sauté well until the onions soften and change color.
  10. 10Add 4 sliced tomatoes and 2 tablespoons of cashew nuts.
  11. 11Add 4 sliced tomatoes and 2 tablespoons of cashew nuts.
  12. 12Add 4 sliced tomatoes and 2 tablespoons of cashew nuts.
  13. 13Sauté on medium flame until the tomatoes soften and turn mushy.
  14. 14Sauté on medium flame until the tomatoes soften and turn mushy.
  15. 15Sauté on medium flame until the tomatoes soften and turn mushy.
  16. 16Allow the mixture to cool completely.
  17. 17Allow the mixture to cool completely.
  18. 18Allow the mixture to cool completely.
  19. 19Transfer the cooled mixture to a blender and blend into a smooth paste to create the onion tomato gravy base.
  20. 20Transfer the cooled mixture to a blender and blend into a smooth paste to create the onion tomato gravy base.
  21. 21Transfer the cooled mixture to a blender and blend into a smooth paste to create the onion tomato gravy base.
  22. 22In a pot, heat 2 tablespoons of oil and 1 teaspoon of ghee.
  23. 23In a pot, heat 2 tablespoons of oil and 1 teaspoon of ghee.
  24. 24In a pot, heat 2 tablespoons of oil and 1 teaspoon of ghee.
  25. 25Add 1 teaspoon of cumin seeds, half an inch of cinnamon, 3 cardamom pods, and 2 sliced chillies.
  26. 26Add 1 teaspoon of cumin seeds, half an inch of cinnamon, 3 cardamom pods, and 2 sliced chillies.
  27. 27Add 1 teaspoon of cumin seeds, half an inch of cinnamon, 3 cardamom pods, and 2 sliced chillies.
  28. 28Sauté until aromatic.
  29. 29Sauté until aromatic.
  30. 30Sauté until aromatic.
  31. 31Add ½ tsp turmeric, 1 tsp chili powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.
  32. 32Add ½ tsp turmeric, 1 tsp chili powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.
  33. 33Add ½ tsp turmeric, 1 tsp chili powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.
  34. 34Sauté on a low flame, stirring continuously until the oil separates.
  35. 35Sauté on a low flame, stirring continuously until the oil separates.
  36. 36Sauté on a low flame, stirring continuously until the oil separates.
  37. 37Pour in the prepared onion tomato gravy base and mix well.
  38. 38Pour in the prepared onion tomato gravy base and mix well.
  39. 39Pour in the prepared onion tomato gravy base and mix well.
  40. 40Cook on medium flame, stirring continuously, until the gravy thickens and oil separates.
  41. 41Cook on medium flame, stirring continuously, until the gravy thickens and oil separates.
  42. 42Cook on medium flame, stirring continuously, until the gravy thickens and oil separates.
  43. 43Add 3 cups of water and 1 teaspoon of salt, then mix well to adjust consistency.
  44. 44Add 3 cups of water and 1 teaspoon of salt, then mix well to adjust consistency.
  45. 45Add 3 cups of water and 1 teaspoon of salt, then mix well to adjust consistency.
  46. 46Add 1.5 cups of peas and 200 grams of cubed paneer.
  47. 47Add 1.5 cups of peas and 200 grams of cubed paneer.
  48. 48Add 1.5 cups of peas and 200 grams of cubed paneer.
  49. 49Mix well, cover with a lid, and boil for 5 minutes.
  50. 50Mix well, cover with a lid, and boil for 5 minutes.
  51. 51Mix well, cover with a lid, and boil for 5 minutes.
  52. 52Stir gently to ensure the paneer and peas are well cooked.
  53. 53Stir gently to ensure the paneer and peas are well cooked.
  54. 54Stir gently to ensure the paneer and peas are well cooked.
  55. 55Add 2 tablespoons of cream, 1 teaspoon of crushed Kasuri Methi, and 2 tablespoons of chopped coriander.
  56. 56Add 2 tablespoons of cream, 1 teaspoon of crushed Kasuri Methi, and 2 tablespoons of chopped coriander.
  57. 57Add 2 tablespoons of cream, 1 teaspoon of crushed Kasuri Methi, and 2 tablespoons of chopped coriander.
  58. 58Mix well and serve the Matar Paneer hot.
  59. 59Mix well and serve the Matar Paneer hot.
  60. 60Mix well and serve the Matar Paneer hot.

Ingredients

  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 Onion, sliced
  • 2 Onion, sliced
  • 2 Onion, sliced
  • 4 clove Garlic
  • 4 clove Garlic
  • 4 clove Garlic
  • 2 inch Ginger
  • 2 inch Ginger
  • 2 inch Ginger
  • 4 Tomato, sliced
  • 4 Tomato, sliced
  • 4 Tomato, sliced
  • 2 tbsp Cashew
  • 2 tbsp Cashew
  • 2 tbsp Cashew
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 2 tbsp Oil
  • 1 tsp Ghee
  • 1 tsp Ghee
  • 1 tsp Ghee
  • 1 tsp Cumin
  • 1 tsp Cumin
  • 1 tsp Cumin
  • 0.5 inch Cinnamon
  • 0.5 inch Cinnamon
  • 0.5 inch Cinnamon
  • 3 pods Cardamom
  • 3 pods Cardamom
  • 3 pods Cardamom
  • 2 Chilli, sliced
  • 2 Chilli, sliced
  • 2 Chilli, sliced
  • 0.5 tsp Turmeric
  • 0.5 tsp Turmeric
  • 0.5 tsp Turmeric
  • 1 tsp Chilli powder
  • 1 tsp Chilli powder
  • 1 tsp Chilli powder
  • 0.5 tsp Coriander powder
  • 0.5 tsp Coriander powder
  • 0.5 tsp Coriander powder
  • 0.5 tsp Cumin powder
  • 0.5 tsp Cumin powder
  • 0.5 tsp Cumin powder
  • 0.5 tsp Garam masala
  • 0.5 tsp Garam masala
  • 0.5 tsp Garam masala
  • 3 cup Water
  • 3 cup Water
  • 3 cup Water
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1.5 cup Peas
  • 1.5 cup Peas
  • 1.5 cup Peas
  • 200 grams Paneer, cubed
  • 200 grams Paneer, cubed
  • 200 grams Paneer, cubed
  • 2 tbsp Cream
  • 2 tbsp Cream
  • 2 tbsp Cream
  • 1 tsp Kasuri Methi, crushed
  • 1 tsp Kasuri Methi, crushed
  • 1 tsp Kasuri Methi, crushed
  • 2 tbsp Coriander, chopped
  • 2 tbsp Coriander, chopped
  • 2 tbsp Coriander, chopped

Equipment

PanBlenderPotLid