Restaurant Style Curry Matar Paneer

3 mins
Serves 1
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Directions

  1. 1Prepare the gravy base by sauteing onions, garlic and ginger in oil until softened and changes color.
  2. 2Add tomatoes and cashew and saute until tomatoes soften and turn mushy.
  3. 3Cool the mixture completely and blend it into a smooth paste.
  4. 4In a pan, heat oil and ghee, then add cumin, cinnamon, and cardamom.
  5. 5Add sliced chillies and saute until aromatic.
  6. 6Add turmeric powder, chilli powder, coriander powder, and cumin powder. Saute on low flame until aromatic.
  7. 7Add the blended onion tomato base and mix well.
  8. 8Cook the mixture on medium flame, stirring constantly until it thickens and oil separates.
  9. 9Add water, salt and mix well.
  10. 10Add peas and paneer, mix well, and bring to a boil for 5 minutes.
  11. 11Stir in cream and sprinkle with kasuri methi and chopped coriander. Mix well.

Ingredients

  • 2 tbsp oil
  • 2 sliced onion
  • 4 clove garlic
  • 2 inch ginger
  • 4 sliced tomato
  • 2 tbsp cashew
  • 1 tsp cumin
  • 0.5 inch cinnamon
  • 3 pods cardamom
  • 2 sliced chilli
  • 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
  • 2 tbsp cream
  • 1 tsp kasuri methi
  • 2 tbsp coriander

Equipment

panblender