Matar Paneer
Directions
- 1Cut fresh tomatoes in quarters and transfer to a grinding jar along with green chili and ginger, grind to a fine purée.
- 2Cut fresh tomatoes in quarters and transfer to a grinding jar along with green chili and ginger, grind to a fine purée.
- 3Cut fresh tomatoes in quarters and transfer to a grinding jar along with green chili and ginger, grind to a fine purée.
- 4Set a pan on medium heat, add ghee, oil, ginger, green chilies, and paneer; shallow fry the paneer from both sides until golden brown in color and set aside.
- 5Set a pan on medium heat, add ghee, oil, ginger, green chilies, and paneer; shallow fry the paneer from both sides until golden brown in color and set aside.
- 6Set a pan on medium heat, add ghee, oil, ginger, green chilies, and paneer; shallow fry the paneer from both sides until golden brown in color and set aside.
- 7Set a wok on medium heat, add ghee, oil, jeera, green chillies, fresh coriander stems, and ginger-garlic paste; sauté on medium-high flame for 2-3 minutes.
- 8Set a wok on medium heat, add ghee, oil, jeera, green chillies, fresh coriander stems, and ginger-garlic paste; sauté on medium-high flame for 2-3 minutes.
- 9Set a wok on medium heat, add ghee, oil, jeera, green chillies, fresh coriander stems, and ginger-garlic paste; sauté on medium-high flame for 2-3 minutes.
- 10Add chopped onions and cook until golden brown in color.
- 11Add chopped onions and cook until golden brown in color.
- 12Add chopped onions and cook until golden brown in color.
- 13Lower the flame and add the powdered spices, besan, and a pinch of salt. Mix well and add a dash of hot water to avoid the masalas from burning, cook until the ghee is separated.
- 14Lower the flame and add the powdered spices, besan, and a pinch of salt. Mix well and add a dash of hot water to avoid the masalas from burning, cook until the ghee is separated.
- 15Lower the flame and add the powdered spices, besan, and a pinch of salt. Mix well and add a dash of hot water to avoid the masalas from burning, cook until the ghee is separated.
- 16Add the freshly prepared tomato puree, cashew paste, and salt to taste; mix and cook well on medium-high flame until the ghee is separated.
- 17Add the freshly prepared tomato puree, cashew paste, and salt to taste; mix and cook well on medium-high flame until the ghee is separated.
- 18Add the freshly prepared tomato puree, cashew paste, and salt to taste; mix and cook well on medium-high flame until the ghee is separated.
- 19Add hot water as required, add green peas and cook for 3-4 minutes on medium-high flame.
- 20Add hot water as required, add green peas and cook for 3-4 minutes on medium-high flame.
- 21Add hot water as required, add green peas and cook for 3-4 minutes on medium-high flame.
- 22Add 500 ml of hot water or more to adjust the consistency of the gravy, stir well, cover, and cook for 20-25 minutes on medium flame, stir at intervals.
- 23Add 500 ml of hot water or more to adjust the consistency of the gravy, stir well, cover, and cook for 20-25 minutes on medium flame, stir at intervals.
- 24Add 500 ml of hot water or more to adjust the consistency of the gravy, stir well, cover, and cook for 20-25 minutes on medium flame, stir at intervals.
- 25Add the shallow-fried paneer and cook for 1-2 minutes on medium flame.
- 26Add the shallow-fried paneer and cook for 1-2 minutes on medium flame.
- 27Add the shallow-fried paneer and cook for 1-2 minutes on medium flame.
- 28Add the garam masala, kasuri methi, and ginger juliennes, mix well, and add freshly chopped coriander leaves; mix gently and cook for the last 1-2 minutes.
- 29Add the garam masala, kasuri methi, and ginger juliennes, mix well, and add freshly chopped coriander leaves; mix gently and cook for the last 1-2 minutes.
- 30Add the garam masala, kasuri methi, and ginger juliennes, mix well, and add freshly chopped coriander leaves; mix gently and cook for the last 1-2 minutes.
Ingredients
- 5 medium size tomatoes
- 5 medium size tomatoes
- 5 medium size tomatoes
- 1 no. green chilli
- 1 no. green chilli
- 1 no. green chilli
- 1 inch ginger
- 1 inch ginger
- 1 inch ginger
- 1 tbsp ghee
- 1 tbsp ghee
- 1 tbsp ghee
- 1 tsp oil
- 1 tsp oil
- 1 tsp oil
- 1 inch ginger
- 1 inch ginger
- 1 inch ginger
- 1 no. green chillies
- 1 no. green chillies
- 1 no. green chillies
- 500 gm paneer
- 500 gm paneer
- 500 gm paneer
- 2 tbsp ghee
- 2 tbsp ghee
- 2 tbsp ghee
- 1 tbsp oil
- 1 tbsp oil
- 1 tbsp oil
- 2 tsp jeera
- 2 tsp jeera
- 2 tsp jeera
- 2 no. green chillies
- 2 no. green chillies
- 2 no. green chillies
- 1 tbsp fresh coriander stems
- 1 tbsp fresh coriander stems
- 1 tbsp fresh coriander stems
- 2 tbsp ginger garlic paste
- 2 tbsp ginger garlic paste
- 2 tbsp ginger garlic paste
- 3 medium size onions
- 3 medium size onions
- 3 medium size onions
- 1 tsp spicy red chilli powder
- 1 tsp spicy red chilli powder
- 1 tsp spicy red chilli powder
- 1 tbsp kashmiri red chilli powder
- 1 tbsp kashmiri red chilli powder
- 1 tbsp kashmiri red chilli powder
- 1 tbsp coriander powder
- 1 tbsp coriander powder
- 1 tbsp coriander powder
- 0.25 tsp turmeric powder
- 0.25 tsp turmeric powder
- 0.25 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp garam masala
- 1 tsp garam masala
- 1 tbsp besan
- 1 tbsp besan
- 1 tbsp besan
- a pinch salt
- a pinch salt
- a pinch salt
- 2 tbsp cashew paste
- 2 tbsp cashew paste
- 2 tbsp cashew paste
- 2 cups green peas
- 2 cups green peas
- 2 cups green peas
- as required hot water
- as required hot water
- as required hot water
- a large pinch garam masala
- a large pinch garam masala
- a large pinch garam masala
- 1 tsp kasuri methi
- 1 tsp kasuri methi
- 1 tsp kasuri methi
- 1 inch ginger
- 1 inch ginger
- 1 inch ginger
- a handful fresh coriander
- a handful fresh coriander
- a handful fresh coriander
Equipment
blenderpanwokgrinding jar
Tips
- If you don't want to add cashew nuts, you can grind two or three cubes of paneer with water and add them to the gravy
- Almond paste can be used if you do not have cashew