Matar Paneer

35 mins
Serves 5
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Directions

  1. 1For tomato puree, take fresh tomatoes, cut them in quarters and transfer in a grinding jar, along with the tomatoes add green chilli and ginger, grind to a fine puree.
  2. 2For tomato puree, take fresh tomatoes, cut them in quarters and transfer in a grinding jar, along with the tomatoes add green chilli and ginger, grind to a fine puree.
  3. 3For tomato puree, take fresh tomatoes, cut them in quarters and transfer in a grinding jar, along with the tomatoes add green chilli and ginger, grind to a fine puree.
  4. 4For frying paneer, set a pan on medium heat, add ghee + oil, ginger, green chillies and paneer, shallow fry the paneer from both the sides until golden brown in colour.
  5. 5For frying paneer, set a pan on medium heat, add ghee + oil, ginger, green chillies and paneer, shallow fry the paneer from both the sides until golden brown in colour.
  6. 6For frying paneer, set a pan on medium heat, add ghee + oil, ginger, green chillies and paneer, shallow fry the paneer from both the sides until golden brown in colour.
  7. 7For the gravy, set 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.
  8. 8For the gravy, set 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.
  9. 9For the gravy, set 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.
  10. 10Now, add onions and cook until golden brown in colour.
  11. 11Now, add onions and cook until golden brown in colour.
  12. 12Now, add onions and cook until golden brown in colour.
  13. 13Further, lower the flame and add the powdered spices, besan and salt a pinch, mix well and add a dash of hot water to avoid the masalas from burning, cook until the ghee is separated.
  14. 14Further, lower the flame and add the powdered spices, besan and salt a pinch, mix well and add a dash of hot water to avoid the masalas from burning, cook until the ghee is separated.
  15. 15Further, lower the flame and add the powdered spices, besan and salt a pinch, mix well and add a dash of hot water to avoid the masalas from burning, cook until the ghee is separated.
  16. 16Now, add the freshly prepared tomato puree, cashew paste and salt to taste, mix and cook well on medium high flame until the ghee is separated.
  17. 17Now, add the freshly prepared tomato puree, cashew paste and salt to taste, mix and cook well on medium high flame until the ghee is separated.
  18. 18Now, add the freshly prepared tomato puree, cashew paste and salt to taste, mix and cook well on medium high flame until the ghee is separated.
  19. 19Add hot water as required, add green peas and cook for 3-4 minutes on medium high flame.
  20. 20Add hot water as required, add green peas and cook for 3-4 minutes on medium high flame.
  21. 21Add hot water as required, add green peas and cook for 3-4 minutes on medium high flame.
  22. 22Add 500 ml of hot water or more, to adjust the consistency of the gravy, stir well and cover and cook for 20-25 minutes on medium flame, stir in intervals.
  23. 23Add 500 ml of hot water or more, to adjust the consistency of the gravy, stir well and cover and cook for 20-25 minutes on medium flame, stir in intervals.
  24. 24Add 500 ml of hot water or more, to adjust the consistency of the gravy, stir well and cover and cook for 20-25 minutes on medium flame, stir in intervals.
  25. 25After the gravy is almost cooked, add the shallow fried paneer, and cook for 1-2 minutes on medium flame.
  26. 26After the gravy is almost cooked, add the shallow fried paneer, and cook for 1-2 minutes on medium flame.
  27. 27After the gravy is almost cooked, add the shallow fried paneer, and cook for 1-2 minutes on medium flame.
  28. 28Now add the garam masala, kasuri methi and ginger juliennes, mix well and add freshly chopped coriander leaves, mix gently and cook for last 1-2 minutes, matar paneer is ready, serve hot with roti, paratha or any Indian bread of your choice.
  29. 29Now add the garam masala, kasuri methi and ginger juliennes, mix well and add freshly chopped coriander leaves, mix gently and cook for last 1-2 minutes, matar paneer is ready, serve hot with roti, paratha or any Indian bread of your choice.
  30. 30Now add the garam masala, kasuri methi and ginger juliennes, mix well and add freshly chopped coriander leaves, mix gently and cook for last 1-2 minutes, matar paneer is ready, serve hot with roti, paratha or any Indian bread of your choice.

Ingredients

  • 5 medium sized Tomatoes
  • 5 medium sized Tomatoes
  • 5 medium sized 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 nos Green chillies
  • 1 nos Green chillies
  • 1 nos 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 nos Green chillies
  • 2 nos Green chillies
  • 2 nos 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 sized Onions
  • 3 medium sized Onions
  • 3 medium sized 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
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 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
  • 500 ml Hot water
  • 500 ml Hot water
  • 500 ml Hot water
  • 1 large pinch Garam masala
  • 1 large pinch Garam masala
  • 1 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
  • 1 handful Fresh coriander
  • 1 handful Fresh coriander
  • 1 handful Fresh coriander

Equipment

blenderpanwok

Tips

  • If you don't want to use cashew, you can use almond paste instead.
  • To avoid burning of masalas, add hot water as required and cook until ghee separates
Matar Paneer | Clip Recipe