Matar Paneer
Directions
- 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.
- 2For 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.
- 3For 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.
- 4Now, add onions and cook until golden brown in colour.
- 5Further, 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.
- 6Now, 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.
- 7Add hot water as required, add green peas and cook for 3-4 minutes on medium high flame.
- 8Add 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.
- 9After the gravy is almost cooked, add the shallow fried paneer, and cook for 1-2 minutes on medium flame.
- 10Now 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
- 1 no Green chilli
- 1 inch Ginger
- 1 tbsp Ghee
- 1 tsp oil
- 1 inch Ginger
- 1 nos Green chillies
- 500 gm Paneer
- 2 tbsp Ghee
- 1 tbsp oil
- 2 tsp Jeera
- 2 nos Green chillies
- 1 tbsp Fresh coriander stems
- 2 tbsp Ginger garlic paste
- 3 medium sized Onions
- 1 tsp Spicy red chilli powder
- 1 tbsp Kashmiri red chilli powder
- 1 tbsp Coriander powder
- 0.25 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tbsp Besan
- 1 pinch Salt
- 2 tbsp Cashew paste
- 2 cups Green peas
- 500 ml Hot water
- 1 large pinch Garam masala
- 1 tsp Kasuri methi
- 1 inch Ginger
- 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
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