• Rima Patel

Matar Paneer

Hello Everyone !!! Presenting to you the most frequently made recipe in my kitchen which is loved by everyone- MATAR PANEER. Growing up I was a really really picky eater and I hated to eat all kinds of curries so when I started cooking I decided to revive all my family recipes with my own twists and taste that helped me love all kinds of veggies.


The key to making a banging matar paneer is picking the freshest ingredients. I always use the fresh matar(green peas) and the most red and juiciest tomatoes which gives the perfect taste to this curry. You can also use frozen green peas, but I would recommend using the fresh ones for more authentic taste. Green peas are usually available at most grocery stores and so I grab a whole lot and them peel and freeze them for up-to 4-5 weeks and use them whenever I need them for this recipe.


You can also do the same just peel the fresh peas put them in the zip locks with out washing them and freeze it. When you want to use the green peas just soak them in hot water for 5-6 mins and them blanch them in ice water to preserve their color. Another most important ingredient in this recipe that will bring a flavor boost are the CASHEWS. Adding cashews will bring the desired creaminess in this gravy and would mellow down the sourness from the tomatoes. You can also use some heavy cream in the end if you are allergic to cashews or don't like the taste. I also like to finely grind my onions and tomatoes which gives the silky smooth texture to this gravy. This recipe is also kids friendly if you are trying to introduce them to more INDIAN flavors and you can easily lessen the spice levels for them.


Last but not the least the most important ingredient in this recipe is the PANEER, you can make your own paneer which is fresh and more soft. However the store bought MALAI PANEER from NANAK BRAND will also work great with this recipe. DO NOT fry the paneer as it will become rubbery and chewy instead just let the paneer sit at room temp for sometime and cut it into bite size pieces for the best taste.


I apologize in advance for not being able to take pictures of the process but I promise I will list all the steps one by one for making it an easy process. So note down the below ingredients and the recipe and make this amazing and delectable MATAR PANEER for you and your loved today. Bon Appetit !!!!!



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PREP TIME: 20 MINS

COOK TIME: 25 MINS

SERVES: 4

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Ingredients:


2 Cups Fresh Matar (green Peas)

1 Large Red Onion

10-12 Cashews

3-4 Green Chilies (add less for less spice)

4-5 Medium Red Tomatoes (pick the red & soft tomatoes)

1 tablespoon Ginger Garlic Paste

1 12 oz Paneer cubed bite sized

2 Teaspoons Kashmiri Red Chili Powder

1 Teaspoon Turmeric Powder

2 Tablespoons Coriander-Cumin powder (dhana-jeeru)

1 Teaspoon Garam Masala (add less for less spice)

1 Tablespoon Kitchen King Masala

1 Bayleaf

Salt to taste

1 Teaspoon Sugar (optional)

4-5 Tablespoon Heavy Cream (optional)


For Tempering:

1 Teaspoon Cumin Seeds

1 Teaspoon Methi( yellow fenugreek Powder) Optional

1/4 Teaspoon Hing (asafoetida)

7-8 Tablespoons Oil

1-2 tablespoons Ghee to add on top

Fresh cilantro to garnish


STEP 1: Gather all the ingredients and start by grinding the onion and make into onion paste by adding some water and set aside. Take your peas wash them 2-3 times and throw them into hot water for 5-6 minutes and them transfer them to ice water to prevent their green color. Take out and rinse all the water out and set aside in a bowl or strainer.


STEP 2: Add tomatoes, green chilies and cashews into your blender add some water and finely grind these by making it into a tomato paste as well.


STEP 3: Take a deep pan and add in your oil and let it heat up on medium flame and then add in your cumin seeds let it crackle, add in your methi powder and hing and stir 2-3 times.


STEP 4: Keep the heat on medium and add in your ginger garlic paste and saute till golden brown and add in your onion paste and bay leaf. Saute for another 4-5 minutes till the onions turn golden brown - you can add pinch of salt to make this process faster.


STEP 5: Once the onions are brown add in your tomato cashew and green chili paste and cover and cook till you see oil oozing out from all sides (will take about 4-5 Mins). Keep the flame on low to medium and stir in between so the gravy is not sticking to the bottom of the pan.


STEP 6: Once the gravy is cooked add in your dry spices and then cook for another 2-3 mins till all the spices are nicely mixed. Add in some salt to taste at this point to balance the gravy. Give it taste and feel free to add in more spices if you like and if you feel the gravy is too sour add in like a teaspoon of sugar if you like, you can also add in some heavy cream like 4-5 tablespoons if you do not like the sugar taste.


STEP 7: Add in your PANEER and mix well and saute for another 2-3 mins on low. Now add in your green peas at this point and mix well. Add in some ghee and Cook for another 2-3 mins and add some water to make the gravy to your liking. You can make it thick or thin as you like. I add about 1/2 cup water and then let it simmer for another 4-5 mins and done. GARNISH with some fresh cilantro and serve with hot rotis, parathas, naan, puris or some jeera rice. ENJOY.


#matarpaneer #spicendiced #greenpeascurry #easyrecipes #matarpaneerrecipe #indiancurryrecipes


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