12cashewnuts (or almonds, soaked for 2 hours and blanched)
½tspsalt
¼cupcurd
For matar paneer gravy
2tbspoil or ghee
1inch cinnamon, optional
1small bay leaf, optional
¼tspturmeric
1tspred chili powder, adjust to taste
1tspgaram masala, adjust to taste
¾tspcoriander powder
1tspsugar
1cupgreen peas, boiled or frozen
1 ¼cupswater, use more if needed
1green chili, desseded and slit, optional
250gpaneer
1tspkasuri methi (dried fenugreek leaves)
¼tspsalt, as needed
2tbspcoriander leaves
4tspcream (optional)
Directions
Preparation
1
If using store-bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.
2
Pour 1 tbsp oil into a hot pan. When the oil turns hot, add 1 to 2 green cardamom (optional), ginger & garlic.
3
Fry for a minute. Next, add 1 cup of chopped onions & saute until they turn light golden.
4
Put in 1½ cup tomatoes and ¼ teaspoon salt.
5
Saute for 2 to 3 mins. Add 12 cashews. Cook covered until soft & mushy
6
Cool this completely. Add to a grinder along with curd/ yogurt (optional) and make a smooth puree.
How To Make Matar Paneer:
7
Heat 2 tbsp oil in the same pan. Saute 1-inch cinnamon & 1 bay leaf for a minute.
8
Lower the heat and add ¼ teaspoon turmeric, ¾ to 1 teaspoon chili powder, sugar (optional), ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. Mix well.
9
Pour the pureed onion-tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.
10
Saute until the masala comes together and turns thick. Keep stirring to prevent burning.
11
Next, add ¾ cup of green peas. Pour 1 to 1 ¼ cups of water. If using fresh peas, boil them until tender in a pot, drain, and use. If using frozen peas then you can rinse and use them.
12
Mix well to make a thick gravy. Add more water if needed.
13
Mix and cook covered on medium heat until the gravy thickens and traces of oil appear over the gravy.
14
Crush 1 teaspoon kasuri methi in your palm & sprinkle all over. Mix well.
15
Check salt and add more if needed. Add 1 slit green chilli (optional) & 250 grams cubed paneer.
16
Cover and cook just for 2 mins. Sprinkle coriander leaves and cream.
17
Stir well. Serve matar paneer with jeera rice, naan or paratha.
Ingredients
To saute and puree
1tbspoil
2green cardamoms
2garlic cloves
1inch ginger, chopped
1cuponions, cubed
1 ½cupstomatoes
12cashewnuts (or almonds, soaked for 2 hours and blanched)
½tspsalt
¼cupcurd
For matar paneer gravy
2tbspoil or ghee
1inch cinnamon, optional
1small bay leaf, optional
¼tspturmeric
1tspred chili powder, adjust to taste
1tspgaram masala, adjust to taste
¾tspcoriander powder
1tspsugar
1cupgreen peas, boiled or frozen
1 ¼cupswater, use more if needed
1green chili, desseded and slit, optional
250gpaneer
1tspkasuri methi (dried fenugreek leaves)
¼tspsalt, as needed
2tbspcoriander leaves
4tspcream (optional)
Directions
Preparation
1
If using store-bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.
2
Pour 1 tbsp oil into a hot pan. When the oil turns hot, add 1 to 2 green cardamom (optional), ginger & garlic.
3
Fry for a minute. Next, add 1 cup of chopped onions & saute until they turn light golden.
4
Put in 1½ cup tomatoes and ¼ teaspoon salt.
5
Saute for 2 to 3 mins. Add 12 cashews. Cook covered until soft & mushy
6
Cool this completely. Add to a grinder along with curd/ yogurt (optional) and make a smooth puree.
How To Make Matar Paneer:
7
Heat 2 tbsp oil in the same pan. Saute 1-inch cinnamon & 1 bay leaf for a minute.
8
Lower the heat and add ¼ teaspoon turmeric, ¾ to 1 teaspoon chili powder, sugar (optional), ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. Mix well.
9
Pour the pureed onion-tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.
10
Saute until the masala comes together and turns thick. Keep stirring to prevent burning.
11
Next, add ¾ cup of green peas. Pour 1 to 1 ¼ cups of water. If using fresh peas, boil them until tender in a pot, drain, and use. If using frozen peas then you can rinse and use them.
12
Mix well to make a thick gravy. Add more water if needed.
13
Mix and cook covered on medium heat until the gravy thickens and traces of oil appear over the gravy.
14
Crush 1 teaspoon kasuri methi in your palm & sprinkle all over. Mix well.
15
Check salt and add more if needed. Add 1 slit green chilli (optional) & 250 grams cubed paneer.
16
Cover and cook just for 2 mins. Sprinkle coriander leaves and cream.
17
Stir well. Serve matar paneer with jeera rice, naan or paratha.
