Matar Paneer

To saute and puree

1 tbsp oil

2 green cardamoms

2 garlic cloves

1 inch ginger, chopped

1 cup onions, cubed

1 ½ cups tomatoes

12 cashewnuts (or almonds, soaked for 2 hours and blanched)

½ tsp salt

¼ cup curd

For matar paneer gravy

2 tbsp oil or ghee

1 inch cinnamon, optional

1 small bay leaf, optional

¼ tsp turmeric

1 tsp red chili powder, adjust to taste

1 tsp garam masala, adjust to taste

¾ tsp coriander powder

1 tsp sugar

1 cup green peas, boiled or frozen

1 ¼ cups water, use more if needed

1 green chili, desseded and slit, optional

250 g paneer

1 tsp kasuri methi (dried fenugreek leaves)

¼ tsp salt, as needed

2 tbsp coriander leaves

4 tsp cream (optional)

Preparation

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.

Pour 1 tbsp oil into a hot pan. When the oil turns hot, add 1 to 2 green cardamom (optional), ginger & garlic.

Fry for a minute. Next, add 1 cup of chopped onions & saute until they turn light golden.

Put in 1½ cup tomatoes and ¼ teaspoon salt.

Saute for 2 to 3 mins. Add 12 cashews. Cook covered until soft & mushy

Cool this completely. Add to a grinder along with curd/ yogurt (optional) and make a smooth puree.

How To Make Matar Paneer:

Heat 2 tbsp oil in the same pan. Saute 1-inch cinnamon & 1 bay leaf for a minute.

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.

Pour the pureed onion-tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.

Saute until the masala comes together and turns thick. Keep stirring to prevent burning.

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.

Mix well to make a thick gravy. Add more water if needed.

Mix and cook covered on medium heat until the gravy thickens and traces of oil appear over the gravy.

Crush 1 teaspoon kasuri methi in your palm & sprinkle all over. Mix well.

Check salt and add more if needed. Add 1 slit green chilli (optional) & 250 grams cubed paneer.

Cover and cook just for 2 mins. Sprinkle coriander leaves and cream.

Stir well. Serve matar paneer with jeera rice, naan or paratha.

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Matar Paneer