I have already posted a matar paneer recipe but this recipe is different from the previous one. This matar paneer tastes just like the ones you get in the restaurants. The color and taste of this dish is so good! This is such a simple recipe but still your dish will taste hotel style. I have not used any color in this recipe and I have not even used kashmiri red chilli powder, I have only used a simple red chilli powder made at home but still this matar paneer looks and tastes just like the ones you get in the store!
MATAR PANEER
Preparation time 15 mins | Cooking time 25 mins | Serves 3-4
Ingredients
Watch the video in Tamil
Method
1. Chop the paneer and soak it in some warm water.
2. In a kadai, heat oil then add roughly chopped onions and saute till they turn translucent.
3. Then add the ginger garlic paste and saute till the raw smell leaves.
4. Then add the roughly chopped tomatoes and some salt and cook till the tomatoes are soft.
5. Once done, switch off and let it cool.
6. When it's cool, blend the mixture to a smooth paste.
7. Heat oil again in the same kadai, once the oil heats up add the cumin seeds and bay leaf.
8. After the cumin seeds splutter, add the red chilli powder, coriander powder and turmeric powder.
9. Reduce the flame and cook the masala in the oil, do not let the masala burn.
10. After a minute of cooking, add the ground paste of onion and tomato and mix well.
11. The color changes and becomes a beautiful deep shade.
12. Cook this mixture for atleast 15 minutes in low flame, till the oil separates. Cover and kadai and cook.
13. When the oil separates, add the green peas and 1/2 cup of water. Mix well, cover and cook again till the peas are cooked.
14. Now add the garam masala and the kasturi methi and mix well.
15. Take the paneer that's soaking in warm water and add it in the gravy. Mix the paneer with the gravy.
16. Add 1/2 cup of water, mix well and cook the paneer for 2 minutes and switch off. Do not over cook the paneer.
17. Add some chopped coriander leaves. Keep the pan closed for the paneer to continue cooking.
Notes
1. You can add some fresh cream at the end.
2. Make sure you don't overcook the paneer.
3. Use less water if you want a thicker gravy.
Bible blessing -
Whoever believes in him will not be put to shame - Romans 10:11
Until next time,
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MATAR PANEER
Preparation time 15 mins | Cooking time 25 mins | Serves 3-4
Ingredients
- Paneer - 400 gms
- Green peas - 1 cup
- Water - 1/2 cup + 1/2 cup
- Onion - 2, medium
- Tomato - 4, medium
- Ginger garlic paste - 1 tsp
- Red chilli powder - 2 tsp (adjust to taste)
- Coriander powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Kasturi methi - 1 tsp
- Oil - 2 tbsp + 2 tbsp
- Cumin seeds - 1 tsp
- Bay leaf - 2
- Salt - to taste
Watch this video in English
Watch the video in Tamil
Method
1. Chop the paneer and soak it in some warm water.
2. In a kadai, heat oil then add roughly chopped onions and saute till they turn translucent.
3. Then add the ginger garlic paste and saute till the raw smell leaves.
4. Then add the roughly chopped tomatoes and some salt and cook till the tomatoes are soft.
5. Once done, switch off and let it cool.
6. When it's cool, blend the mixture to a smooth paste.
7. Heat oil again in the same kadai, once the oil heats up add the cumin seeds and bay leaf.
8. After the cumin seeds splutter, add the red chilli powder, coriander powder and turmeric powder.
9. Reduce the flame and cook the masala in the oil, do not let the masala burn.
10. After a minute of cooking, add the ground paste of onion and tomato and mix well.
11. The color changes and becomes a beautiful deep shade.
12. Cook this mixture for atleast 15 minutes in low flame, till the oil separates. Cover and kadai and cook.
13. When the oil separates, add the green peas and 1/2 cup of water. Mix well, cover and cook again till the peas are cooked.
14. Now add the garam masala and the kasturi methi and mix well.
15. Take the paneer that's soaking in warm water and add it in the gravy. Mix the paneer with the gravy.
16. Add 1/2 cup of water, mix well and cook the paneer for 2 minutes and switch off. Do not over cook the paneer.
17. Add some chopped coriander leaves. Keep the pan closed for the paneer to continue cooking.
Notes
1. You can add some fresh cream at the end.
2. Make sure you don't overcook the paneer.
3. Use less water if you want a thicker gravy.
Bible blessing -
Whoever believes in him will not be put to shame - Romans 10:11
Until next time,
Love the ground paste added to the matar paneer... looks so good and would be delicious to scoop up with some naans...
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