Ingredients
Units
Scale
- Paneer/ Cottage Cheese: 250g
- Fresh Curd: 4 Tbsp.
- Green Peas: 1/2 Cup /75g
- Tomato: 2 (medium)
- Onion: 2 (medium size)
- Ginger: 1’’
- Garlic: 6-7 pod
- Cumin Seed: 1/2 Tsp.
- Cumin Powder: 1/2 Tsp.
- Coriander Powder: 2/3 Tsp.
- Garam Masala Powder: 1/2 Tsp.
- Kasuri Methi/ Dried Fenugreek Leaves: 1/2 Tsp. (optional)
- Kashmiri Red Chili Powder: 1 Tsp.
- Turmeric Powder: 1/2 Tsp.
- Sugar: 1 Tsp. (optional)
- Butter: 1 Tsp. (optional)
- Refined Vegetable Oil: 3 Tbsp.
- Salt: to taste
Instructions
- Cut Paneer into 1” cubes and keep that aside.
- Roughly chop Onion, Tomato, Ginger, and Garlic.
- Heat 1 Tbsp. Oil in a wok and start frying Onions and add Tomato, Ginger, and Garlic one by one after Onion turned a bit pinkish in color.
- Add a little salt and continue cooking in medium flame until tomatoes dissolve completely.
- Switch the flame off and give the spice mix time to cool down completely.
- Now make a paste of the cooked Onion-Tomato-Ginger-Garlic using a food processor. I have made it after giving the mixture a standing time of 15 minutes.
- Now add remaining oil to the same pan and heat the oil properly.
- Temper the oil with Cumin seed and add Turmeric Powder and Kashmiri Red powder and again cook for 1 minutes. This step is essential to give a bright color to the gravy.
- Now add the Onion-Tomato-Ginger and Garlic paste to the tempering and start cooking on the medium flame for around 3-4 minutes or till water evaporates.
- Now add Cumin Powder and Coriander Powder and cook again for 1 minute in low flame.
- Beat curd to make it creamy and add that to the cooked spices and mix vigorously and then cook on low flame to get it mixed properly.
- Now add some crushed Kasuri Methi and Sugar to the mixture along with 1 Cup of water.
- Adjust the salt at this stage.
- Mix properly and add Peas to the mixture and the then cook for 5 minutes after covering the Wok with a lid in medium flame until oil separates from the mixture.
- Now add the pieces of Paneer and ½ cup of water and then cook for 3-4 minutes.
- Add Garam Masala Powder and switch the flame off after having a semi-thick consistency of the gravy.
- Add some Butter and give a careful mix.
- Enjoy Restaurant style Matar Paneer with Roti/ Nan/ Rice/ Pulav
Notes
Either Frozen or Fresh Peas can be used based on the availability.
Few ingredients I used are optional but gives amazing taste to the Matar Paneer
- Category: Paneer
- Cuisine: North Indian
