Delicious Matar Paneer under 45 mins, creamy restaurant style #matarpaneer #recipe #paneerrecipes

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Heat the oil in a hot pan, add the cardamom if using, the cumin seeds, ginger and garlic, and sauté for a minute. Add the onions and sauté until light golden, 5 to 6 minutes.
2. Add the tomatoes, cashews and salt. Sauté for 2 to 3 minutes, then cook covered until mushy and soft, adding a splash of water if the pan dries out.
3. Cool the mixture, transfer it to a blender with the yogurt or tomato paste if using, and blend to a smooth puree.
4. Heat the ghee or oil in the same pan, add the cinnamon and bay leaf and let them sizzle for a minute.
5. Lower the heat completely and stir in the turmeric, chili powder, garam masala and coriander powder. Add the puree; if it isn't smooth, strain it directly into the pan.
6. Sauté for 2 to 3 minutes until the masala comes together and thickens. Stir in the rinsed green peas and the water to make a gravy.
7. Bring to a boil, then cook partially covered over medium heat for about 10 to 12 minutes, until the gravy is thick and fat shows on the surface.
8. If frying paneer, heat ½ tablespoon ghee in a non-stick pan, add the diced paneer and fry on medium-high heat for about 3 minutes per side until golden.
9. Crush the kasuri methi in your palm and add it along with the green chili, sugar (if using) and paneer. Mix, taste, and adjust the salt and garam masala.
10. Cook for 2 minutes to heat the paneer through, then turn off the heat. Stir in the heavy cream and garnish with coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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