Matar paneer recipe | Mutter paneer | How to make matar paneer recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Heat the oil in a hot pan. Add the cardamom (optional), cumin seeds, ginger and garlic, and sauté for 1 minute. Add the onions.
2. Sauté the onions until light golden, 5 to 6 minutes. Add the tomatoes, cashews and salt. Sauté for 2 to 3 minutes, then cover and cook until mushy and soft, adding a splash of water if the pan dries out.
3. Cool the mixture and transfer it to a blender. Add 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 1 minute.
5. Lower the heat completely. Stir in the turmeric, chili powder, garam masala and coriander powder. Add the onion-tomato puree; if it isn't smooth, strain it directly into the pan after turning off the heat.
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 partly covered over medium heat for about 10 to 12 minutes, until the gravy thickens and fat shows on the surface.
8. Optional paneer: heat ½ tablespoon ghee in a non-stick pan, add the diced paneer and fry over medium-high heat for 3 minutes until golden. Turn each piece with tongs and repeat on the other side.
9. Crush the kasuri methi in your palm and add it. Add the slit green chili, sugar (both optional) and paneer. Mix and taste, adjusting salt and garam masala.
10. Cook for 2 minutes to heat the paneer through, then turn off the heat. Stir in the cream and garnish with coriander leaves. Serve.

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

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