This recipe combines the rich flavors of Matar Paneer and Kadai Paneer, featuring tender paneer cubes, potatoes, green peas, and colorful bell peppers in a creamy, spicy tomato-cashew gravy. It offers a unique balance of tastes, making it a delightful vegetarian dish that is both hearty and flavorful.
All Ingredients - Main Ingredients
Paneer500 gm
Potatoes2 medium
Green Peas1 cup
Capsicum (Green)1 medium
Capsicum (Yellow)1 medium
Capsicum (Red)1 medium
Tomatoes2 medium
All Ingredients - For Tomato-Cashew Puree
Cashews7 pieces
Ginger1 inch piece
Green Chili1
Cinnamon Stick (Dalchini)1 small piece
Cardamom (Elaichi)2-3 pods
Bay Leaves (Tezpata)2-3 leaves
Roasted Kasoori Methi1 teaspoon
All Ingredients - Spices & Seasoning
Turmeric Powder (Haldi)1/2 teaspoon
Salt1 teaspoon
Red Chili Powder1 teaspoon
Coriander Powder1 teaspoon
Garam Masala1 teaspoon
All Ingredients - Other
Cooking Oil5 tablespoons
Cumin Seeds (Geera Sabut)1 teaspoon
⚠ Contains Allergens
DairyTree Nuts (Cashews)
Step-by-Step Instructions
Step 1: Prepare Paneer and Vegetables
Cut 500 gm paneer into 1-inch cubes. Cut 2 medium potatoes into 1-inch cubes. Prepare 1 cup of green peas. Cut 1 green, 1 yellow, and 1 red capsicum into large pieces. Peel and roughly chop a 1-inch piece of ginger. Cut 2 medium tomatoes into wedges.
Step 2: Boil Paneer
Heat a pan and add the paneer cubes. Sprinkle 1/2 teaspoon of turmeric powder over the paneer. Add water to the pan, ensuring the paneer is submerged. Boil the paneer for 2-3 minutes until it softens. Remove the paneer and set aside.
Step 3: Fry Potatoes
In a separate pan, heat 2 tablespoons of oil. Fry the potato cubes until golden brown and tender, about 5-7 minutes. Remove and set aside.
Step 4: Prepare Tomato-Cashew Puree
In a pan, heat 2 tablespoons of oil. Add the chopped tomatoes, 7 cashews, 1 green chili, a small piece of cinnamon stick, 2-3 cardamom pods, 2-3 bay leaves, and 1 teaspoon roasted kasoori methi. Sauté for 3-4 minutes until tomatoes soften. Transfer the sautéed ingredients to a blender and blend into a smooth paste.
Step 5: Temper Spices and Cook Puree
Heat 1 tablespoon of oil in the same pan. Add 2-3 bay leaves, a small piece of cinnamon stick, 2-3 cardamom pods, and 1 teaspoon of cumin seeds. Sauté until fragrant, about 30 seconds. Add the prepared tomato-cashew puree to the pan. Add 1 teaspoon of salt (or to taste). Mix well and cook for 5-7 minutes until the oil separates and the puree thickens.
Step 6: Add Vegetables and Spices
Add the chopped capsicum (green, yellow, red), fried potato cubes, and green peas to the cooking puree. Mix well. Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Mix thoroughly to coat the vegetables with spices.
Step 7: Combine with Paneer and Simmer
Add the boiled paneer to the pan with the vegetables. Stir gently. Sprinkle an additional 1/2 teaspoon of garam masala over the dish. Mix gently. Cover the pan and let it simmer for 5-7 minutes on low heat, allowing the flavors to meld.
Step 8: Serve
Serve the hot Matar Kadai Paneer.
Was this recipe helpful?
Comments
Sign in to leave a comment on this recipe.
Loading comments...
Favorite Recipes
Recently Generated Recipes
Discover recipes already generated from creators and ready to cook without testing your cred.
Favorite Recipes
Comments
Sign in to leave a comment on this recipe.
Loading comments...