Matar Paneer Recipe

Step 1: Prepare Paneer

Heat 2 tablespoons of ghee or oil in a pan over medium heat. Add 2-3 chopped green chilies and sauté for 30 seconds. Then, add the cubed paneer and lightly fry until slightly golden on all sides, about 2-3 minutes. Remove the paneer and set aside.

Step 2: Boil Green Peas

In a separate pot, boil 1 cup of green peas until tender, about 5-7 minutes. Drain and set aside.

Step 3: Sauté Onions and Aromatics

In another pan, heat 3 tablespoons of oil. Add the sliced onions and sauté until they turn translucent and lightly golden, about 5-7 minutes. Add 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.

Step 4: Add Tomatoes and Spices

Add the chopped tomatoes to the pan and cook until they soften, about 3-4 minutes. Stir in 1/4 cup of chopped fresh coriander leaves, 1/2 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Cook for 2-3 minutes until the raw smell of spices disappears and oil starts to separate.

Step 5: Blend the Gravy Base

Transfer the cooked onion-tomato mixture to a blender and blend into a smooth paste. Set aside.

Step 6: Prepare the Gravy

In the same pan, add the whole spices (2-3 cloves, 1 small cinnamon stick) and sauté for 30 seconds. Pour in the blended onion-tomato paste. Add 2-3 whole green chilies and 1 cup of boiled green peas. Mix well.

Step 7: Simmer the Gravy

Add 1/2 cup of water (or as needed for desired consistency) and bring the gravy to a simmer. Stir in 1 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and 1 teaspoon of salt (or to taste). Cook for 5-7 minutes, stirring occasionally, until the gravy thickens and the oil separates.

Step 8: Combine with Paneer and Finish

Add the lightly fried paneer cubes to the simmering gravy and mix gently. Stir in 1 tablespoon of kasuri methi, 1 tablespoon of chopped fresh coriander leaves, a pinch of garam masala, and 1 teaspoon of ghee or butter. Cover the pan with a lid and let it simmer for 2-3 minutes to allow the flavors to meld.

• Adjust spice levels according to your preference.

• For a richer gravy, you can add a tablespoon of fresh cream at the end.

• Ensure the paneer is lightly fried to maintain its softness.

• Add a pinch of sugar to balance the flavors of the gravy.

• You can add a few cashew nuts to the onion-tomato paste before blending for a creamier texture.