Matar Paneer (Without Onion & Garlic) - Party Style

Step 1: Introduction to Matar Paneer

The video introduces the dish, Matar Paneer, prepared without onion and garlic, suitable for large gatherings like weddings or 'tehravi' (13th-day ritual).

Step 2: Heat Mustard Oil

Pour 2 liters of mustard oil into a large cooking pot and heat it until it's very hot and slightly smoking, indicating it's ready for tempering.

Step 3: Add Cumin Seeds

Add 50g of cumin seeds to the hot oil. Stir occasionally until they splutter and turn golden brown. Add an additional 25g of cumin seeds for more flavor.

Step 4: Prepare Tomato Puree Base

In a separate pot, boil 10 kg of tomatoes along with ginger, green chilies, makhana (fox nuts), 50g salt, and 50g deghi mirch for 15-20 minutes until the tomatoes are soft. Let it cool down.

Step 5: Soak Cashews and Melon Seeds

Soak 500g of cashews and 500g of melon seeds in water for at least 30 minutes.

Step 6: Blend Gravy Base

Once the boiled tomato mixture is cool, blend it along with the soaked cashews and melon seeds into a smooth puree.

Step 7: Add Gravy to Oil

Carefully pour the blended tomato-cashew-melon seed puree into the hot oil with the tempered cumin seeds. Stir well to combine.

Step 8: Add Dry Spices

Add 50g each of garam masala, coriander powder, red chili powder, and turmeric powder to the gravy. Also, add additional salt to taste.

Step 9: Cook the Gravy

Cook the gravy for approximately 30 minutes, stirring occasionally, until the oil separates from the mixture and the gravy thickens.

Step 10: Prepare Peas

Boil 7 kg of green peas. (The video mentions adding sugar while boiling, but no quantity is specified).

Step 11: Add Sliced Green Chilies

Add 100g of sliced green chilies to the simmering gravy.

Step 12: Add Coconut and Cardamom Powder

Once the gravy comes to a boil, add 250g of desiccated coconut (nariyal ka burada) and 250g of cardamom powder mixed with sugar.

Step 13: Add Kasuri Methi and Aamchur Powder

Stir in 100g of Kasuri Methi and 100g of Aamchur Powder into the gravy.

Step 14: Add Boiled Peas

Incorporate the 7 kg of boiled green peas into the gravy and mix thoroughly.

Step 15: Add Butter and Khoya

Add 300g of butter and 1 kg of khoya to the Matar Paneer. Stir until they melt and are well combined, enriching the curry.

Step 16: Add Cubed Paneer

Gently add 8 kg of cubed paneer to the curry. Mix carefully to avoid breaking the paneer pieces.

Step 17: Finish with Fresh Cream

Pour 1 liter of fresh cream into the Matar Paneer. Stir gently to combine.

Step 18: Serve

The Matar Paneer is now ready to be served.

• Ensure tomatoes are boiled until soft before blending for a smooth puree.

• Soak cashews and melon seeds for at least 30 minutes to ensure a fine paste.

• Adjust spice levels to your preference.

• Cook the gravy until oil separates to ensure proper cooking and flavor development.

• For a richer taste, use homemade paneer and khoya.

• Add a pinch of saffron soaked in warm milk for an aromatic touch.