Matar Paneer

Guess what “Matar Paneer,” yes it is …..

I know, it is not an unknown recipe to you all, but let’s try it with a little twist. In Indian family Matar Paneer is one of the compulsory dishes to celebrate festivals. Mothers love to prepare and serve this to their special family gatherings. I have introduced a little bit to give it a luxurious and splendid texture and believe me it is so tasty. 

How to select Paneer?

The paneer should be spongy in nature and must be water free. The spoiled paneer turns light yellow or contains some brown spots on the body. When touched, it would become watery and the smell also would be very bad. 

How to cook Paneer?

I suggest to deep fry paneer cubes from both sides until brown on moderate heat before adding them to the curry. Do not over-fry them, or else they will become hard.  After removing from oil, soak them in salted water. It prevents it from becoming hard and rubbery. 

If you want a healthier option, you can immerse the paneer cubes in boiling water in place of frying them. The paneer cubes will become soft and spongy, and you save a lot of calories by not frying.

Prep time : 15 mins

Cooking time : 25 mins

Level : easy

Serves – 4

Ingredients

Paneer cubes – 2 cups

Green peas – 1 cup

Desi ghee  – 4 tablespoon

Oil – for frying

Bay leaf – 2 nos

Cinnamon sticks – 1 no

Black cardamom – 1 no

Black pepper – 10 no

Cloves – 4 nos

Cumin – 1 teaspoon

Garlic (chopped) – 1 tablespoon

Ginger (chopped) – 1 tablespoon

Green chilli (chopped) – 1 teaspoon

Coriander leaves (chopped) – 1 tablespoon

Turmeric – 1 teaspoon

Cumin powder – 1 teaspoon

Red Chilli powder – 1 teaspoon

Coriander powder – 2 tablespoon

Method

Heat 3 tablespoon desi ghee in a pan and add bay leaf, black cardamom,cinnamon sticks , cloves and cumin seed. Crackle it.

Add chopped ginger and garlic. Cook for a while.

Add chopped onions and salt. let it cook until onions become brown.

Add turmeric powder, red chilly powder,cumin powder and coriander powder. Stir and add little water to avoid burning of masala. Stir frequently.

Cook till the water reduces and then add tomatoes. Cook it properly.

Add water and stir occasionally till all the spices leave the edges of the pan and oil starts getting separated from the spices. 

Transfer the masala in a bowl and let it cool. Remove bay leaf, cinnamon and black cardamom.

In a food processor grind the masala mixture into a smooth puree. Strain the puree.

Meanwhile heat oil in a pan and fry the paneer cube in golden brown color and soak them in salted water. Keep them aside.

Heat desi ghee in a pan and saute the mutter. Add salt and chopped green chilli. Add water and cook the matar properly.

Add the puree in the pan and let it heat  for a few mins. Add paneer to the curry. Adjust seasoning. Stir frequently. Adjust seasoning.

Transfer the matar paneer in a serving bowl. Garnish with dry methi leaves and chopped coriander. Enjoy it with Poori/butter naan /Roti /Jeera rice.