Matar Paneer Recipe:
Paneer-
250 gm – 300 gm
1.. Take
ingredients for making the masala paste in a wet grinder :
1.
½ cup chopped onions,
2.
¾ cup chopped tomatoes,
3.
½ inch ginger, (2-3) garlic,
4.
(1-2) green chilies, (10-12) chopped
cashews,
5.
2 tbsp coriander leaves,
6.
(4-5) black pepper,
7.
½ inch cinnamon,
8.
1 tsp coriander seeds & (2-3)
cloves
2. Grind all the
ingredients to a smooth paste. no need to add water while grinding. There should be no small bits and pieces of
cashews in the paste. Keep the ground paste aside.
3. Heat 2 to 2.5 tbsp oil or ghee. Add ½ tsp cumin seeds.
4. Add the ground masala paste. Stir, take care while sauteing as the paste
splutters. if there is too much spluttering, then cover partly with a lid till
the spluttering stops.
5. Sauté for 10 to 12 minutes on a low to medium flame
till the oil separates from the paste.
6. Add all the dry spice powders – ¼ tsp turmeric powder,
(¼ to ½) tsp red chili powder and (¼ to ½) tsp garam masala powder. Stir.
7. Add 1 cup rinsed peas or matar. Stir well.
8. Then add (1 cup to 1.25 cups) water and salt. Stir again.
9. Pressure cook till the matar/peas are cooked.
10. When the pressure drops on its own, open the lid of the
pressure cooker. if the curry appears thin, then simmer till it reaches the
desired consistency. The consistency is medium and neither thick nor
thin. if the gravy appears thick, then add some water and simmer. for a
slight sweet taste, you can also add up to ½ tsp of sugar. add the paneer cubes
(250 to 300 gms).
Simmer on a low flame for 1 to 2 minutes or till the paneer
cubes are cooked. Avoid over cooking as then the paneer would become dense
and rubbery.
11. Garnish with chopped coriander leaves
Serve matar
paneer with parathas ,naan or with steamed rice
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