How to Make Matar Paneer Recipe
- Paneer or cottage cheese- 250 to 300 grams
- Matar or peas (fresh or frozen)- 1 cup
- Water- 1 to 1.25 cups
- Jeera or cumin seeds- ½ tsp
- Haldi or turmeric powder- ¼ tsp
- powder of lal mirch or powder of red chili – ¼ to ½ tsp
- powder of garam masala – ¼ to ½ tsp
- Malai or cream- 1 tbsp (Optional)
- Sugar if required
- Oil or ghee- 2 to 2.5 tbsp
- Ripe red tomatoes (medium size)- 3 (roughly chopped)
- Onion (large size)-1 (roughly chopped)
- Hari mirch or green chilies- 1 to 2
- Adrak or ginger- ½ inch
- Lahsun or garlic- 2 to 3 (chopped)
- Coriander leaves- 2 tbsp (chopped)
- Kaju or cashes- 10 to 12 (chopped)
- Sabut kali mirch or peppercorn- 4 to 5
- Lavang or cloves- 2 to 3
- Dalchini or cinnamon- ½ inch
- Sabut dhaniya or coriander seeds- 1 tsp
- Salt to taste
This is one of the simplest and the easiest recipe of matar paneer which will give you a taste just like you would get in an expensive restaurant. It is the perfect dish to serve your guests and leave them licking their fingers.
- Take a blender or a grinder. Add ingredients 11-21 as listed above and grind all of them together. Grind it, till it becomes a smooth paste. There is no need for adding water. Keep this paste aside.
- In a pressure cooker, add oil or ghee and heat it. Once the fresh oil or pure ghee is hot, add the seeds of cumin and saute them till they begin spluttering.
- Add the paste of ground and stir it well. Saute for 10 to 11 minutes till the oil is completely separated from the ground paste.
- Add all of the spices (dry). Add matar, some water, and salt. Cover it and lid it properly and thereafter pressure cook the dish for some 3-4 whistles. Open the lid and allow the gravy to simmer till it reaches to the perfect consistency.
- Add the paneer cubes. Let it simmer for 1 to 2 minutes till it gets cooked. Garnish with leaves of fresh coriander and serve with roti or naan.
- To get a slightly creamier version, add more cashews.
- To give it a citrus note, add curry leaves.
- Add some sugar to balance the taste of the curry in case the tomatoes are sour.
- Don’t overcook the paneer.
- Ensure that while grinding the paste, no small bits and pieces of cashews are left in the paste.
- Be careful after you add the ground paste to the pressure cooker because it splutters.