Recipe for Lunch Post Date: 2024-10-04 10:49:40

Matar Paneer is a popular North Indian dish made with peas and paneer (Indian cottage cheese) simmered in a spicy tomato-based gravy. Here's a restaurant-style recipe for Matar Paneer:

Ingredients:

For the Paneer:

• 200 grams paneer, cubed
• 1 cup peas (fresh or frozen)
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 inch cinnamon stick
• 2-3 green cardamom pods
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 3 large tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 1/4 cup cream (optional)
• Fresh coriander leaves for garnish

For the Masala Paste:

• 2 tablespoons oil or ghee
• 1 large onion, roughly chopped
• 1 inch piece of ginger
• 4-5 cloves garlic
• 2 green chilies
• 10-12 cashews (optional, for creaminess)

Instructions:

Prepare the Masala Paste:

1. Heat 2 tablespoons of oil or ghee in a pan.
2. Add the chopped onion, ginger, garlic, green chilies, and cashews. Sauté until the onions turn golden brown.
3. Let it cool, then blend into a smooth paste. Add a little water if necessary.

Prepare the Gravy:

1. Heat 2 tablespoons of oil or ghee in a large pan or kadhai.
2. Add the cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté until aromatic.
3. Add the finely chopped onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and sauté for another 2 minutes.
5. Add the pureed tomatoes and cook until the oil starts to separate from the masala.
6. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 3-4 minutes.
7. Add the masala paste prepared earlier and cook for another 5 minutes, stirring occasionally.

Cook the Peas and Paneer:

1. Add the peas to the gravy and cook for 5 minutes.
2. Add the paneer cubes and gently mix to coat them with the gravy.
3. Add a little water if the gravy is too thick and bring to a simmer. Cook for 5-7 minutes.

Finishing Touches:

1. Stir in the garam masala and cream (if using). Cook for another 2 minutes.
2. Garnish with fresh coriander leaves.

Serving:

Serve hot with naan, roti, or steamed basmati rice.

Enjoy your restaurant-style Matar Paneer!