Matar Paneer or mutter paneer is one of the most popular paneer recipe amongst all the north Indian paneer recipes. Matar paneer is quite often made at home .So here is a simple and easy recipe for Matar paneer .This recipe is not restaurant style but at a simple homemade dish. Matar paneer goes well with parathas, naan and even steamed rice.
Ingredients:
• Green peas -1 cup ( Frozen )
• Sugar - a pinch
• Paneer -1 cup ,cubed
• Oil -2 tsp
• Ghee -2 tsp
• Cinnamon -1 inch stick
• Cloves -3
• Cardamom – 2
• Cumin seeds – 1-1/2 tsp,whole
• Black Peppercorns -8 -10 ,whole
• Onions -2 ,finely sliced
• Red chili powder -1/2 tsp or as per taste
• Coriander Powder -1 tsp
• Turmeric powder -1/2 tsp
• Ginger -1/2 inch ,finely chopped and crushed
• Garlic -3 cloves, finely chopped and crushed
• Green chili -3
• Tomatoes -2 ,finely chopped
• Curd -1/2 cup
• Garam masaala powder -1 tsp
• Cilantro leaves – chopped for garnishing (optional)
• Salt – as per taste
Method:
Heat a pan and pour in the first part of ghee and oil .When smoking hot, deep fry the paneer pieces in oil until light golden colour. Remove from heat and keep aside. In the same oil, when very hot, add cinnamon, cloves, cardamom, black pepper, cumin seeds and finally onions. Sauté until the onions are golden brown .Add the coriander powder, red chili powder, and turmeric powder .Remove from fire, allow it cool, and then grind the onion mixture to a smooth and thick paste .Heat the remaining ghee and oil. Add ginger, garlic and green chilies, sauté for 2 mins. Add the ground onion paste and sauté for a minute. Add the tomatoes and sauté until the oil separate from it .Add the curd, peas, paneer pieces and salt. Allow it to simmer for 10 mins.
Add the Garam masaala mixture, a minute before removing matter paneer from the heat. Garnish with coriander (cilantro leaves), and dollop of salted butter or cream on top (optional).Served with parathas, naan or rice.
Ingredients:
• Green peas -1 cup ( Frozen )
• Sugar - a pinch
• Paneer -1 cup ,cubed
• Oil -2 tsp
• Ghee -2 tsp
• Cinnamon -1 inch stick
• Cloves -3
• Cardamom – 2
• Cumin seeds – 1-1/2 tsp,whole
• Black Peppercorns -8 -10 ,whole
• Onions -2 ,finely sliced
• Red chili powder -1/2 tsp or as per taste
• Coriander Powder -1 tsp
• Turmeric powder -1/2 tsp
• Ginger -1/2 inch ,finely chopped and crushed
• Garlic -3 cloves, finely chopped and crushed
• Green chili -3
• Tomatoes -2 ,finely chopped
• Curd -1/2 cup
• Garam masaala powder -1 tsp
• Cilantro leaves – chopped for garnishing (optional)
• Salt – as per taste
Method:
Heat a pan and pour in the first part of ghee and oil .When smoking hot, deep fry the paneer pieces in oil until light golden colour. Remove from heat and keep aside. In the same oil, when very hot, add cinnamon, cloves, cardamom, black pepper, cumin seeds and finally onions. Sauté until the onions are golden brown .Add the coriander powder, red chili powder, and turmeric powder .Remove from fire, allow it cool, and then grind the onion mixture to a smooth and thick paste .Heat the remaining ghee and oil. Add ginger, garlic and green chilies, sauté for 2 mins. Add the ground onion paste and sauté for a minute. Add the tomatoes and sauté until the oil separate from it .Add the curd, peas, paneer pieces and salt. Allow it to simmer for 10 mins.
Add the Garam masaala mixture, a minute before removing matter paneer from the heat. Garnish with coriander (cilantro leaves), and dollop of salted butter or cream on top (optional).Served with parathas, naan or rice.
No comments:
Post a Comment