Indian cuisine is famous for it’s delicious curries with exotic spices. Specially, Paneer entrées are the very popular among most people. There are so many different varieties of paneer dishes and each one has its own unique taste. Though Paneer is supposedly a north-Indian speciality however its fan base is almost global. I have posted couple of paneer recipes in past like Ghee Roast Tangy Paneer and Lehsuni Palak-Paneer and received great feedback. Today’s recipe “Matar Paneer” is another fantastic option for paneer lovers. The special gravy of this recipe will give this dish look and taste exactly like restaurants while still retaining goodness and purity of homemade food. So go ahead and try your hands on this paneer-rich recipe. As always, let me know your feedback in the comments.

 

 

Ingredients:

• 250 gm- Diced cottage cheese (chote kate huye paneer)
• 1 cup- Green peas (Matar)
• 2 to 3- Green chilis split in two halves (Hari mirchi beech se do hisse mai kati huyi)
• 6 to 8- Finely chopped garlic cloves (barik kati hui Lehsun)
• 1 inch- Finely chopped ginger (barik kati hui Adrak)
• 1 cup- Finely chopped onion (Barik Kati hui Pyaz)
• ⅔ cup- Tomato purée (Tamatar ka paste)
• 1 to 2 – Dry red chilli whole (Sukhi Lal Mirch Khadi)
• 1 – Bay leaf (Tez patta)
• 2 tea spoons- Kashmiri red chilli powder (Kashmir laal mirch powder)
• 2 to 3 tea spoons- Coriander powder (Dhaniya powder)
• 3 to 4 tea spoons- Kitchen king masala
• 1 tea spoon- Garam masala
• 1 tea spoon- Turmeric powder (Haldi Powder)
• 2 tea spoons- Kasoori Methi
• 1½  table spoons- Cashew nuts (Kaju)
•  ¼ cup- Milk
• 1 table spoon- Heavy Cream (Malai)
• 4-5 table spoons- Mustard Oil (Sarson ka tel) or any oil of your choice
• Salt as per taste
• Finely chopped coriander for garnishing

Method:

• • Let’s start with our especial paste which will make this curry exactly like restaurant. Put cashews, 3 to 4 pieces of paneer, milk and 2 table spoons water in a grinder and make a fine paste. Keep this paste for later use.
  • Heat a pan and add oil till it’s hot enough for sauté. Add bay leaves, red whole chili and splutter cumin seeds, now add turmeric powder, green chilies, chopped garlic and chopped ginger. Sauté for a while.
  • Add chopped onion and cook till it’s golden brown. Now add coriander powder, kashmiri red chili powder, garam masala, kitchen king masala, salt and mix together. Cook these spices with onion for few minutes till oil separates.
  • Add tomato paste, mix well and again cook for few minutes again till oil releases and its rawness gone, (at this stage you can add 1 or 2 tea spoon of sugar if you like little little sweetness in the curry). Now add our special paste and ¼ cup water and stir. Cover the pan and cook covered for 10-15 mins on low flame till oil separates or comes on the top of the gravy. Stir in between to avoid sticking on bottom.

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  • Now add green peas, mix and cook covered for another 3-4 minutes (Note- I have used  frozen green peas if you are using the fresh peas than boil for few minutes and strain water and rinse with fresh water before use). Add kasoori methi (crush with the help of palms before adding). Now add cottage cheese cubes and mix. Cook for a minute.

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  • Take out in a serving bowl, garnish with heavy cream and coriander. Serve hot with Poori, Naan, Paratha (any bread) or rice.

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