Matar paneer is another high calorie dish made with green peas and paneer. Oil is tempered with couple of whole spices and fried onion paste is cooked in it. Peas is then added along with other powdered spices. Paneer is chopped and added to the gravy at the last minute. Matar paneer is traditionally served with naan or any flat indian bread.
Makes: around 4 Servings of Matar Paneer.
Ingredients:
- Paneer 10 – 12 Pieces
- Peas 1/2 Cup
- Onion 1 Large
- Ginger Garlic Paste 1/2 tsp
- Coriander Powder 1 tbsp
- Cumin Powder 1 tsp
- Turmeric Powder a big pinch
- Red Chile Powder 1/2 tsp
- Garam Masala 1/2 tsp
- Green Cardamom 2
- Cloves 3
- Cinnamon 1 inch Stick
- Bay Leaf 1
- Caraway Seeds 1/2 tsp
- Yogurt 2 Tbsps
- Fresh Cream 1 tsp
- Salt to taste
- Cilantro Few Sprigs
- Oil 1 tbsp
- Peel and slice the onion.
- Wash peas under running water and keep aside.
- Chop the paneer into small cubes.
- Heat a tsp oil in a pan on medium heat, add sliced onion.
- Fry the onion till it starts to brown around the edges.
- Cool and grind the onion into smooth paste adding enough water.
- Heat remaining oil in a pan on medium heat, add caraway seeds, bay leaf, cinnamon, cloves and cardamom.
- Fry the spices for few seconds to release all their flavors.
- Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.
- Fry for few seconds, add onion paste, peas, half a cup of water and salt.
- Cook covered for around 5 minutes till peas are cooked or becomes soft.
- Finally stir in yogurt, fresh cream and garam masala.
- Cook for few seconds, carefully stir in paneer pieces and simmer for couple of minutes.
- Serve matar paneer with flavored rice or roti.
Suggestions: Fresh paneer tends to break easily, so don’t overcook. Adjust the consistency of the gravy by water.
Variations: Cashewnuts can also be ground into paste along with onions. Add more red chili powder or add some green chiles for more spice. You can also deep fry the paneer pieces till they are light golden brown and soak them in water until required.
Other Names: Mutter Paneer, Matar Paneer, Mattar Paneer, Peas Paneer.
Variations: Cashewnuts can also be ground into paste along with onions. Add more red chili powder or add some green chiles for more spice. You can also deep fry the paneer pieces till they are light golden brown and soak them in water until required.
Other Names: Mutter Paneer, Matar Paneer, Mattar Paneer, Peas Paneer.
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