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Matar paneer/ Paneer recipes/Side dish for roti, paratha and pulao / Matar paneer version 2.0

Written by: 7aumsuvai
Simply side dish for roti, paratha and pulao, prepared with paneer and green peas cooked in a onion tomato based gravy.


Ingredients:
Serves 4 to 5
  • 20 cubes – Paneer
  • 1/2 cup – Green peas / Matar (I have used frozen one)
  • 1/2 no – Onion chopped
  • 1/4 tsp – Turmeric powder
  • 1 to 2 tsp – Red chili powder(Sambar powder + Kashmiri red chili powder (for color) )
  • 2 tsp – Coriander powder
  • 1/2 tsp – Garam masala powder
  • 2 tbsp – Curd / yogurt
  • 1/4 tsp – Kasuri methi
  • 1 tbsp – Coriander leaves chopped
  • 1/4 tsp – Sugar
  • Salt to taste
For seasoning:
  • 2 tbsp – Butter
  • 1 tsp – Oil
  • 1/2 tsp – Cumin seeds
For grinding:
  • 1 big – Onion (sliced lengthwise)
  • 1 big – Tomato chopped
  • 1/2 inch – Ginger chopped
  • 2 to 3 clove – Garlic chopped
  • 4 to 5 no’s – Cashew nuts
  • 1/2 tsp – Fennel seeds/ Sombu
  • 1 no – Clove
  • 1 no – Cardamom
  • 1 no – Cinnamon
  • 1/2 tsp – Oil

 Preparation method:
  1. Heat oil in a pan, add the items given in the list “for grinding” and cook for 5 to 10 mins. Allow them to cool completely and grinding them to a puree. Set it aside.
  2. Heat butter and oil in a pan, season with jeera, allow them to splutter. Followed by chopped onions along with little salt, saute until they are golden brown.
  3. Now add the ground masala and give a quick mix. Followed by turmeric powder, red chili powder, coriander powder and garam masala powder, saute until the raw smell of masala goes.
  4. Add green peas/matar, beaten curd and continue to mix. Add enough water for the gravy, salt to taste, sugar and mix well. Cover with a lid and continue to cook for 5 to 10 minutes.
  5. Add the paneer cubes and keep cooking for 5 to 7 minutes. Finally add crushed kasuri methi and chopped coriander leaves, mix well and switch off the stove. Serve with hot roti and paratha.



 Notes:



  • I have added 1 tsp sambar powder and 1 tsp Kashmiri red chili powder for color. You may also add plain red chili powder instead of sambar powder.

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