Tuesday, April 14, 2015

Matar Paneer

Matar Paneer..this is such an acclaimed and world famous dish, that it needs no introduction. For some, its the first choice of their vegetarian food. As far as I can remember from my childhood, in every occasion and in every celebration, I have seen matar paneer in the vegetarian menu. Although it is a Punjabi delicacy, its very hard to find any person in India, who does not enjoy matar paneer. Even when I made Paneer for the first time in Abidjan, the first dish I tried was Matar Paneer. Eat Matar Paneer with rice or chapati or paratha..its mouthwatering in every pairing.

how to cook Matar Paneer


how to cook Matar Paneer

This time when I made Matar Paneer I lightly sauted the paneer cubes in a little oil, but it is perfectly okay to not to do so. Its more attractive in that way, when white paneer cubes sneak out of that juicy red curry with lively green peas.


how to cook Matar Paneer

how to cook Matar Paneer

Matar Paneer
Serves 4-5

how to cook Matar Paneer

Ingredients:

  • 250gm paneer - cut in cubes (small / big)
  • 1 cup green peas 
  • 1 medium onion
  • 3 cloves of garlic
  • 1 inch stick of ginger
  • 2 small tomato - pureed
  • 2 green chili - chopped
  • 2 tbsp creme (optional)
  • 1tsp dry fenugreek leaves
  • 1 cinnamon stick
  • 3 cardamom
  • 3 cloves
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 and1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 small bunch of fresh coriander leaves - chopped
  • 2 tbsp oil
Method: 
  • Cut the onion in four big pieces, and put inside a blender along with the garlic and peeled ginger. Make a fine paste with a little water.
  • Heat oil in a pan and put the cinnamon stick, cardamom and cloves. You can avoid them if you are making them for a daily meal. But adding them gives a nice fragrance and richness to the dish.
  • Sauté the spices for 5-7 seconds, and when the oil becomes aromatic add the onion paste in it.
  • Sauté on medium heat, until the raw flavor of the paste goes away and the paste starts to become golden.
  • At this point of time add the tomato puree, salt and chopped green chili.
  • Cook until the tomato starts to release oil. You will know it is done, when the smell of tomato will be totally gone from the mixture.
  • Add a little water and add in turmeric powder, red chili powder / green chili paste, coriander powder and cumin powder. Mix evenly and the dry feugreek leaves. You can dry roast the leaves and make a fine powder out of them.
  • Add green peas and mix well. I have used frozen green peas. If you are using fresh green peas, use them a little earlier as they take time to cook.
  • Add water as much your desired amount of the gravy. If you want a thick gravy add in little water and vice-versa.
  • Simmer on medium flame, until it reaches your desired consistency.
  • If you are adding creme then add it at this stage and mix evenly.
  • Now add the chopped coriander leaves and cubed paneer pieces.
  • Simmer for 2 minutes more and put off the flame.

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