MATAR PANEER

      A delicious curry prepared with homemade Paneer (Cottage Cheese) and Matar(Green Peas) in an Onion and Tomato gravy.  This is an easy restaurant style Curry which can be incorporated within no time. Matar Paneer is a popular North Indian dish which can be served with Rotis, Parathas, Naan, Kulcha or simply serve it along with Steamed Basmati Rice, Pulaos, Jeera Rice, Ghee Rice etc.,
     Matar Paneer is one recipe I frequent at home, My son is an ardent fan of Green Peas Masala and I make variations of curries with Green Peas and Paneer to go along with his favourite All-Purpose flour Chapathi.  If there are two dishes he would ask for, then it would be always, Maida Chapathi and Pattani Curry(Green Peas Curry).
     Matar Paneer Masala is a tasty treat rich with flavours and goodness of home-made Paneer and Green Peas.  This Curry compliments a party menu for Vegetarian lovers.  To make this Matar Paneer recipe richer and flavour filled add ground Cashew Paste and fresh Cream.

Cuisine : North Indian
Course : Side Dish
Difficulty : Medium
Spice Level : Low- Medium
Serves : 3-4
Author : SM

Preparation Time : 15-20 Minutes
Cooking Time : 20-30 Minutes

For HOW TO MAKE PANEER  at home, Click here...

HOMEMADE PANEER

INGREDIENTS :

Paneer - 1 Cup
Green Peas - 1 Cup
Butter/Oil - 1 Tbspn

To Grind :

Onions - 2 Nos,
Garlic - 4-5 Cloves
Ginger - 1" Piece
Green Chillies - 2-3 Nos.
Cashew Nuts -8-10 Nos.(Optional)

For the Gravy :

Butter/Oil - 3 Tbspn
Cumin Seeds - 1 Tspn
Bay Leaves - 1 Leaf
Ground Paste - 3/4 - 1 Cup(Approx)
Tomato Puree - 1/4 Cup
Turmeric Powder - 1/2 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Garam Masala - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn(Optional)
Black Salt - 1/2 Tspn(Optional)

To Garnish :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Coriander Leaves - Few
Cream - 2 Tbspn(Optional)

METHOD :

• Soak Cashew nuts in warm water for about 10-15 minutes.
• Grind the ingredient mentioned under 'To Grind' to a smooth paste and keep it aside.
• Puree the Tomatoes and keep it aside.
• Heat 1 Tbspn Butter/Oil and shallow fry the Paneer Cubes until it turns into slight golden brown colour over the edges.
• Fry them in batches.  Add more Oil/Butter if necessary.
• Remove the fried Paneer cubes and allow it to drain on a paper towel.
• Heat Butter/Oil in a pan, splutter Cumin seeds and Bay leaves on a very low flame.
• Add the ground paste and saute it on a low flame until raw flavour goes.
• Add Turmeric powder, Kashmiri Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a low flame for few minutes.
• Pour in the Tomato Puree along with Salt and mix well.
• Allow it to cook on a low flame until oil separates from the mix.
• Add Green Peas, fried Paneer Cubes to the gravy and mix well.
• Pour 1/2 Cup of Water to the Matar Paneer gravy and cook until Green Peas turn soft.
• Add Sugar, Black Salt and mix well.
• Reduce the flame and cook for about 8-10 minutes until it reaches the desired consistency.
• Garnish Matar Paneer Masala with Kasuri Methi and Coriander Leaves.
• Serve Hot with a drizzle of fresh cream on top.

NOTES :

• It's optional to fry the Paneer Cubes, but it brings out the subtle flavour of Paneer.
• If you do not have Kasoori Methi, can use Fenugreek Seeds instead. Splutter it along with Cumin seeds.
• Adjust the spice level to suit your preference.
• Kashmiri Chilli Powder gives a bright red colour to Matar Paneer Masala.
• Can use normal Red Chilli Powder too.  Adjust accordingly.
• Care should be taken while spluttering Cumin Seeds, fry it in a very low flame.
• Adding Sugar and Black Salt is optional.
• Adding Fresh Cream and Cashew nuts give richness and thickness to the gravy.  But it is purely optional.