Matar Paneer is a creamy curry combining green peas (matar) and cottage cheese (paneer). Matar is, honestly, the easiest vegetable to cook with and can be added to a variety of recipes. I use the frozen green peas because it cooks instantly. This is the dhaba style matar paneer recipe infused with spices and ghee. I like pureeing onions and tomatoes separately to make sure that the onions have changed color to light golden. If you want to save time, you can blend onions and tomatoes together.
Yet another method is to sauté chopped onions and chopped tomatoes in ghee till they become mushy. Cool and blend them to get a fine, smooth paste. Continue cooking as per the recipe. Whichever method you use, the taste is more or less the same. It is the texture that is different.
Ingredients: 300 grams paneer, cubed 2 cups of peas (matar) 2 medium-sized onions, ground to paste 3 medium tomatoes, ground to paste 3 cloves 2 cardamom pods 1/2 tsp cumin seeds 3 black peppercorns 1 tbsp ginger-garlic paste 1 tbsp kasuri methi (dried fenugreek leaves) 1 tbsp coriander leaves, chopped 3 green chilies, slit halfway 1 tsp red chili powder 1/2 tsp haldi powder 1 tsp coriander powder Salt Oil for frying
1. Heat about 4 – 5 tbsps of oil in a skillet. Add the cardamom pods, cloves, black peppercorns, and cumin seeds. Sauté for about 10 seconds. 2. Add the onion paste and cook till light golden. 3. Add the ginger-garlic paste and sauté for another minute. 4. Add the powdered spices and sauté for a minute till everything is well blended. 5. Pour the tomato paste. Sauté for 3 – 4 minutes. Add 2 tbsp of water while sautéing. The oil will begin to separate. 6. Add the green peas (matar) and mix everything. If the gravy is too think, add quarter cup of water. Simmer covered for 5 minutes. 7. Add the paneer cubes, kasuri methi, coriander leaves, and the whole green chilies. Give a light mix. Cover and simmer for 5 minutes on medium flame.