One of the most favourite amongst the Indians are Matar Paneer. The sweetness of peas with spicy paneer makes it the best choice for all food lovers. The creamy texture with the richness of spices makes a perfect blend of taste. This recipe comes directly out of our mom’s kitchen, which makes us not only tempt but takes us down through all the memories attached with it. Here’s it how we made it.
Ingredients:
• 1 cup boiled peas
• 1 cup square cut paneer
• 2 medium size onions
• 3 medium size tomatoes
• 5-6 cloves garlic
• 1-2 green chili
• 1 tbsp turmeric powder
• 1 tsp garam masala
• 2 tbsp MDH shahi paneer masala
• ½ tsp coriander powder
• 2 tsp red chili powder
• 1 tsp kasuri methi
• Salt to taste
• 1 tbsp tomato ketchup
• ½ tsp sugar (optional)
• 15-20 cashew soaked in milk for 15-20 minutes
• ½ tsp mustard seeds
Procedure:
- In a mixer, grind onion, tomato, garlic and green chili and make a paste. Add ½ cup of water, if required to make a smooth paste
- In a pan heat some oil and add mustard seeds. When the mustard seeds starts to pop, add the paste formed and let it cook for some time until the mix start releasing oil. It means the paste has been cooked
- On the other hand, form a paste of the milk soaked cashew and add it to the above mix
- Stir it well, add the dry ingredients, tomato ketchup and sugar and, mix it. Now, add about 2 cups of water and stir it well so that water is evenly mixed with the paste to form gravy. Let it cook on simmer for 5-10 minutes
- In a pan boil some water with 1 tbsp of salt, add paneer to it and boil of 5 minutes. This will make paneer soft and moist
- Drain out the excess water. Add paneer and boiled peas to the gravy. Mix it well so that paneer and peas are coated well with gravy. Garnish with finely chopped fresh coriander
- Serve hot with your choice of bread
Break&Binge 