Today's post is a very popular North Indian gravy "Matar Paneer". Matar means "Peas" and Paneer is "Cottage Cheese". Matar Paneer is a blend of Peas and paneer cooked in Onion - Tomato - Cashewnut gravy. A very tempting and a creamy side dish that goes well with Chapathi / Naan / Phulka. It is a very popular vegetarian gravy cooked predominantly in Punjabi cuisine.
🌟🌟 Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system, while Paneer is super rich in proteins.
Let's get on to the post.
Ingredients:
Paneer Cubes
Green Peas 1 cup
Tomatoes - 4
Onions - 3
Green Chilli- 1
Ginger Garlic paste 2 tsp
Cashewnuts a handful
Kasuri methi leaves
Turmeric powder a pinch
Coriander powder 1 tsp
Cinnamon Stick 1
A pinch of sugar
Salt to taste
Milk 1/2 cup
Garam Masala powder 1 tsp
Oil
Butter
Method:
Soak cashewnuts in milk for 15 minutes.
Grind Onion and green chilli into a fine paste.
Grind tomato into a fine puree.
Grind the soaked cashewnuts into a fine paste.
Heat butter / oil in a pan.
Once hot, add cumin seeds, cinnamon stick, ginger garlic paste.
Saute until you get a nice aroma.
Next add the Onion - green chilli paste (step 2). Saute until the raw smell of onion goes away.
Add turmeric powder, coriander powder, salt.
Next add the ground tomato paste (step 3). Saute until the oil / butter separates from the gravy.
Add the ground cashewnut paste, garam masala powder.
Once the gravy thickens, add the paneer cubes, green peas and let it blend well with the gravy.
Next add milk and stir it thoroughly to get the creamy texture.
Add a pinch of sugar, simmer for couple of minutes.
Switch off the flame.
Garnish it with Kasuri methi leaves and serve them hot with Chapathi /naan/ phulka.
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