Punjabi Matar Paneer-Green Peas & Paneer cooked together into a delicious gravy

Vegetable oil – 4 tbsp and for frying paneer.

Onion – 1 cup ( Chopped )

Tomato – 1 cup ( Chopped )

Ginger – 1 inch piece ( Chopped )

Garlic – 5-6 cloves

Green chili – 1-2 ( Chopped )

Cumin seeds – ½ tsp

Coriander powder – 2 tsp

Turmeric powder – 1 tsp

Kashmiri red chili powder – 2 tsp

Garam masala powder – ½ tsp

Paneer – 300 g

Peas – 1 cup ( Boiled till soft )

Salt to taste

Fresh coriander for garnishing

Method: Add onion, tomato, ginger, garlic and green chilli in a blender and blend to make a smooth paste. Keep aside. Cut the paneer into small pieces and shallow fry till golden brown. Drain and keep aside. Heat oil in a pan. Once the oil is hot, add cumin seeds and let them crackle. Add the onion and tomato paste and fry till the masala turns golden brown. Do this on medium heat. Frying the masala may take up to 15 – 20 minutes. Keep adding little water if the masala turns out dry. Do not compromise on this step otherwise the gravy will taste of raw onion and garlic. Add coriander powder, turmeric powder, kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes. Add some water if required. Add the paneer and peas in the masala along with a cup of water and salt. Bring the curry to a boil. Cook on low heat for 2-3 minutes. Garnish with fresh coriander. Serve hot with pariah or Naan or rice.

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