Matar paneer is a classic vegetarian gravy dish that is most popular in vegetarian restaurants. Preparing this creamy delicious and rich matar paneer at home is very easy. This dish makes a healthy yet yummy side dish to pair up with roti, paratha, chapati, naan or with any rice dish like biryani, pulao, fried rice too. It makes a lipsmacking treat to tastebuds with any combo. In this recipe, the soft chunks of paneer and peas are cooked in a mildly spiced tomato based creamy gravy.
Calorie Count - 200 calories
Cooking Time - 300 Minutes
Yield - 4 servings
Paneer - 200 g
Cooked peas - 1 cup
Oil - 1 tbsp
Butter - 1 tbsp
Onion - 2
Tomato - 2
Ginger - small piece
Garlic - 4
Cashewnuts - 5 to 6
Turmeric pwd - 1/4 tsp
Red chilli pwd - 1 tsp
Coriander pwd - 1 tsp
Garam masala pwd - 1/2 tsp
Cumin pwd - 1/2 tsp
Dried fenugreek leaves - 1/2 tsp
Salt to taste
Wash and cube paneer and set aside.
Slice all the vegetables and keep ready.
Heat 1 tbsp of oil in frypan.
Add cumin and wait to splutter.
Add grated ginger, garlic and saute.
Add sliced onion, salt and saute until light brown.
Add sliced tomato and cook until oil separates.
Add cashewnuts and mix.
Turn off flame and allow to cool.
Transfer the ingredients to blender.
Grind to smooth paste without adding water.
Melt butter in pan.
Add the masala paste from the blender and stir.
Add turmeric pwd, red chilli pwd, garam masala pwd, cumin pwd and coriander pwd.
Combine the masala.
Add 1/2 tsp of sugar (optional)
Add 1 cup of water and cover and cook until the gravy reaches thick consistency.
Add cubed paneer and cooked peas. (i used frozen peas, so added directly)
Add dried methi (fenugreek) leaves pwd.
Cover and cook in low flame for 5 to 7 mins.
Turn off flame.
Garnish with freshly chopped coriander leaves.
Creamy flavorful delicious Matar paneer is ready.
Enjoy hot with roti, phulka, chapati, naan or even with biryani, fried rice, etc.