Cookbook:Matar Paneer

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Matar Paneer
CategoryIndian recipes
Time40 min

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[1][edit | edit source]

Frying paneer[edit | edit source]

  1. Heat some oil in a deep pan.
  2. Add paneer cubes in it. Fry on all the sides over medium-low heat until golden brown.
  3. Remove paneer from the pan, and drain on paper towels.

Gravy[edit | edit source]

  1. Remove excess oil from the same pan, and add ginger-garlic paste.
  2. Add chopped onion to it. Cook, stirring, until onion becomes translucent.
  3. Add chopped tomatoes and mix. Cook well over medium heat.
  4. Turn off the heat when tomatoes have left all the water. Let cool.
  5. Transfer mixture to a blender, and add the chiles.
  6. Blend until smooth.

Matar paneer[edit | edit source]

  1. Heat oil in a pan.
  2. Add cumin seeds, and fry until they start to crackle.
  3. Add turmeric, chilli powder, coriander powder, and garam masala. Mix well over low heat.
  4. Add the blended purée, and mix well over medium heat.
  5. Season with salt, then mix in the peas.
  6. Add some water, cover, and steam until the peas are fully cooked.
  7. Uncover and add the fried paneer. Mix well, adding more water if required.

Tadka[edit | edit source]

  1. Heat a small pan/tadka pan.
  2. Add 1 tsp oil and ½ tsp red chilli powder. Mix well.
  3. Turn off the gas and add to the matar paneer while serving.

Notes, tips, and variations[edit | edit source]

  • Paneer is a pressed uncured cheese usually made fresh. It can be bought in Indian or specialty grocery stores or substituted by tofu if unavailable.

References[edit | edit source]