Mattar Paneer Recipe
Ingridient required
Instruction to make Recipe
  1. If using store bought paneer, soak in warm water for 20 minutes before you begin the recipe. Also soak frozen green peas in warm water for 10 minutes before using in the recipe.
  2. Heat 1 & 1/2 tablespoon oil in a pan on medium heat. Once hot, add 5-6 cashewnuts and sauté few seconds until they become light golden brown in color. Then add 2 small roughly chopped yellow onions (230 grams) and cook for 2 to 3 minutes until it turns soft and very light brown in color. We don’t want it to turn very brown.
  3. Then add 2 teaspoons of ginger garlic paste and cook for 1 minute.
  4. Add 3 medium tomatoes/385 grams (roughly sliced) , 1 green chili (or to taste) along with 1/4 teaspoon salt.
  5. Stir and cook the tomatoes for 5 minutes until they are very soft. Remove the pan from heat and let it cool down.
  6. Then transfer to a blender and grind everything to a smooth paste and set aside.
  7. Heat 1 tablespoon ghee and remaining 1 tablespoon oil in a pan on medium heat. Add 3/4 teaspoon cumin seeds and let them splutter. Then add 3/4 teaspoon Kashmiri red chili powder.
  8. Stir and immediately add the prepared masala paste. This will give the masala a nice color. Mix until masala is well combined with the chili powder.
  9. Then add the following:
    • 1 teaspoon coriander powder
    • 1/4 teaspoon turmeric
    • 1/4 teaspoon fennel powder
    • 1 teaspoon kasuri methi (dried fenugreek leaves)
  10. Mix until combined. Then add 1 tablespoon of tomato paste and 1/2 teaspoon salt.
  11. Stir and cook the masala for 6 to 7 minutes. When done, you will oil ooze out of the masala and the color of the masala will change from orange to reddish. It will also reduce in volume.
  12. At this point add 250 grams paneer and 3/4 cup green peas (frozen peas which I had soaked in warm water for 10 minutes before) and mix well.
  13. Then add 1 & 1/4 cup water and the remaining salt (1/4 to 1/2 teaspoon or to taste). Stir everything and cover and let cook for 3-4 minutes.
  14. Garnish with 1 to 2 tablespoons chopped cilantro, 1/4 teaspoon garam masala, and sprinkle of cardamom powder. You may also add 1 to 2 tablespoons of cream at this point (I didn’t add any). Serve matar paneer hot with rotis or paratha.