Matar Paneer Malai (No Onion No Garlic)

Name: Matar Paneer Malai (No Onion No Garlic)
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gms fresh paneer cubed; 1 cup green peas; 2 tbsp oil; 1 tsp ghee (clarified butter); 2 tomatoes chopped; 5-6 cashewnuts; 1 tbsp sesame seeds; 1-2 green chillies; 1 tsp ginger paste; 1 ginger julienne; 1/4th tsp cumin seeds; 2 green cardamoms,4 cloves,1"cinnamon half crushed; 1/4th tsp hing (asafoetida); 1/2 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp fennel seed powder; 1/4th tsp garam masala; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1 tbsp fresh cream or malai; 1/4 th tsp salt; 1/4 th tsp Sugar; 1 tsp kasoori methi; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#Nov #W4
Matar Paneer Malai is a delicious and rich, creamy curry made with nutritious green peas,paneer (cottage cheese),cream and flavourful spices.Here it is a no onion and no garlic vegetarian dish braised in a cashew sesame seed and fresh cream gravy.This North Indian style curry is popular in India. Succulent paneer cubes and winter special fresh green peas in a rich creamy gravy has a tangy,spicy and mildly sweet taste.It pairs very well as a side dish with roti,paratha,naan as well as steamed or jeera rice.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

200 gmsfresh paneer cubed
1 cupgreen peas
2 tbspoil
1 tspghee (clarified butter)
2tomatoes chopped
5-6cashewnuts
1 tbspsesame seeds
1-2green chillies
1 tspginger paste
1ginger julienne
1/4th tsp cumin seeds
2green cardamoms,4 cloves,1"cinnamon half crushed
1/4th tsp hing (asafoetida)
1/2 tspcumin powder
1 tspcoriander powder
1/2 tspfennel seed powder
1/4th tsp garam masala
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
1 tbspfresh cream or malai
1/4 th tsp salt
1/4 th tsp Sugar
1 tspkasoori methi
1 tbspcoriander chopped

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Steps

30 minutes

1

Cut paneer into cubes to your desired size. Smear 1/4th tsp salt and set aside for 5 minutes. Meanwhile make a paste of cashewnuts, sesame seeds, malai,2 roughly chopped tomatoes, and 1 to 2 green chilies. Heat 2 tsp oil in a non-stick pan and lightly fry the paneer cubes flipping when one side achieves a light brown tinge.
2

Set aside the lightly fried paneer cubes. Make a paste of ginger, chopped tomatoes, green chilies,cashewnuts, and sesame seeds along with 1 tsp malai. Add 1 tbsp more oil and clarified butter to the remaining oil. Heat oil and sprinkle cumin seeds, half crushed whole garam masala. When they splutter, add asafoetida.
3

Toss and add the ground paste and the rest of the dry masalas and kasoori methi. Add salt and 1/4 th tsp sugar to taste. Saute till oil leaves the sides. Meanwhile, parboil green peas in 1 cup water with 1/4 th tsp salt. Dry up the water in the peas. Add the peas to the sautéed gravy and stir to mix well. Add a cup of water or as needed and boil till the masala and peas are cooked.
4

Add the paneer and mix lightly. Boil for 2 minutes and garnish with chopped cilantro, ginger julienne, and a drizzle of fresh cream. Serve hot as a side with roti/paratha, naan, or steamed or jeera rice for lunch or dinner.