Picnic Special Satvik Matar Paneer

Name: Picnic Special Satvik Matar Paneer
Total time: 1500 s
Yield: Serves 4 bowls.
Ingredients: 9 oz paneer (about 250 grams, preferably fresh or 'malai' paneer); Paste from 3 tomatoes; 1 cup frozen green peas; 1 teaspoon turmeric powder; 1 teaspoon cumin seeds and 1 teaspoon Kitchen King masala; 1 teaspoon Kashmiri red chili powder; 1/4 teaspoon garam masala powder; 1 teaspoon dried fenugreek leaves (kasuri methi); 1 teaspoon grated ginger; 4 green chilies, slit and seeded; 1 tablespoon heavy cream; Cashews and golden raisins, as desired (optional); as needed Butter,; 1 teaspoon oil; 1 teaspoon cumin seeds; 4 whole cloves, 4 green cardamoms, 4 black peppercorns; 2 bay leaves; Salt, to taste; 1 pinch asafoetida (hing); as needed Fresh cilantro leaves,

~Sushma Mishra Home Chef @sushmafoodandheart

Giridih Jharkhand

Picnic special.
Today, I'm sharing my recipe for Matar Paneer, a quick, nutritious, and delicious dish that everyone in the family enjoys. I make it without garlic and onions in a satvik style, as dishes with onions tend to spoil faster.

~Sushma Mishra Home Chef @sushmafoodandheart

Saved

Ingredients

25 minutes.

Serves 4 bowls.

9 ozpaneer (about 250 grams, preferably fresh or 'malai' paneer)
Paste from 3 tomatoes
1 cupfrozen green peas
1 teaspoonturmeric powder
1 teaspooncumin seeds and 1 teaspoon Kitchen King masala
1 teaspoonKashmiri red chili powder
1/4 teaspoongaram masala powder
1 teaspoondried fenugreek leaves (kasuri methi)
1 teaspoongrated ginger
4green chilies, slit and seeded
1 tablespoonheavy cream
Cashews and golden raisins, as desired (optional)
as neededButter,
1 teaspoonoil
1 teaspooncumin seeds
4whole cloves, 4 green cardamoms, 4 black peppercorns
2bay leaves
Salt, to taste
1 pinchasafoetida (hing)
as neededFresh cilantro leaves,

Saved

Steps

25 minutes.

1

To make satvik matar paneer, first gather all the ingredients. Heat 2 cups of water in a pan and bring to a boil. Add the paneer cubes and let them rest in the hot water for 5 minutes, then remove and drain. This keeps the paneer fresh and soft. Next, heat a skillet and add oil and butter. Once hot, add cumin seeds, asafoetida, bay leaves, cloves, cardamoms, and black peppercorns. Sauté until fragrant. Add grated ginger and all the spices, and cook until aromatic.
2

Add the tomato paste and cook until the oil separates. Stir in the green peas and mix well.
3

Crumble the dried fenugreek leaves and finely chop the cashews and raisins.
4

Add the paneer cubes and mix. Add salt and 1/2 cup water, stir, then cover and cook for 5 minutes. Add garam masala and the crumbled dried fenugreek leaves, mix, and turn off the heat. Stir in the chopped cashews, raisins, and cilantro leaves. Let cool, then pack into a lunch box.
5

Serve when ready to eat.
6

Note: You can skip the cashews and raisins if you prefer. I like the occasional sweetness from raisins and the crunch of cashews, so I include them.