Matar paneer

Name: Matar paneer
Total time: 1800 s
Yield: 5 people
Cuisine: Indian
Ingredients: 2 tablespoon oil; 1/4 cup cashew nuts; 2 roughly chopped onions; as per taste Salt; 1 tablespoon ginger garlic paste; 5 roughly chopped tomatoes; 2 tablespoon Oil/ghee; 1 teaspoon cumin seeds; 1 small finely chopped onion; 3/4 teaspoon red chilli powder; 1 teaspoon coriander powder; 1/2 teaspoon kasuri methi; 1/2 teaspoon cumin powder; 1/2 teaspoon fennel powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon salt; 3 tablespoon finely chopped coriander leaves; 1 tablespoon tomato puree; 2 tablespoon cream; 1 inch ginger; 2 green chilli; 1 cup peas; 300 gram paneer; 1/4 teaspoon garam masala

Sneha Patel @snehapatel_4499

#KS
#matarpaneer
#Winter21

Sneha Patel @snehapatel_4499

#KS
#matarpaneer
#Winter21

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Ingredients

30 minutes

5 people

For gravy
2 tablespoonoil
1/4 cupcashew nuts
2roughly chopped onions
as per taste Salt
1 tablespoonginger garlic paste
5roughly chopped tomatoes
2 tablespoonOil/ghee
1 teaspooncumin seeds
1small finely chopped onion
3/4 teaspoonred chilli powder
1 teaspooncoriander powder
1/2 teaspoonkasuri methi
1/2 teaspooncumin powder
1/2 teaspoonfennel powder
1/2 teaspoonturmeric powder
1/2 teaspoonsalt
3 tablespoonfinely chopped coriander leaves
1 tablespoontomato puree
2 tablespooncream
1 inchginger
2green chilli
1 cuppeas
300 grampaneer
1/4 teaspoongaram masala

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Steps

30 minutes

1

For gravy in a hot pan add in oil amd as it gets hot add in cashew nuts and roast them for a minute or two.
2

Add in the roughly chopped onions and add salt as per taste and cook onion until golden.
3

After onion gets golden add ginger garlic paste and stir it for a minute.
4

Then add chopped tomatoes and cook until they get mushy. Turn off the flame. Let it cool then blend it to a smooth paste
5

For finishing the sabzi, in a kadhai add in the oil and after it gets hot, goes in cumin seeds. After they sizzle add onions cook for 1 minute.
6

Lower the flame and add in the spices- red chilli powder, cumin powder,coriander powder, kasoori methi, fennel powder, turmeric powder and salt. Roast the spices for 2-3 minutes on low flame.
7

Add in finely chopped coriander leaves and cook them for a minute then goes the gravy paste, tomato puree and cream and stir around.
8

Peas ginger green chilli goes in next, along with some water to adjust consistency cook it for a couple minutes.
9

Then add in grated paneer (you can even use paneer cubes)
10

Finally sprinkle in a touch of garam masala and turn the flame off.
11

Garnish this matar paneer sabzi with coriander leaves and papad and some grated paneer and serve it wirh your favourite roti or naan