matar paneer easy recipe in hindi matar paneer recipe

I’ve been craving Matar Paneer lately, that creamy, comforting dish of peas and paneer in a rich tomato-based gravy. I think I’m going to try a new recipe I found, one that promises restaurant-quality results! I’m excited to share it.

Matar Paneer

This recipe aims to recreate the delicious Matar Paneer you often find in restaurants. It emphasizes a rich, flavorful gravy and perfectly cooked paneer.

Here’s what you’ll need to make it:

Ingredients:

• For the Gravy:

• 2 tablespoons oil

• 1 teaspoon cumin seeds

• 1 inch ginger, grated

• 2 green chilies, slit

• 2 medium onions, finely chopped

• 1 teaspoon ginger-garlic paste

• 2 large tomatoes, pureed

• 1/2 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to taste)

• 1 teaspoon coriander powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed

• Salt to taste

• For the Matar and Paneer:

• 200g paneer, cubed

• 1 cup frozen peas

• 1/2 cup heavy cream (optional)

• Fresh cilantro leaves, for garnish

Instructions:

1. Prepare the Paneer: You can either shallow fry the paneer cubes in a little oil until lightly golden, or soak them in warm water for about 15 minutes to keep them soft. I prefer the soaking method.
2. Temper the Spices: Heat oil in a pan over medium heat. Add cumin seeds and let them crackle. Add grated ginger and slit green chilies. Sauté for a few seconds until fragrant.
3. Sauté the Onions: Add finely chopped onions and sauté until golden brown. This is a crucial step for a flavorful gravy, so be patient!
4. Add Ginger-Garlic Paste: Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. Cook the Tomato Puree: Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 5-7 minutes, or until the oil starts to separate from the mixture. Stir occasionally to prevent sticking.
6. Add Matar (Peas): Add frozen peas and cook for another 3-4 minutes until they are slightly softened.
7. Add Paneer and Simmer: Gently add the paneer cubes to the gravy. Mix carefully so as not to break the paneer. Add about 1/2 cup of water to adjust the consistency of the gravy, if needed. Bring the gravy to a simmer and cook for 5-7 minutes, allowing the paneer to absorb the flavors.
8. Finish with Aromatics: Stir in garam masala and crushed kasuri methi. If using, add heavy cream for a richer and creamier texture. Mix well.
9. Garnish and Serve: Garnish with fresh cilantro leaves. Serve hot with naan, roti, or rice.

I can’t wait to try this recipe and finally have some delicious homemade Matar Paneer. The instructions seem straightforward, and the ingredient list is readily available. Hopefully, the results will be as amazing as the restaurant versions! I’ll let you know how it turns out!

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Matar Paneer Recipe - Cubes N Juliennes

www.cubesnjuliennes.comMatar Paneer Recipe - Cubes N Juliennes

Matar paneer recipe. matar paneer recipe