Craving Matar Paneer but short on paneer? Don’t worry, you can still enjoy this classic Indian dish! I’m sharing a fantastic recipe that delivers all the flavour without the need for paneer. Get ready for a creamy, delicious, and satisfying Matar Paneer experience that’s surprisingly easy to make!
Matar Paneer - Paneer Free Version!
This recipe is perfect for those times when you’re missing an ingredient or looking for a lighter alternative. The secret lies in using other ingredients to create that creamy texture and rich flavour that we all love. Here’s a sneak peek at what you’ll be making:
Ingredients:
- 2 cups frozen or fresh green peas
- 2 large onions, finely chopped
- 2 large tomatoes, finely chopped
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 2-3 green chilies, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (or to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 2 tablespoons oil or ghee
- 1/2 cup cashew nuts soaked in warm water for 30 minutes
- 1/4 cup fresh cream (optional, for extra richness)
- Fresh coriander leaves for garnish
- Salt to taste
Instructions:
- Prepare the cashew paste: Drain the soaked cashews and grind them into a smooth paste using a little water. Set aside. This cashew paste will replace the paneer in this recipe, giving it a creamy, nutty flavor and thick texture.
- Sauté the onions: Heat oil or ghee in a pan or wok. Add the chopped onions and sauté until golden brown. This step is crucial for developing the base flavor of the dish.
- Sauté ginger, garlic, and chilies: Add the grated ginger, minced garlic, and slit green chilies to the pan. Sauté for another minute until fragrant.
- Add the tomatoes: Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture. Stir frequently to prevent sticking.
- Add the spices: Add turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for a minute until the spices release their aroma. Be careful not to burn the spices.
- Add the peas: Add the green peas and mix well with the tomato-onion mixture. Cook for a couple of minutes.
- Add the cashew paste: Stir in the cashew paste and mix everything well. Add about 1 cup of water to adjust the consistency.
- Simmer: Bring the mixture to a simmer, cover the pan, and cook for about 10-15 minutes, or until the peas are tender and the gravy has thickened. Stir occasionally to prevent sticking.
- Finish: Stir in the garam masala and fresh cream (if using). Simmer for another minute.
- Season: Season with salt to taste.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with rice, roti, naan, or paratha.
Enjoy your delicious and creamy Matar Paneer without paneer! This recipe is a great example of how you can still enjoy your favourite dishes, even when you’re missing an ingredient. Happy cooking!
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