Alright folks, buckle up! We’re diving headfirst into the culinary chaos that is… Matar Paneer! Yes, that’s right. The dish that’s simultaneously the most requested and most often butchered vegetarian option on every Indian restaurant menu. Prepare yourselves.
The Visual Inspiration (or Warning?)
Let’s start with the picture. Behold!
Doesn’t it just scream, “I’m easy to make!” Wrong. So, so wrong. It’s like that cute puppy that ends up chewing your furniture. Don’t be fooled by the innocent appearance. This dish is a commitment.
Ingredients: The Grocery Store Gauntlet
First, you’ll need:
- Paneer: The star! (Or at least, the soggy, rubbery lump that pretends to be the star). Get the good stuff, or prepare for a culinary crisis.
- Matar (Peas): Frozen? Fresh? From your grandma’s garden? Doesn’t matter. They’ll probably roll off your fork anyway.
- Tomatoes: Essential for that saucy goodness. Unless you hate tomatoes. Then, uh…don’t use them? (Good luck with that).
- Onions: Because everything tastes better with onions. Except maybe toothpaste.
- Ginger & Garlic Paste: The dynamic duo of Indian cooking. Don’t skimp! Unless you’re a vampire. Then, maybe skimp.
- Spices: Turmeric, chili powder, coriander powder, garam masala… the usual suspects. Feel free to add a pinch of desperation, it won’t hurt.
- Cream (or Cashew Paste for the Vegan Crew): For that luxurious, creamy texture. Or to drown your sorrows if you mess everything up.
- Oil/Ghee: For frying and flavor. Ghee is the traditional choice, but if you’re trying to keep your arteries clear, go for oil.
Instructions: The Recipe for Disaster (Or Maybe Deliciousness?)
Okay, pay attention. This is where things get real. I mean, REALLY real.
- Fry the Paneer: Okay, this is controversial. Some people like it raw, some like it fried. Personally, I like to fry it until it’s slightly golden. Don’t overcook it, or it’ll turn into little hockey pucks.
- Make the Gravy: Sauté the onions until they’re golden brown. Then add the ginger-garlic paste and cook for a minute. Add the tomatoes and spices and cook until the tomatoes are soft and mushy. This is where the magic happens (or doesn’t).
- Blend the Gravy: Once the gravy is cool enough, blend it until it’s smooth and creamy. This step is optional, but it makes the gravy much nicer.
- Add the Peas and Paneer: Now, add the peas and paneer to the gravy and simmer for a few minutes. Add the cream (or cashew paste) and garam masala.
- Serve: Serve hot with rice or naan. And maybe a glass of wine. You’ve earned it.
So there you have it! Matar Paneer. A dish that can either make you feel like a culinary genius or a complete failure. But hey, even if it doesn’t turn out perfect, at least you tried. And you’ll have a funny story to tell. Now go forth and cook! Or order takeout. I won’t judge.
If you are looking for matar paneer recipe | Mediumspot you’ve visit to the right page. We have 1 Pics about matar paneer recipe | Mediumspot like matar paneer recipe | Mediumspot and also matar paneer recipe | Mediumspot. Read more:
Matar Paneer Recipe | Mediumspot
www.mediumspot.commatar paneer recipe | Mediumspot
matar paneer recipe. Matar paneer recipe