Hey everyone! I stumbled upon a really interesting recipe idea the other day that I just had to share. I’m always looking for ways to spice up my usual cooking routine, and this one definitely caught my eye because it’s a twist on a classic favorite. Get ready for a Matar Paneer… without the paneer! Sounds intriguing, right? Let’s dive in and see how we can make this delicious dish.
Matar Paneer Recipe Without Paneer
This recipe is a clever take on the traditional Matar Paneer, offering a delicious and satisfying vegetarian option even if you’re out of paneer or prefer a lighter alternative. It uses readily available ingredients and is relatively quick to prepare.
Here’s what you’ll need to make it:
Ingredients:
- 2 cups green peas (matar), fresh or frozen
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1-2 green chilies, slit (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 2 tablespoons cooking oil
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish
- 1/2 cup water or as needed
- Optional: Cashews (soaked) for adding creamy texture, Potato (boiled and mashed) to substitute for Paneer
Instructions:
- Prepare the Peas: If using frozen peas, thaw them slightly.
- Sauté Aromatics: Heat oil in a pan or pot over medium heat. Add chopped onions and sauté until golden brown. Add grated ginger, minced garlic, and green chilies. Sauté for another minute until fragrant.
- Cook the Tomato Base: Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil starts to separate from the masala. This usually takes about 5-7 minutes. Make sure you stir it often to prevent sticking and burning!
- Add the Peas: Add the green peas to the pan. Mix well with the masala. Add salt to taste and water as needed, bringing the gravy to your desired consistency.
- Simmer and Thicken: Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the peas are tender. If you like a thicker gravy, you can mash a few of the peas against the side of the pan. For those looking to simulate the paneer consistency, you can mash a small, boiled potato and stir it into the gravy at this point. Alternatively, blend a handful of soaked cashews with a little water to make a smooth paste, and add this to the gravy for creaminess and body.
- Add Finishing Touches: Stir in garam masala and crushed kasuri methi. Mix well and cook for another minute.
- Garnish and Serve: Garnish with fresh cilantro leaves. Serve hot with rice, roti, naan, or paratha.
This Matar Paneer (without the paneer!) is a flavorful and versatile dish that’s perfect for a weeknight meal. Don’t be afraid to experiment with the spice levels to suit your preferences. Enjoy!
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