matar paneer recipe no onion no garlic matar paneer (no onion no garlic)

Explore a delightful and aromatic Matar Paneer recipe, crafted without onion and garlic, perfect for those seeking a flavorful yet simple vegetarian dish. This recipe focuses on showcasing the natural sweetness of peas and the creamy texture of paneer, enhanced by a carefully balanced blend of spices. Whether you’re catering to dietary restrictions or simply looking for a lighter alternative, this Matar Paneer is sure to impress.

Matar Paneer (No Onion No Garlic)

Indulge in the rich flavors of this classic Indian dish, prepared without onion and garlic. This recipe highlights the natural sweetness of green peas (matar) and the creamy texture of Indian cheese (paneer), creating a satisfying and comforting meal.

### Ingredients:

• 200g Paneer (Indian Cheese), cubed
• 1 cup Green Peas (Matar), fresh or frozen
• 2 medium Tomatoes, pureed
• 1 inch Ginger, grated
• 1-2 Green Chilies, finely chopped (adjust to taste)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• ½ teaspoon Garam Masala
• 2 tablespoons Oil or Ghee
• Fresh Coriander Leaves, chopped, for garnish
• Salt to taste
• 1/2 cup water (adjust for desired consistency)

Instructions:

1. Prepare the Paneer: Gently fry the paneer cubes in a pan with a little oil or ghee until lightly golden brown. This step is optional but enhances the flavor and texture. You can also soak the paneer in warm water for 10 minutes to soften it.
2. Sauté the Aromatics: Heat oil or ghee in a pan. Add the grated ginger and chopped green chilies. Sauté for a minute until fragrant, being careful not to burn them.
3. Cook the Tomato Base: Add the tomato puree to the pan. Stir well and cook for about 5-7 minutes, or until the tomatoes thicken and the raw smell disappears. Keep stirring occasionally to prevent sticking.
4. Add the Spices: Add turmeric powder, red chili powder, coriander powder, and salt to the tomato base. Mix well and cook for another 2-3 minutes, allowing the spices to bloom and release their flavors. Add a splash of water if the mixture becomes too dry.
5. Incorporate the Peas: Add the green peas to the pan. Stir well and cook for about 5 minutes, or until the peas are tender. If using frozen peas, you may need to cook them for a bit longer.
6. Add the Paneer: Gently add the fried (or soaked) paneer cubes to the pan. Stir carefully to coat the paneer with the gravy.
7. Simmer and Thicken: Add water to adjust the consistency of the gravy to your liking. Bring the curry to a simmer, then reduce the heat and cook for about 5-7 minutes, allowing the flavors to meld together.
8. Finish with Garam Masala: Sprinkle garam masala over the curry and stir well. Cook for another minute.
9. Garnish and Serve: Garnish with fresh chopped coriander leaves. Serve hot with rice, roti, naan, or paratha.

Enjoy this flavorful and satisfying Matar Paneer, a delightful vegetarian dish that’s perfect for any occasion. Experiment with different spice levels to customize the flavor to your preferences. A pinch of kasuri methi (dried fenugreek leaves) added at the end can also enhance the aroma.

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Matar Paneer (No Onion No Garlic) - Cook With Renu

cookwithrenu.comMatar Paneer (No Onion No Garlic) - Cook With Renu

Matar paneer (no onion no garlic). matar paneer (no onion no garlic)