Hey everyone! I’m so excited to share one of my go-to comfort food recipes with you all today. It’s a delicious and flavorful Matar Paneer (peas and Indian cheese curry) that’s completely onion and garlic-free! Sometimes, you just want something comforting and aromatic without the pungency of onion and garlic, and this recipe delivers exactly that. It’s perfect for those observing certain dietary restrictions, or simply those who prefer a milder flavor profile. Trust me, you won’t miss them at all!
Matar Paneer Without Onion and Garlic
This Matar Paneer recipe is proof that you can create incredibly flavorful dishes without relying on the usual suspects. The secret lies in layering spices and using fresh, high-quality ingredients. The creamy tomato-based gravy is enriched with cashews for a smooth texture and a hint of sweetness. And the best part? It’s relatively quick and easy to make, perfect for a weeknight meal. Let’s dive into the ingredients and the steps!
### Ingredients:
* **Paneer (Indian Cheese):** 200g, cubed * **Frozen Peas:** 1 cup * **Tomatoes:** 4 medium, pureed * **Cashews:** 1/4 cup, soaked in warm water for 30 minutes * **Green Chilies:** 1-2, slit lengthwise (adjust to your spice preference) * **Ginger Paste:** 1 teaspoon * **Cumin Seeds:** 1 teaspoon * **Turmeric Powder:** 1/2 teaspoon * **Red Chili Powder:** 1/2 teaspoon (adjust to your spice preference) * **Coriander Powder:** 1 teaspoon * **Garam Masala:** 1/2 teaspoon * **Kasuri Methi (Dried Fenugreek Leaves):** 1 teaspoon, crushed * **Fresh Cream:** 2 tablespoons (optional, for garnish) * **Cilantro:** Fresh, chopped, for garnish * **Oil or Ghee:** 2 tablespoons * **Salt:** To taste * **Water:** As needed ### Instructions:
- **Prepare the Cashew Paste:** Drain the soaked cashews and grind them into a smooth paste with a little water. Set aside. 2. **Sauté the Spices:** Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add ginger paste and green chilies, and sauté for a minute until fragrant. 3. **Cook the Tomato Puree:** Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the raw smell disappears. 4. **Add Dry Spices:** Add turmeric powder, red chili powder, and coriander powder. Cook for another minute, stirring continuously to prevent burning. 5. **Incorporate Cashew Paste:** Add the cashew paste and cook for 2-3 minutes, stirring frequently, until the gravy thickens slightly. 6. **Add Peas and Paneer:** Add the frozen peas and cubed paneer to the gravy. Gently stir to coat them with the sauce. 7. **Simmer and Season:** Add salt to taste and enough water to achieve your desired gravy consistency. Bring to a simmer and cook for 5-7 minutes, or until the peas are tender. 8. **Finishing Touches:** Stir in garam masala and crushed kasuri methi. Cook for another minute. 9. **Garnish and Serve:** Garnish with fresh cream (if using) and chopped cilantro. Serve hot with roti, naan, or rice. This Matar Paneer is incredibly versatile. You can adjust the spice levels to your liking by adding more or less chili powder. For a richer flavor, use ghee (clarified butter) instead of oil. And don’t be afraid to experiment with other vegetables, like cauliflower or potatoes. I hope you enjoy making and eating this delicious dish as much as I do! Let me know in the comments if you try it out!
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Matar Paneer Without Onion And Garlic - Spice Chronicles
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