matar paneer recipe without onion and garlic in hindi Matar paneer without onion and garlic

Okay, so you’re craving something a little bit exotic but still comforting, right? I totally get it. Sometimes you just want a dish that’s a *little* different, something with a bit of a kick but not, you know, *too* much. Well, I have got you covered. Let me tell you about Matar Paneer.

Matar Paneer Without Onion and Garlic: A Mildly Spiced Delight

This isn’t your average weeknight dinner, but trust me, it’s not as intimidating as it sounds! This Matar Paneer recipe skips the onion and garlic, making it lighter and, honestly, sometimes that’s just what you need. It’s a creamy, subtly spiced curry featuring tender paneer (that Indian cheese that doesn’t melt – it’s amazing!) and sweet green peas (matar, in Hindi). Think of it as a cozy hug in a bowl. It’s easy to adjust the spices to your liking so don’t worry if you don’t like it too spicy! And the best part? It’s surprisingly simple to make at home.

Ready to get cooking? Here’s what you’ll need:

Ingredients:

• Paneer: 200g, cut into cubes. You can find this at most well-stocked grocery stores, or an Indian grocery store if you have one nearby.
• Green Peas (Matar): 1 cup, frozen or fresh. If using frozen, make sure to thaw them first.
• Tomatoes: 2 medium, pureed. Canned crushed tomatoes work in a pinch!
• Ginger: 1 inch piece, grated. This adds a lovely warmth.
• Green Chilies: 1-2, finely chopped (optional, for a bit of heat). Remove the seeds if you’re spice-sensitive.
• Cashews: 1/4 cup, soaked in warm water for at least 30 minutes. This is our secret weapon for creamy richness!
• Cream: 2 tablespoons, heavy cream or half-and-half. You can even use cashew cream for a vegan option.
• Ghee or Oil: 2 tablespoons. Ghee adds a wonderful flavor, but any neutral oil will do.
• Spices:
  • 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. Adds a unique aromatic flavor.
• Salt: To taste.
• Fresh Cilantro: For garnish, chopped.

Instructions:

1. Prep the Cashew Paste: Drain the soaked cashews and blend them into a smooth paste with a little water. Set aside.
2. Sauté the Aromatics: Heat ghee or oil in a pan over medium heat. Add the grated ginger and chopped green chilies (if using). Sauté for about a minute until fragrant. Be careful not to burn the ginger!
3. Cook the Tomato Puree: Add the tomato puree to the pan. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes thicken and the raw smell disappears. This is important for the flavor.
4. Add the Spices: Stir in the turmeric powder, red chili powder, and coriander powder. Cook for another minute, stirring constantly, to prevent the spices from burning.
5. Incorporate the Cashew Paste: Add the cashew paste to the pan and mix well. Cook for 2-3 minutes, stirring frequently, until the mixture starts to thicken.
6. Add the Peas and Paneer: Add the green peas and paneer cubes to the pan. Gently mix everything together, making sure the paneer is coated in the sauce.
7. Simmer and Season: Add about 1/2 cup of water (or more, depending on your desired consistency). Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 5-7 minutes, or until the peas are tender and the paneer is heated through.
8. Finish with Cream and Garam Masala: Stir in the cream, garam masala, and crushed kasuri methi. Mix well.
9. Season and Serve: Add salt to taste. Garnish with fresh cilantro. Serve hot with rice, naan, or roti.

And there you have it! A delicious and relatively easy Matar Paneer that’s perfect for a weeknight meal or a special occasion. Don’t be afraid to experiment with the spices to find your perfect level of heat. Enjoy!

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Matar Paneer Without Onion And Garlic - Spice Chronicles

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