matar paneer recipe yum tadka punjabi punjabi matar paneer

Alright, buckle up buttercups, because we’re diving headfirst into the delectable, slightly daunting, and potentially disastrous world of Punjabi Matar Paneer! Yes, you heard right. We’re going international, folks! (Don’t worry, you can probably still find most of this stuff at your local supermarket…probably.)

Punjabi Matar Paneer

Behold! The dish so good, it deserves its own fanfare. Or at least a slightly exaggerated introduction. This isn’t your average Tuesday night dinner, this is an *experience*. A culinary adventure. A chance to impress your friends, family, or maybe just yourself with your mad cooking skills. (Even if those skills mostly involve following a recipe.)

Now, before you run screaming for the nearest pizza joint, let’s talk ingredients. I know, I know, “ingredients” sounds like a chore. But trust me, the payoff is HUGE. We’re talking flavor explosions, happy taste buds, and maybe even a round of applause from your appreciative audience (or a polite “that’s nice, dear,” from your significant other). Let’s gather our arsenal:

• Paneer: The star of the show! The cheese that doesn’t melt! The…well, you get the idea. Get the good stuff, it makes a difference. Aim for about 250g, cubed into bite-sized pieces.
• Matar (Green Peas): Because “Matar Paneer” without the Matar is just…sad. Frozen peas are perfectly acceptable here. We’re not judging. Probably. Grab about a cup and a half.
• Onion: The foundation of flavor. You need one medium onion, finely chopped. (Pro tip: Wear goggles if you’re prone to onion-induced tears.)
• Tomato: For that essential sauciness. Use two medium tomatoes, pureed. Canned tomato puree works in a pinch, too.
• Ginger-Garlic Paste: The dynamic duo of Indian cuisine. You’ll need about a tablespoon of this fragrant mixture.
• Spices: Ah, yes, the spice rack. This is where things get interesting. You’ll need:
  • Turmeric powder (1/2 teaspoon)
  • Red chili powder (1 teaspoon - adjust to your heat preference!)
  • Cumin powder (1 teaspoon)
  • Coriander powder (2 teaspoons)
  • Garam masala (1/2 teaspoon)
• Cream: For richness and that oh-so-satisfying mouthfeel. Use heavy cream (about 1/4 cup).
• Kasuri Methi (Dried Fenugreek Leaves): A secret weapon for adding a unique, slightly bitter flavor. About a teaspoon, crushed between your palms.
• Oil or Ghee: For cooking. Ghee adds a richer flavor, but oil works just fine.
• Fresh Coriander Leaves: For garnish. Because presentation matters!
• Salt and Pepper: To taste. Because duh.

Okay, now that we’ve assembled our cast of characters, it’s time for the main event: the cooking! Don’t panic, it’s easier than it looks. Just follow these instructions and you’ll be enjoying a plate of Punjabi Matar Paneer in no time.

1. Get the Paneer Ready: Lightly fry the paneer cubes in a little oil or ghee until they’re golden brown. This step is optional, but it adds a nice texture and flavor. Set them aside.
2. Sauté the Aromatics: Heat some oil or ghee in a pan over medium heat. Add the chopped onion and sauté until it’s golden brown. Then, add the ginger-garlic paste and sauté for another minute until fragrant.
3. Spice it Up: Add the turmeric powder, red chili powder, cumin powder, and coriander powder to the pan. Sauté for a minute, stirring constantly to prevent burning.
4. Add the Tomato: Pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
5. Incorporate the Peas: Add the green peas and cook for another 5 minutes, or until they’re tender.
6. Add the Paneer and Simmer: Gently add the fried paneer cubes to the pan. Add a little water if the mixture is too thick. Simmer for 5-10 minutes, allowing the flavors to meld together.
7. Finish with Cream and Kasuri Methi: Stir in the cream and crushed Kasuri Methi. Cook for another minute.
8. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with rice, naan, or roti. And prepare for the applause!

So there you have it! Punjabi Matar Paneer, conquered! Now go forth and impress everyone with your newfound culinary prowess. Just remember, if things go wrong, blame the recipe. (Just kidding…mostly.) Enjoy!

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Punjabi Matar Paneer - STONED SOUP

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