Рецепт Matar paneer/ Paneer recipes/Side dish for roti, paratha and pulao / Matar paneer version 2.0

by Shanthi Muthuvel

Written by: 7aumsuvai Simply side dish for roti, paratha and pulao, prepared with paneer and green peas cooked in a onion tomato based gravy. Ingredients: Serves 4 to 5 20 cubes – Paneer 1/2 cup – Green peas / Matar (I have used frozen one) 1/2 no – Onion chopped 1/4 tsp – Turmeric powder 1 to 2 tsp – Red chili powder(Sambar powder + Kashmiri red chili powder (for color) ) 2 tsp – Coriander powder 1/2 tsp – Garam masala powder 2 tbsp – Curd / yogurt 1/4 tsp – Kasuri methi 1 tbsp – Coriander leaves chopped 1/4 tsp – Sugar Salt to taste For seasoning: 2 tbsp – Butter 1 tsp – Oil 1/2 tsp – Cumin seeds For grinding: 1 big – Onion (sliced lengthwise) 1 big – Tomato chopped 1/2 inch – Ginger chopped 2 to 3 clove – Garlic chopped 4 to 5 no’s – Cashew nuts 1/2 tsp – Fennel seeds/ Sombu 1 no – Clove 1 no – Cardamom 1 no – Cinnamon 1/2 tsp – Oil Preparation method: Heat oil in a pan, add the items given in the list “for grinding” and cook for 5 to 10 mins. Allow them to cool completely and grinding them to a puree. Set it aside. Heat butter and oil in a pan, season with jeera, allow them to splutter. Followed by chopped onions along with little salt, saute until they are golden brown. Now add the ground masala and give a quick mix. Followed by turmeric powder, red chili powder, coriander powder and garam masala powder, saute until the raw smell of masala goes. Add green peas/matar, beaten curd and continue to mix. Add enough water for the gravy, salt to taste, sugar and mix well. Cover with a lid and continue to cook for 5 to 10 minutes. Add the paneer cubes and keep cooking for 5 to 7 minutes. Finally add crushed kasuri methi and chopped coriander leaves, mix well and switch off the stove. Serve with hot roti and paratha. Notes: I have added 1 tsp sambar powder and 1 tsp Kashmiri red chili powder for color. You may also add plain red chili powder instead of sambar powder.