Step-by-Step Matar Paneer ….. My Way!

Posted

September 9, 2014


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A universal fav that’s popular all over the world, and has many varied interpretations to it! Here I present to you my fav way of making this delicious all time classic!! 🙂
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Method:
Heat a tsp of oil. Add 2tsp chopped ginger, 2 sliced green chillies and 1 small sliced onion.
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Cook till onions start to turn golden
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Add the onions to the purée of three medium tomatoes (or 4 small Campari) and blend smooth
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Heat a tsp of ghee/oil, add a tsp of jeera 3-4 cloves and 3-4 green elaichi. Cook for a few seconds. Add the tomato onion purée. Also add 1/2 tsp each of haldi, dhania pwdr, red chilli pwdr, 1/4 tsp of garam masala and salt to taste.
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Cook on medium heat, stirring intermittently till the purée thickens and reduces
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Add 2 tbsp cream and cook on medium low heat…
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till the masala leaves oil and becomes a deep rich red in color
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Mix in a cup of boiled peas to the masala
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Cook for a couple of minutes and then add enough water to make a slightly thin gravy. Bring the curry to boil.
Meanwhile pan-sear paneer and season with salt and red chilli pwdr.
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Now add the paneer to the simmering curry.
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Cook on medium heat till the curry thickens slightly. Garnish with fresh dhania and serve with roti/Parantha/jeera rice!
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