Matar Paneer Restaurant style at home
A simple recipe to make restaurant style Matar Paneer at home. The dish is an is an intense amalgamation of fresh matar/green peas and paneer cooked in a thick, creamy, delicious gravy made with onion, tomato, cashew nuts.
Ingredients
- 200 gms Paneer homemade or store-bought
- 1/2 cup Green peas fresh or frozen
- 1/4 cup Oil adjust according to your preference
- 2 medium Onion finely chopped
- 3 medium Tomatoes grind to smooth puree
- 1 tspn Cumin seeds jeera
- 2 numbers Bay leaf tej pata
- 2 numbers Cardamom elachi
- 3-4 numbers Cloves laung
- 1 inch Cinnamon dalchini
- 8 Whole cashews
- 2 Bay leaf
- 1/2 tbsp Ginger-garlic paste
- 1/4 tspn Turmeric powder
- 1-2 tspn Red chilli powder
- 1/2 tbsp Kashmiri red chili powder for color
- 1 tspn Coriander powder
- 1 tspn Garam masala or kitchen king masala
- 1 tspn Kasuri Methi powder dry roast on low flame and grind or crush between the palms
- 8-10 Cashews grind to smooth paste along with paneer pieces
- 1-2 Green chilies
- 1 tbsp Butter
- 2 cups Water
- Salt to taste
- Coriander leaves
Instructions
- Soak the store-bought paneer in hot water for 10-15 mins.
- Grind the tomatoes to a fine puree and keep it aside.
- Heat oil in a pan over medium flame. When hot add the whole spices.
- Add chopped onions and saute until they turn light brown in color.
- Turn the flame to low and add turmeric powder, kashmiri red chili powder, and red chili powder. Give a good mix.
- Immediately add 1/4 th cup of water (in which paneer is soaked) and cook until oil separates.
- Add ginger-garlic paste and saute until the raw smell goes away.
- Increase the flame to medium and add tomato puree. Saute for a minute and add salt.
- Continue to saute until moisture decreases and oil separates at the sides of the pan.
- Grind cashews and a few paneer pieces to smooth paste.
- Add the paste to the onion-tomato masala and give a good mix. Saute until oil is seen on the sides.
- Add the peas and saute for 2 minutes. Add 2 cups of water and mix well.
- Add sugar and give a good mix.
- Add green chili and let the gravy come to a boil. Cover the pan and simmer on low flame for 15 minutes.
- Add the paneer pieces and mix well in the gravy.
- Add kasuri methi, coriander powder, and garam masala.
- Add butter and allow the curry to cook until oil floats on the top.
- Add coriander leaves and give a good mix.
- Restaurant style Matar Paneer is ready to serve.
Notes
Adjust the spices as per your taste.
If you don't like whole garam masalas, you can skip them.
Instead, you can add whole spices to hot oil and remove them after aromatic.
Also, can add 1/2tsp chat masala for chatpata taste. But, adjust the salt accordingly as chat masala too has salt in it.