Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mattar paneer. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mattar Paneer is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Mattar Paneer is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have mattar paneer using 22 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Mattar Paneer:
- Prepare For the gravy
- Prepare 1 tbsp oil
- Make ready 1 tbsp cashew nuts
- Get 1/2 medium sized onion, roughly chopped
- Take 1 medium sized tomato, roughly chopped
- Make ready 2 tsp ginger-garlic paste (1" ginger, 2-3 cloves garlic
- Get For finishing the sabzi
- Take Butter/oil/ghee (butter tastes better!)
- Prepare 1/2 tsp cumin seeds
- Prepare 1/2 small onion, finely chopped
- Take 1/4 tsp red chilli powder
- Prepare 1/2 tsp cumin-coriander powder
- Make ready 1/4 tsp kasuri methi
- Get 1/8 tsp fennel powder (optional)
- Prepare 1/4 tsp turmeric powder
- Make ready 1/2 tbsp tomato ketchup
- Prepare 1/2 tbsp cream (or butter and milk)
- Make ready 1/2 " ginger, chopped
- Make ready 1-2 small green chilli, slits
- Take 1/2 cup parboiled peas
- Make ready 1/4 tsp garam masala
- Get 1/4 cup paneer, cubed, slightly roasted in oil
Steps to make Mattar Paneer:
- For the gravy, add oil to a pan. Once it's hot, add cashew and roast them until they are light brown.
- Add onions and salt and cook until golden.
- Add ginger-garlic paste and cook till the raw smell fades.
- Add chopped tomatoes and cook till they get mushy.
- Once done, let it cool down and then blend to a paste.
- For finishing the sabzi, add butter (preferred) or oil to pan. Add jeera after it gets hot.
- Once it sizzles, add onions and cook till translucent.
- Add all the dry spices EXCEPT garam masala and kasuri methi; cook for 2-3 min. If it seems like the spices are burning, add 1-2 tbsp of water.
- Add coriander and cook for a minute.
- Add the gravy made earlier, tomato ketchup and cream (or butter and milk). Mix well.
- Add peas, ginger and green chilli. Add water to adjust consistency.
- Cook for 2-3 min and add the paneer cubes (lightly roasted in oil earlier)
- At the end, add garam masala and kasuri methi.
- Mattar paneer is ready! Serve hot with paratha or rice!
So that’s going to wrap this up with this special food mattar paneer recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
