Matar/Green Peas Paneer
 
 
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Ingredients
  • For the Gravy
  • 5 medium tomatos
  • 2 onions
  • 2-3 green chilis (reduce or add more to taste)
  • 1 inch fresh ginger
  • 3-4 large garlic pods
  • handful of cilantro leaves
  • 12-14 cashews
  • 6-8 whole black peppercorns
  • ¼ tsp cinnamon
  • For the Matar/Green Peas Paneer
  • 400 grams paneer, cut into strips or cubes
  • 1½ cups green peas, frozen or fresh
  • 1½ cups water
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1½ tsps kashmiri chili powder (use less if using regular red chili powder)
  • 1 tsp garam masala
  • 2 tsps kasturi methi (dried fenugreek leaves)
  • ½ tsp sugar
  • 2 tbsps ghee or regular cooking oil
  • cilantro leaves for garnish
  • salt to taste
Instructions
  1. For the gravy, blend all the ingredients to make a smooth paste. Keep aside.
  2. Heat the ghee or oil in your pan and add the cumin seeds. Once they start to sputter, add the gravy paste. It might sputter quite violently. Cover with lid till it stops. Cook for around 20 minutes, till you see the oil leave the sides.
  3. Add all the dry ingredients and mix well. Cook again for 10-15 minutes.
  4. Add the peas and the water at this point. Cover and cook for a further 15 minutes or till the peas are soft and cooked.
  5. Add more water if your gravy is too thick. I personally prefer a thicker gravy. It is totally upto you.
  6. Add some sugar to your gravy is it tastes a bit sour.
  7. Add the paneer and cook for around 3-5 minutes. Do not overcook. Your paneer doesn't need it!
  8. In the end sprinkle with the kasturi methi leaves crushing them as you sprinkle.
  9. Garnish with the cilantro leaves and serve with some hot naan or rice!
Notes
It is very common to use kasturi methi in the Indian cuisine to replace cream. It gives the most amazing creamy flavour. Try it!
Recipe by Box of Spice at https://boxofspice.com/2017/02/matargreen-peas-paneer/