Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mattar paneer. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mattar Paneer is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Mattar Paneer is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook 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
- Make ready 1 tbsp oil
- Get 1 tbsp cashew nuts
- Take 1/2 medium sized onion, roughly chopped
- Make ready 1 medium sized tomato, roughly chopped
- Get 2 tsp ginger-garlic paste (1" ginger, 2-3 cloves garlic
- Get For finishing the sabzi
- Prepare Butter/oil/ghee (butter tastes better!)
- Take 1/2 tsp cumin seeds
- Prepare 1/2 small onion, finely chopped
- Prepare 1/4 tsp red chilli powder
- Make ready 1/2 tsp cumin-coriander powder
- Take 1/4 tsp kasuri methi
- Take 1/8 tsp fennel powder (optional)
- Prepare 1/4 tsp turmeric powder
- Make ready 1/2 tbsp tomato ketchup
- Get 1/2 tbsp cream (or butter and milk)
- Take 1/2 " ginger, chopped
- Prepare 1-2 small green chilli, slits
- Get 1/2 cup parboiled peas
- Make ready 1/4 tsp garam masala
- Prepare 1/4 cup paneer, cubed, slightly roasted in oil
Instructions 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 your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
