Monday, 5 December 2011
Matar paneer is a famous south Indian curry made with green peas and Indian cheese-Paneer. I have mentioned even in my earlier paneer posts that my family loves paneer dishes....if there is anything my family loves after non-veg it has to be paneer. And thus I keep trying various dishes to see those happy smiles.
And after I learned making this curry, it has become our favourite paneer dish . Specially my 4 year old son loves this curry and I still remember that day when I cooked this for the first time and my son came to me after dinner, hugged me and said ''I love you sooo much mommy and I love your cooking. Thank you for cooking this yummy paneer for me.'' Now, that was the best ever compliment I had got from my little boy. At first I thought it was because of the conversation he had with his friend that evening, which I overheard from the kitchen :)
My son : '' what did you eat for dinner today?''
His friend: ''I had soup''.
Son: ''Soup? Again? ''
Friend: ''Yes..why ?''
Son: ''Every time I ask you, you always say soup or bread and chocolate spread. You know...my mommy cooks yummy dinner everyday.''
But then, I was wrong. He really liked this even the next time and keeps asking for this dish ever time he sees paneer in our refrigerator.
And now coming to the recipe, this is a very easy recipe which will give you the same restaurant taste at home. I have made this countless times and it has never failed to impress my family and my guests. So go ahead and give it a try.
Recipe source : vahrevah.com
250 grams Paneer -cut into cubes,
1 1/2 cup Green peas,
6-7 cashew nuts,
2 medium Onions- finely chopped,
4-5 large Tomatoes,
1 tbsp ginger paste,
1 tbsp garlic paste,
1/2 cup of cooking oil,
1 tbsp of red chilli powder,
1 tsp coriander powder,
1/4 tsp turmeric powder,
1 tsp cumin powder,
1 tsp kasuri methi/dry fenugreek seeds,
1 bay leaf,
2-3 cardamom pods,
1 cinnamon stick,
1/2 tsp cumin seeds,
salt to taste,
fresh coriander leaves and
cream for garnishing (optional)
Heat 1/4 cup of oil in a wok/ kadai, add the cashew nuts and saute till light brown, add finely chopped onions and around 1 tsp of salt. Cook till the onions turn light brown in colour, now add the turmeric powder, ginger paste and garlic paste and saute for 1-2 minutes and add finely chopped tomatoes. Cover and cook till the Tomatoes become soft -around 10-15 minutes. Blend this whole mixture to a smooth paste and keep aside.
Now heat the remaining 1/4 cup of oil in the same kadai add cumin seeds, when they splutter, add the whole garam masala - bay leaf, cloves, cardamom and cinnamon and saute for 1 minute. Add the grinded smooth paste back to the kadai and add chilli powder, coriander powder, cumin powder and mix well. Add 1/2 cup of water and bring to a boil and cook on medium flame for 10-15 minutes - until the sauce thickens a little bit. Now add kasuri methi (dry fenugreek seeds), Paneer cubes and green peas and cook on low flame for further 10 minutes and switch off. Serve hot garnished with coriander leaves and cream with hot and fresh rotis or naan.
One can use either fresh shelled green peas or frozen green peas for this recipe. If using fresh add them before adding paneer and cook for 5 minutes because thay need more time to cook. I used frozen peas for this recipe.
If you don't like whole garam masala in you curry, you can skip it and add 1/2 tsp of garam masala powder instead to the gravy.
Sending this to Priya's event CWS- Peas .