“Matar Paneer ”

“Matar Paneer ” Recipe

Recipe Cuisine: Indian | Recipe Category: Lunch/Dinner
Prep Time: 40 mins    | Cook time: 40 mins     | Serves: 2-3

 Milk is one of most useful and in-demand ingredient of every kitchen… If you have sufficient milk in your kitchen then use it to make either paneer, dahi etc etc..with paneer you can either prepare sweet dish or use it to make any spicy gravy recipe or make paneer pakora’s etc etc…you can easily get paneer from market but homemade one is best due to its freshness, taste and better quality. Using fresh paneer for gravy like that for matar paneer is too delicious. Here I give you recipe to make homemade paneer as well as matar paneer with lots of spicy masala ingredients...so let's have a look

 Ingredients:

½ cup matar (boiled, green pea)

1 teaspoon cumin seeds

2 onions (Chopped)

3 teaspoon yogurt

2 teaspoon peanuts (without cover)

1 red chili

1 teaspoon ginger garlic paste

1/2 Cinnamon stick
1 teaspoon oil

3 teaspoon butter
1 star anise
1 tejpatta
1 cup milk and cream
Salt as per your taste

Gravy Ingredients:

4 tomatoes

2 green cardamom

1 red chili

½ teaspoon food color

½ teaspoon red chili powder(optional)

½ teaspoon turmeric powder

1 teaspoon garam masala powder

1/2 teaspoon coriander powder

                             

Kitchen utensils required:

• 2 non-stick pan (I prefer: Vinod Zest Non- Stick Friendly Pan)

• 2 Spatula (I prefer: PINDIA Wooden Curved Spoons)
• 15 bowls (I prefer: Borosil Mixing Bowl)
• 1 Mixer-grinder( I prefer: Prestige Hero 550- Watt Mixer Grinder)
• 1 Chopper (I prefer: Genius Nicer Dicer Plus Multi Chopper Vegetable Cutter Fruit slicer)

• 1 Water jug

                                              

                                               Step by step procedure:

To make paneer at home:

 Step-1 Take deep fry pan. Heat deep fry pan and add milk. Let it boil on high flame, when milk is boiled then switch the flame to low. Now add lemon juice into milk very slowly and stir it continuously until whey water fully separates. Here you will get curdle milk.

Step-2 Take muslin cloth or dupatta and pour curdle milk into it and wash it with cold water to get soft paneer for making matar paneer. Now hang it for 30 minutes so that excess water is removed.

Step-3 Now take out paneer in a bowl and keep it in a freeze for at least 1 hour so that it is completely set to cut into pieces.

 To make gravy

Step-1 Heat non-stick deep fry pan, add oil, butter, cumin seeds, cinnamon stick, star anise, tejpatta.

Step-2 Now add paste of onion and fry it.

Step-3 Add ginger garlic paste in it and fry it for 1 minute.

Step-4 Make fine paste of peanut, red chili and yogurt. Add it to the pan and mix it well. Cook it for 2 minutes on low flame.

Step-5 Now make fine paste of all the gravy masala in the grinder, then add it in a pan. Cover the pan with lid and cook it for 4-5 minutes at low flame until oil comes on top of masala’s.

Step-6 When masala is cooked well then at low flame add milk and cream(slowly with continuous stir) and let it boil once. When it is cooked then add salt, water and let it cook for 2 minutes on medium flame.

Step-7 Add paneer and matar (boiled green pea) and let it cook for 2 minutes on high flame.

Step-8 At the end add 1 teaspoon of butter in gravy to give it rich taste.

When done, garnish it with coriander leave and grated paneer.

Enjoy it with paratha or naan or with pulav.

                               

Tips:

• Add very less amount of water for making thick gravy.
• Cook masala very well.
• Always add milk and cream on low flame and slowly with continuous stir otherwise milk will curdle.  

     

                     "Do you have any questions?"

    Please leave a comment below with any questions. Thank you!