Mattar Paneer Recipe

                                                           Mattar Paneer Recipe
             

Matar Paneer (Mutter Paneer), a delicious combination of soft paneer and healthy green peas in a mild spicy tomato based gravy, is a treat to taste buds at anytime.
Matar paneer is a very popular North Indian dish. This is one of my husband most favorite dish. Matar paneer goes well with naan, roti, chapati and paratha but goes very well with rice and pulao also.

Ingredients:

• Paneer- 250 Gms 
• Fresh or frozen Pea - 1 cup
• Tomato-3 medium size
• Onion - 1 cup very finely chopped
• Green Chilly- 1 to 2
• Ginger-1 inch in length
• Curd- 1/2 small bowl
• Cream or cream of milk- 1/2 bowl
• Refined Oil- 1 1/2- 2 tbsp
• Cumin seeds/Jeera - 3/4 tsp
• Turmeric Powder- 1/4 tsp
• Coriander Powder- 1/4 tsp
• Red Chilli Powder- 1 tsp
• Garam masala- 1/4 tsp
• Salt- According to taste)

To Garnish :

• Chopped coriander leaves

INSTRUCTIONS:

• Make a paste by grinding together tomato, green chilli and ginger in a grinder.

• Add curd and cream into it. Grind them again them well.

• Boil peas with till soft.

• Cut the paneer into small pieces.

• Heat 1 1/2- 2 tbsp of oil in a frying pan and gently stir-fry the cubes of paneer till golden.Remove to drain on a plate and keep aside.

• In the same pan heat 1 1/2- 2 tbsps of oil
• Put the cumin seed into the pan. After the cumin seed is properly fried in the oil then put finely chopped onions and Stir continuously for even browning.

• Put the turmeric powder, coriander powder, red chilli and salt into it  and saute for a few more minutes.
• Then add tomato puree and stirring continuously till the oil begins to separate from the masala.

• Add 1 cup of water. Put the boiled pea into the pan.

• When the gravy  starts boiling, put the paneer into the gravy .cook till the gravy thickens.

• When the gravy is as thick as you would like, turn off the flame.
• Garnish with coriander leaves and serve.

• Mutter paneer tastes great with parathas, naans and even jeera rice.

Note:

• Do not over fry the masala powders which will turn the gravy bitter.