Matar Paneer is a very famous North Indian dish. Its a semi dry curry with green peas and paneer cooked in a spicy gravy. Having a delicious change to the regular Aloo Matar which is so often made in our kitchen. Matar Paneer is one of the most ordered dish in restaurants and takeaways. This is a restaurant style Matar Paneer not too dry and not very watery. It has a perfect taste with onions and tomato gravy and indian spices. I always make fresh paneer at home for my paneer curries. Do check the recipe of my Homemade Paneer. Matar Paneer tastes great with Naan, Roti or Jeera Paratha. So lets proceed step by step.
Before we prepare our curry boil the green peas in an open vessel for 5-10 minutes.
Cut the paneer into cubes and dry roast in a non stick pan with little oil or butter for 5 minutes. Soak the paneer cubes in water so they do not become hard. The paneer must be soft and melt in your mouth. Do check my recipe of Homemade Paneer which is best for this curry.
Also prepare a paste of 5-6 cashews with little water. Adding this cashew paste to the gravy will give the restaurant style color and thickness.
Heat oil in a non stick pan and add finely chopped onions and salt.
Cook for about 5 minutes till the onions leave oil and turn golden brown. Now add the ginger chilli and garlic paste.
Cook for 2-3 minutes so the raw flavour disappears.
Now add finely chopped tomatoes and cook till they become soft and tender and leave out oil.
Now add all the masalas (Indian Spices) including turmeric powder, red chilli powder, salt , coriander powder, garam masala to the tomatoes.
Mix well and simmer for 5 minutes.
Allow the curry to cool and transfer to a grinder. Make a fine paste.
Transfer the curry paste back on the pan and start heating on a low flame.
Now add the cashew paste to the curry and mix well
Now add Kasuri Methi, garam masala, salt and water. You can also add little whipped cream to give a restaurant style look and flavour.
Mix well and cook for 3 minutes. Now add the boiled peas.
Strain the soaked paneer from water and add it to the gravy.
Mix well and allow the matar and paneer to cook in the gravy for 3-5 minutes.
RECIPE OF MATAR PANEERGreen peas and homemade cottage cheese cooked in a semi dried spicy and creamy curry