Matar paneer, a very commonly made North Indian dish is such a delicacy that all will love to taste. During winters, when matar are in plenty, this is one of the everyday type recipe. But this doesn’t restrict its preparation to winters only. We can make it with frozen peas as well.
Though matar paneer is a routinely made dish, but we can also make it on special occasions. For that we can enrich it with cashew and cream. This gives a mild sweetness to the dish enhancing its appearance and the taste many fold.
Here comes my restaurant style matar paneer.
Stepwise Pictorial Description of Restaurant Style Matar Paneer
Chop onion garlic, ginger and green chillies roughly.
Grind them along with cashew to make a fine paste and keep aside.
Heat 2 tbsp of oil in a pan and lightly saute paneer cubes in it.
Transfer the sauteed paneer cubes in hot water and keep aside. This keeps the paneer soft.
In the remaining oil, add cumin seeds, bay leaves and cinnamon. Saute till cumin seeds start crackling.
Add onion paste to it and saute on medium heat till there is no raw smell of onion.
Add tomato puree and saute further for few minutes.
Next put in turmeric powder, red chili powder, coriander powder, salt and give a good stir.
Add kasuri methi.
Add fresh or frozen green peas and stir it. Cover and let it simmer on low flame for about 5 minutes.
Stir in 2 tbsp of malai.
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Add paneer cubes and 1 cup of water.
Let it come to a boil. Reduce the heat and let it simmer for about 15 minutes. Restaurant style matar paneer is ready.
Garnish with chopped coriander.
Enjoy with hot chapati or paratha.