Matar Paneer Gravy Recipe

Matar paneer is a famous north Indian dish made with paneer and peas. It is usually served  with Roti, Chapati, Paratha, Puri/Pooris and also goes well with rice and pulao.

Preparation Time: 30 min

Serves: 4 

Ingredients:

Matar (Green Peas) 1 small cup

Paneer (Indian cottage cheese): 150 gms

Coriander leaves for garnishing

Cumin seeds 1 tbl spoon

Oil  2 tbl spoon

Onions 1 big onion finely chopped

Tomatoes 3-4

Green Chillies 2-3

Garam masala

Coriander powder 1 tbl spn

Almond/Cashew nuts 7-8

Turmeric powder 1/4 tbl spn 

Ginger Garlic paste 1 tbl spn

For garnishing

Finely chopped coriander leaves - 1 tbsp

Preparation process:

Keep cashew nuts in hot water for soaking about 10 minutes and grind it with less water.

Boil tomatoes in water for about 4  minutes. filter the water and keep it to cool. Take out the skin and puree it.

Make paneer into cubes, soak them in hot water with a pinch of salt for 5 minutes to retain the freshness. 

 Boil peas for  5 min by adding a pinch of salt to get the softness in peas. 

Now keep ready  boiled peas, paneer, cashew nut paste  tomato puree, and all the required ingredients.


Step by step method:

Heat oil in a pan , add jeera seeds,  finely chopped onions and saute until light brown. Stir continuously for browning. and add Ginger garlic paste 1 tbl spoon and stirr it.

Then add tomato puree and turmeric powder garam masala (measures mentioned in top) coriander powder. stir the mixture until tomato puree absorbs/oozes oil and gently stirr it

Now add the cashew nut paste, and paneer cubes and Boiled peas to the pan and stirr continuously so that paneer and peas will get mixed up well with the masalas as mentioned in picture

Now add 1 cup full of water and stirr for some time until everything gets blended well. 

Garnish with nicely chopped coriander leaves, and now it is ready to serve.

Serve this yummy dish with any Puri/Chapati.

Sprout Gravy

Ingredients

To Be Ground Into A Masala (makes Approx. 1/3 Cup)
1/2 cup chopped coriander (dhania)
1 tbsp lemon juice
1 green chilli , roughly chopped
2 tsp chopped ginger (adrak)
1 tbsp water (if required)

Other Ingredients

1 tbsp oil
1/4 cup chopped onions
1 cardamom (elaichi)
1 clove (laung / lavang)
25 mm (1") stick of cinnamon (dalchini)
2 tsp garlic (lehsun) paste
2 tsp finely chopped green chillies
1 cup boiled mixed sprouts (red chana , chawli , moong , rajma etc.)
salt to taste
1 cup coconut milk

For The Garnish

2 tbsp chopped coriander (dhania)

Method

1.Heat the oil in a kadhai, add the onions, cardamom, clove, cinnamon and garlic paste, mix well and sauté till the onions turn light brown in colour.

2.Add the prepared masala and sauté for 1 minute over a low flame, while stirring continuously.

3.Add the green chillies, mixed sprouts and salt, mix well and cook for 1 minute, while stirring continuously.

4.Add the coconut milk, stir well and simmer for another 2 to 3 minutes.
5.Serve hot garnished with coriander.