Matar Paneer - Peas and Cottage Cheese Curry

Restaurant Style Matar Paneer is a famous creamy and comfy Punjabi curry recipe hailing from the Northern part of India. Goes well with any bread or rice.

Recipe Source Link:https://www.mygingergarlickitchen.com/restaurant-style-matar-paneer-curry-recipe-video/

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RECIPE INGREDIENTS

» For Onion Tomato Paste:

• 2 tablespoons oil, i used vegetable oil
• 2 teaspoons cumin seeds
• 2 large sized onion, diced
• 8-10 cashews
• 1 bay leaf
• 1 star anise
• 4 cloves
• 5-6 garlic cloves, peeled and chopped
• 1 inch piece ginger, roughly chopped
• 2 large tomato, diced
• 1 teaspoon salt
• 4 tablespoons water

» For Restaurant Style Matar Paneer Curry:

• 2 tablespoons cooking oil
• 1 1/2 cups onion tomato paste
• 1/2 cup green peas (boiled 5 minutes) or frozen peas, thawed
• 1 1/2 cups paneer (cottage cheese), cubed
• Salt to taste
• 2 teaspoons sugar / honey
• 1/4 cup natural yogurt
• 1 tablespoon dried fenugreek leaves / kasuri methi
• 2 green chili, sliced
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garam masala powder
• 1/4 cup water or as needed
• 1 tablespoon butter (optional)

RECIPE INSTRUCTIONS

» Make Onion Tomato Paste:

1. Heat the oil in a broad pan. Add cumin seeds and let them splutter.
2. Now add bay leaf, cashews, star anise, cloves, ginger, garlic, and onions. Mix well and let them sauté for 5 minutes.
3. Add tomatoes and sauté for 4 minutes.
4. Let them cool for a few minutes.
5. Transfer them to a mixer jar along with a the little water and grind the onions, tomatoes to a smooth paste. Keep it aside.

» Make Restaurant Style Matar Paneer Curry:

1. Heat 2 tablespoons oil in another pan, and add cumin seeds and asafetida.
2. When seeds start to crackle add the prepared tomato-onion paste and cook for 3-4 minutes. Keep stirring occasionally.
3. Now add the chili powder, turmeric powder, garam masala powder.
4. Mix well and cook for 3 minutes.
5. Now add green peas and cook for 2 minutes.
6. Combine yogurt and sugar in small bowl.
7. Add this yogurt sugar mix to the curry and mix well to combine. Cook for another minute.
8. Add water, mix well, and cook for 2 minutes.
9. Add paneer cubes and mix gently.
10. Now add dried fenugreek leaves, green chili, and butter.
11. Mix gently and cook for 1 minute, while stirring occasionally. Remove from heat.
12. Garnish with coriander leaves and serve hot with naan, or mushoroom pulao.

RECIPE NOTES

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