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    Matar Paneer Recipe || Indian Special

    Today I am sharing with you the methods which I followed in preparing the Matar Paneer.

    Matar Paneer curry

    Ingredients of Matar Paneer

    - 300ml paneer
    - 30ml olive oil
    - 5 cumin seeds
    - 1 small onion, finely chopped
    - 4 cloves
    - 4 peppercorns
    - 2 bay leaves
    - 1 black cardamom pod
    - 3 large garlic cloves
    - 2.5cm ginger root
    - 1 onion, cut into chunks
    - 45ml water
    - 7.5ml ground coriander
    - 2.5ml ground red chilli
    - 2.5ml ground turmeric
    - 225g canned tomatoes, chopped
    - Pinch salt
    - 600ml whey water (from paneer)
    - 500g peas
    Garnish:- 2.5ml garam masala
    - 15ml chopped fresh coriander
    - 2 small green chillies

    Preparation of Matar Paneer

    1. Chop the paneer into 1 cm cubes and soak in warm water for 10 minutes.
    2. Remove with a slotted spoon and set aside.
    3. Heat the olive oil in a heavy-based pan and fry the cumin seeds until lightly browned.
    4. Add the onion, cloves, peppercorns, bay leaves and cardamom and fry until golden brown.
    5. Blend the garlic, ginger, onion and water to a smooth paste in a blender or food processor.
    6. Stir into the pan and fry for a few minutes until golden brown.
    7. Add the coriander, chili, turmeric, tomatoes and salt and cook over a medium heat until all the liquid has been absorbed.
    8. Add 60ml of whey water to the pan and fry until all the water has been absorbed and the olive oil appears on the surface.
    9. Add the remaining whey water and the paneer and simmer for 10 minutes.
    10. Add the peas and simmer for a further 5 minutes until the peas are cooked and the paneer is soft and spongy.
    11. Sprinkle over the garnish ingredients and serve hot.
    • Serves 4-6
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