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Matar paneer is a vegetarian dish from the north of India. The dish consists of peas and paneer in a tomato based sauce. It is spiced with garam masala. It is often served with rice or breads such as naan bread.
Ingredients
For Masala Paste
- 3 medium sized ripe tomatoes
- 1 Medium size onion
- 1 or 2 green chillies
- 1/2 an inch of ginger
- 2 to 3 cloves of garlic
- Chopped coriander
- 10 to 12 cashew nuts
- 4 or 5 black pepper corns
- 2 or 3 cloves
- 1/2 inch of cinnamon
- 1 tsp of coriander seeds
For the Rest of the Dish
- 250 to 300 grams of paneer
- 1 cup of frozen or fresh peas
- 250ml to 315ml of water
- Garam Masala
- Red chilli powder
- Cumin seeds
- Turmeric powder
- Cream
- 2 tbsp oil
- Salt
Steps
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Combine all the ingredients for the masala paste in a bowl. Grind together - there is no need to add water. Grind until not even a small piece of cashew is left.
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Heat the oil in a pan. Add cumin seeds and cook them until they splutter.Advertisement
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Add the masala paste to the pan. Be careful while sauteing as it will splutter. If it splutters a lot, cover it partly with a pan lid. Mix it in. Saute for 15 minutes on a low flame.
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Add all the spice powders, turmeric, red chili, and garam masala to the pan. Mix them in.
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Add the cream and mix it in. Saute well.
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Add the peas next and mix them in. Saute well until they become soft.
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Add water and salt and transfer the mixture to a pressure cooker. Cook for about 2 to 3 whistles. When the pressure drops on its own, open the lid.
- If it appears thin, simmer to thicken it until it approaches the desired consistency.
- If it appears too thick, add water, then simmer.
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Add the paneer cubes. Cook till they are soft - don't overcook them as they can become hard.
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Garnish the completed dish with coriander. Serve hot with chappatis, rice, or naan bread.
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Things You'll Need
- Bowl
- Pan and pan lid
- Wooden spatula
- Pressure cooker and lid
- Serving plates
Tips
- Cook the peas until they become soft.Thanks
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