Matar Paneer a delicate gravy dish that is slightly tangy, spicy and creamy, with peas and paneer. This is such a simple recipe, tastes so good as if it was cooked for a long time. Back in the days when my cooking journey started this was one of the dishes that I would always make for my guests. So easy and was sure every time it would turn out perfect. My family loves it, kids are a fan of anything paneer. They always want to have the orange creamy gravy with paneer in it (this their description of the paneer curry, haha 🙂 ). This curry works great as a side for roti, naan or rice. Here in the pic I have severed it with Bajra roti and sliced onions marinated in chaat masala+lime juice.
peas 1 cup
onion 1 cup chopped
tomato 2 cups chopped
cashew 8-10 pieces
ginger/garlic paste 1 tsp
milk 1 cup
redchilly powder 1/2 tsp
garam masala 1 tsp
tumeric 1 pinch
oil 2 tsps
kasoori methi 1/2 tsp
heavy cream 1/4 cup (optional)
Heat oil in a pan and add ginger/garlic paste, cashew, onion and tomato.
Once the tomatoes are cooked well, let cool.
Grind this into a paste.
Pour the paste into a pan, add red chili powder, garam masala, turmeric, peas, milk and salt, bring to a boil.
Let it simmer for 15 mins, add extra milk if you need to adjust the gravy consistency.
Add paneer pieces and cook for another 4-5 mins, so that the paneer pieces absorbs the flavors.
Mix in kasoori methi, heavy cream (optional) and turn of the flame.
Enjoy with roti, naan or jeera rice.