Скачать или смотреть Matar Paneer Recipe | Chef Sanjyot Keer

Written recipe for Matar paneer

Prep time: 15 mins
Cooking time: 30 mins
Serves: 6

Ingredients:
• Tomatoes 5-6 medium size (roughly chopped)
• Oil 2 tbsp + Butter 1 tbsp
• Green chillies 1-2 nos. (slit)
• Ginger 1 tbsp (julienned)
• Paneer 250 gm (cubes)
• Ghee 2 tbsp
• Jeera 2 tbsp
• Onions 2-3 medium size (chopped)
• Ginger garlic paste 2 tbsp
• Green chillies 1 tbsp (chopped)
• Turmeric powder 1/4th tsp
• Salt to taste
• Gram flour (besan) 1 tbsp (roasted)
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Green peas 1 cup
• Water as required
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander leaves (chopped)

Methods:
• Transfer the roughly chopped tomatoes to a grinding jar and grind to make smooth tomato puree. Keep aside for later use.
• Set a pan on medium heat, add oil and butter, further add ginger and green chillies and sauté it for a minute.
• Add the paneer and shallow fry them from all sides until golden brown in colour. Take it off from the flame and keep aside.
• Set a deep pan or wok on medium heat, add ghee, jeera and sauté for a minute.
• Add onions and cook until they are golden brown.
• Add ginger garlic paste, green chillies and turmeric powder, mix well and cook for 1-2 minutes.
• Add the pureed tomatoes, mix well and add salt to taste, stir and cook for 4-5 minutes.
• Add roasted besan, red chilli powder and coriander powder, mix well while stirring and cook until oil is released.
• Add green peas, mix well and cook for 8-10 minutes.
• Add water if the masala dries out. Cover and cook for 5-6 minutes, while stirring in intervals.
• Now add 200 ml water, mix and bring it to a boil. Add the shallow fried paneer along with fried chillies and ginger, mix well and cook further for 4-5 minutes.
• Add garam masala, kasuri methi and freshly chopped coriander leaves, mix gently without damaging the paneer, stir and cook further for 2-3 minutes.
• Your matar paneer is ready to be served, garnish with some more freshly chopped coriander leaves and serve hot with hot roti or paratha of your choice and steamed rice or pulav as per your preference.


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