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इतनी जबरदस्त की खाकर सभी यही कहेंगे किस रेस्टोरेंट है मंगवाया । Matar Panner Ki Sabji |Pako Ki Rasoi

Ingredients (Serves 7–8 people):

Paneer – 250 grams

Green Peas (frozen) – 500 grams

Oil – 3 tablespoons (for frying)

Onions – 4 medium-sized

Turmeric Powder – 1/8 teaspoon

Salt – 1/4 teaspoon

Tomatoes – 3 medium-sized

Green Chilies – 4

Oil – 4 tablespoons (for cooking)

Cumin Seeds – 1/2 teaspoon

Bay Leaves – 4

Whole Garam Masala – 1 small cinnamon stick, 2 green cardamoms, 4 black cloves, 4–5 black peppercorns

Ginger-Garlic Paste – 1 teaspoon

Salt – as per taste

Turmeric Powder – 1/2 teaspoon

Coriander Powder – 1.5 teaspoons

Red Chili Powder – 1.5 teaspoons

Water – 1 cup + 1 cup (adjust as needed for gravy consistency)

Garam Masala Powder – 1/2 teaspoon

Fresh Coriander Leaves – for garnish


Preparation Method (English):

1. First, cut the paneer into cubes and lightly fry them in oil until golden brown.


2. Soak the fried paneer in warm water to keep them soft for a longer time.


3. In the remaining oil, sauté chopped onions until they turn light pink. Remove and set aside.


4. In the same pan, sauté green peas with a pinch of turmeric and salt for 2–3 minutes. Remove and keep aside.


5. In a mixer grinder, make a paste of tomatoes and green chilies. Make a separate paste of the sautéed onions.


6. Heat oil in a pan.


7. Add cumin seeds, bay leaf, and whole garam masala. Let them crackle.


8. Add ginger-garlic paste and sauté for 30 seconds.


9. Add the onion paste and cook for 2–3 minutes.


10. Now add the tomato-green chili paste, salt, turmeric, coriander powder, and red chili powder. Mix well and cover for 1 minute.


11. Cook this masala for 3–4 minutes until the oil separates.


12. Add a little water, cover the pan, and let it simmer on low flame for 3 minutes.


13. When oil separates again, add 1 cup water (or adjust as per the consistency you prefer).


14. Once it starts boiling, add garam masala powder and stir well.


15. Add green peas and soaked paneer. Mix well and cook covered for 3–4 minutes on medium flame.


16. Garnish with fresh coriander leaves and turn off the flame.


17. Let it sit covered for 5 minutes, then serve hot with roti, naan, or rice.


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