Matar paneer gravy
Preparation Time:35 mins
Ingredients Required:
1. Paneer – 400 gm
2. Peas – 1 cup
3. Onion – 300 gms( 2 1/2cups )
4. Tomato – 250 gms ( 1 cup)
5. Green chili – 3
6. Ginger garlic paste – 2 tsp
7. Butter – 60 gms
8. Oil – 4tbs
9. Fresh cream – 2 tbs
10. Chili powder – 1 tbsp
11. Coriander powder – 2 tsp
12. Garam masala – 1 tsp
13. Salt – 1 1/2 tsp
14. Water – 1 cup
15. Water – 2 tb after adding puree
16. Kasuri methi leaves – 1 tsp
17. Bay leaf – 2
18. Cloves – 5
19. Cardamom – 2
20. Cinnamon – 2 inch
21. Star anise – 1
22. Cumin – 1 tsp
Time slab:
1. Onion – 14 mins high
2. Spices – 1 min low
3. Ginger garlic – 2 mins low
4. Peas – 1 cup in 1 1/2 cup boiling water cover and cook for 3 mins high and then strain away water
5. Tomato + 2 tbsp water cleaning the jar – 3 mins low ( covering)
6. Masala- 3 mins low
7. Peas and Water – 1 cup low, cover with the lid and cook for 10 mins
8. Paneer and fresh cream cover and cook low 5 mins
Steps for preparation:
1. Take a saucepan and pour 1 1/2 cups water. Let it come to a boil. At this stage add 1 cup peas add cover with the lid and cook at high for about 3 mins. The peas are partially cooked by now. Strain away the peas and keep the water for later use.
2. Heat oil in a Kadai. Add cumin and whole spices and sauté for a minute at low flame until it turns aromatic.
3. Add chopped onion and salt to it and sauté for 14 mins at high flame.
4. Now add ginger garlic paste and sauté for 2 mins at low flame.
5. Now add tomato puree and about 2 tbsp water and cover and cook for about 3 mins at low flame. The oil separates and the raw smell of tomato goes off
6. Now add the masala and sauté for another 3 mins at low flame.
7. Now add the peas and the water used to boil the peas and cover and cook at low flame for about 10 mins. The gravy base is now ready.
8. After 10 mins add the paneer cubes, give a stir and cover and cook for about 5 mins at low flame.
9. The gravy has now released oil and is cooked perfectly.
10. For the final touch stir in fresh cream and roasted and powdered Kasuri methi leaves and give a stir.
11. This is a lip-smacking curry that goes extremely well with parathas. So do try and place your comments below.
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