Matar Paneer
Course: Main Course, Cuisine: North Indian
Ingredients
For the Gravy Base
- 4 tablespoons oil
- 3 medium onions cut
- 2 inches ginger diced
- 5 dried red chillies
- 4 medium tomatoes cut
- 1 teaspoon salt
- 8 cashews
- Water for blending
To Finish
- 1/2 cup fresh green peas
- 1 teaspoon hing
- 1/4 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi crushed
- 1/2 cup fresh coriander cut
- 200 –250g paneer cubed
Instructions
- Heat 4 tablespoons oil in a pan. Add onions and ginger. Cook until onions turn transparent.
- Add dried red chillies, tomatoes, salt and cashews. Cook until tomatoes soften completely.
- Allow to cool, then blend in batches with a little water until smooth.
- In the same pan, add green peas and the blended gravy.
- Bring to heat.
- Add hing, turmeric, garam masala, crushed kasuri methi and coriander.
- Add paneer cubes.
- Stir gently and simmer for 5 minutes.
- Check for salt and serve hot with roti or rice.