Matar Paneer | Paneer Peas Curry

Paneer and green peas in a slightly sweet and spicy onion-tomato gravy. Serve hot with naan or any variety rice dish.

I love paneer and anything made with it! Matar Paneer is quite an easy and flavorful dish. I prepare this in different ways every time. Sometimes I grind everything together, and when I’m in the mood to chop I do without any grinding. The below way of cooking matar paneer has always turned out the best for me. Enjoy this sweet-spicy curry with some naan or chapathi.

Ingredients:

Paneer cubes- 1 cup
Green peas – 1/2 cup (frozen)
Onion – 2 medium, sliced
Tomato – 2 large, chopped
Green chilly – 1, chopped
Ginger-garlic paste – 1 tbsp
Cloves – 2
Cardamom – 2
Cinnamon – 1/2 inch stick
Cumin/Jeera – 1/2 tsp
Cumin powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Red chilly powder – 1/2 tsp
Garam masala – 1/2 tsp
Curd – 1/4 cup
Fresh cream – 2 tsp
Oil – 2 tbsp
Salt – to taste
Sugar – 1 tsp
Coriander leaves – to garnish

Method:

1. Heat 1 tbsp oil. Add cloves, cardamom and cinnamon. Fry till nice aroma comes. Then add onions, green chilly and fry till onion turns lightly brown.

2. Add turmeric powder, cumin powder, coriander powder and red chilly powder. Mix well and fry in low flame till the raw smell goes.

3. Remove from heat, cool and grind to a smooth paste adding little water.

4. In the same pan, heat 1 tbsp oil and add jeera. When it splutters, add ginger-garlic paste and fry for a minute.

5. Add the ground onion paste and fry for 2 minutes. Then add the tomatoes, mix well and cook till tomatoes turn mushy and oil leaves the sides.

6. Add 3/4 cup water and bring to boil. Simmer for 2 minutes and then add peas, paneer, garam masala and salt. Simmer for 10 minutes.

7. Whisk the curd. Add the curd, cream, sugar and combine well. Simmer for 2 more minutes and remove from heat. Garnish with coriander leaves.