Matar Paneer Recipe by Chef Sanjeev Kapoor
Ingredients:
- 1 cup paneer cubes
- 1 cup green peas (matar)
- 2 large onions, finely chopped
- 2 tomatoes, pureed
- 1/2 cup cashew nuts, soaked in warm water
- 1/2 cup fresh cream
- 2 tbsp ghee (clarified butter)
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Step 1: Prepare Cashew Paste
- Soak the cashew nuts in warm water for about 15-20 minutes.
- Grind the soaked cashews into a smooth paste. Set aside.
Step 2: Saute Paneer
- Heat oil in a pan. Add paneer cubes and sauté until they turn golden brown. Remove and keep aside.
Step 3: Prepare Gravy
- In the same pan, add ghee. Once hot, add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add tomato puree and cook until the oil starts separating from the masala.
- Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Step 4: Add Cashew Paste
- Pour in the cashew paste and stir continuously to avoid lumps.
- Cook the masala until it thickens, and ghee starts separating from the sides.
Step 5: Introduce Peas and Paneer
- Add green peas (matar) to the masala and cook for a few minutes until they are slightly tender.
- Gently add the sautéed paneer cubes and mix well, ensuring the paneer is coated with the masala.
Step 6: Add Cream and Spices
- Pour fresh cream into the pan and stir to combine. Adjust the consistency by adding water if needed.
- Sprinkle garam masala and let the curry simmer for 5-7 minutes on low heat.
Step 7: Garnish and Serve
- Garnish the Matar Paneer with freshly chopped coriander leaves.
- Serve hot with naan, roti, or steamed rice.
Enjoy your delicious Matar Paneer, courtesy of Chef Sanjeev Kapoor’s delightful recipe!
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