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

1. Soak the cashew nuts in warm water for about 15-20 minutes.
2. Grind the soaked cashews into a smooth paste. Set aside.

Step 2: Saute Paneer

1. Heat oil in a pan. Add paneer cubes and sauté until they turn golden brown. Remove and keep aside.

Step 3: Prepare Gravy

1. In the same pan, add ghee. Once hot, add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add tomato puree and cook until the oil starts separating from the masala.
5. Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.

Step 4: Add Cashew Paste

1. Pour in the cashew paste and stir continuously to avoid lumps.
2. Cook the masala until it thickens, and ghee starts separating from the sides.

Step 5: Introduce Peas and Paneer

1. Add green peas (matar) to the masala and cook for a few minutes until they are slightly tender.
2. Gently add the sautéed paneer cubes and mix well, ensuring the paneer is coated with the masala.

Step 6: Add Cream and Spices

1. Pour fresh cream into the pan and stir to combine. Adjust the consistency by adding water if needed.
2. Sprinkle garam masala and let the curry simmer for 5-7 minutes on low heat.

Step 7: Garnish and Serve

1. Garnish the Matar Paneer with freshly chopped coriander leaves.
2. Serve hot with naan, roti, or steamed rice.

Enjoy your delicious Matar Paneer, courtesy of Chef Sanjeev Kapoor’s delightful recipe!