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Matar Paneer
A classic Punjabi dish featuring tender green peas and cubes of paneer (Indian cottage cheese) simmered in a rich, spiced tomato-cream gravy. This restaurant-style curry is aromatic and satisfying.
đ§ Ingredienser
- 250 g Paneer(Cut into 1-inch cubes. Can be used as is, or lightly fried until golden brown for a firmer texture.)
- 200 g Green peas(Fresh or frozen. If using frozen, thaw before adding.)
- 2 medium Onions(Finely chopped or pureed.)
- 3 medium Tomatoes(Pureed or finely chopped. Ripe tomatoes yield the best flavor.)
- 1 tbsp Ginger-garlic paste(Freshly made or store-bought.)
- 1-2 Green chilies(Finely chopped, adjust to spice preference. Optional.)
- 1 tsp Cumin seeds
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Red chili powder(Adjust to spice preference.)
- 1 tsp Garam masala
- 1 tsp Kasuri methi (dried fenugreek leaves)(Crushed between palms before adding for enhanced aroma.)
- 60 ml Heavy cream(Or cashew paste for a dairy-free option.)
- 2 tbsp Oil or Ghee
- to taste Salt
- as needed Water
- 2 tbsp Fresh cilantro(Chopped, for garnish. Optional.)
đšâđł Instruktioner
- 1
Prepare the gravy base: Heat 2 tbsp of oil or ghee in a pan or pot over medium heat (approx. 180°C / 350°F). Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until they turn golden brown, about 8-10 minutes. Stir in the ginger-garlic paste and green chilies (if using) and cook for another minute until fragrant.
â±ïž 10 minutes - 2
Add the tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook this mixture, stirring occasionally, until the tomatoes are well cooked and the oil begins to separate from the masala. This indicates the base is properly cooked, about 8-10 minutes.
â±ïž 10 minutes - 3
Add the green peas and about 1/2 cup of water. Bring to a simmer, cover, and cook until the peas are tender, about 5-7 minutes. If using frozen peas, they will cook faster.
â±ïž 7 minutes - 4
Gently add the paneer cubes to the gravy. Stir in the garam masala and crushed kasuri methi. Pour in the heavy cream and stir gently to combine. Simmer for another 2-3 minutes, allowing the flavors to meld. Do not overcook after adding paneer and cream, as paneer can become tough and cream can split.
â±ïž 3 minutes - 5
Adjust salt if needed. If the gravy is too thick, add a little hot water to reach your desired consistency. Garnish with fresh cilantro, if desired.
â±ïž 1 minute
đĄ Proffstips
- âFor a richer flavor and smoother gravy, you can blend the sautĂ©ed onions and tomatoes into a paste before cooking.
- âLightly frying the paneer cubes in oil or ghee until golden brown before adding them to the curry prevents them from breaking and adds a delightful texture.
- âKasuri methi is essential for that authentic restaurant-style flavor. Rub it between your palms before adding to release its aroma.
- âThe key to a good gravy base is cooking until the oil separates, which means the tomatoes and spices are well cooked.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add sautéed mushrooms along with the peas for a 'Matar Mushroom Paneer'.
- Increase red chili powder or add finely chopped green chilies for a spicier version.
- For a vegan version, substitute paneer with firm tofu and use coconut milk or cashew cream instead of dairy cream.