Matar Paneer
Source and licence
"Matar Paneer" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Matar_Paneer, revision 4514693), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Matar_Paneer&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4514693
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 6 tablespoons oil
- 8 oz (200 g) paneer, cut in 1” cubes
- 1 teaspoon ginger-garlic paste
- 1 cup chopped onions
- 1 cup puréed tomatoes
- 3 green chilies, seeded and finely chopped
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- Garam masala
- 1 teaspoon salt
- ½ cup peas
- ¾ cup (200 ml) water
- 1 tablespoon chopped coriander
Method
- Heat some oil in a deep pan.
- Add paneer cubes in it. Fry on all the sides over medium-low heat until golden brown.
- Remove paneer from the pan, and drain on paper towels.
- Remove excess oil from the same pan, and add ginger-garlic paste.
- Add chopped onion to it. Cook, stirring, until onion becomes translucent.
- Add chopped tomatoes and mix. Cook well over medium heat.
- Turn off the heat when tomatoes have left all the water. Let cool.
- Transfer mixture to a blender, and add the chiles.
- Blend until smooth.
- Heat oil in a pan.
- Add cumin seeds, and fry until they start to crackle.
- Add turmeric, chilli powder, coriander powder, and garam masala. Mix well over low heat.
- Add the blended purée, and mix well over medium heat.
- Season with salt, then mix in the peas.
- Add some water, cover, and steam until the peas are fully cooked.
- Uncover and add the fried paneer. Mix well, adding more water if required.
- Heat a small pan/tadka pan.
- Add 1 tsp oil and ½ tsp red chilli powder. Mix well.
- Turn off the gas and add to the matar paneer while serving.