Matar Paneer Recipe
Matar Paneer is a blend of just two of one of the most flexible ingredients of most times in the Indian circumstance. Both peas (matar) and cottage cheese (paneer) can be used very extensively in most curries all over India and this combo gives a ideal recipe which is fantastic for ordinary use or for parties. It employed fairly standard ingredients and is fast to makeit moves well using a normal roti or paratha. In addition, I shirt the curry using some fresh cream to produce it look far more appealing. So if you are new to an experienced chef, then this should be a single among one's signature dishes. Let us see this matar paneer recipe and enjoy some afternoon in dinner or lunch.
- Fresh cream -- 1 tablespoon
- Garam masala -- 1 tsp
- Salt to taste
- Paneer -- 400 gm.
- Red chili powder -- 1 tsp
- Coriander powder -- 2 tsp
- Tomato puree -- 1 tbsp
- Turmeric powder -- 1/2 tsp
- Peas -- 1 cup
- Oil -- two tablespoon
- Onion -- 1 cup (cut in Tiny pieces)
- Ginger garlic paste -- 1 tablespoon
Take oil in a kadhai and heat.
Fry the onions until pale golden brown.
Add ginger garlic paste and fry till golden brown.
Add turmeric powder, red chili powder, salt, coriander powder and garam masala and fry for around 3-4 min with very little water as needed.
Add tomato puree with 1 cup water and cook for 2-3 minutes.
Cut paneer in small cubes and increase the curry.
Add peas and cook for Approximately 5 minutes (if you use frozen peas, and then boil for a few minute in a microwave before adding)
Garnish with fresh cream and fresh dhania leaves.