MATAR PANEER RECIPE

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MATAR PANEER IS A VERY POPULAR NORTH INDIAN DISH CONSISTING OF PEAS AND PANEER IN A TOMATO BASED SAUCE, SPICED WITH GARAM MASALA AND OTHER BASIC SEASONINGS.

IT IS USUALLY SERVED WITH CHAPATTI, PARATHA OR NAAN AND ALSO GOES WELL WITH PLAIN RICE OR BIRYANI.

WE CAN MAKE CURRY OF MATAR PANEER IN MANY DIFFERENT WAYS LIKE  BY USING CASHEW NUT PASTE OR WE CAN ALSO USE POPPY SEEDS. BUT TODAY I AM SHARING A DIFFERENT VARIANT IN WHICH I AM MAKING A BASIC CURRY USING ONIONS AND TOMATOES.

SO HERE IS THE RECIPE-

SERVES 5-6

 

INGREDIENTS:

  • COTTAGE CHEESE (PANEER)             250 gms
  • PEAS (MATAR)                                        2 CUP (SHELLED)
  • ONION (THINLY SLICED)                     3 MEDIUM SIZED
  • TOMATO   (CUT INTO CUBES)            3-4 MEDIUM SIZED
  • GINGER  (CUT INTO CUBES)               HALF INCH
  • GARLIC                                                      8-10 CLOVES
  • SALT                                                           1 TSP OR TO TASTE
  • RED CHILLY POWDER                          1/2 TSP
  • TURMERIC POWDER                             1/4 TSP
  • CORIANDER POWDER                          1 TSP
  • OIL                                                              3 TBSP
  • GARAM MASALA                                    1/2 TSP
  • BLACK PEPPER POWDER                     1/5 TSP
  • CORIANDER LEAVES FOR GARNISHING

 

METHOD:

  1. TAKE A DEEP PAN, ADD 2 TBSP OIL AND HEAT IT.
  2. ADD CHOPPED ONION, GINGER AND GARLIC TO IT AND SAUTE IT TILL THE ONION TURNS GOLDEN BROWN, AND SWITCH OFF THE GAS.
  3. SEPARATE THE EXTRA OIL FROM THE ONIONS BY SHIFTING THE ONIONS TO ONE SIDE OF PAN AND LET THE EXCESS OIL COMES TO THE CENTER OF PAN  (KEEP IT FOR 6-7 MINUTES AS WE ALSO WANT OUR MIXTURE  TO COOL DOWN A LITTLE)

     

  4. PUT SAUTEED ONIONS ALONG WITH TOMATOES AND GREEN CHILLIES TO A GRINDING JAR  AND GRIND THEM  TO A PASTE (NOT A TOO FINE PASTE).

     

  5. TAKE THE SAME PAN WITH OIL, ADD ANOTHER 1 TBSP OIL AND HEAT IT.
  6. ONCE HEATED, ADD TOMATO ONION PASTE TO IT AND SAUTE IT WELL TILL THE OIL SEPARATES.
  7. ADD ALL SEASONINGS TO IT, AND COOK FOR 2 MINUTES.

     

  8. ADD 2 TBSP OF WATER TO THE GRAVY AND COOK IT FOR 2 MINUTES.
  9. REPEAT STEP 8 AGAIN.
  10. NOW ADD PEAS TO GRAVY AND SAUTE IT FOR 4-5 MINUTES.DSCF1693
  11.  ADD 1/2 CUP OF BOILED WATER TO GRAVY, COVER IT WITH LID AND COOK IT FOR 5-7 MINUTES OR TILL THE PEAS TURNS SOFT.

     

  12. NOW ADD BOILED WATER TO THE GRAVY AS PER REQUIRED CONSISTENCY AND COOK FOR 3-4 MINUTES WITH LID ON IT.DSCF1701
  13. TAKE ANOTHER PAN, ADD 1 TSP OF OIL TO IT ANS SAUTE PANEER CUBES IN IT FOR ABOUT 1-2 MINUTE WHILE TOSSING IT.

     

  14. ADD PANEER CUBES AND CORIANDER LEAVES TO GRAVY ALONG WITH GARAM MASALA POWDER AND BLACK PEPPER POWDER, MIX IT AND COOK FOR ANOTHER 2 MINUTES AND YOUR MATAR PANEER SABZI IS READY.

     

  15. SERVE HOT WITH CHAPATTI, PARATHA OR RICE….

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