Matar Paneer Recipe

Today we will discuss matar paneer recipe. The ingredients for the matar paneer are as follow:

Peeled tomatoes, oil, ginger, cloves, onion, cardamom, garam masala, chili powder, coriander, ground cumin, salt, water, maple syrup, cream, peas, paneer, cilantro.

s.no	Items	Type	Quantity
1	Peeled tomatoes	——	1 cup
2	Oil	Canola	3 tsp
3	Ginger	Peeled	1 tsp
4	Garlic cloves	—-	2
5	Cardamom	—–	2
6	Cloves	—-	2
7	Masala	Garam	1 tsp
8	Chili powder	—-	1tsp
9	Ground coriander	—–	½ tsp
10	Ground cumin	—-	½ tsp
11	Water	—–	If needed
12	Maple syrup	—-	2 tsp
13	Cream	Heavy	2 tsp
14	Peas	Frozen	¾ cups
15	Paneer	—-	8 ounce
16	Cilantro	—-	¼ cup
17	Fenugreek	Dried	½ tsp

Steps to make the Matar Paneer

Step 1: Preparing the Tomatoes

Take about 8 ounces of tomatoes and make the paste of it then place in it the fridge. Place any other tomato paste for later use.

Step 2: Saute the aromatics

Take a skillet or Dutch oven of medium size. Place this over low heat. Add 1 tsp of oil, garlic, and ginger. Stir occasionally cook it until the ginger and garlic are aromatic and turn light brown.

      After 2 to 3 minutes increase the heat and then add the onions, sauté it for about 6 to 7 minutes until the onions turn brown. If the onions turn to brown too quickly you can add some water.

Step 3: Blend tomato-onion into a puree

Turn off the heat. Transfer the onion from the skillet to the blender. Also, add the refrigerated tomatoes to the blender. Before blending check the temperature otherwise cools it to room temperature. Blend on high for 1 minute.

Step 4: Make the Sauce

Take a skillet put it on the stove and add some oil. Also, add the cloves and cardamom. After a while add the garam masala, cumin, salt, and chili powder. Cook it for about 5 minutes.

Now add 1 cup of water and maple syrup. Cook until it boils. Make sure the sauce is thick.

Step 5: cook the peas & paneer

Add the peas and cook it for about 5 minutes. now add the cream and paneer. Cook it until the color appears orange.

Step 6: Finish & serve

Taste if additional salt is required. Garnish with cilantro. Serve with rice or naan.