Paneer Matar
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 medium onions, grinded
- 400 g chopped tomatoes
- 1 tablespoon dried fenugreek leaves
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 300 ml double cream
- 4 garlic cloves
- 500 g panir, cubes
- 1 cup frozen peas
directions
- Shallow fry the paneer in a pan with 1 cm of oil until it is golden brown all around and set aside on a kitchen paper covered plate.
- Grind the onion in the blender until pureed.
- Heat a 2-3 tablespoon of oil in a wok and fry minced garlic for 1 minute.
- Add the blended onion and continue frying on medium heat until the smell of raw onion goes, about 10-15 mins.
- Add the coriander, cumin, chilli and turmeric powder and continue frying for 3-4 mins.
- Blend the tin of tomato and fenugreek leaves in the blender until pureed.
- add the tomato mixture to the onion mixture in the wok and continue frying for 3-4 minutes until the mixture is cooked.
- add the grama masala and continue frying for another minute or two.
- Add the frozen peas and add salt to taste.
- add the double cream and bring it to boil and simmer for 3-4 minutes.
- for a more creamy liking, add more double cream. If not add water if you prefer more gravy.
- add the paneer and cover the wok and let it simmer on a very low heat for about an hour. Take care to not let the sauce stick to the bottom.
- For best results, make it the previous day, as it gives the paneer time to soak up the flavour.
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RECIPE SUBMITTED BY
ashwebster
United States