Cook Book

10 to 12 whole cashews/kaju, chopped
4 to 5 black peppercorns/sabut kali mirch
2 to 3 cloves/lavang
½ inch cinnamon/dal chini
1 tsp coriander seeds/sabut dhania
INSTRUCTIONS
1. Blend all the ingredients mentioned under "masala paste" in a grinder or blender to a smooth paste
no need to add water while grinding keep aside.
2. Heat oil or gheeadd ½ tsp cumin seeds sauté the cumin till they splutter.
3. Then add the ground masala paste stir take care while sautéing as the paste splutters if there is too
much spluttering, then cover partly with a lid till the spluttering stops.
4. Sauté for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
5. Add all the dry spice powders - turmeric powder, red chili powder, garam masala powder stir well.
6. If adding cream or malai, you can add now stir and sauté for a minute.
7. Then add the peas or matar stir again.
8. Add water and season with salt.
9. Cover the cooker tightly and pressure cook till the matar/peas are cooked. (Check notes below on
how to cook in a pan.)
10. When the pressure drops on its own, open the lid of the pressure cooker.
11. If the curry appears thin, neither then simmer till it reaches the desired consistency the consistency
is medium and neither thick nor thin.
12. If the gravy appears thick, then add some water and simmer.
13. Add the paneer cubes simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked
for a slight sweet taste, you can also add sugar just before you add the paneer cubes.
14. Don't overcook as the paneer becomes dense and hard then.
15. Garnishmatarpaneer with coriander leaves.
16. Servematarpaneer with rotis, parathas, naan or rice.
NOTES
1. If making matar paneer recipe in a pan, then first fry the cumin seeds in a pan. Then add the masala
paste and saute till oil releases from the sides. Add the dry spice powders and stir. Add the
matar/peas, salt and about 1.5 to 2 cups water. Close the pan and cook the peas till they become
soft. If the curry dries up whilst cooking, add more water.
2. If the tomatoes are sour, then sweeten the gravy by adding some sugar.
Nutrition Facts about matar paneer:-
Servings per Recipe: 6
Serving Size: 1 serving
Amount per Serving
Nutrient Value:
Carbohydrate - 11.3 g
Protein - 10.7 g
Iron - 4.9 %