There are so many ways of making Matar paneer. Here is my version of matar paneer/peas Paneer curry that my family loves all the time. As we all know that paneer is good for our bones and teeth. It contains high protein and calcium that are good for muscle and bone health. Consuming paneer on a regular basis may help our many health issues. Usually, I'm not a paneer fan, but my family is. When I cook this paneer recipe, I love to have a roti (flatbread) with it.
Prep Time: 15 mins
Cooking Time: 25 minutes
Servings: 4 to 5 servings
350 grams Paneer cut into cubed (store-bought)
1 cup Green peas (frozen or fresh)
1 cup chopped Onion
1 cup Tomato puree
1tablespoon Ginger paste
1teaspoon Garlic paste
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon salt
1 teaspoon Sugar
1 teaspoon Turmeric powder
1 teaspoon Red chili
1 teaspoon Kashmiri red chili powder(it's not spicy but gives great color)
1/2 teaspoon Gram masala
4 tablespoons Oil
10 to 12 Cashew nuts
1 tablespoon Raisins
1 tablespoon Char magaz (store-bought - 4 types of melon seeds )
1 tablespoon kasuri methi (Dried fenugreek leaves)
1 tablespoon chopped cilantro leaves
Whole spices :
1/2 teaspoon Whole cumin seeds
1 inch Cinamon stick
2 bay leaves
2 dry red chilis
Heat a pan and oil. When oil is hot enough, add cubed paneer pieces and lightly saute for 1 to 2 mins each side on medium heat. When the paneer is slightly brown take out from the oil and keeps them aside.
In the same oil , add whole spices and saute for a min.
Then add onion and fry for 4 to 5 mins or until golden brown.
When onion is golden brown, add ginger paste,garlic paste, coriander powder,cumin powder, turmaric poder, chili powder, kashmiri red chili powder, salt and sugar.
Mix well and cook for another 2 mins.
Then add peas and mix well. Cook for 3 to 4 more mins to incorporate with spices
Add tomato puree to it and mix it.
Make a smooth paste with Cashew nuts, Raisins, and Char magaz .
Add the paste to the pan and mix with everything . Cook for 5 to 8 mins .
When the curry leaves oil, add garam masala powder and Kasuri methi (Dried fenugreek leaves) and mix well.
Add Kashmiri Mirch powder and mix well.
Add the fried Paneer pieces to the gravy and mix it.
Garnish with fresh cilantro leaves and sprinkle some Kashmiri red chili powder on top.
Enjoy Kashmiri Mirchiwala Panjabi Matar Paneer with rice or naan bread.