Paneer matar is one of the most common dishes that you get in restaurants made. Paneer matar is cottage cheese and peas cooked in a tomato and onion gravy and flavoured with loads of spices. While we make a very basic, simple version of Paneer matar at home, restaurant style is more richer with more spices and elaborate method. Shooting for restaurants has it’s benefits. I get to learn so many recipe from the chefs there. Paneer matar is one of those recipes I learnt from a chef while on a shoot. This is my fool proof recipe. You can use the base gravy for any curries too. You can replace paneer with egg, gobi, mushroom etc.
Ingredients
For the paste
3 – Tomato
1 inch – Cinnamon stick
2 – cloves
2 – Cardamom
8 to 10 – Walnuts or Cashews
1 tsp – Black pepper
For the curry
1 – Onion, medium sized
1 Tbsp – Paste of ginger, garlic and green chilly
1 tsp – Jeera
1 piece – Cinnamon
1 tsp + 1 Tbsp – Kasuri methi
1 tsp – Turmeric
1 tsp – Red chilly powder
1 tsp – Coriander powder
1 tsp – Garam masala powder
1 tsp – Jeera powder
1 Tbsp – Tomato ketchup
1 cup – Fresh peas
200 gms – Homemade Paneer
1 Tbsp – Fresh cream
2 tsps – Lemon juice
1 tsp – Sugar
Salt to taste
Method
Grind all the ingredients mentioned under paste till it is smooth.
In a wok heat oil and add jeera, cinnamon stick to it and let it crackle
Add onions and fry till it is brown.
Add ginger garlic chilly paste and fry till it gives out a nice aroma.
Add haldi, coriander powder, red chilly powder and roasted jeera powder and sauté for a minute.
Add the paste and cook it till oil seperates.
Add crushed 1 tsp kasuri methi, tomato ketchup and fry it for a minute.
Keep the flame on medium through out.
Add peas and cook it briefly.
Add paneer and salt and give it a good mix. add water if required to get the desired consistency.
Add lemon juice, remaining kasuri methi and sugar and cream to finish it.
Serve it hot with lacha paratha or naan.
Paneer Matar - Restaurant style
Paneer matar is cottage cheese and peas cooked in a tomato and onion gravy and flavoured with loads of spices and is one of the most common dishes in India.
Ingredients
- For the paste you will need below ingredients
- 3 - Tomato
- 1 inch - Cinnamon stick
- 2 - cloves
- 2 - Cardamom
- 8 to 10 - Walnuts or Cashews
- 1 tsp - Black pepper
- For the curry you will need below ingredients
- 1 - Onion, medium sized
- 1 Tbsp - Paste of ginger, garlic and green chilly
- 1 tsp - Jeera
- 1 piece - Cinnamon
- 1 tsp - Kasuri methi
- 1 tsp - Turmeric
- 1 tsp - Red chilly powder
- 1 tsp - Coriander powder
- 1 tsp - Garam masala powder
- 1 tsp - Jeera powder
- 1 Tbsp - Tomato ketchup
- 1 cup - Fresh peas
- 200 gms - Homemade Paneer
- 1 Tbsp - Kasuri methi
- 1 Tbsp - Fresh cream
- 2 tsps - Lemon juice
- 1 tsp - Sugar
- Salt to taste
Instructions
- Grind all the ingredients mentioned under paste till it is smooth.
- In a wok heat oil and add jeera, cinnamon stick to it and let it crackle
- Add onions and fry till it is brown.
- Add ginger garlic chilly paste and fry till it gives out a nice aroma.
- Add haldi, coriander powder, red chilly powder and roasted jeera powder and sauté for a minute.
- Add the paste and cook it till oil seperates.
- Add crushed kasuri methi and fry it for a minute.
- Keep the flame on medium through out.
- Add peas and cook it briefly.
- Add paneer and salt and give it a good mix. add water if required to get the desired consistency.
- Add lemon juice and sugar and cream to finish it.
- Serve it hot with lacha paratha or naan.
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