Matar Paneer Recipe, How to Make Mutter Paneer

Name: Matar Paneer Recipe, How to Make Mutter Paneer
Ingredients: 1 tablespoon (15 ml) oil; 1 to 2 green cardamoms (optional, omit if you don't like, read notes 1); 3 (8 grams) garlic (medium sized cloves); 1 inch (8 grams) ginger (peeled & sliced/ chopped); 1 cup (110 grams) onions (cubed (1 large or 2 medium, weighed after chopping); 1½ to 1¾ cups (340 grams) tomatoes (2 to 3 large, fine chopped); 12 (20 grams) cashewnuts (or soaked almonds or sub with ¼ cup heavy cream/double cream); ½ teaspoon salt (¼ to ⅓ tsp more to adjust at the end); ¼ to ⅓ cup plain yogurt/ curd (optional, or sub with 1 tablespoon tomato paste); 1½ tablespoon (22 ml) ghee; 1 inch cinnamon piece (dalchini, optional); 1 small bay leaf (tej patta, optional); ¼ teaspoon turmeric; ¾ to 1 teaspoon Kashmiri red chili powder (adjust to taste); ¾ to 1 teaspoon garam masala (adjust to taste); ½ to ¾ teaspoon coriander powder; 1 cup (160 grams) green peas (matar, frozen or fresh, read notes); 1 1¼ cup water (adjust as required, read notes); 1 green chili (deseeded & slit, optional); 250 grams (8 to 9 oz) paneer (diced to ¾ inch); 1 teaspoon kasuri methi ( (dried fenugreek leaves); 1 teaspoon sugar (optional, to balance the flavors); 2 tablespoons coriander leaves (cilantro, fine chopped); ¼ cup (60 ml) heavy cream (/ double cream, optional, or use more to omit cashews)

www.umami.recipes

Preparation Pour oil to a hot pan and add green cardamoms (optional), ginger & garlic. Saute for a minute and add onions.

View full recipe on www.umami.recipes

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.

Share this recipe:

Cooking tools:

Blender
Pressure cooker
Fine-mesh sieve
Trivet
Stove
Skillet
Nonstick skillet
Tongs
Spoon
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Mixing bowl

Ingredients

1 tablespoon (15 ml) oil
1 to 2 green cardamoms (optional, omit if you don't like, read notes 1)
3 (8 grams) garlic (medium sized cloves)
1 inch (8 grams) ginger (peeled & sliced/ chopped)
1 cup (110 grams) onions (cubed (1 large or 2 medium, weighed after chopping)
1½ to 1¾ cups (340 grams) tomatoes (2 to 3 large, fine chopped)
12 (20 grams) cashewnuts (or soaked almonds or sub with ¼ cup heavy cream/double cream)
½ teaspoon salt (¼ to ⅓ tsp more to adjust at the end)
¼ to ⅓ cup plain yogurt/ curd (optional, or sub with 1 tablespoon tomato paste)
1½ tablespoon (22 ml) ghee
1 inch cinnamon piece (dalchini, optional)
1 small bay leaf (tej patta, optional)
¼ teaspoon turmeric
¾ to 1 teaspoon Kashmiri red chili powder (adjust to taste)
¾ to 1 teaspoon garam masala (adjust to taste)
½ to ¾ teaspoon coriander powder
1 cup (160 grams) green peas (matar, frozen or fresh, read notes)
1 1¼ cup water (adjust as required, read notes)
1 green chili (deseeded & slit, optional)
250 grams (8 to 9 oz) paneer (diced to ¾ inch)
1 teaspoon kasuri methi ( (dried fenugreek leaves)
1 teaspoon sugar (optional, to balance the flavors)
2 tablespoons coriander leaves (cilantro, fine chopped)
¼ cup (60 ml) heavy cream (/ double cream, optional, or use more to omit cashews)