Matar paneer

Dear friends hope you all enjoyed my previous recipe, if you have any quires or any suggestions which you want to share with me then feel free to contact me i will love to talk.

Today's recipe is matar paneer it's a famous vegetarian north Indian dish so that in India it’s easily getable; you can see this item in every function like reception, birthday party, feast etc. similarly in Nepal also its a common dish, we love to have it although in comparison from Indian taste it’s pretty much variable but we can make it done in home in Indian style.

Dear friends hope you all enjoyed my previous recipe, if you have any quires or any suggestions which you want to share with me then feel free to contact me i will love to talk.

Today's recipe is matar paneer it's a famous vegetarian north Indian dish so that in India it’s easily getable; you can see this item in every function like reception, birthday party, feast etc. similarly in Nepal also its a common dish, we love to have it although in comparison from Indian taste it’s pretty much variable but we can make it done in home in Indian style.

Let’s start up with Ingredients.

           Paneer (Frozen) - 200 gram

           Green peas (Frozen) - 150 gram

           Red chili powder - 2 tbsp  

           Cumin powder - 1 tbsp

           Coriander powder - 1 tbsp

           Salt - As per your taste

           Coriander leaves - finely chopped (for garnishing)

           Cooking oil - 4 tbsp

           Kasmiri lal mirch - 2 tbsp     

           Onion - 2 Medium sizes (roughly chopped)

           Ginger - 1 inch

           Garlic cloves - 10 (peeled)

           Tomato - 2 medium sizes (chopped)

           Cumin seeds - 1 tbsp

           Turmeric powder - 1/2 tea spoon

The recipe inception for matar paneer: -

Turn on the heat, let the pan heat and add 2 tbsp cooking oil let the oil heat add garlic cloves, chopped ginger and onion into the pan fry it for 3 - 4 minute in medium heat add chopped tomato mix it and add 1/2 tbsp salt into the pan to cook tomato faster, cover & cook until tomatoes become soften a bit for 2 - 3 minutes on medium heat after that open the lid stir it then switch off the flame. Once it cools down put the fried onion and tomato in to the blending jar and blend it into a thick paste (do not add water) keep the blended puree aside.

Again, turn on the flame heat the same pan add the cooking oil 2tbsp and let the oil heat add cumin seeds and fry it for few seconds add turmeric powder and red chili powder into the oil fry it for 8-10 seconds add prepared mashala paste into the pan and mix it and cook it for 2 minutes on medium heat now add cumin powder and coriander powder and kashmiri lal mirch mix it simmer the heat and keep stirring, constant stirring prevents it from burning on the bottom of the pan. add 1/2 cup of water and increase the heat to the medium heat stir it and cook it for another 3 - 4 minutes add curd / yogurt (mix it well) lower the heat before adding curd and increase the heat and stir it then add green peas,  paneer into the gravy and mix it add salt to taste again mix it add 1/2 half glass of water stir it add garam mashala powder and mix it well cover the pan and cook it for another 2-3 minutes on low heat, open the lid and turn off the heat serve in a plate and again garnish with coriander leaves.

Serve it hot with roti/naan or with fried/plain rice.