Matar paneer

Source: Swasthi's Recipes

Ingredients:

To saute & puree

• 1 tablespoon oil
• 1 to 2 green cardamoms (optional, skip if you don't like)
• 3 garlic (cloves )
• 1 inch ginger chopped
• 1 cup onions cubed (1 large or 2 medium)
• 1½ cup tomatoes (2 large) chopped
• 12 cashewnuts (or almonds, soaked for 2 hours and blanched)
• ½ teaspoon salt
• ¼ to ⅓ cup curd (yogurt, optional, refer notes)

For matar paneer gravy

• 2 tablespoon oil or ghee
• 1 inch cinnamon (dalchini) (optional)
• 1 small bay leaf (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 teaspoon sugar
• 1 cup green peas (matar) (boiled or frozen)
• 1 to 1 ¼ cup water (use more if needed)
• 1 green chili deseeded & slit (optional)
• 250 grams paneer (indian cottage cheese)
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• ¼ teaspoon salt as needed (about ¼ to ½ tsp)
• 2 tablespoon coriander leaves (cilantro)
• 3 to 4 tablespoon cream (optional)

Preparation:

1. If using a store-bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.
2. Pour 1 tbsp oil into a hot pan. When the oil turns hot, add 1 to 2 green cardamoms (optional), ginger & garlic. 
3. Fry for a minute. Next, add 1 cup chopped onions & saute until they turn light golden. 
4. Put in 1½ cup tomatoes and ¼ teaspoon salt. 
5. Saute for 2 to 3 mins. Add 12 cashews. Cook covered until soft & mushy. 
6. Cool this completely. Add to a grinder along with curd/yoghurt (optional) and make a smooth puree.

How To Make Matar Paneer:

1. Heat 2 tbsp oil in the same pan. Saute 1-inch cinnamon & 1 bay leaf for a minute. 
2. Lower the heat and add ¼ teaspoon turmeric, ¾ to 1 teaspoon chilli powder, sugar (optional), ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. Mix well.
3. Pour the pureed onion-tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.
4. Saute until the masala comes together and turns thick. Keep stirring to prevent burning.
5. Next, add ¾ cup green peas. Pour 1 to 1 ¼ cups of water. If using fresh peas, boil them until tender in a pot, drain and use. If using frozen peas then you can rinse and use. 
6. Mix well to make a thick gravy. Add more water if needed.
7. Mix and cook covered on medium heat until the gravy thickens and traces of oil appear over the gravy.
8. Crush 1 teaspoon Kasuri methi in your palm & sprinkle all over. Mix well. 
9. Check salt and add more if needed. Add 1 slit green chilli (optional) & 250 grams cubed paneer. 
10. Cover and cook just for 2 mins. Sprinkle coriander leaves and cream. 
11. Stir well. Serve matar paneer with jeera rice, naan or paratha.

Notes:

• You can substitute tofu for paneer.
• Yoghurt adds a bit of richness and brings a slightly tangy flavour to the matar paneer. I have made this for many years without curd, it tastes as good even without the curd. But using very sour yoghurt may impart a sour flavour and taste to the curry so use with caution.