Matar paneer recipe (Mutter paneer)

Ingredients

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  28g

• Garlic

  Raw

  3 clove or 9g

• Ginger

  Spices, ground

  28g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Orange, raw

  1 ½ cup, chopped or 237g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Cashews

  Raw, Organic - Sage Valley

  28g

• Salt

  Table

  ½ tsp or 3g

• Canola oil

  1 tbsp or 14g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Bay

  Castella

  1g

• Chili powder

  Spices

  1 tsp or 3g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Peas

  Green, frozen, unprepared

  ¾ cup or 101g

• Fenugreek seed

  Spices

  1 tsp or 4g

• Salt

  Table

  ¼ tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  4 tbsp or 12g

• Paneer

  Nanak

  250g

• White rice

  Long-grain, regular, raw, enriched

  1 ¼ cup or 231g

Directions

1. Preparation for mutter paneer
2. If using 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.
3. Pour 1 tbsp oil to a hot pan. When the oil turns hot, add 2 green cardamoms, ginger & garlic.
4. Fry for a minute. Next add 1 cup chopped onions & saute until they turn light golden.
5. Put in 11/2 cup tomatoes, 1/4 teaspoon turmeric and 1/4 teaspoon salt.
6. Saute for 2 to 3 mins. Cook covered until soft & mushy.
7. Add 10 cashews. Cool this completely. Make a fine puree of this in a blender without water.
8. How to make matar paneer
9. Heat 2 tbsps oil in the same pan. Saute 1 inch cinnamon & 1 bay leaf for a minute.
10. Pour the pureed onion tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.
11. Add 3/4 to 1 teaspoon chili powder, 3/4 to 1 teaspoon garam masala and 1/2 to 3/4 teaspoon coriander powder.
12. Saute until the masala comes together and turns thick. Keep stirring to prevent burning.
13. Next add 3/4 cup green peas. Pour 1 to 1 1/4 cups 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.
14. Mix well to make a thick gravy. Add more water if needed.
15. Mix and cook covered on a medium heat until the gravy thickens and traces of oil appear over the gravy.
16. Crush 1 teaspoon kasuri methi in your palm & sprinkle all over. Mix well.
17. Check salt and add more if needed. Add 1 slit green chilli & 250 grams cubed paneer.
18. Cover and cook just for 2 mins. Sprinkle coriander leaves and cream.
19. Stir well. Serve matar paneer with jeera rice, naan or paratha.
20. Recipe by: Swasthi (source: https://www.indianhealthyrecipes.com/matar-paneer-mutter-masala/)

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