Cook Book
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10 to 12 whole cashews/kaju, chopped<br />
4 to 5 black peppercorns/sabut kali mirch<br />
2 to 3 cloves/lavang<br />
½ inch cinnamon/dal chini<br />
1 tsp coriander seeds/sabut dhania<br />
INSTRUCTIONS<br />
1. Blend all the ingredients mentioned under "masala paste" in a grinder or blender to a smooth paste<br />
no need to add water while grinding keep aside.<br />
2. Heat oil or gheeadd ½ tsp cumin seeds sauté the cumin till they splutter.<br />
3. Then add the ground masala paste stir take care while sautéing as the paste splutters if there is too<br />
much spluttering, then cover partly with a lid till the spluttering stops.<br />
4. Sauté for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.<br />
5. Add all the dry spice powders - turmeric powder, red chili powder, garam masala powder stir well.<br />
6. If adding cream or malai, you can add now stir and sauté for a minute.<br />
7. Then add the peas or matar stir again.<br />
8. Add water and season with salt.<br />
9. Cover the cooker tightly and pressure cook till the matar/peas are cooked. (Check notes below on<br />
how to cook in a pan.)<br />
10. When the pressure drops on its own, open the lid of the pressure cooker.<br />
11. If the curry appears thin, neither then simmer till it reaches the desired consistency the consistency<br />
is medium and neither thick nor thin.<br />
12. If the gravy appears thick, then add some water and simmer.<br />
13. Add the paneer cubes simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked<br />
for a slight sweet taste, you can also add sugar just before you add the paneer cubes.<br />
14. Don't overcook as the paneer becomes dense and hard then.<br />
15. Garnishmatarpaneer with coriander leaves.<br />
16. Servematarpaneer with rotis, parathas, naan or rice.<br />
NOTES<br />
1. If making matar paneer recipe in a pan, then first fry the cumin seeds in a pan. Then add the masala<br />
paste and saute till oil releases from the sides. Add the dry spice powders and stir. Add the<br />
matar/peas, salt and about 1.5 to 2 cups water. Close the pan and cook the peas till they become<br />
soft. If the curry dries up whilst cooking, add more water.<br />
2. If the tomatoes are sour, then sweeten the gravy by adding some sugar.<br />
Nutrition Facts about matar paneer:-<br />
Servings per Recipe: 6<br />
Serving Size: 1 serving<br />
Amount per Serving<br />
Nutrient Value:<br />
Carbohydrate - 11.3 g<br />
Protein - 10.7 g<br />
Iron - 4.9 %