- Edible Oil
- Ginger-Garlic Paste
- Bay leaf
- cumin seeds
- Red chili Powder
- Degi mirch Powder
- Turmeric Powder
- Chopped Coriander leaves
- Coriander Powder
- Garam masala powder
- Cashew nuts
- Kasoori methi
Matar paneer is an authentic North Indian dish which is prepared in an onion and tomatoes puree with Indian spices and fresh peas and cottage cheese. Everyone has their unique style of making Matar paneer, though it is suggested to use puree for the gravy. I love matar paneer; it is easy to cook, do not take much time and requires fewer ingredients. It is also nutritious if you dig a little deeper, though its known for its delicious Dhaba style taste.
First of all, we need to blend a smooth paste of onion and tomatoes, but before that, they had to be cooked for a couple of minutes. So chop big chunks of onions and tomatoes. Take a large pan or a kadhai, turn on the heat to high flame. Once the utensil is hot, add some oil into it and let it get warm.
Once it is nice and warm, add chopped veggies and give it a gentle mix for about 5- 10 minutes. Remember, we do not need to brown the onions, just enough to till they get smushy and translucent.
Retake the same utensil, turn on the heat and some oil again. You can take butter as well if you want, it always enriches the gravy.
Now, add all the powdered masalas (salt, red chili, turmeric, degi mirch, coriander and garam masala powder) and mix well. Now you might need to add some water, be careful, the gravy should not burn.
Here, add yogurt and mix well. You can also use the fresh cream as a substitute or addition; it is up to you, both are an excellent choice to make the gravy thicker and creamier.
Paneer will not take much time to cook, do not add more water, just enough to let paneer cook for five more minutes.