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Matar Paneer

Matar Paneer (No Onion No Garlic)

This No onion No garlic version of, Matar Paneer or Green Peas with Indian Cheese is a quick and easy main course recipe and is generally paried with Naan.
Prep Time: 20 minutes
Cook Time: 20 minutes
Soaking Time: 30 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 200 grams Paneer / Indian Cheese
  • 1 Cup Matar / Green Peas
  • 4 Tomatoes
  • 1/4 cup Kaju / Cashew
  • 1/4 cup Badam / Almond
  • 1 tablespoon Ghee / Clarified Butter (One can use oil)
  • 3-4 Green Chilli (as per taste)
  • 1/2 inch Ginger
  • 1/4 teaspoon Turmeric
  • Red chili powder if required as per taste (I have not added it_
  • 1 Onion (Optional - if you are making with onion)
  • Salt

Dry Masalas

  • 1 teaspoon Jeera / Cumin seeds
  • 1/2 inch Dalchini / Cinamon Crushed into pieces (Dalchini or 1 teaspoon powder)
  • 1-2 Bayleaves (Tejpatta)
  • 3-4 Cloves Long
  • 1 teaspoon Kasoori Methi (Lightly roasted)

Instructions

Initial Preparation

  • Soak the Cashews and Almonds in luke warm water for atleast 30 mins.
  • Boil Green Peas in a separate Pan for 10 mins. One an microwave too for 5 mins (I am avoiding microwave nowadays for health reasons)
  • Puree the onion. Skip this step if without onion.
  • Puree the Tomatoes along with green chilies and ginger in a blender or mixer.
  • Puree Cashews and Almond along with 1/4 cup water. (Add more if required)
  • Cut the paneer into small cubes as desired.
  • Paneer can be added as it is or just shallow fry them in Ghee to get light golden brown colour.
  • Roast the Kasoori methi on slow slightly. This helps in releasing the aroma. Be careful not to burn it.

Final Preparation

  • In a Pan or Kadai, add Ghee.
  • When it is warm enough , add Jeera.
  • Once it crackles add Cinamon, Bayleaves and Cloves.
  • Add the onion paste and let it cook for 2-3 minutes. Skip this step if without onion.
  • Add the tomato puree and let it boil for a minute.
  • Add Green Peas to it.
  • Add Salt as per taste, turmeric and let it cook on slow heat, for 5-10 mins.
  • Once the peas are done, add the paste of Kaju and Almond.
  • Add water to it as per medium consistency. (Semi gravy)
  • Let the mixture come to a boil. After that add Paneer.
  • Now crush the Kasoori Methi in between your hand and add it to the gravy.
  • Mix everything gently and let this boil for 5 mins on slow heat.
  • One can add cream at this step or just before serving, if required.
  • I have not added it as it already has a paste of cashew and almonds.
  • Matar Paneer is ready. Serve with Roti/Chapatti/Naan or Rice

Notes

  • 1 Cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml