Matar Paneer Recipe (Mutter Paneer)

indianhealthyrecipes.com

Demi Smith

subheading: To Saute & Puree:

1 tablespoon (15 ml) oil

1 to 2 green cardamoms (optional, omit if you don't like)

3 (8 grams) garlic (medium sized cloves )

1 inch (8 grams) ginger (peeled & sliced/ chopped)

1 cup (110 grams) onions cubed (1 large or 2 medium)

1½ to 1¾ cups (340 grams) tomatoes (2 to 3 large) fine chopped

12 (20 grams) cashewnuts (or almonds, soaked for 2 hours and blanched)

½ teaspoon salt

¼ to ⅓ cup curd (yogurt, optional, refer notes)

subheading: For Matar Paneer Gravy:

1½ tablespoon (22 ml) 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)

Directions at indianhealthyrecipes.com

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