Mutter Paneer (Matar Paneer)
- 1 cup chopped onions
- 1 ½ cup ripe or canned tomatoes
- ¼ cup cream
- 1 green chili (optional)
OTHER INGREDIENTS (For the Gravy):
- 1 ½ Tbsp ghee (or half butter/half oil)
- 1 ½ tsp ginger garlic paste
- ½ cup green peas (or frozen if fresh is not available)
- 1 ½ cups paneer – cubed (Indian cottage cheese)
- 2 green cardamoms
- ½ tsp cumin
- 1 bay leaf
- 1 cinnamon stick (1/2 inch)
- 2 whole cloves
- ¾ tsp chili powder
- ½ tsp garam masala
- ½ tsp coriander powder
- salt to taste
- ¼ tsp dried fenugreek leaves
- Saute chopped onions in a heavy skillet with a little oil until translucent
- Add tomatoes & green chili until most of the water cooks out, stirring occasionally.
- Remove and place the onion, tomato and chili into a blender to make a smooth paste
- Saute the paneer cubes in a little oil until lightly browned, remove and immerse them in hot water until needed.
- In the same pan, saute the cumin, cardamom, cloves, cinnamon and bay leaf in oil for 1 – 2 minutes. Remove from pan and reserve.
- In the same pan, saute the ginger garlic paste until the raw smell is gone
- Over medium heat, add the ground paste from number 3 and fry until it leaves the sides of the pan.
- Then add the chili powder, garam masala, coriander powder and salt and cook for another 3 – 5 minutes.
- Add peas and 1½ cups water. Cook until the gravy thickens.
- When the gravy thickens, you will likely notice some oil on top of the gravy. This is normal.
- Strain the water from the paneer and add to the thickened gravy. Add fenugreek leaves, cooking for a further 2 – 3 minutes.
- Pour the cream into a bowl, add a little gravy a few spoonfuls at a time and mix well. This will keep the cream from separating as it comes up to temperature. Then add to the pan.
- Turn off the burner and garnish with chopped cilantro (optional)
- Serve with cooked rice
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