Matar Paneer Recipe

Directions

• To cook Matar Paneer veggie, heat a skillet on gas and add butter and mustard oil. Heat the mixture only a little bit.
• You may ground the paneer pieces to whichever size you like. Add the paneer pieces to the mixture and cook them.
• Fry the paneer gently; it should not get very brown.
• Conversely, place a pot with gently heated water and add salt. Once the paneer is fried, place it straight in the hot water and cover it.
• As a result, the cheese stays extremely soft, just like it does in the restaurant.
• Next, add a little mustard oil to the same pan, add the onion, and saute it for one to two minutes.
• Add the ginger pieces and garlic cloves now, and cook them for one to two minutes.
• Subsequently, we will add the tomatoes, simmer for one to two minutes, add a little salt, and then add the green chillies and cook for an additional two minutes.
• Now extinguish the gas flame and let the fried mixer cool somewhat under the fan.
• Place it in the mixer and process it into a very fine paste as it cools.
• Now heat the mustard oil in the same pan. Add the cumin seeds to the heating oil first, followed by the bay leaves, cloves, and entire red chillies.
• We’ll add spices and sauté it for a short while. I’ve included turmeric powder, coriander powder, red chilli powder, and Kashmiri red chilli powder in the spices. We are also going to add a ground mixer to it once we have added all the spices. Remember this. At this point, keep the gas flame extremely low to avoid burning the spices.
• After two minutes of cooking, add the salt and continue cooking until the spices begin to release their oil.
• The cream should be added to the masala as soon as it begins to separate from the oil. Thoroughly blend the spices into the cream.
• We’re going to add peas now. Peas will also be left for two to three minutes in regular water. These legumes are frozen. Once added, it will be covered, and cooked on low for two minutes, and then we will add some water.
• Add the paneer and water now, and thoroughly combine everything.
• Add one cup of water now, and whisk. I have increased the water. To suit your gravy, you can add extra water if you’d like.
• By the way, after cooking for one minute, the vegetable matar paneer tastes best when it is somewhat thick.
• After thoroughly mixing the veggies, cover and simmer for a further two minutes on low heat. Next, switch off the flame and lay the veggies aside to soften gently for two minutes.
• As a result, the paneer absorbs the flavour of everything. If we are serving it on a platter or otherwise after two minutes, we are getting ready to offer our hot Matar Paneer veggie.