Matar Paneer

Nutrition values are AI-estimated based on ingredients.

• 350 gm paneer
• 1 medium onion
• 1.5 inch ginger
• 1 small tomato
• 1/3 cup green peas
• 2 heaped tbsp plain yogurt
• 1 tsp salt
• 1 tsp sugar
• 4 tbsp oil
• 3 green cardamoms
• 3 cloves
• 1 inch cinnamon stick
• 0.5 tsp turmeric powder
• 1 tsp kashmiri chilli powder
• 1 tsp ground cumin
• 0.25 tsp ground black pepper
• Few green chillies
• Chopped coriander leaves
• 400 gm potatoes
• 128 gm green onions

1. 1Heat oil, sauté onion, ginger, green cardamoms, cloves, cinnamon, and tomato until soft.
2. 2Cool the sautéed aromatics, then blend with yogurt, a few paneer cubes, and water into a smooth paste.
3. 3Heat more oil, add the blended paste, turmeric, Kashmiri chili powder, and ground cumin; cook until oil separates.
4. 4Add black pepper, salt, sugar, hot water, and slit green chilies; simmer covered for 6-7 minutes.
5. 5Soak cubed paneer in hot water, then add to the gravy along with frozen green peas.
6. 6Simmer the curry covered for 6-8 minutes until peas are cooked and flavors meld.
7. 7For the Potato Green Onion Sabji (made simultaneously): Heat oil, temper with cumin and mustard seeds, add garlic and dry red chilies.
8. 8Add cubed potatoes, chopped tomatoes, turmeric, salt, and Kashmiri chili powder; cook covered until potatoes are tender.
9. 9Stir in chopped green onions (green parts) and cook briefly.
10. 10Garnish Matar Paneer with fresh coriander leaves and serve both dishes as part of a Thali.

These instructions are our analysis of the original video. Watch on YouTube →