Who doesn’t relish eating Matar paneer sabzi, prepared with tomato gravy and soft eco-friendly peas? Additionally you add richness for this sabzi with the addition of cream into it. So, here’s the recipe for Dhaba style matar paneer recipe for you personally all.
Ingredients for Matar Paneer Recipe
- Eco-friendly peas – 1 cup
- Paneer – 250 grams
- Tomato – 250 grams
- Eco-friendly chilies – 2
- Oil – three or four tablespoons of
- Cream – cup (100 ml)
- Eco-friendly coriander – three or four tablespoons of (finely chopped)
- Ginger root paste – 1 teaspoon
- Cumin seeds – teaspoon
- Asafoetida – 1 pinch
- Turmeric powder – teaspoon
- Coriander powder – 1 teaspoon
- Red chilly powder – teaspoon
- Garam masala – teaspoon
- Salt- 1 teaspoon in order to taste
Steps to make Restaurant Style Matar Paneer
Cut paneer directly into 1 – 1 " chunks. Heat 2 teaspoon oil inside a pan. Once the oil is hot, put the paneer chunks within the wok and stir fry them. Switch the edges and fry the paneer chunks until they get brown colored from both sides. Remove the fried chunks inside a plate.
Now add peas towards the same pan, cover and allow them to prepare for just two minutes on low flame. Check them after 2 minutes. The peas have switched tender, remove them.
Finely grind the tomato-eco-friendly chilly inside a mixture grinder to create paste.
To organize the gravy, heat 2 tablespoons of oil inside a wok. Once the oil is hot, add cumin seeds, asafoetida, turmeric powder, coriander powder and ginger root paste. Saute for some time after which add tomato-eco-friendly chilly paste, adopted by red chilly powder. Now saute the masala before you see oil floating at first glance.
Adding cream towards the masala and stir constantly before the gravy starts simmering. Following the masala boils, add 1 cup water and blend well. Stir and stirring constantly before the gravy starts simmering again.
Since the gravy has began boiling, add salt, garam masala and finely chopped eco-friendly coriander. Now add roasted paneer and peas into it. Mix everything very well.
Cover the sabzi and allow it to prepare for four to five minutes on low flame.
Look into the sabzi now. It's now ready, transfer to some serving bowl and garnish with a few eco-friendly coriander. Serve the steaming hot matar paneer sabzi with parantha, naan or chapatti and relish eating.
- After adding cream towards the masala, keep stirring it constantly else the gravy can coagulate.
- You should use dry fruits or mawa or only tomato or onion to help make the gravy according to your taste.
