No-Fail! Matar Paneer recipe | माँ की स्पेशल मटर पनीर रेसिपी | Matar Paneer gravy | Chef RanveerBrar 

MOM STYLE MATAR PANEER - I know this recipe is as basic as it gets, but trust me, this Matar Paneer recipe is a NO-FAIL recipe. My Mom's special :)
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MATAR PANEER
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Paste
1 tbsp Oil, तेल
2-3 tbsp Mustard oil, सरसों का तेल
2 large Onions, roughly sliced, प्याज
Salt to taste, नमक स्वादअनुसार
6 no. Garlic cloves, roughly chopped, लहसुन
2 inch Ginger (peeled & roughly chopped) अदरक
2 no. Green chillies (less spicy & roughly chopped) हरी मिर्च
2-3 tbsp Coriander leaves, roughly chopped, धनिया पत्ता
1 tsp Turmeric powder, हल्दी पाउडर
½ tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of asafoetida (optional) हींग
1 tsp Coriander powder, धनिया पाउडर
2 heaped tbsp Curd, beaten, दही
For Masala
1 tsp Cumin seeds, जीरा
½ tbsp Black peppercorns, काली मिर्च के दाने
1 heaped tbsp Coriander seeds, धनिये के बीज
5-6 no. Green cardamom, हरी इलायची
Salt to taste, नमक स्वादअनुसार
2 tbsp Dry fenugreek leaves, कसूरी मेथी
For Matar Paneer
2 tbsp Ghee, घी
¼ tsp Cumin seeds, जीरा
Prepared Paste, तैयार किया हुआ पेस्ट
1 cup fresh Tomato puree, ताज़े टमाटर की प्यूरी
2-3 cups Water, पानी
1 tsp Tender Coriander stem, finely chopped, धनिये के डंठल
1 cup Water, पानी
1 ¼ cup fresh Green peas, हरे मटर
700 gms Paneer, cut into cubed, पनीर
Salt to taste, नमक स्वादअनुसार
1 tbsp Prepared Masala, तैयार किया हुआ मसाला
Salt to taste, नमक स्वादअनुसार
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Paste
● In a pan, add oil, mustard oil, once it's hot, add onions, salt to taste and saute it for a while until translucent.
● Add garlic, ginger, green chillies, coriander leaves and saute it for 3-4 minutes.
● Add turmeric powder, degi red chili powder, a pinch of asafoetida, coriander powder, curd and cook it for a few minutes on medium flames.
● Transfer it to the bowl and keep it aside to cool down at room temperature.
● Transfer it to a mixer grinder jar and grind it into a smooth paste.
● Keep it aside for further use.
For Masala
● In a pan, add cumin seeds, black peppercorns, coriander seeds, green cardamom, salt to taste and roast them for a while until aromatic.
● Turn off the flames, add dry fenugreek leaves and toss it well.
● Transfer it to a mixer grinder jar and grind it into a fine powder.
● Keep it aside for further use.
For Matar Paneer
● In a handi or kadai, add ghee, once it's hot, add cumin seeds and splutter it well.
● Add prepared paste and cook it for 5-6 minutes.
● Add fresh tomato puree and cook it for a while until it releases oil.
● Add water, tender coriander stems and simmer it for 5-6 minutes.
● Add water to adjust the consistency, green peas, paneer, salt to taste, cover it with a lid and cook it for 5-6 minutes on medium flames.
● Finish it with prepared masala, salt to taste and give it a quick boil.
● Transfer it to a serving dish and garnish it with coriander sprig.
● Serve hot with roti and salad.
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