Matar paneer (no onion garlic)
This delicious matar paneer (no onion garlic) is an under 30 minutes recipe and makes use of simple Indian spices. It is also a easy and quick recipe that you can also make when you have guests over
Equipment
- Shallow cooking pot
Ingredients
- 250 g paneer cut in cubes
- 1 cup peas frozen or fresh
- ΒΌ cup cashews soaked in water for 15 minutes
- 2 medium tomatoes finely chopped
- 2 tbsp coriander powder
- 1 tsp cumin seed powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tbsp sugar
- 1 tbsp ginger grated
- 1 inch cinnamon
- 2-3 cloves
- 2-3 cardamoms
- 1 bay leaf
- 2 dried red chilis
- 1 tsp cumin seeds
- 1 tsp hing asafoetida
- 1 tbsp ghee
- 1 tbsp kasuri methi toasted
- 2 tbsp coriander leaves
- 2 tbsp oil
- salt to taste
Instructions
- Heat the oil and the ghee together. When the ghee melts, add all the whole spices
- Once they turn fragrant, add the hing and mix well
- Make a paste of the grated ginger, turmeric powder, cumin seed powder, coriander powder, red chili powder along with 4 tablespoons of water
- Add this to the cooking pot, over medium flame. Stir and cook until the oil separates
- Then add the chopped tomatoes, sugar and salt. Mix and cook until the tomatoes turn mushy
- When the tomatoes are well cooked add the peas, cashews and 1 cup hot water. Cover and cook for 3-4 minutes more and then add the diced paneer, mix gently and cook covered for another 5 minutes
- Switch the flame off and sprinkle the garam masala, kasuri methi and coriander leaves. Keep covered for 5 minutes and mix well, before serving
- Serve the delicious matar paneer (no onion, garlic) with your choice of rice and/or flatbreads. Enjoy!
Notes
- You can also shallow fry the paneer pieces before adding it to the curry
- Increase the amount of water to be added if you want more of a curry
- The sugar will help balance the acidity of the tomatoes
- tbsp - tablespoon
- tsp - teaspoon