Matar paneer special

Matar Paneer  is a north Indian dish of Paneer and Matar  in a  onion and tomato based gravy. It is usually served with an Indian bread like roti, naan, parathe and also with rice. This post will explain the secrets of mouth-watering dish. 

Arrange the following ingredients before starting the actual preparation:

Ingredients:

  For marination:

• Paneer – 250 gm
• Matar – 400 gm
• Curd – ¾ cup
• Turmeric powder – ½ tsp
• Black pepper powder – ½ tsp
• Jeera Powder – ½ tsp
• Cooking oil to fry

 

 

  For gravy:

• Onion – 2 medium size
• Tomato – 2 small size
• Ginger paste – 1 tsp
• Garlic paste – 1 ½ tsp
• Black mustard (rai) – ½ tsp
• Black peppercorn – 6-7
• Cinnamon – ½ inch
• Salt to taste
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Garam masala – 1 tsp
• Coriander powder – ½ tsp
• Cooking oil – 2 tbsp
• Water as required

 

Procedure :

  For marination:

 

1. First take a medium sized round shaped glass bowl.
2. Cut the paneer in any shape of small size and keep the paneer pieces in the bowl.
3. Now add curd ,blackpepper powder, jeera powder and turmeric powder in bowl.
4. Mix well and keep it aside for ½ an hour.
5. After  ½  an hour ,take a non-stick kadhai and heat it on a medium flame.
6. Now pour oil in the kadhai and heat it.
7. When the oil gets heated, add marinated pieces of paneer in the kadhai.
8. Fry all the pieces of paneer and keep in another bowl.
9. Now fry all the matar and keep in a clean bowl. 

  For gravy:

1. First cut the onion and tomato in the small pieces and keep it in a mixture jar.
2. Add ginger and garlic paste in the jar and grind together.
3. Take a non stick kadhai and heat it on a medium flame.
4. Pour the oil in the kadhai and heat it.
5. When the oil gets heated, add rai to the oil.
6. When its start crackling, add black peppercorn and cinnamon to it.
7. Now add the paste of (onion, tomato, ginger and garlic) to the oil in the kadhai.
8. Fry for 5 minutes and add salt and all the masala mentioned above.
9. Fry till the oil seperates from the masala.
10. Now add water as required to the masala and boil for 6-7 minutes.
11. Lastly add the fried matar and paneer to the gravy.
12. Mix well and serve hot with any Indian bread.