મટર પનીર| Matar paneer recipe # how to make matar paneer# Daxa'scookbook#food #Punjabi sabzi# viral

Matar Paneer Recipe | Punjabi Mutter Paneer

Matar Paneer is a popular North Indian curried dish featuring green peas and paneer (Indian cottage cheese) in a masala base of onions, tomatoes, cashews, spices and herbs. I’m sharing our family recipe of a flavorful and simple home-style Mutter Paneer. I have also shared making Matar Paneer in the Instant Pot and in a pan or pot on the stovetop.

◆◆Ingredients◆◆

◆◆Main ingredients◆◆

● 3 tablespoons oil or ghee
● ½ teaspoon cumin seeds
● ¼ teaspoon turmeric powder (ground turmeric)
● ½ teaspoon kashmiri red chili powder or ¼ to ½ teaspoon red chilli powder or cayenne pepper or paprika
● ¼ teaspoon Garam Masala or Punjabi garam masala powder
1 tablespoon heavy cream or 1 tablespoon malai (clotted cream) or 2 tablespoons of light cream, optional
● 1 cup green peas (matar) - fresh or frozen, 130 grams
● 1 to 1.25 cups water for stove-top pressure cooker and 1 cup water for Instant Pot
salt as required
● ½ teaspoon sugar or add as required - optional *check notes
250 to 300 grams Paneer (Indian cottage cheese)
● ½ teaspoon kasuri methi - crushed, (dry fenugreek leaves)
● 1 to 2 tablespoons chopped coriander leaves (cilantro)

◆◆Ingredients for masala paste◆◆

● ¾ to 1 cup chopped tomatoes - 120 grams or 3 medium-sized
● ½ cup chopped onions - 60 grams or 1 medium-sized
● 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chillies
● 1 teaspoon chopped ginger or ● 1 inch ginger
● 1 teaspoon chopped garlic or ● 3 to 4 medium-sized garlic cloves
● 2 tablespoons chopped coriander leaves
● 10 to 12 cashews
● 4 to 5 black peppercorns
● 2 cloves
● 1 inch cinnamon (true cinnamon) or ½ inch cassia cinnamon
● 1 green cardamom - optional
● 1 teaspoon coriander seeds
◆◆Instructions◆◆

● In a grinder or blender take all the ingredients listed under "masala paste" - onions, tomatoes, ginger, garlic, green chilies, cashews, coriander leaves, black peppercorns, cinnamon, cardamom, coriander seeds and cloves.

● Grind all the ingredients to a smooth paste. If needed you can add 2 to 3 tablespoons of water while blending.

● There should be no small chunks or pieces of cashews in the paste.

● Set the ground paste aside.

◆◆Sautéing Masala◆◆

● Heat oil in a 2-litre pressure cooker. Add the cumin seeds. Fry the cumin seeds until they splutter. (Read below on how to cook in a pan and Instant pot.)

● Then add the ground masala paste. Mix well. Take care while sautéing as the paste splutters. If there is too much spluttering, then cover partly with a lid until the spluttering stops.

● Saute for 10 to 12 minutes or more on a medium-low heat until the oil separates from the paste. The paste will also become thick and look glossy.

● Add all the ground spices - turmeric powder, red chili powder, garam masala powder. Mix well.

● If adding cream or malai (clotted cream), you can add now. Stir and sauté for a minute.

● Then add the green peas or matar. Mix again.
Add water and season with salt.