Matter Paneer Curry/Paneer Peas curry

Table of contents

1. About the dish
2. Preparation time
3. Cooking time
4. Ingredient
5. Preparation

1. About the dish

Matter Paneer curry is the one of the famous curries of north indian dish. It goes well with chapati, roti and rice. This recipe requires up to an hour to prepare the dish, as the process is a time consuming one. But taste delicious as dhaba style and texture looks creamy. There are many version of matter paneer curry. This recipe can also be prepared without milk and fresh cream, so it is totally optional. If the dish is prepared without the dairy content, it will be  remain fresh at room temperature for 24 hours. 

2. Preparation time

It takes around 15 to 20 minutes.

3. Cooking time

It takes around 20 minutes to 30 minutes.

4. Ingredients

The ingredient listed below serves up to three.

1. Paneer (cottage cheese)                 - 10 cubes
2. Peas (matter)                                 -  One hand full
3. Onion                                            -  2 Big size chopped
4. Tomato Puree'                              -  1 Bowl
5. Ginger garlic paste                       -  1.5 table spoon
6. Milk                                              -  1/2 cup
7. Ghee
8. Oil
9. Salt

Masala's

1. Chili Powder              -  1 heaped tablespoon
2. Coriander powder      -  1 heaped tablespoon
3. Coriander seeds         -  1/2 teaspoon
4. Fennel seeds              -  1/2 teaspoon 
5. Carom seed (ajwain) -  1/4 teaspoon
6. Gram masala             -  1/4 teaspoon
7. Turmeric powder      -  1/4 teaspoon
8. Bay leaf                    -  2
9. Star anise                  -  1
10. Cinnamon                 -  1

5. Preparation

• Start this recipe with making tomato puree', to a food processor add the two big size tomato and make them into puree' and keep as side.
• I always prefer to make ginger garlic paste as fresh as possible. Add 1 table spoon of ginger with 1/2 table spoon of garlic to a food processor and grind them. If you are using ginger garlic paste, use 1 table spoon of ginger garlic paste. 
• To pan or kadai, add 2 table spoon of ghee and 1 table spoon of oil. 
• Now slowly start adding the spices one by one 1/2 teaspoon of fennel seed, 1/2 table spoon of coriander seed, 1 star anise seed, 1 bay leaf,1/4 teas poon of carom seed(ajwain) & a lit bit of cinnamon. Let all get roasted in ghee.
• Now add  two big size diced onion to it.
• Once onion turns golden brown add 1 table spoon of ginger garlic paste to it and sauté it for a minute.
• At this stage, start to add the tomato puree' to it.
• After a minute, start adding masala one by one, 1/4 tea spoon of turmeric powder, 1 heaped table spoon of red chili powder, 1 table spoon of coriander powder, 1/4 tea spoon of garam masala powder.
• Note to keep the flame on low and saute it for a minute.
• Slowly add 1/2 cup of milk to avoid milk from curdled (boiled milk, at room temperature). 
• After a minute add water to adjust the consistency, add the required salt.
• Let it boil for two minutes, add the green peas and plain paneer to the gravy.
• Finally add some fresh cream and garnish with coriander leaves.

• Your Matter paneer curry/Paneer peas curry is ready to go with chapati and rice.