I have only recently started playing around with paneer, and this dish is the first of my experiments . Mostly, I have observed matar-paneer dishes having a liquid like consistency. However, I personally prefer the gravy to have a thick creamy consistency. Though having a few shortcomings, the dish turned out to be good enough to be eaten . And yes, even though you probably can’t find the matar in the picture above, it is still a Matar Paneer dish
Well, as in most paneer dishes, the gravy is the star. For the gravy, I have used onion-cashewnut paste, tomato puree and beaten curd (make sure it’s not too sour). Start off by heating oil in a pan and add some whole spices (green cardamom, bay leaves etc.). Now add the onion-cashewnut paste and ginger-garlic paste and cook until done. Next add tomato puree and beaten curd and cook until it’s properly incorporated in the gravy. Season the gravy with powdered spices (garam masala, red chilli powder, coriander powder, salt) and dry kasuri methi (fenugreek) leaves.Then add the frozen green peas (if you are using peas directly from the pod, then you may have to cook longer) and fried paneer cubes and cook for 5-8 minutes.For extra richness, you can add either cream or butter. Garnish with fresh coriander leaves before serving.
Matar Paneer goes fantastically well with puri or luchi. It’s one of those dishes which you can prepare when you have guests coming over. It’s truly pet-wasool .