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Matar Paneer is a delicious North Indian dish and eaten all over India is perfect with roti, paratha, puri etc. This is a very easy to cook recipe that is a complete vegetarian dish.

Serves 4 to 6 people

Ingredients for Matar Paneer:

  • 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each
  • 1/4 cup oil
  • 1 medium onion, chopped fine
  • 1 tablespoon garlic/ginger paste, or 3 garlic cloves, mashed
  • 1 piece fresh ginger, size of walnut, minced
  • 1 large tomato, chopped

Dry Masala:

  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/4 cup water
  • 3 cups fresh shelled green peas (or substitute 2 packages frozen)
  • 1 tablespoon cashew nuts, ground to a paste with a bit of water
  • Salt and freshly ground pepper to taste

Directions for making Matar Paneer:

  1. Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden. Remove with slotted spoon and set aside to drain on a paper towel.
  2. In the remaining oil sauté the chopped onion until it begins to turn brown. Do not scorch.
  3. Add the garlic/ginger paste and bhoona* for 2 minutes.
  4. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy.
  5. Add the dry masala and bhoona 3 minutes more. (NOTE: If the sauce is lumpy at this stage, puree it in a blender and continue.)
  6. Add 1/4 cup water, then stir in the peas.
  7. Add the paneer cubes and bhoona 2 minutes.
  8. Stir in the cashew paste, add salt, pepper.
  9. Serve at once.
  10. Enjoy your Matar Paneer. Hope you love this Indian recipe.

The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the like a paste


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