Cheyenne
Matar Paneer
Updated: Apr 11, 2018
Ingredients:
3 tomatoes, chopped
1 onion, chopped
1 tbsp garlic paste
½ tbsp ginger paste
6 cashews
2 tbsp oil
2 dried red chilies
1 tsp cumin seeds
1 bay leaf
1” cinnamon stick
1 tsp kashmiri red chili powder
½ tsp turmeric
2 tsp coriander powder
2 tsp kasuri methi (fenugreek)
1 tsp cumin powder
1 tsp red chili powder
½ tsp garam masala
7 oz paneer, cubed
1 cup peas
2 tbsp plain yogurt
Salt, to taste
Directions
Heat 1 tbsp oil in large pan.
Add onion, ginger, and garlic. Sauté 1 minute
Stir in tomatoes and cook until tomatoes are soft and mushy, about 5 minutes
Remove from heat and cool completely
Transfer to blender and puree gravy
Heat remaining oil. Once hot add cumin seeds, dried red chilies, cinnamon, and bay leaf. Stir
To oil, add kashmiri red chili powder and turmeric
Return puree to pan and combine
Add 1 cup water
Add coriander, cumin, turmeric, red chili, garam masala, and salt. Stir
Crush kasuri methi between hands and add to pan.
Carefully add paneer and peas. Simmer 5 minutes
Drizzle heavy cream in pan
Best served with rice, roti, or naan
