Dry Spices Required for Matar Paneer Curry Recipe Punjabi Style:
½tspKasoori methi
2Cinnamon sticks 1/2 inch
2Cardamom
3Cloves
½tspCumin
To Make a Paste:
½tspPoppy seeds
4Almonds
10Cashew nuts
Instructions
How To Make a Paste:
Take water in a bowl and boil.
Turn off the flame and add poppy seeds, almonds and cashew nuts in water and close with a lid. They will become soft and blending will be quick and easy.
How to Make Matar Paneer Punjabi Style:
Take a pan and add oil. Add all the whole spices and sauté. Now add the chopped onions and green chillies and stir well. Add little salt, turmeric and cook till the onions become soft.
Add ginger garlic paste and stir. Once the raw flavour of the ginger garlic paste is gone, add beaten curd and mix well. Cook for 5 min with the lid closed.
Add tomato puree and cook till the oil oozes out.
Add coriander powder, red chilli powder. Now add the ground paste and mix well. Add 1 cup of water and cook with the lid closed. Do not forget to stir intermittently. Cook for 10 min.
Add the green peas and paneer. Mix well and cook for 10 mins more with the lid tightly closed.
Check the taste and add salt if needed.
Add very little garam masala and crushed kasoori methi and mix well.
Turn off the flame and add the cream and mix well.
Video
Notes
* If tomato puree is not available, substitute it with 1 large tomato finely chopped.** You can either grind the tomato along with the cashews.*** Paneer can be fried before adding to the curry. It purely depends on one’s taste.**** If you are using frozen green peas, add them to boiling water and keep aside with the lid closed. Just drain the water and add to the curry when needed.***** There are many other types of making this curry, but I find this particular one easy and tasty.
Keyword gravy curry, Mattar paneer, North Indian dishes, paneer recipes