Ingredients

• 2 tablespoons oil
• 2 medium onions roughly chopped
• 2 green chillies
• 3 medium tomatoes roughly chopped
• ¼ teaspoon salt
• 2 tablespoons oil
• 1 bay leaf
• 1 small cinnamon stick
• 10-12 black pepper corns
• 4 cloves
• 1 tablespoon ginger garlic paste
• 1 teaspoon Kashmiri red chilli powder
• 1 tablespoon coriander powder
• ¼ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ¼ teaspoon garam masala
• 1 cup peas
• 200g paneer/cottage cheese cut in cubes
• 1 teaspoon dried kasuri methi
• 2 tablespoons fresh coriander
• 1 teaspoon clarified butter/ghee

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a kadai add oil and once it turns hot add onions and cook them for 3-4 minutes till they turn translucent.
2. Now add tomatoes, green chillies, salt and mix well. Cover it with a lid and cook for 3-4 minutes or until the tomatoes turn soft.
3. Once done let them cool down and grind them till it forms into a smooth puree.
4. In a kadai add oil and once it turns hot add cinnamon stick, cloves, black peppercorns and bay leaf. Sauté for 10 seconds.
5. Now add ginger garlic paste and sauté for a minute. Further add kashmiri red chilli powder and mix well. This will give good colour to this matar paneer recipe.
6. Add the tomato and onion puree we prepared and mix. Cook on medium flame for 5-6 minutes or until the masala is perfectly cooked and reduced in size.
7. Now add coriander powder, turmeric powder, cumin powder, garam masala and mix well. Add 3-4 tablespoons of water and roast the masalas for 4-5 minutes. It will get a nice colour and release oil on the sides.
8. Add peas and mix well. Now add water as required and let the peas simmer in the gravy for 3-4 minutes.
9. Add paneer and mix well. Let it simmer on medium flame for couple of minutes. Do not over cook after adding the paneer.
10. Finally add some dried kasuri methi, fresh coriander and 1 teaspoon of ghee.
11. Matar Paneer is ready. Serve with roti, naan or rice.

Recipe Notes

• You can fry the paneer cubes and then add them in the gravy.
• Can use frozen or fresh peas, if using fresh then cook it for more time till they turn soft.
• Do not over the gravy after adding the paneer else the paneer will turn hard.

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