MATAR PANEER IN PRESSURE COOKER

Today I am sharing one of the famous and lip-smacking North Indian dish that’s very common in restaurants. Matar paneer is a delicious combination of soft paneer and healthy green peas in a mild spicy tomato based gravy, is a treat to taste buds at anytime. This is very simple recipe which makes irresistibly tasty curry by making some changes to its preparation; shallow fried paneer cubes brings subtle taste and texture while cashew nut paste makes it rich and creamy. 

INGREDIENTS:

250-300 gm Paneer

1 Cup Green Peas / Matar [fresh or frozen]

2 teaspoon Coriander Powder

1-2 teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

½ Inch Cinnamon Stick

1 Bay Leaf

½ teaspoon Cumin Seeds

1 Medium Sized Onion

2 Medium Sized Chopped Tomato

1 teaspoon Ginger-Garlic Paste

1 teaspoon Kitchen King Masala/ Garam Masala

2 teaspoon Kasuri Methi

1 tablespoon Fresh Cream

Salt as per taste

5-6 Some Fried Cashews

2-2 ½ tablespoon Oil

Water as per required

Chopped Coriander

METHOD:

STEP 1 – In a pressure cooker heat some oil. Add the whole spices like cumin seeds and bay leaf, cinnamon stick and let it splutter.

STEP 2 – Now add some finely chopped onion, ginger-garlic paste in it and sauté well for 2-3 minutes or until onions become golden brown.

STEP 3 -Add turmeric, chilli powder, dry coriander powder and some kitchen king masala.

[here I used Everest Garam Masala]

Cook it for 1-2 minutes or till oil starts separated. Add 2-3 tablespoon water and give a nice stir and cook for a minute.

STEP 4 – Add chopped tomatoes and add salt. Let it cover and cook. Keep checking at time intervals.

STEP 5 -   When oil start to be separated again, add some fresh cream and mix well.

STEP 6 – Add crushed kasuri methi and let it cook for next 1-2 minutes.

STEP 7 - Add green peas, capsicum and some fried cashews in it.

STEP 8 - Mix well and add some water to make consistency as per your liking.

STEP 9 – Adjust the spices and add if necessary.

STEP 10 – Add half of the chopped coriander leaves at this time and adjust the consistency.

STEP 11 – Close the lid and cook it till 3 whistles. Turn off the heat.

STEP 12 – Cool it and at last add shallow fried paneer cubes and mix well. [see tips]

STEP 13 – Again turn on heat and add remaining chopped coriander leaves.

Let it rest for 5-7 minutes and ready to serve.

Serve the ready hot matar paneer curry with any kind of paratha, naan, chapatti or simply with rice.

NOTE:  *Shallow fry the paneer cubes in oil before hand.

             *You can add capsicum for a crunch.