(From Banu's Cookbook)
There are many versions of Peas Paneer aka Matter Paneer Curry out there. So I am sure mine is influenced by many of them. But here is a version that is the result of my experimentation.
Ingredients:
Paneer - 400 gms (I use Nanak Malai Paneer from Indian Stores)
Frozen Peas - 3/4 cup (you can increase or decrease this based on your taste)
2 Small Red Onions - Chopped Roughly
4-5 Garlic Cloves
1 inch piece of Ginger
4-5 Tomatoes (I used Roma Tomatoes, but any work)
1 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
2 tsp Dhaniya Jeera Powder
Jeera for Seasoning
1/2 inch Cinnamon Stick, 1 small star anise, 1-2 Cardamon, 1-2 Bay leaves for Seasoning
1 can of Coconut Milk (13-14 oz can) (I get the full fat one)
Salt to Taste
Butter or Ghee for cooking
Finely Chopped Cilantro for Garnishing
1/2 tsp of Dry Kasoori Methi for Garnishing
Method:
1. In a pan, heat a bit of butter, add the chopped onion, ginger and garlic and saute on medium heat until the onions are done (they become translucent) and also it becomes a bit brown. Let this mixture cool and then grind it into a smooth paste with little or NO water.
2. Cut the paneer into the bite size that you want and soak it for 10-12 mins in Warm water, so that it softens.
3. Cook the peas, drain the water and add ice cubes to retain the green color of the peas.
4. Boil the tomatoes, peel the skin and grind it into a paste.
5. In a pan, heat some butter, add all the seasoning items - Jeera, Star Anise, Cinnamon etc and fry for a few mins. To this, add the ground onion mixture and cook for 5-7 minutes. If the mixture is splattering (as mine does sometimes), cover it with a lid, but keep the lid open, so that steam/water does not build up.
6. Once this mixture is well cooked, add the dry masalas - Dhaniya Jeera powder, Turmeric, Red Chilli Powder and mix well.
7. Add the Tomatoe paste/puree and mix well and let it cook until you can see oil separating at the edges.
8. Now add the Paneer pieces, peas, coconut milk, salt and mix well and let the whole mixture boil for a few minutes on medium or medium-low fire.
9. Turn off the heat and garnish it with Chopped Corriander Leaves and a bit of Kasoori Methi Powder (I take the dry kasoori methi leaves, crush it in between my hands and add it).
Serve it hot with Chapathi, Poori or Rice
Notes:
1. You can use home made paneer or any other Paneer. I am just giving you the brand that I like to use. You do not have to soften the paneer, but it tastes better and absorbs the masala better if it is soft.
2. You can use canned tomato puree or paste, but the fresh made one tastes better.
3. I have tried using the low fat coconut milk, the taste is way different and the curry is more watery. So, full fat coconut milk works better for this recipe.
There are many versions of Peas Paneer aka Matter Paneer Curry out there. So I am sure mine is influenced by many of them. But here is a version that is the result of my experimentation.
Ingredients:
Paneer - 400 gms (I use Nanak Malai Paneer from Indian Stores)
Frozen Peas - 3/4 cup (you can increase or decrease this based on your taste)
2 Small Red Onions - Chopped Roughly
4-5 Garlic Cloves
1 inch piece of Ginger
4-5 Tomatoes (I used Roma Tomatoes, but any work)
1 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
2 tsp Dhaniya Jeera Powder
Jeera for Seasoning
1/2 inch Cinnamon Stick, 1 small star anise, 1-2 Cardamon, 1-2 Bay leaves for Seasoning
1 can of Coconut Milk (13-14 oz can) (I get the full fat one)
Salt to Taste
Butter or Ghee for cooking
Finely Chopped Cilantro for Garnishing
1/2 tsp of Dry Kasoori Methi for Garnishing
Method:
1. In a pan, heat a bit of butter, add the chopped onion, ginger and garlic and saute on medium heat until the onions are done (they become translucent) and also it becomes a bit brown. Let this mixture cool and then grind it into a smooth paste with little or NO water.
2. Cut the paneer into the bite size that you want and soak it for 10-12 mins in Warm water, so that it softens.
3. Cook the peas, drain the water and add ice cubes to retain the green color of the peas.
4. Boil the tomatoes, peel the skin and grind it into a paste.
5. In a pan, heat some butter, add all the seasoning items - Jeera, Star Anise, Cinnamon etc and fry for a few mins. To this, add the ground onion mixture and cook for 5-7 minutes. If the mixture is splattering (as mine does sometimes), cover it with a lid, but keep the lid open, so that steam/water does not build up.
6. Once this mixture is well cooked, add the dry masalas - Dhaniya Jeera powder, Turmeric, Red Chilli Powder and mix well.
7. Add the Tomatoe paste/puree and mix well and let it cook until you can see oil separating at the edges.
8. Now add the Paneer pieces, peas, coconut milk, salt and mix well and let the whole mixture boil for a few minutes on medium or medium-low fire.
9. Turn off the heat and garnish it with Chopped Corriander Leaves and a bit of Kasoori Methi Powder (I take the dry kasoori methi leaves, crush it in between my hands and add it).
Serve it hot with Chapathi, Poori or Rice
Notes:
1. You can use home made paneer or any other Paneer. I am just giving you the brand that I like to use. You do not have to soften the paneer, but it tastes better and absorbs the masala better if it is soft.
2. You can use canned tomato puree or paste, but the fresh made one tastes better.
3. I have tried using the low fat coconut milk, the taste is way different and the curry is more watery. So, full fat coconut milk works better for this recipe.
