Matar Paneer Masala: A Culinary Delight

Ingredients:

• 250g paneer (cottage cheese), cubed
• 1 cup green peas (Matar)
• 3 large tomatoes, finely chopped
• 1 large onion, finely chopped
• 2 tablespoons oil or ghee
• 1 tablespoon ginger-garlic paste
• 1/2 cup cashews
• 1/2 cup fresh cream
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare Paneer:

• Cut the paneer into bite-sized cubes.
• In a pan, heat a tablespoon of oil or ghee.
• Lightly pan-fry the paneer cubes until they turn golden brown. Set aside.

2. Prepare Cashew Paste:

• In the same pan, add cashews and roast them until they are golden.
• Allow the cashews to cool and then blend them into a smooth paste using a little water. Set aside.

3. Saute Aromatics:

• In a separate pan, heat the remaining oil or ghee.
• Add finely chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste and sauté for another minute until the raw aroma disappears.

4. Create Tomato Base:

• Add the finely chopped tomatoes to the pan.
• Cook until the tomatoes are soft and the oil begins to separate.

5. Add Spice Blend:

• Introduce coriander powder, cumin powder, turmeric powder, and garam masala to the tomato mixture.
• Stir well to ensure an even coating of the spices.

6. Incorporate Peas and Paneer:

• Add green peas and the pan-fried paneer cubes to the masala.
• Mix gently, ensuring the peas and paneer are coated with the aromatic masala.

7. Simmer and Blend Flavors:

• Allow the curry to simmer on low heat, letting the flavors meld.
• Add the cashew paste to enhance the creaminess of the dish.

8. Finish with Fresh Cream:

• Pour in the fresh cream, stirring continuously.
• Let the Matar Paneer Masala cook for a few more minutes until the desired consistency is achieved.

9. Garnish and Serve:

• Season with salt according to taste.
• Garnish with fresh coriander leaves.
• Serve the Matar Paneer Masala hot, accompanied by naan, rice, or your favorite Indian bread.

Tips

• Use fresh, high-quality paneer and vibrant green peas for the best flavor and texture.
• Opt for ripe and juicy tomatoes to enhance the richness of the masala.

• Consider making paneer at home for a fresher and softer texture. It’s surprisingly easy and adds a personal touch to your dish.
• Roast cashews until they are golden but be cautious not to burn them. The nutty flavor adds depth to the cashew paste.
• Adjust the quantity of spices to suit your taste preferences. Add a bit more garam masala for extra warmth or adjust the chili level for spice.
• Control the creaminess by adjusting the amount of fresh cream. For a lighter version, use less cream, or for an indulgent treat, add a bit more.

Variations :

1. Spicy Twist:

• For spice enthusiasts, add chopped green chilies or a pinch of red chili powder to elevate the heat level.

2. Nut-Free Version:

• Omit cashews for a nut-free version while still maintaining the creamy texture with just fresh cream.

3. Vegetable Medley:

• Experiment with additional vegetables like bell peppers, carrots, or potatoes for a colorful and nutrient-rich variation.

4. Paneer Tikka Matar Paneer:

• Marinate the paneer in tikka masala before pan-frying for an extra layer of smoky flavor.