Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, matar paneer in tomato puree. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Garden At Home With Sarah Raven, Wide Range of Products Available Online Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Drain the cashew nuts and put them in a blender along with the onion-tomato mix and blend to a smooth puree. Pour this back to the pan and add the tomato paste.
Matar Paneer in tomato puree is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Matar Paneer in tomato puree is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have matar paneer in tomato puree using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Matar Paneer in tomato puree:
- Get 1 bowl green peas
- Get 1/2 cup paneer
- Make ready 4 tomatoes
- Get 1 inch ginger
- Make ready 1 tsp jeera( cumin)seeds
- Prepare To taste salt
- Make ready 1/4 tsp red chilli powder
- Take 1/4 tsp turmeric powder
- Prepare 1/4 tsp garam masala
- Make ready 1/4 tsp coriander seeds powder
- Get 2 tsp cooking oil
- Prepare 1 glass water
Add a splash of water if it's too thick. Deliciously flavored peas and paneer (Indian cottage cheese) are cooked in a mild tomato-onion gravy. Traditionally paneer is fried to add extra flavor to the recipe but to cut down on the calorie count I prefer to toast them on tawa or griddle. This recipe is basically peas and paneer.
Instructions to make Matar Paneer in tomato puree:
- Wash peas and cut paneer in pieces. Grate tomatoes and make puree. Grate ginger.
- Heat oil in a cooker. Add cumin seeds and when cumin seeds splutter put tomato puree and grated ginger. Sauté for 5 minutes. Add all dry masale and mix well. Cook till oil gets separated.
- Add matar and paneer. Mix well. Cook on low flame for 2 minutes.
- Add water. Place the lid and cook till 3-4 whistle.
- Serve hot with chapatti or rice garnished with chopped coriander leaves.
Traditionally paneer is fried to add extra flavor to the recipe but to cut down on the calorie count I prefer to toast them on tawa or griddle. This recipe is basically peas and paneer. Its one of the simplest ingredients to use in any recipe which is why I love the taste. Paneer is basically separated milk that is set weighted down to form cubes. You can make Matar Paneer recipe with frozen peas but fresh peas have little sweetness and freshness that helps in enhancing the taste of Matar Paneer.
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