Matar Paneer with Kasuri Methi and Cream
85% authentic · Indian
A richer, more aromatic variation of Matar Paneer, this recipe incorporates the distinct flavor of kasuri methi (dried fenugreek leaves) and a touch of cream for a luxurious finish.
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Ingredients
- Paneer250g
- Green Peas (Matar)1 cup
- Tomatoes3 medium
- Onions2 medium
- Ginger1 inch piece
- Garlic4 cloves
- Ghee or Oil2 tbsp
- Cumin Seeds1 tsp
- Turmeric Powder1/2 tsp
- Coriander Powder1.5 tsp
- Garam Masala1 tsp
- Kasuri Methi (Dried Fenugreek Leaves)1 tbsp
- Heavy Cream1/4 cup
- Fresh Cilantrofor garnish
- Saltto taste
- Wateras needed
Steps
- 1
Puree tomatoes, ginger, and garlic. Finely chop onions.
- 2
Heat ghee/oil in a pan. Add cumin seeds and let them splutter.
- 3
Add chopped onions and sauté until golden brown.
- 4
Add the tomato-ginger-garlic puree. Cook until oil separates.
- 5
Add turmeric powder, coriander powder, and salt. Cook for 2 minutes.
- 6
Add green peas and water (about 1/2 cup). Bring to a simmer.
- 7
Add paneer cubes. Cover and cook for 5-7 minutes.
- 8
Crush kasuri methi between your palms and add it to the curry. Stir in heavy cream and garam masala.
- 9
Simmer for another 2 minutes. Garnish with fresh cilantro.
- 10
Serve hot.
