Ingredients for making matar paneer :
1. Peas : 1/2 kg
2. Paneer : 1/2 kg
3. Tomatoes : 4
4. Green chillies : 4 to 5
5. Ginger : about one inch piece
6. Dried red chillies : 4
7. Cashews : 10 to 12
8. Coriander powder : 2 tablespoons
9. Kashmiri red chilli powder : 1 tablespoon
10. Turmeric powder : 1/2 tablespoons
11. Cinnamon : 1 small piece
12. Big cardamom : 2
13. Garam masala powder : 1/2 tablespoons
14. Whole cumin seeds : 1/4 tablespoons
15. Asafoetida
16. Fresh cream or malai : 2 tablespoons
17. Mustard oil
18. Salt as per taste
Method to make Matar Paneer :
To make Matar Paneer, first boil the peas a little. Now cut the paneer into square pieces, and heat oil in a pan and lightly fry the paneer.
Now heat some more oil in the same pan, and then add cashews, ginger, green chili, red chili, chopped tomato and fry them all for a while. When the tomato melts, add half a glass of water to it, and cover and cook until the water dries up completely.
Now cool the tomato, ginger, green chili, red chili, and cashews that we had cooked, and grind them finely in a mixer. Again heat a pan on the gas, and then add oil to it and heat it.
As soon as the oil becomes hot, add cumin seeds, cinnamon, big cardamom and let them crackle a little, and then add asafoetida. Now add the tomato paste, and then add turmeric powder, red chili powder, coriander powder, and fry the spices well on a medium flame.
Now add kasuri methi and cream, stir for two more minutes, and then add boiled peas and add about two glasses of water. As soon as the gravy starts boiling, add the fried paneer and add salt according to taste. Now let the gravy boil well for about ten minutes, and then add garam masala powder and cook for two more minutes, and then turn off the gas.
Here you go, restaurant-like matar paneer without garlic and onion is ready. Serve it with roti, rice, puri, paratha or naan.
