Matar Paneer Sabzi – Marathi Recipe

Instructions

• Heat up oil in a pan. Add chopped onions and fry until it gets a light golden color.
• After about 2 minutes, add garlic and ginger.
• Fry for about 5-6 minutes and onion will begin to turn light golden.
• Add tomato and mix well. Cover and cook until tomato becomes soft and gets mashed with onion for about 3-4 minutes.
• Turn off the gas. Transfer the mixture into a blender jar and blend into a smooth paste.
• Add minimum water while blending.
• If you don’t add water while blending then it won’t spill while frying it in butter.
• Also, gravy gets good texture if you add less water.
• Heat up a pan and add butter. You can use oil if you want.
• Add the blended paste and mix well.
• Fry this masala on medium heat for 5-6 minutes.
• Add coriander powder, kitchen king masala. You can add matar paneer masala or butter paneer masala instead of kitchen king masala.
• Add red chili powder. You can also use Kashmiri chili powder too.
• Mix well and cook for another 3-4 minutes.
• Add a little water and mix well. Add salt to taste.
• You can add sugar if you like to reduce the sourness of the tomato.
• Cover and cook gravy for another 5 minutes.
• If you are using fresh matar, then add now and cook for 10-15 minutes. Add paneer in the end and cook for just 5 minutes.
• If you are using frozen matar then you can add them in the end with paneer and cook for just 5 minutes.
• Don’t cook gravy longer than 5 minutes after adding paneer as it becomes chewy and hard.
• Cook the gravy for just about 5 minutes.
• After 5 minutes, remove the lid. Add paneer and matar. Mix well.
• Cover and cook for another 3-4 minutes.
• After 5 minutes, turn off the gas. Matar paneer is already.
• Matar paneer goes well with naan, roti ot fulka.
• It goes well with jeera rice too.