Matar Paneer Recipe
2 tbsp oil 2 onion (cut) 4 clove garlic (squashed) 2 inch ginger 4 tomato (cut) 2 tbsp cashew
2 tbsp oil 1 tsp ghee 1 tsp cumin ½ inch cinnamon 3 cases cardamom 2 bean stew (cut)
½ tsp turmeric 1 tsp bean stew powder ½ tsp coriander powder ½ tsp cumin powder ½ tsp garam masala 3 cup water
1 tsp salt 1½ cup peas 200 grams paneer (cubed) 2 tbsp cream 1 tsp kasuri methi (squashed) 2 tbsp coriander (slashed)
in a container, first and foremost, heat 2 tbsp oil. add 2 onion, 4 cloves garlic, and 2 inch ginger. saute until the onions become brilliant brown.
add 4 tomatoes, 2 tbsp cashew, and saute until the tomato turn delicate and soft.
cool totally, and move to a blender container. drudgery to smooth glue without adding water.
to plan curry, heat 2 tbsp oil. add 1 tsp ghee, 1 tsp cumin, ½ inch cinnamon, 3 units cardamom and 2 stew. saute until the flavors turn fragrant.
keeping the fire on low, add ½ tsp turmeric, 1 tsp bean stew powder, ½ tsp coriander powder, ½ tsp cumin powder, and ½ tsp garam masala.
saute until the flavors turn fragrant. presently add arranged sauce and cook well.
continue to cook until the oil isolates from the sauce base. further, add 3 cup water and 1 tsp salt.
blend well changing the consistency of sauce. further, add 1½ cup peas and 200 grams paneer. blend well
cover and cook for 5 minutes or until the peas are cooked well.
add 2 tbsp cream, 1 tsp kasuri methi, and 2 tbsp coriander.
Enjoy matar paneer with roti or rice.