Indian dishes are considered as one of the most delicious and palatable cuisines on a global level. The blend of spices and the concoction of vegetables and their combination is certainly worth a try. Apart from being delicious, Indian dishes (especially Matar Paneer ) also carry a great nutritional value. The dishes are spiced up with Indian condiments and gravy which is usually preferred by the people of India . The gravy or Indian curry is preferred not only by the Indians, but these dishes are loved and demanded by the people around the globe(Survey : Indian restaurants across the Globe).
If you start exploring the Indian hotels, you will find a number of Paneer dishes in the menus that is mouth watering and scintillates the taste buds.. One such sapid and delicious recipe that makes your mouth water is Matar Paneer Masala. This one is an all time favorite of all the people and you would easily find this dish in the menu-card of almost all the hotels in the country. Matar Paneer is the combination of soft paneer and green peas in a gravy of juicy red,tangy tomatoes and cashew paste sauted with Indian spices and garnished with coriander leaves. Apart from being tasty, matar paneer masala also offers good nutritional value.
Matar Paneer is one of the delicious dishes which is easy and quick to make. Here is the recipe of an easy to make Matar Paneer Masala.
5-6 cashew nuts soaked in hot water for thirty minutes.
½ a teaspoon red chilli powder.
¼ a teaspoon turmeric and garam masala powder.
1 teaspoon coriander powder.
½ a cup of water.
Oil or Ghee for the shallow frying.
Salt to taste.
Firstly, grind ginger, garlic, green chilli and ginger together to prepare a thick paste. Grind the tomatoes separately to prepare the puree. Grind the cashewnuts together in water to prepare a paste.
Now heat Oil/Ghee on a medium flame and add the onion paste and salt into it. Saute the whole paste for around 5-7 minutes. Add tomato puree into the paste and sauté it for 5 more minutes. Add the above mentioned spices along with the salt.
Stir the paste for a minute and later add the cashewnut paste into it. Stir again for 2 minutes.
Now, add boiled peas and water into the thick paste to dilute it. Add the paneer cubes into the whole gravy. You can either use the paneer as it is or can shallow fry it, according to your taste.
Lastly, you are required to stir the whole dish for about 3-4 minutes. Turn off the flame. Matar Paneer Masala is ready to feast upon.
Garnish with coriander leaves and serve hot along with Chapatis, Rotis or Naan,
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