This recipe is documented for my hubby. So that when i am on my vacation he can cook some ghar ka khana and that is why it is simple and easy to cook :)
Prep time 5 mins
Cooking time 15 mins
Ingredients
250 gm paneer ( cut into cubes)
4 tomatoes
1/2 cup matar ( peas)
2 cups water
2 tbsp cooking oil
2 tsp jeera (cumin seeds)
1 tsp haldi (turmeric) powder
1 tsp red chilli powder
1 tsp garam masala powder
Salt to taste
Method
1. Wash the tomatoes and cut into big chunks
2. Blend the tomatoes in amixer or blender to get a puree
3. Heat oil in a kadhai and add jeera.
4. Once the jeera sizzles add tomato puree.
5. Cover and let it cook on slow flame.
6. Keep stirring in between.
7. Once tomatoes are done (oil appears on the surface) add haldi, salt, red chilli powder and mix.
8. Add peas and water and allow it to boil.
9. Now add paneer cubes and and garam masala.
10. Cover the lid and cook for 2 mins.
11. Matar panner is ready and u can combine it with jeera rice to have great meal.
Tip - do not boil too much after adding panner, as the paneer would then become chew. Quantity of water will depend upon how much thick gravy you desire.
Prep time 5 mins
Cooking time 15 mins
Ingredients
250 gm paneer ( cut into cubes)
4 tomatoes
1/2 cup matar ( peas)
2 cups water
2 tbsp cooking oil
2 tsp jeera (cumin seeds)
1 tsp haldi (turmeric) powder
1 tsp red chilli powder
1 tsp garam masala powder
Salt to taste
Method
1. Wash the tomatoes and cut into big chunks
2. Blend the tomatoes in amixer or blender to get a puree
3. Heat oil in a kadhai and add jeera.
4. Once the jeera sizzles add tomato puree.
5. Cover and let it cook on slow flame.
6. Keep stirring in between.
7. Once tomatoes are done (oil appears on the surface) add haldi, salt, red chilli powder and mix.
8. Add peas and water and allow it to boil.
9. Now add paneer cubes and and garam masala.
10. Cover the lid and cook for 2 mins.
11. Matar panner is ready and u can combine it with jeera rice to have great meal.
Tip - do not boil too much after adding panner, as the paneer would then become chew. Quantity of water will depend upon how much thick gravy you desire.
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| To the sizzling jeera add tomato puree |
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| Tomato puree splatters so cove and cook |
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| Cooking oil appears on top of the tomato puree |
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| Matar paneer boiling |
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| Matar Paneer ready to eat |
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| Combo - matar paneer and jeera rice |
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