Matter paneer is a dish high in calories as paneer and cream are usually used. However, I have tried to reduce the calories by not using the cream. Even without cream this dish looks and tastes great. I came across lot of recipes on the web and also checked out the videos in You Tube making this dish. Finally after a few trial and errors, I have a recipe that I like.
Paneer : 1 cups cubed( Shallow fry in little oil until brown color and keep it in warm water until the time of use. I didn’t fry my paneer)
Green Peas: 1 cup
Almonds: 15 no
Ginger-garlic paste: 2 tablespoon or (Garlic : 2 cloves, Ginger : 1 inch freshly ground into paste)
Tomato: 3 no
Green chili: 1 nos
Onion: 1 no
Whole Garam masala (Bay leaves: 1, Cloves: 3 no, Cinnamon: two 1”inch stick, Green cardamom: 3 no mace: 1 no)
Cumin seeds: ½ teaspoon
Chili powder: 1 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Kasturi methi( Dried Fenugreek leaves) : 1 tablespoon
Chopped coriander leaves: 1 tablespoon
Olive oil: 1 tablespoon
Butter: 1 tablespoon
Water: ¾ cup
Salt: 1 teaspoon or to taste
Heavy cream: 2 tablespoon (optional, I didn’t used)
How I made
Heat ½ tablespoon oil and butter in a sauce pan and add almonds and fry till they become slight brown takes about 3 minutes. Then add chopped onion and half teaspoon of salt and fry until onion become translucent or slightly brown color. Then add ginger-garlic paste and stir until the raw smell goes and then add, turmeric and chopped tomatoes to this mixture and let it fry for another 6 minutes, until tomato become soft and mixed well onion. Switch off the flame and let cool the mixture for about 6 minutes. Grind the cooled tomato, onion almond mixture to fine paste.
Heat a thick bottomed pan and add ½ tablespoon oil and butter and add whole garam masala , cumin seeds and when cumin seeds splutter add the ground paste of tomato, onion, almond, ginger-garlic along with ¾ cup water add turmeric, chili, cumin, coriander powder and green chilies boil for 15 minutes or until oil oozes on the top . Add kasturi methi (crush with hand and add) to this mixture and let it boil for another 5 minutes.
Add green peas and cooks for another 5 minutes (if using fresh give more time, or pressure cook for one hiss and add to the paste). Then add paneer and let it boil for another 5 minutes in low flame. Finally add cream and simmer it for another 2 minutes.
Switch off the flame and garnish with chopped coriander leaves and enjoy with chapathi or nan.
Preparation time 45 minute
Yield : 4 serving
Verdict: Tasty rich dish
Will you make it again: Yes