Green peas – ¾ cup (You can use either fresh or frozen. If using fresh, boil them before adding to the gravy.)
Vegetable / mustard oil – 2 tbsp (You can use ghee instead for more richness)
Onions – 2, medium, finely chopped
Peanuts – 1 tbsp, skinned
Kashmiri red chilli powder – 1 tbsp
Yogurt – 2 tbsp
Cumin seeds – ½ tsp
Ginger paste – 1 tbsp
Garlic paste – ½ tbsp
Tomato puree – 1 cup
Garam masala – ½ tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Sugar – 1 & ½ tsp
Fresh cream – 2 tbsp
salt to taste
Freshly chopped coriander leaves to garnish
Instructions
Heat 1 tablespoon of oil into a skillet and add the chopped onion. Sauté the onions until they turn golden brown, about 6 to 8 minutes on medium flame.
Transfer the browned onion to a grinder. Add the skinned peanuts, yogurt and red chili powder to the grinder. Grind everything together until you get a smooth paste.
Add the remaining oil to the same skillet. Once the oil is hot, add cumin seeds and let them splutter for few seconds.
Next add the ginger and garlic paste and cook them for couple of minutes until the raw smell is gone.
Next add the onion-peanut-yogurt paste to the skillet and stir them well.
Add the tomato puree and garam masala. Sauté them on medium-high for 5 to 7 minutes.
Then add the coriander powder, cumin powder and sugar. Season the gravy with salt and add about 1 cup of water.
When the gravy comes to a boil, add green peas and paneer cubes. Cover and simmer for about 8 minutes.
After about 8 minutes, check the consistency of the gravy and adjust it as per your liking – add little more water if it’s too dry or boil off any excess. Check and adjust for the seasoning if needed.
Finally drizzle the fresh cream and sprinkle garam masala. Give a final mix.
Garnish the matar paneer with freshly chopped coriander leaves and serve hot with naan, rotis and paratha. Enjoy!
Recipe by Everyday Indian Recipes at http://everydayindianrecipes.flavorquotient.com/matar-paneer-classic-paneer-gravy-recipe/