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Mattar Paneer
Mattar Paneer

Before you jump to Mattar Paneer recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. The cooking area is a good starting point saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.

The kitchen on its own gives you many small means by which energy and money can be saved. Natural living is actually something we can all accomplish, without difficulty. Largely, all it will take is a bit of common sense.

We hope you got insight from reading it, now let’s go back to mattar paneer recipe. To cook mattar paneer you only need 22 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make Mattar Paneer:
  1. Use For the gravy
  2. You need 1 tbsp oil
  3. Get 1 tbsp cashew nuts
  4. Take 1/2 medium sized onion, roughly chopped
  5. Use 1 medium sized tomato, roughly chopped
  6. Use 2 tsp ginger-garlic paste (1" ginger, 2-3 cloves garlic
  7. Take For finishing the sabzi
  8. Use Butter/oil/ghee (butter tastes better!)
  9. Take 1/2 tsp cumin seeds
  10. Get 1/2 small onion, finely chopped
  11. Provide 1/4 tsp red chilli powder
  12. You need 1/2 tsp cumin-coriander powder
  13. Use 1/4 tsp kasuri methi
  14. Get 1/8 tsp fennel powder (optional)
  15. Prepare 1/4 tsp turmeric powder
  16. Get 1/2 tbsp tomato ketchup
  17. Take 1/2 tbsp cream (or butter and milk)
  18. Get 1/2 " ginger, chopped
  19. Take 1-2 small green chilli, slits
  20. Use 1/2 cup parboiled peas
  21. You need 1/4 tsp garam masala
  22. Prepare 1/4 cup paneer, cubed, slightly roasted in oil
Instructions to make Mattar Paneer:
  1. For the gravy, add oil to a pan. Once it's hot, add cashew and roast them until they are light brown.
  2. Add onions and salt and cook until golden.
  3. Add ginger-garlic paste and cook till the raw smell fades.
  4. Add chopped tomatoes and cook till they get mushy.
  5. Once done, let it cool down and then blend to a paste.
  6. For finishing the sabzi, add butter (preferred) or oil to pan. Add jeera after it gets hot.
  7. Once it sizzles, add onions and cook till translucent.
  8. Add all the dry spices EXCEPT garam masala and kasuri methi; cook for 2-3 min. If it seems like the spices are burning, add 1-2 tbsp of water.
  9. Add coriander and cook for a minute.
  10. Add the gravy made earlier, tomato ketchup and cream (or butter and milk). Mix well.
  11. Add peas, ginger and green chilli. Add water to adjust consistency.
  12. Cook for 2-3 min and add the paneer cubes (lightly roasted in oil earlier)
  13. At the end, add garam masala and kasuri methi.
  14. Mattar paneer is ready! Serve hot with paratha or rice!

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