Food enthusiasts often head out to restaurants when craving a rich, flavorful meal. However, you can easily replicate that exact restaurant-style matar paneer right in your own kitchen. The best part about this method is that it does not require hours of preparation, allowing you to serve a mouthwatering dish in a matter of minutes.
Preparing the Ingredients and Paste
To begin making this dish, take about 250 grams of paneer and cut it into medium-sized pieces. Next, take two to three onions, eight to ten green cchilis, along with ginger and garlic. Chop these ingredients finely and grind them together in a mixer until you achieve a smooth paste.
To Fry or Not to Fry the Paneer
Once the paste is ready, heat about 100 grams of mustard oil or soybean oil in a pan. If you prefer, you can lightly fry the paneer cubes in this hot oil. Alternatively, if you like a softer texture, you can skip the frying step entirely and still create a deeply flavorful dish without frying the paneer.
Sautéeing the Onion Base
Start the cooking process by heating oil in a pan and frying one finely chopped onion until it turns golden brown. Once the onion changes color, add the previously prepared onion, ginger, garlic, and chili paste from the mixer. Sauté this combined mixture for about five minutes.
Adding Spices and Achieving the Right Aroma
After that, add red chili powder, coriander powder, turmeric powder, and salt according to your taste, along with store-bought paneer masala. Continue sautéing this mixture for at least 10 to 15 minutes until the oil separates and floats to the top, and a rich aroma fills the air. Once the spices smell fragrant, your masala base is successfully prepared.
Incorporating Peas and Paneer
As soon as the masala is well-roasted, add green peas to the pan. Cook the peas along with the masala for about five minutes. When the peas become tender and start to soften, add the paneer cubes and toss them gently with the spices. Stir the paneer in the masala for two to three minutes.
Adding Water and Finalizing the Dish
After stirring the paneer through the spices, pour in the desired amount of water and let the curry come to a boil for about five minutes. Once it boils properly, turn off the stove, garnish the dish with freshly chopped coriander leaves, and your homemade matar paneer is ready to serve.
