Matar Paneer recipe is one of the most loved recipes by Indians due to its vibrant flavours and richness. This is a traditional vegetarian curry made with soft cubes of fresh Indian cheese called paneer and green peas in rich gravy prepared with tomatoes. The dish neatly marries simple ingredients with complex spices into a satisfying and sumptuous meal. Matar Paneer preparation usually starts with paneer by first cubing and pan-frying it until it is golden and crispy as it gives a nice texture to the cheese, so it's slightly crunchy on the outside while still soft and creamy inside. Green peas, most often frozen for convenience, add sweetness and freshness to the richness of the paneer. Gravy is the soul of Matar Paneer. It begins with saut ed onions, garlic, and ginger, joined with tomatoes with a spice blend that could include cumin, coriander, turmeric, and garam masala, adding layers of flavour and warmth. Toast and cook these spices in the melding tomato base until aromatic, creating a thick, flavoured sauce. This gravy is prepared by simmering it with paneer and peas. This helps combine the flavours and gets peas to absorb all the spices. The result is that creamy, spicy, and slightly sweet notes can harmoniously balance each other. Matar Paneer is usually served with fresh chopped cilantro, sometimes topped with cream or yoghurt with basmati rice, naan, or roti. Matar Paneer is suitable for casual meals and special occasions due to its comforting appeal and great ways of bringing together one's family or friends to the dining table. The rich taste and satisfying texture render it a staple food in Indian cuisine.

• 250 gms paneer
• 1 cup green peas
• 2 tbsp cooking oil
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste
• 1 onion
• 2 tomato
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala

• With this, the preparation starts by chopping 250 gms of paneer into small cubes. Keep these aside for the time being. Then, take 1 cup of fresh or frozen green peas (matar) and prepare the same. This will enable you to provide a smooth flow to your cooking and have all the ingredients ready when required.
• In a medium pan, heat 2 tbsp of oil on medium heat. Once the oil is hot enough, add 1 tsp of cumin seeds. As soon as cumin seeds start to crackle and give off a warm aroma, proceed to the next step: add the chopped onion to the pan. Stir-fry the chopped onion until it turns golden brown, stirring occasionally. This step is very crucial because it builds the foundational flavour of your dish.
• Once they start browning, add 1 tsp of ginger-garlic paste to that skillet. Stir-fry this for a minute or so to eliminate that raw smell from the paste. Next, add 2 finely chopped tomatoes to the pan. Cook the tomatoes until soft and mushy; this may take about 5-7 min. This is done to ensure that the tomatoes mingle well with the sauce so that it attains a thick and smooth texture.
• Add 1/4 tsp of turmeric powder, 1 tsp of red chilli powder, 1 tsp of coriander powder, and 1/2 tsp of garam masala to give it that nice, strong flavour. Let these spices cook for 2-3 minutes, stirring frequently. This step is critical because the spices will toast and release their full flavour to create a well-rounded, aromatic curry base.
• In this, add the green peas (matar) and 1 cup of water. Mix well to integrate all the ingredients together. Further, cover the pan with a lid and cook for about 10-12 minutes or until the peas are soft and cooked. Water helps simmer the peas and form a base for the gravy.
• Stir in the pan with cooked peas and cubed paneer. Mix well to coat the cubes of paneer with the curry base. Let it further simmer so that the paneer gets well adjusted in the gravy for about five more minutes.
• Next, add 1/2 cup of fresh cream or malai and mix it well. Cream not only adds a creamy touch to the dish, but it balances the spice of the curative recipe, too. Let the curry cook for 2-3 minutes on low heat so that the cream can get proper time to combine and the preparation gets up to an apt consistency.
• Garnish your Matar Paneer with freshly chopped coriander leaves for that burst of freshness and colour. Serve hot with your choice of accompaniment-amazing roti, soft naan, or steaming rice. The warm, creamy curry paired with soft bread or fragrant rice is comforting and satisfying to eat.
• This recipe will describe the preparation of Matar Paneer, which involves creamy richness from paneer and subtle sweetness from green peas in a spiced tomato gravy that perfectly balances the flavours of any meal.
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