I had planned to make matar( peas is known as matar in Hindi) paneer for lunch today. While cooking the peas, I got this sudden idea of making it as a stew. So, I immediately made few changes in the recipe and made this stew.
Generally I never shallow fry the paneer while making matar paneer. But today I did that to add some texture to the stew.
It’s a very simple recipe and the stew really came out well. It was mildly spiced,beautiful golden coloured and very delicious. And my kids loved it:)
Ingredients
Fresh green peas – 2 cups
Onion – 2 ( medium sized
Tomato – 3 ( medium sized)
Ginger – 1/2 inch
Paneer – 200 gms
Coconut milk powder – 1/2 cup
Milk – 1/2 cup
Oil – 3 tbsps
Mustard – 1 tsp
Cumin seeds ( jeera)- 1 tsp
Turmeric powder – 1/4th tsp
Red chilli powder – 1 tsp
Coriander powder ( dhania) – 2 tsps
Cumin powder – 1 tsp
Garam masala – 1/2 tsp
Salt to taste
Chopped coriander leaves – 2 tbsps
Method
Boil the green peas in slightly salted water till it turns soft. Drain and keep it aside.
Cut paneer into cubes and shallow fry in 2 tbsps of oil till it turns golden.
Peel, wash and chop onions and ginger finely.
Wash and chop tomatoes finely.
Heat a tbsp of oil in a pan. Add mustard. When it starts spluttering, add cumin seeds. Sauté for few seconds and add the finely chopped ginger and onions. Sauté till the onions turn golden. Add the chopped tomatoes and sauté for few seconds.
Now add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt to taste. Mix well and sauté for few mins. Add 1/2 cup of water and cook till oil starts floating on top.
Add the cooked peas, mix well and cook for few seconds.
To the coconut milk powder, add 1 cup of water and mix well so that there are no lumps.
Add the coconut milk and 1/2 cup of milk to the gravy. Mix well and check for the seasonings. Add the golden paneer cubes and mix well. Let the gravy simmer on a medium flame for few mins.
Garnish with chopped coriander leaves and serve the stew hot with roti / paratha / steamed rice or pulao 🙂
