Paneer (Cottage Cheese) is served as a substitute for meat to vegetarians back home. It is expensive and treated as a delicacy in numerous occasions and festivals. I love paneer matar curry, especially with rice, it is super delicious and that is why I make this dish often. There might be thousands of ways of making this recipe but below is the step by step process on how I prepare this dish. Enjoy :)
Prep time: 10min(s) Cook time: 20min(s) Total time: 30min(s) Things you will need:
Paneer ( Cottage Cheese) (1.5 lbs, cut in cube sizes)
Onion ( 1, thinly sliced)
Peas (Green 1/2 cup and Yellow 1/2 cup, soaked and washed properly)
Tomatoes (2-3 medium sized finely chopped)
Fennel Seeds (1/2 tea spoon)
Cumin Seeds ( 1/2 tea spoon)
Fenugreek Seeds (1/2 tea spoon)
Serrano Pepper/ Green Chilies (2-3, finely chopped)
Ginger-Garlic Paste ( 1 table spoon)
Oil (2.5 cups)
Cumin-coriander powder (1/2 table spoon)
Meat Masala (1/2 table spoon)
Potatoes (3-4 medium sized, boiled or microwaved and cut in cube sizes)
Water (4 cups)
Salt (according to taste)
Turmeric powder (1 teaspoon)
Heat 2 cups of oil and fry paneer cubes until red and crispy.
On a pressure cooker add remaining oil and fry cumin, fenugreek, and fennel seeds until brownish black.
Add onion and fry until golden brown. After that add chilies, salt, turmeric powder, green and yellow peas. Cook for 5-6 minutes. Stir occasionally.
Add fried paneer, potatoes, tomatoes, meat masala, ginger-garlic paste, and cumin-coriander powder. Stir, cover and on a low to medium heat cook for another 5 minutes.
Add water, stir and close the pressure cooker lid and cook it on a medium heat until it whistles 3-4 times.