As the taste preference of every individual is different, there are various versions of making Mattar paneer. One can add more spices to make it spicy or to make the gravy thick and creamy cashew paste can be added but this is completely optional. It depends upon how the taste and the consistency of the gravy you prefer.
I like the gravy to taste moderately spicy and the paneer in the curry a little crisp, so I shallow fry it in the oil until nicely golden brown. You can add the raw paneer, directly into the gravy. The gravy can be served with hot naan, roti, paratha, or even with the steaming jeera rice.
Serves – 4
1 medium-sized finely chopped onion
5-6 crushed garlic
2 tbsp cooked onion paste
2 tbsp cooked tomato paste
1-1/2 cups green peas
1-1/2 cups paneer cubes
2 tej patta (bay leaves)
4 crushed ellachi (cardamom)
4 crushed lavang (clove)
1 tsp jeera (cumin seeds)
Salt to taste
- In a kadhai, heat some oil and add jeera, crushed ellachi, crushed lavang, and tej patta. Then add some crushed garlic and sauté.
- Add chopped onion and sauté until pink and translucent.
- Once the onion is cooked add the tomato and onion paste and mix well.
- Add 1 tsp turmeric, red chili powder, and salt as per taste.
- Now add the green peas and mix well.
- Add the water as per the consistency of the gravy you want in the end. Cover it with a lid and cook on a low flame for 5-7 mins.
- In a separate frying pan, add 1 tsp of oil and shallow fry the paneer until golden brown.
- Add the shallow fried paneer into the gravy, mix well and cover with the lid. Cook for 5-6 mins.
- Serve the gravy hot and garnish it with some fresh and chopped coriander.
Do not fry the paneer for too long as it may get chewy or rubbery.