Name: Mughlai Matar Paneer recipe by Kriti Singhal at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 250 gms Fresh paneer; 100 gms Fresh / Frozen Peas; 8-10 Cashews; 2 Tbsp Magaz seeds ( Melon seeds); 1 cup Milk + 1/2 cup Milk; 2 medium sized onions; 2 tomatoes; 2 knots Garlic; 1-inch ginger; 2 tsp garam masala; 2 tsp Kashmiri Mirch powder; 1 tsp Haldi / Turmeric Powder; 2 green cardamom; 4 cloves; 1 bay leaf; 1/2tsp cumin seeds; salt as per taste; 2 Cups Water; 2 tbsp ghee

ABOUT Mughlai Matar Paneer RECIPE

The Royal Mughlai Cuisine – A cuisine which traces its history centuries back and famous for its rich recipes. Prepared with the generous use of spices, dry fruits and milk, this Mughal Matar Paneer tastes best with Fragrant Rice, Garlic Naan or Tandoori Roti.

Ingredients Serving: 4

250 gms Fresh paneer
100 gms Fresh / Frozen Peas
8-10 Cashews
2 Tbsp Magaz seeds ( Melon seeds)
1 cup Milk + 1/2 cup Milk
2 medium sized onions
2 tomatoes
2 knots Garlic
1-inch ginger
2 tsp garam masala
2 tsp Kashmiri Mirch powder
1 tsp Haldi / Turmeric Powder
2 green cardamom
4 cloves
1 bay leaf
1/2tsp cumin seeds
salt as per taste
2 Cups Water
2 tbsp ghee

Instructions

Soak cashews and Melon seeds in the milk for 20 mins. Churn it into a fine paste.Boil tomatoes, onions, garlic and ginger for 10 mins. Drain out the water and grind it into a smooth paste.
Heat ghee in a Kadhai.
Add cloves, bay leaf, green cardamom.
Add cumin seeds and once done, add Cashew paste. Add spices.
Fry well for a minute and add Tomato-Onion paste. Fry well till oil separate. Once it is fried, add 2 cups of water.
Add salt and let it boil on high for 5 mins. (Till this time, you will see a yellowish white thin gravy).
Now, add paneer and Mattar. Add salt.
Cover the lid of the Kadhai.
Let it simmer for 15 mins on low flame.
After 15 mins, the gravy will be settled with beautiful colours and delicious aroma.:)

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