Matar Paneer

🧂 Ingredients

• 2 Tomatoes

  (large sized, cubed)
• 2-3 Green chillies
• ½ inch Cinnamon Stick
• 2-3 Green Cardamom
• 1 Black Cardamom
• 5-6 Black Peppercorns
• 6-8 Cashew Nuts
• 1 tablespoons Ghee
• 3 tablespoons Oil
• ¾ teaspoon Cumin Seeds
• 1 inch Cinnamon Stick
• 1 Bay Leaf
• 1 Onion

  (large sized, very finely chopped or grated)
• 1 teaspoon Garlic Paste
• ¾ teaspoon Ginger Paste
• 1 teaspoon Red Chilli Powder
• ¾ teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Turmeric Powder
• Salt To Taste
• 1 tablespoon Tomato Puree
• 1 ¼ cup Green Peas (fresh or frozen)
• Water as needed
• 3 tablespoons Cream
• ¾ teaspoon Garam Masala Powder
• 1 teaspoon Kasuri Methi
• ¾ teaspoon Sugar
• 250 grams Paneer

  ((Indian Cottage cheese) or tofu for vegan version)

Instructions

• 1 In a blender, add tomatoes, green chillies, cinnamon, green and black cardamom,
  peppercorns, and cashew nuts.
• 2 Blend it to a fine paste, set it aside.
• 3 Soak paneer cubes in warm water for 20 minutes and set it aside. The temperature
  of the water should be more that the luke warm water.
• 4 Heat ghee and oil in pan.
• 5 Then, add cumin seeds, cinnamon, bay leaf and fry for 15 seconds.
• 6 Add chopped onion and fry on medium heat until pink and translucent.
• 7 Now, add, garlic and ginger paste, fry for a minute until raw smell goes off.
• 8 Add ground masala paste and saute on high for 3-4 minutes.
• 9 Add chilli powder, cumin powder, coriander powder, turmeric powder, salt and
  cook until masalas leaves oil.
• 10 Then, tomato puree, green peas and saute for a minute.
• 11 Add water and bring it to a boil, cover and cook for 3-4 minutes or until peas
  are cooked.
• 12 Add cream, garam masala powder, kasuri methi and sugar, and cook for 2-3
  minutes.
• 13 Finally, add paneer cubes and mix, cook for a minute.
• 14 Dish out, garnish with coriander leaves and serve with naan or tandoori rotis,
  parathas or pulao.
• 15 Switch on the IP. place the inner pot and press Sauté mode. Once IP displays
  'Hot', add ghee and oil.
• 16 Add cumin seeds, cinnamon and bay leaf . Fry for few seconds.
• 17 Add finely chopped onion and fry until soft and pink.
• 18 Now, add garlic paste and ginger paste and sauté for 1 minute or until raw smell
  goes off.
• 19 Add ground tomato cashew masala paste, chilli powder, cumin powder, coriander
  powder, turmeric powder, salt. Fry for 1 minute.
• 20 Then add tomato puree, peas, and ½ cup of water and mix.
• 21 Close the lid with pressure valve in sealing position. Switch off the sauté mode
  and press manual/pressure cook mode. Set the timer to 3 minutes on high
  pressure.
• 22 Once the IP beeps, quick release the pressure and open the pot.
• 23 Press Sauté mode on low, add cream, garam masala powder, kasuri methi and sugar
  and cook for 1 minute. You can add more water for thinner gravy consistency.
• 24 Add paneer cubes, gently mix and cook for another 1 minute. Delicious creamy
  matar paneer is ready to serve.

Nutrition Info