Mattar Paneer Masala

No. of servings:  4-6
Preparation Time:  15 mins	Cook Time:  25 mins

Paneer and peas (mattar) are favorite ingredients not just among children, but adults as well!  This 'one dish fits all' is easy to make and luxurious to serve.  So, get the feel of a restaurant, right at home with this delicacy.  

Ingredients:

• Paneer (or) Tofu - 0.5 lb
• Green peas - 1.5 cups
• Cashews - 1.5 fistful
• Onions - 1 medium
• Tomatoes - 3 medium
• Ginger - 1 inch
• Garlic - 6 cloves
• Turmeric - 1 tsp (or) turmeric root - 1 inch
• Ghee (or) oil - 1 tbsp
• Cardamom - 5 
• Cloves - 4-5
• Cinnamon - 1 inch
• Dana-jeera powder (Coriander-cumin powder) - 1.5 tsp
• Red chili powder - 1 tsp
• Garam masala - 0.5 tsp
• Sugar - 1 tsp
• Kasoori methi - 1 tsp
• Chopped coriander leaves - 2 tsp
• Cream - 1 tsp (optional)

Method:

• Cube the paneer/tofu
• Immerse the cubed paneer in hot water and set aside for 20 minutes.  (If using tofu, this step is not required.  Just be sure to rinse and squeeze out all the water before making cubes.)
• Blanch the peas for 5 mins. in hot water (See tips)
• In a tbsp of ghee/oil, add cardamom, cloves and cinnamon and saute ('Saute' mode in IP)
• Add chopped ginger, garlic, turmeric root/powder and saute till it gets fragrant 
• Add onions and cashews 
• Saute for a couple of minutes till the onions turn translucent
• Add tomatoes and saute well till they become mushy
• After cooling it a little bit, pour it into a blender jar and make a smooth paste
• Heat another tsp of ghee/oil ('Saute' mode in IP)
• Add the blanched peas and saute for a minute 
• Add dana-jeera powder, garam masala, tsp red chili powder, sugar (saute for a min.)
• Pour in the blended gravy and salt
• Whisk 1 cup of hot water in the blender jar and pour it into the gravy (Gravy will look a little runny at this time.)
• Cover and cook on low flame for 10-12 minutes, until the gravy thickens and the oil starts to separate
• Drain the paneer cubes and discard the water (If using tofu, it will not be soaked in hot water)
• Add the paneer/tofu cubes to the gravy and mix gently
• Cover and cook for 3 more minutes
• Crush the kasoori methi leaves into the gravy
• Add a tsp of cream in the end for a richer taste (if using)
• Garnish with coriander leaves and enjoy with hot rotis, chapati or rice

Tips and Tricks:

• Immersing paneer cubes in hot water makes the texture of the paneer softer and not rubbery.  This will also eliminate the need to fry the paneer cubes in oil
• Take peas in a vessel and pour boiling water.  Let it sit for 5 mins.; strain out the water and set aside
• Whisking some hot water in the blender jar hastens the cleaning process and also gets all the ingredients into the gravy easily
• Covering the gravy and cooking until the oil separates gives a richer taste to the entree
• Doesn't mean we have to put too much oil.  Cooking it well allows even a tbsp of oil to separate

Pictures: 

  

Final Outcome: