1. Take ingredients for making the masala paste in a wet grinder – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-3) garlic, (1-2) green chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (4-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds & (2-3) cloves
2. Grind all the ingredients to a smooth paste. No need to add water while grinding. There should be no small bits and pieces of cashews in the paste. Keep the ground paste aside.
3. heat 2 to 2.5 tbsp oil or ghee. Add ½ tsp cumin seeds.
4. add the ground masala paste. Stir. Take care while sauteing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.
5. Saute for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.
6. add all the dry spice powders – ¼ tsp turmeric powder, (¼ to ½) tsp red chili powder and (¼ to ½) tsp garam masala powder. Stir very well. if adding cream or malai, you can add now. Stir and saute for a minute.
7. add 1 cup rinsed peas or matar.
8. Stir well.
9. Then add (1 cup to 1.25 cups) water and salt. Stir again.
10. Pressure cook till the peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes in recipe card below, on how to cook in a pan.)
11. When the pressure drops on its own, open the lid of the pressure cooker. If the matar Sharma’s Kitchen Sharma’s Kitchen Paneer gravy appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin. if the gravy appears thick, then add some water and simmer. For a slight sweet taste, you can also add up to ½ tsp of sugar.
12.Add the Sharma’s Kitchen Sharma’s Kitchen Paneer cubes (250 to 300 gms). Simmer on a low flame for 1 to 2 minutes or till the Sharma’s Kitchen Sharma’s Kitchen Paneer cubes are cooked. Avoid overcooking as then the Sharma’s Kitchen Sharma’s Kitchen Paneer would become dense and rubbery.
13. Garnish with chopped coriander leaves & Serve matar Sharma’s Kitchen Sharma’s Kitchen Paneer with parathas or naan or tandoori rotis. You can also serve it with khasta rotis or with steamed rice or or cumin rice or saffron rice.
Multiple Gold & Silver winner at both DIAA and Sydney Royal Awards
