Recipe: Yummy Nawabi Matar Paneer

Nawabi Matar Paneer.

You can have Nawabi Matar Paneer using 19 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Nawabi Matar Paneer

  1. It’s 2 cups (200 gms) of Paneer cut into 1”squares or triangles.
  2. Prepare 1 cup of Green Peas.
  3. Prepare 1 of large Bell Pepper, cut into 1”cubes.
  4. It’s 1 of large Onion, very finely chopped.
  5. You need 1/2 cup of Coriander Leaves, finely chopped.
  6. You need 1 tsp of Ginger-Garlic Paste.
  7. It’s 1 of Bay Leaf.
  8. You need 1/2 tsp of Turmeric Powder.
  9. Prepare 2 cups of Coconut Milk, canned or fresh.
  10. You need 2 tbsp + 1 tbsp of Oil or Ghee.
  11. It’s To taste of Salt.
  12. You need of For Coconut and Cashew Paste:.
  13. It’s 1/2 cup of grated Coconut, fresh or frozen.
  14. You need 1/4 cup of Cashew Nuts, soaked in hot water for at least 15 mins.
  15. It’s 1” of Cinnamon Stick.
  16. It’s 4 of Green Cardamoms.
  17. It’s 4-5 of Cloves.
  18. You need 1 tsp of Cumin Seeds.
  19. Prepare 2-4 of Green Chillies (Or as per taste).

Nawabi Matar Paneer instructions

  1. Take all other ingredients listed under coconut-cashew nut paste, soaked cashews and cleaned Coriander leaves in a blender..
  2. Grind everything to smooth paste by adding very little water at time..
  3. Heat oil or ghee in a pan and shallow fry paneer pieces till they turn golden brown on both sides..
  4. Keep the fried paneer pieces in a large bowl of hot water until needed. This helps in keeping the paneer pieces soft..
  5. In a same pan add oil or ghee and mix in very finely chopped onions..
  6. Fry them on a medium flame until they turn golden brown, about 3-4 minutes, on medium flame. Add in ginger-garlic paste and bay leaf and fry them till the raw smell of ginger and garlic disappears and the onions are nicely caramelised..
  7. Now add the ground coconut-cashew nut paste and turmeric powder and fry it for 3-4 minutes on medium flame till the oil separates..
  8. Add the coconut milk, some more finely chopped coriander leaves and salt to taste..
  9. Reduce the heat to simmer and let the gravy come to gentle boil, about 6-8 minutes..
  10. Add shallow fried paneer pieces, green peas and bell pepper and adjust the seasonings..
  11. Add about a cup or more of water to get desired consistency of the gravy. Let the curry simmer for about 10 minutes for all the flavours to blend well..
  12. Serve this absolutely delicious, creamy Nawabi Paneer Curry with parantha or tandoori roti..

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