Recipe- Winter Special Matar Paneer Without Onion Garlic

Easy homestyle Matar Paneer without onion garlic. This recipe is slightly unique. It uses Jaivitri which gives and all together a different taste to our humble matar paneer. The bright red color of the gravy makes it very inviting and appealing. Matar paneer is a very regular dish in every Punjabi household. All kids love it. During fresh peas season this recipe tastes all the more better. This matar paneer preparation without onion garlic is a very good option for dinner parties, lunch gathering, tiffin boxes and even potluck. Try this version of matar paneer and I can gurantee your guests will love it. So lets begin the recipe.

Ingredients

250 gms Paneer (Cottage Cheese)
1/2 cup Matar (Peas)(Fresh or Frozen)
2 tblsp Oil
1 tblsp Butter
1- 2 Bay Leaves
1 Moti Elaichi
1 – 2 strands of Jaivitri
3 – 4 large – tomatoes pureed
1 tsp Ginger
1 – 2 Green Chillies
1 tsp Jeera (Cumin Seeds)
1 – 2 tsp Kashmiri Red Chilli (For Color)
1 tsp Coriander Powder
1 tsp Red Chilli Powder
1 tsp Punjabi Garam Masala
1/2 tsp Sugar
2 tblsp Curd (Dahi)
1 tblsp Malai (Optional)
1/2 tsp Kasoori Methi
1 tbsp Fresh Dhaniya
Salt to taste

Method

* Cut the paneer in small cubes. If the paneer is frozen then soak it in 30 mins in warm water.

* Make a puree of tomato, green chillies and ginger.

* Heat oil in kadai, on medium flame fry the paneer pieces till golden brown from both sides.

* Take them out and keep aside.

* If you want you can use fresh paneer as it is. You can skip frying of paneer.

* Now in the remaining oil add 1 tblsp of butter.

* Add bay leaves, jaivitri and moti elaichi.

* Add cumin seeds. When they begin to crackle add 1 – 2 tsp Kashmiri red chilli powder. Mix slightly and add the tomato ginger puree.

* Cook the puree on medium flame till the puree gets reduced and oil separates.

* Then add all the dry masalas – coriander powder, garam masala, red chilly powder, salt, sugar.

* Saute for 2 – 3 minutes and then add dahi and malai mixture.

* Cook on high flame it all the water reduces and oil separates.
Now add 1 cup of water and peas.

* Cover and cook on medium flame till the peas get cooked.

* Once the peas are done add the fried paneer pieces.

* Cook for 2 – 3 minutes. Do not cover cook or the paneer will get chewy.

* Keep the matar paneer sabji covered for 10 – 15 mins to let the paneer absorb the flavor.

* You can add less water and make this matar paneer as sukhi sabji too.

* Open and sprinkle kasoori methi and chopped green coriander on it.

* Your yummy matar paneer without onion garlic is ready to be served.