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- Duration: 20 minutes
- Serves: 4 people
Whole spices, including cardamom, cinnamon and clove as the base spices mixed to exact proportions and ground to a fine powder to make the perfect garam masala was the key to getting the dish just right to go with rotis hot off the tawa. To save time without compromising on taste, substitute this spice mixture with readymade MTR Garam Masala and enjoy the flavours of the Punjab wherever you are.
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The flourishing population of buffaloes in Punjab meant that milk was never in short supply. They made the most of the abundance of milk by making lassi, setting curd, making paneer, and drinking up glassfuls at most meals. The desire of the housewife to make original dishes from what was at hand led to the creation of a variety of paneer recipes - matar paneer being the most popular. Today, a vegetarian meal across most of India is incomplete without the customary helping of this delicious dish.
- Onion, chopped (2)
- Tomato, chopped (2)
- Ginger-garlic paste (1 tbsp)
- Green chillies (hari mirch), chopped (2)
- Green peas (matar), parboiled (1 cup)
- MTR Garam Masala (1/2 tsp)
- Paneer, cut into cubes (1 cup)
- MTR Haldi/Turmeric Powder (½ tsp)
- Salt (to taste)
- Oil (2 tbsp)
- Hara dhania/coriander, chopped (to garnish)
- In a mixie, blend together onion, tomato, green chilli and ginger-garlic paste till smooth.
- In a pan, heat oil on a high flame. Add the onion-tomato paste and sauté till it turns golden brown. Add the MTR Turmeric/Haldi Powder and stir. Season with salt.
- Now, add the peas and stir to mix well with the masala. Add the MTR Garam Masala and mix to combine. Lower the flame and let the peas cook for a couple of minutes.
- Add the paneer and stir to mix. Let the paneer simmer in the gravy for 3 mins and soak in the gravy.
- Take off the flame and garnish with hara dhaniya.