Indulge in the rich and creamy delight of Mughlai Matar Paneer, a culinary masterpiece from the Mughal era. This classic Indian dish masterfully blends the delicate sweetness of peas (matar) with the firm texture of paneer cheese, all enveloped in a luscious, aromatic gravy. The subtle spice blend, a hallmark of Mughlai cuisine, creates a symphony of flavors that dance on your palate, leaving you wanting more. Imagine tender paneer cubes swimming in a velvety sauce, punctuated by fragrant spices and the delicate sweetness of peas.
This recipe takes you on a flavorful journey, transforming simple ingredients into an unforgettable culinary experience. From the initial preparation of the paneer to the final simmering of the gravy, each step is meticulously described to ensure a perfect outcome. Ready to embark on this culinary adventure and create your own version of this regal dish? Let's dive into the step-by-step guide below.
Tools Needed
- Bowl
- Mixer
- Pan
Ingredients
- Paneer: 500 grams
- Kashmiri red chilies: 15
- Poppy seeds: 2 tablespoons
- White sesame seeds: 2 tablespoons
- Almonds: 20
- Milk: 1 cup
- Green coriander: 1/2 cup
- Dried fenugreek: 3 tablespoons
- Garlic: 12 cloves
- Ginger: 2-inch piece
- Peas: 200 grams
- Onions: 2
- Ghee (clarified butter): at least 6 tablespoons
- Cumin seeds: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Bay leaves: 2
- Green cardamoms: 4
- Cloves: 4
- Cinnamon stick: 1
- Tomato puree: 1/2 cup
- Turmeric powder: 1/2 teaspoon
- Kashmiri red chili powder: 1 tablespoon
- Salt: 1 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Kasuri methi (dried fenugreek leaves): 1/2 teaspoon
- Fresh cream: 4-5 tablespoons
- Cardamom powder: a pinch
- Coriander leaves
- Ginger (julienned)
Step-by-Step Instructions
Step 1. Preparing the Ingredients and Pastes
- Cut the paneer into small pieces.
- Soak 15 Kashmiri red chilies, 2 tablespoons poppy seeds, 2 tablespoons white sesame seeds, and 20 almonds in 1 cup of milk.
- Grind 1/2 cup green coriander, 3 tablespoons dried fenugreek, 12 cloves of garlic, and a 2-inch piece of ginger with some water in a mixer.
- Grind the soaked mixture (from step 2) very finely.
Step 2. Building the Flavor Base
- Heat ghee in a pan. Add cumin seeds, black pepper, bay leaves, green cardamoms, cloves, and cinnamon stick. Crackle them well.
- Add finely chopped onions and sauté until golden brown.
- Add the garlic-ginger-coriander paste (from step 3) and cook until fragrant.
- Add tomato puree, turmeric powder, and Kashmiri red chili powder. Fry well until the oil separates.
- Add the almond-poppy seed-garlic-ginger paste (from step 4). Fry well.
- Add peas, salt, coriander powder, cumin powder, garam masala, and kasuri methi. Cook well.
Step 3. Simmering and Incorporating Paneer
- Add 2 cups of water, stir, cover, and simmer until the oil separates.
- Add paneer, coriander leaves, and fresh cream. Cook until the water evaporates.
Step 4. Finishing and Garnishing
- Add a pinch of cardamom powder, stir and cook until heated through.
- Garnish with cream, coriander leaves, and julienned ginger.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use desi ghee for the best flavor.
- Stir continuously while sautéing onions to achieve even browning.
- Roast the garlic-ginger-coriander paste well until the color changes.
- Simmer on low heat until the oil separates from the gravy.
Nutrition
- N/A
FAQs
1. Can I make Mughlai Matar Paneer ahead of time?
Yes! The flavors actually improve after a few hours of resting. Make it a day ahead and reheat gently before serving.
2. What can I substitute for paneer?
While paneer gives the dish its authentic texture, you can try firm tofu or halloumi as substitutes. Keep in mind the taste and texture will differ slightly.
So there you have it – your very own delectable Mughlai Matar Paneer! This rich and flavorful dish is sure to impress your family and friends. Enjoy the satisfying taste of this classic Indian recipe, and don't hesitate to experiment with spices to make it your own.