Matar Paneer with a twist!

Chef Rupa, January 15, 2017

imageA huge thanks to Chandrika for giving me this this recipe! My uncle came back from visiting her where she had cooked this and told me about this recipe and i was so intrigued because it has a ‘secret’ ingredient. I have made matar paneer before but this had such a unique twist i was dying to try it out myself and true to its word it turned out amazing! I mean look at it isn’t it droolicious looking? OK i know i am making up words but when something so common can me made so tasty with just one ingredient that you would have never thought would go so well or make a difference then its only fair you make up words to describe it too.  Enough description, read on further to see what the secret ingredient is to confirm it for yourself and tell me the made up words that spilled out when you enjoyed it.

Matar Paneer with a twist!
This matar paneer is different from the regular ones because it has a unique ingredient that makes it so different and tasty. It has Red bell pepper sauteed and pureed which changes the taste and color and is unbelievably good!
Servings Prep Time
4 10 mins
Cook Time
30 mins
Servings Prep Time
4 10 mins
Cook Time
30 mins
Matar Paneer with a twist!
This matar paneer is different from the regular ones because it has a unique ingredient that makes it so different and tasty. It has Red bell pepper sauteed and pureed which changes the taste and color and is unbelievably good!
Servings Prep Time
4 10 mins
Cook Time
30 mins
Servings Prep Time
4 10 mins
Cook Time
30 mins
Ingredients
Servings:
Instructions
  1. Enjoy Matar Paneer with a twist -thoda hatke
Tomato puree
  1. Fill a pot with water; bring water to boiling. Using a sharp knife, cut a shallow X on each tomato.
  2. Immerse tomatoes in boiling water.
  3. Cook for 30 to 60 seconds or until the tomato skins split open.
  4. Remove skin and grind tomatoes to a fine puree (DO NOT ADD ANY WATER)
Red Bell Pepper puree
  1. Sautee chopped pieces of red bell pepper in oil and grind into a paste without any water
Onion puree
  1. Saute chopped onions, ginger, garlic and green chilly and grind everything to fine paste
Paneer
  1. Chop paneer into small cubes and saute in oil till golden brown. Soak it in warm water and keep aside till ready to add into the gravy,
Gravy
  1. Heat a little oil in the pan and start by adding onion puree and saute for 3-4 mins
  2. Next add the red bell pepper puree and continue to saute for another 3-4 mins
  3. Now add the tomato puree and cook for 5-6 mins or till you see it leave the sides of the pan. Now add the garam masala, red chilly powder, cumin powder and crushed kasuri methi and mix everything well.Add in the peas and salt cook for a few minutes. Drain the water and add the sauteed paneer to the gravy. ( If the gravy is too thick add a little water)
  4. Lastly switch off the heat and add in the heavy cream. Transfer to a serving dish and serve hot with roti or rice!
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5 thoughts on “Matar Paneer with a twist!”

  1. poppyuk says:

    Hi Rupa this recipe is really twisted.. and it sounds great! I would definitely like to try it.. will let you know how it turned out . Thanks ☺

    1. Chef Rupa says:

      Hehe..thanks.Please do :)

  2. Knight Who Says Ni says:

    Chef Rupa,

    I prepared Matar Paneer using this blog entry yesterday and it was FANTASTIC!
    My family enjoyed it thoroughly.

    I’m a noob.

    I strayed from a couple of things recommended above.

    I) I used canned Tomato paste and made “puree” out of it by watering it down a little, typically canned tomato paste tends to have a bit of bitter after-taste in it. I don’t know if this affected overall quality of the dish.

    II) I probably used a little more tomato than your recommended quantity which made the base more tangy than expected.

    However, this was just me, realizing after tasting the gravy. Nobody else seemed to complain though, they only had very nice things to say about the recipe. So credit where it’s due…

    Thank you Chef Rupa for saving the day and helping me keep my family happy with a super-tasty recipe.

    1. Chef Rupa says:

      Thank you so much for your feedback. I’m sure the tomato puree will work just fine when you decide to use it. I however like the freshness the fresh tomato puree brings to this and any other dish, ultimately its the chef’s call :) i would recommend if in future you do decide to go with tomato paste to use a little less as it is the most concentrated form of tomato puree. To rank it for tartness/tanginess from high to low it would be paste> canned puree> homemade puree. So use the quantity accordingly. Thanks once again for trying out the recipe and glad to hear the fam enjoyed it ;)

      1. Knight Who Says Ni says:

        I wanted to mention, I ate the Matar Paneer for lunch a day after and it tasted **AMAZING**. I thought it was great! (Yes, I said that myself. I was also vindicating my family from the evening before).

        Thank you again Chef Rupa! Keep the entries coming.

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