Mattar Paneer

#TrinidadandTobago #Paneer #vegetarian #Caribbean
We have been having too much restaurant food lately , its time for some home made Mattar Paneer with Fresh Harvest pigeon peas
INGREDIENTS
SPICES FOR TOASTING
1 tsp each of
• Coriander seeds
• Whole grain Geera seeds
• Mustard seeds
• 3-4 cloves
• 1 cinnamon sticks
• 4-5 green cardamom seeds
• 5-7 whole black pepper corns
• 3 whole dried chilli's
INGREDIENTS FOR TOMATO BASED SAUCE
• 1 tablespoon oil
• 2 green cardamoms (or 1½ to 1/3 tsp ground cardamom)
• 1 small bay leaf
• 1 black cardamon pod (optional)
• 1 cup onions (1 large, chopped)
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 1 1/2 to 2 cups tomatoes finely chopped
• chopped green chilis (adjust to your taste)
• 1 tbsp toasted spices
• 3 teaspoon salt (adjust to taste)
• 3/4 teaspoon sugar (optional)
• 10 whole cashew nuts (or peeled almonds) soaked for 2 hours minimum
• 3/4 to 1 teaspoon Kashmiri red chilli powder (or paprika) (adjust for best color)
• 3/4 to 1 teaspoon garam masala powder (adjust to taste)
• 1 tsp paneer masala powder
• 1 teaspoon coriander powder (daniya powder) (optional)
• 1 cup water (to blend)
INGREDIENTS FOR MATTAR PANEER GRAVY
• 1½ tablespoon oil, butter or ghee
• 1 stick (1") cinnamon
• 1 small bay leaf
• ½ teaspoon turmeric
• 3/4 to 1 teaspoon Kashmiri red chili powder (adjust to taste)
• 3/4 to 1 teaspoon garam masala (adjust to taste)
• 1 tsp paneer masala (adjust to taste)
• 2 teaspoon coriander powder
• TOMATO BASED SAUCE
• 1 teaspoon sugar
• 1 cup green FRESH HARVEST GREEN PIGEON PEAS (matar) (boiled or frozen)
• 1 to 1 ½ cup water (use more if needed)
• 2- 3 green chili deseeded & slit (optional)
• 250 grams paneer (indian cottage cheese)
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1½ teaspoon salt as needed (about ½ to 1/2 tsp)
• 2 tablespoon coriander leaves (cilantro)/Shadon Beni/parsley
• 3 to 4 tablespoon cream (optional)
METHOD
STEP 1 - TOAST SPICES FOR MASALA
* Combine all the dried spices in a dry frying pan and toast until fragrant
* Leave to cool
STEP 2 - TOMATO BASED SAUCE -
* add oil to pan and heat
* Add toasted spices
* Add onions and Chilis; saute until translucent
* Add ginger and garlic, cook until fragrant
* Add cashews
* Saute all for about 3-5 mins on low heat until fragrant
* Add tomatoes and saute all ingredients together until soft and everything melts together
* Leave to cool
* When cool, add to blender and puree to a smooth, thick paste (use 1/4 -1/2 cup water if necessary get smooth puree consistency; not runny)
STEP 3 - MATTAR PANEER
• Add oil to the pan and heat
• add onions, garlic, chili and saute until fragrant
• add whole spices and ground spices and saute till fragrant
• once spices are fried and fragrant, add fresh harvest green pigeon peas, saute for 3-5 mins.
• add paneer
• saute peas and paneer together for 3-5 mins on low heat
• add tomato puree and cook together
• add water and stir together letting all ingredients come together
• cover and cook for 10-15 mins on a low heat
• taste and adjust for salt
• finish with kasturi methi
• garnish with heavy cream and chopped green seasonings (Shadon beni, cilantro, parsley)
Join our Extra Pepper Crew to get some "extra sauce"
#Doubles #Roti #recipe #Rendelina #TrinidadandTobago #TwoIslands #wow #vegetarian
We are Rendel & Melina a married couple from Trinidad and Tobago we love doing videos about People, Food and Places wherever we go.
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