There used to be one old Tamil Advertisement for 3 Roses tea. “Niram irundhal suvai ilai, suvai irundhal dhidam ilai” … Matar paneer kum tea kum enna sambandham nu yosikadheenga..🤣🤣 What I was trying to imply is nailing a paneer gravy recipe is sometimes difficult..If the consistency of the gravy is good the color wont be perfect, if the color is perfect the paneer might be rubbery and the list goes on 😉 Yesterday this Matar Paneer ticked all the right boxes and turned out as good as the ones served in restaurants. Though I couldnt click step by step pictures I wanted to share the recipe with you all immediately. Shall update the pictures soon.
Little A finally took nap and I managed to write down the recipe with all tinier details. Hope it helps. The following measurement serves 2. If you would like to prepare this for a larger batch of people kindly increase the quantities.
My Notes :
– If you cannot find Canned Tomatoes then substitute it with 4 fresh tomatoes along with a tbsp of Tomato Sauce. The sauce gives color & adds mild sweetness to the dish
– If you don’t have sauce then skip it and add chopped tomatoes alone
– MDH kitchen king masala gives that perfect restaurant style flavor to this gravy. If you don’t have this powder then substitute it by adding a tsp each of Amchur Powder, Cinnamon Powder, Cardamom Powder
– Milk & Cashews gives that richness to tge gravy. So adding cream is not required
– The most important step in this recipe is to let the gravy simmer until oil separates from pan
– Soak paneer in plain water for atleast 30-45 minutes. Drain and squeeze excess water, chop them into cubes and then use it. This step ensures paneer is not rubbery
– Be it any paneer related sidedish I always toss them in ghee with a pinch of salt for few minutes and then add it to the gravy. You could skip this step and directly add the paneer too