Matar Paneer Recipe
Add chopped onions, tomatoes, ginger, garlic, cashews, cilantro, green chiles, peppercorns, cinnamon, coriander seeds, cardamom, and cloves to a blender. Grind into a paste with a little water.
Set aside for later.
Add three tablespoons of oil in a 2-litre pressure cooker. Let the oil become hot. Reduce heat to a medium-low heat. Add ½ teaspoon cumin seeds & fry until they splutter.
Add the ground masala paste and mix well.
Now you will sauté the paste mixture for about 10 to 12 minutes on a medium-low heat. The paste should look like this.
Add in ¼ teaspoon turmeric, ½ teaspoon kashmiri chili powder, or sweet paprika. Sub with ¼ to ½ teaspoon of cayenne or red chili powder.
Next, add one cup of rinsed peas or matar.
Mix again and add 1 to 1.25 cups of water, salt, and mix thoroughly.
It’s now time to pressure cook the green peas until they are fully cooked. Be sure to cover the cooker tightly, then cook for about 9 to 10 minutes.
Add the paneer cubes and mix well or simmer on a low heat for some seconds or until the paneer cubes are fully cooked. Don't overcook.
Garnish with coriander leaves and serve warm. Enjoy!