1teaspoonKasoori methi (Dried fenugreek leaves)Crush before adding
2tablespoonsHeavy whipping cream or fresh cream or malai
Heat 1 tablespoon of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Then onion, ginger, garlic and green chili. Sprinkle a little salt to speed up the cooking process.
Cook until onions become soft and light pink in color.
Then add tomatoes and cook until they are softened. Let the mixture cool down slightly.
Transfer it to the blender jar and make a smooth puree.
Heat the remaining 1 tablespoon of oil in the same pan. Once hot add prepared puree and let it simmer. If it is spluttering too much then you can partially cover the pan with a lid and continue cooking.
Do stir every few minutes to make sure that it is not sticking to the bottom and sides of the pan. Cook until it becomes thick and most of the water is evaporated.
Now add turmeric powder, red chili powder, coriander powder and remaining salt. Mix well and saute for a minute.
Add water and let it simmer for 5 minutes.
While the gravy is simmering, take green peas in a bowl with a couple of tablespoons of water and a sprinkle of salt. Microwave it for about 4 minutes.
Now add the paneer and cooked peas. Mix and simmer for 2 minutes.
Add garam masala and crushed kasoori methi. Mix well.
Add heavy cream and mix. Let it come to a simmer and turn off the stove.
To make it vegan, please use tofu instead of paneer and a little bit of cashew paste instead of heavy cream.To make restaurant style matar paneer
Use ghee or butter instead of oil.
Add 7-8 cashews along with tomatoes and grind into the puree.
Increase the amount of heavy cream to total ¼ cup.