Paneer Matar Malai Recipe on Youtube
250 Grams Paneer Cubes
150 Grams Peas Boiled
1-1/2 Large Onion Pureed
1-1/2 Large Tomato Pureed
1 Tbsp Ginger and Garlic Paste
2 Tbsp Butter
1 Tbsp Cumin Seeds
1 Tbsp Coriander Powder
1 Tbsp Chilly Powder
1/2 Tbsp Garam Masala
1/2 Tbsp Tandoori Chicken Masala
1/4 Tsp Turmeric
1/4 Tsp Asafetida
100 ML Fresh Cream
3 Tbsp Milk Powder or Condensed Milk
2 Tbsp Oil
Salt as per taste
1 Tsp Lime Juice
2 Tbsp Freshly Chopped Mint and Coriander
Prep:
Peel and wash the onion. Roughly chop and add it to a blender and puree the onion. Make sure the onion is pureed smooth and reserve in a bowl.
Wash the tomato, roughly chop and add it to a mixer, puree the tomato and reserve.
Wash and drain the green peas. Add the peas to 3 cups boiling water and cook until tender. Drain and reserve the peas.
Chop the paneer into bite size cubes and reserve.
Clean wash the mint and coriander. Finely Chop and reserve.
Method:
Heat a wok with oil and butter.
Once the oil starts to smoke, add the pureed onion, constantly stir and fry the onion till the oil separates.
Add the spice powders to the fried onion chilly powder, turmeric, coriander, garam masala, and tandoori chicken masala. Fry the masala and with onion for a minute on low flame.
Add the pureed tomato and fry till the oil separates. Add milk powder and stir to combine in the masala.
Add the cooked peas to the masala stir well. Add 1/2 cup water and bring the gravy to a boil.
Once the gravy starts to boil and the oil has separated add the cubed paneer and stir well.
Cook the paneer in the gravy for 10 to 12 minutes on low flame.
Heat a fry pan with 2 tbsp ghee and oil on low flame. Once the oil starts to smoke add cumin and allow to splutter.
Add the cumin to the gravy along with freshly chopped mint and coriander cover the gravy for 2 minutes.
Stir the gravy and serve paneer matar malai with chapati...Enjoy!
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