Weekend Special: Cream of tomato soup
The cold has already begun to set in. How about a bowl of luscious hot tomato soup under soft winter sun?
Matar Paneer is a classic North Indian Punjabi recipe which is simply irresistible. This dish fits well with a menu on all occasions and treats the taste buds with the combination of soft paneer cubes, sweet green peas and tasty curry. This rich and creamy gravy recipe is perfect for this weekend lunch or dinner. Try it out step by step.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
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Serves: 4
Ingredients
· Paneer: 150 grams
· Milk: 2 cups
· Peas/Matar: 1 cup
· Oil: To fry Paneer cubes
· Onion: 3 medium
· Tomato: 3 large
· Green Chillies: 2
· Ginger Garlic Paste: 1 tea spoon
· Red Chilli powder: 0.5 tea spoon
· Garam Masala: 0.5 tea spoon
· Coriander Powder: 1 tea spoon
· Salt: to taste
· Green Coriander Leaves: few
Method
· Deep fry the paneer cubes and keep aside.
· Slice the onions and deep fry them.
· Make a paste of fried onions and keep aside.
· Take a big pan and put water in it to boil the tomatoes.
· Boil the tomatoes in the hot water for 10-15 minutes.
· Drain out the water and peel off the outer skin of the tomatoes.
· Grind the tomatoes and make a fine paste.
· Take a pan and heat one table spoon of pure ghee.
· Add onion paste in it and stir till golden brown.
· Add tomato puree and red chilli powder in it.
· Stir it till the paste starts leaving the oil on the sides.
· Add all the spices and cook for five more minutes.
· Turn off the gas and let it cool for 15-20 minutes.
· Add milk in it and mix well.
· Put salt and paneer cubes in it.
· Add peas/ matar and transfer the whole dish in a pressure cooker.
· Switch on the gas and let it whistle once.
· Turn off the gas and serve the dish hot garnished with coriander leaves.
Add On: You can add one handful of roasted makhanas while adding paneer and mutter to the gravy. This will make your delicious mutter makhana paneer recipe.This dish is really simple to prepare and is packed with rich tangy flavours. It is usually served with naan, roti, parathas and goes very well with rice and pulao too. Fill the canvas of your weekend with this colourful recipe.
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