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creamy matar paneer curry


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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4


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Step 1

Heat 2 tablespoons of oil in a pan and add onion, ginger, garlic, green chilli and saute for a 5-6 minutes till the onions are translucent.

Step 2

Add tomatoes and mix. Cover and cook for 5-7 minutes till the tomatoes are cooked through.

Step 3

Allow this to cool and transfer to a mixer. Puree this mixture into a smooth paste. Add 1-2 tablespoons of water if required.

Step 4

Heat a tablespoon of oil in the pan add cumin seeds. Once they start to splutter add red chilli powder, turmeric powder and coriander powder along with 2 tablespoons of water.

Step 5

Cook for 30 seconds and add the blended paste. Mix to combine and cook this for 7-8 minutes or till the oil starts to separate. Turn off the flame.

Step 6

Whisk yogurt in a bowl, and add the onion tomato mixture one tablespoon at a time to the bowl, mixing well after each time. After 3-4 tablespoons, transfer the yogurt mixture into the pan. This method helps avoid the yogurt curdling.

Step 7

Add ½ - 1 cup water and salt and bring this to a simmer. (I used ¾ cup of water)

Step 8

Switch the flame back on and add peas. Mix and simmer for 5 minutes.

Step 9

Add garam masala, kasuri methi and paneer. Mix and simmer for 3 more minutes. Top with chopped coriander and serve hot.