PANEER KI SABZI

HOW TO MAKE RESTAURANT STYLE  PANEER

Matar Paneer Formula (मटर पनीर रेसिपी) is yet another great from the Punjabi food. A tasty, tart, and marginally sweet, this curry includes the evergreen mix of green peas and paneer/Indian curds. It is such a straightforward and brisk formula that I make it regularly; no less than two times every month. When you are having visitors over who are veggie lovers, matar paneer is a breathtaking formula that will win you numerous compliments. Matar Paneer is very much preferred by kids and additionally

Punjabi Style Matar Paneer is a formula of green peas and paneer cooked in a tomato-based sauce. It's tart, sweetish, and hot in the meantime. A treat for the vegans, matar paneer is a unimaginably simple and fast lunch formula with an eatery style bend to it.

Cooking: Indian 
Serves: 2-3 

Fixings 

• Solidified peas – 1 container 
• Paneer – 250 grams 
• Warm water – for splashing the seared paneer 
• Onion – 2 medium, finely hacked 
• Readymade tomato puree – ⅘ container (200 ml pack) 
• Garlic – 10 cloves, ground to a glue 
• Ginger – 1-inch, ground to a glue 
• Green chilies – 2, hacked 
• Coriander leaves – 2 tbsp 
• Oil – 3 tbsp 
• Sound leaf – 1, major 
• Cinnamon – 1-inch stick 
• Cloves – 3 
• Green cardamom – 3 
• Dark cardamom – 3 
• Turmeric – ¼ tsp 
• Red bean stew powder (Byadgi or Kashmiri) - 1 tsp 
• Red bean stew powder (normal hot assortment) - 2 tsp 
• Cooked cumin powder – 1 tsp 
• Coriander powder – 1 tsp 
• Garam masala – ½ tsp, partitioned 
• Salt – to taste 
• Sugar – ½ tbsp 
• Water – 1 and ¼ glass 
• Custom made new cream – 2 tbsp 

Guidelines :

• Warmth the oil in a skillet. Include the paneer 3D squares and sear them until brilliant. Deplete the paneer and exchange it to a bowlful of warm water. Give it a chance to douse until prepared to utilize. 
• In the rest of the oil, include the entire flavors; sound leaf, cinnamon, green cardamom, dark cardamom, and cloves. Broil for a couple of moments until fragrant. 
• Include the onions and sauté until the point when it turns brilliant. 
• Pour in the crisply ground ginger-garlic glue and sauté until the point that the crude scent is no more. 
• Include the flavors; byadgi or Kashmiri red stew powder, customary red bean stew powder, turmeric, coriander powder, cooked cumin powder, and a large portion of the garam masala. Give it a brisk blend. 
• Pour in the readymade tomato puree and blend. Season the sauce with salt and sugar. Sauté until the point that oil starts to partitioned. 
• At that point add water to the sauce and heat it to the point of boiling. 
• Hurl in the solidified green peas. Cover the skillet and let the curry stew for 10-12 minutes. 
• The curry would thicken and peas totally cooked. Include the paneer and stew for an additional 2 minutes. 
• Complete the matar paneer sauce by including the hand crafted new cream, coriander leaves, green chilies, and the rest of the garam masala. 
• Give it a last blend. Eatery Style Matar Paneer formula is prepared. Serve hot with rotis, parathas or rice. Appreciate!