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I remember jumping in glee on days when I used to hear my mom saying that there was matar paneer for lunch. The delicious gravy along with the soft paneer was a delight to indulge in after a long and tiring day at school. After moving out, I asked my mom for the recipe of matar paneer to get back the comfort of home after a long day at college. However, despite following the recipe to the T, I didn’t get the same flavours and aroma in the curry. Upon asking my mom about the same, I realized that there are certain details that one needs to take care of while making matar paneer. If you are finding yourself in the same situation, then here are some tips you need to keep in mind.
1. Quality Of Paneer
It is better to use fresh homemade paneer instead of packaged paneer. Homemade paneer is better in terms of taste and texture and will make your gravy tastier.
2. Type Of Tomatoes
While making the masala paste, make sure the tomatoes you are using are ripe and fresh. Canned or unripe tomatoes will not instill authentic flavours in the gravy. Dice or chop the tomatoes before adding them to the masala paste to make the paste smooth and lump-free.
3. Cover While Sauteeing
One of the main issues while making matar paneer is the spluttering of the masala making the kitchen messier. Saute the masala for a minute or so and cover it after that to prevent it from sputtering. Covering will also cook the masala perfectly, eliminating the raw smell. You can saute the spices in ghee for better taste and aroma.
4. Thaw The Peas
If you are using frozen peas, make sure you thaw them before adding them to the gravy. Unthawed peas can ruin the consistency of the gravy and make it thinner than required. It will also reduce cooking time as you don’t have to reduce the gravy much afterward.
5. Cream It Right
To make the gravy creamier, you can add fresh cream in the end before adding the kasuri methi. The cashews along with the cream will give the gravy a creamier edge and will ack it with flavour and texture. However, be careful while adding the cream as too much of it can spoil the authenticity of the spicy gravy.
Keep these tips in mind the next time you try making matar paneer at home. Also, don’t forget to try the easy and delicious recipes and let me know how you like them.
