Jain Matar Paneer

 Matar Paneer is a favorite gravy among kids as well as adults. Today we shall see how to prepare this gravy without using Onion , Garlic and Ginger. We shall call it Jain Matar Paneer as it does not use Onion, garlic and ginger.

Onions and Garlic are omitted in cooking when cooking for some special occassions like Poojas or some festivals and specific months of the year in the Indian Calendar. Staunch Jains donot partake any tuber/ root vegetables as a part of the regular meals.


Preparation Time : 15 mins
Cooking Time : 30-40 mins
Serves : 3-4
Complexity : Medium


Ingredients
3 medium sized tomatoes - roughly chopped
8-10 cashews soaked in warm water
2 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp haldi powder
2 tsp dhaniya powder / coriander powder
250 gms paneer cut into cubes
50 gms fresh / frozen peas
Salt
Pinch of sugar
1 green chilli finely chopped .
1/2 tsp jeera
2 tsp kasuri methi
fresh chopped corriander

Method
  • In a wok/kadai add some 2 tsp of oil and splutter the jeera . 
  • Now sauté the tomatoes and green chilli until the tomatoes turn soft and mushy . 
  • Blend into a fine paste once the tomatoes cool down.
  • Meanwhile, soak the chopped paneer in warm water - this ensures the paneer remains soft.
  • Blanch the peas in boiling water with a pinch of salt until it becomes soft .
  • In another mixie jar , blend the cashews into a fine paste and keep aside . 
  • To prepare the gravy, heat 1 tablespoon oil or ghee or butter in a frying pan . 
  • Add turmeric , red chilli powder and dhaniya powder and fry it well , do it on low flame
  • and donot burn the spices .
  • Quickly pour in the tomato paste and mix it well , you will get a bright color . Allow the tomatoes paste to cook well until the oil begins to separate from the gravy . Sprinkle some water , if you feel the gravy has become dry .
  • Add the cashew paste and 1/4 cup water ; mix well . Add salt , garam masala and a pinch of sugar and cook till the raw flavor of cashews is lost . The gravy will look bright orangish and the aroma will be wafting through your kitchen . 
  • You may adjust some water and spices if you feel it is too dry or spices are less . 
  • The gravy is ready when you can see the oil has separated well and is floating on top . 
  • Now, add the paneer cubes , blanched peas with 1/4 cup water and cook for 8-10 mins until the flavors of the gravy blend well into the paneer and peas. Adjust salt if needed .
  • Turn off the stove and garnish with kasuri methi and chopped corriander. 
  • You can also add some fresh cream as garnish.


Linking this recipe to MLLA event #130 hosted by Kalyani of Sizzling Tastebuds for Lisa who manages Lisa's Kitchen.



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