My Matar Paneer gravy is thin and the peas are overcooked. What is the correct order and timing for the ingredients?

Question

Is your Matar Paneer gravy thin and the peas overcooked? Learn the correct order and timing for adding ingredients for a perfect result.

Answer 1

To prevent a thin gravy and overcooked peas in Matar Paneer, add the peas towards the end of the cooking process, and thicken the gravy with cashew paste or cream.

Detailed Explanation:

The key to perfect Matar Paneer lies in the order and timing of adding ingredients. Here's a step-by-step guide:

1. Prepare the Base Gravy: Start by heating oil or ghee in a pan. Add cumin seeds and let them splutter. Then, add finely chopped onions and sauté until golden brown. This is crucial for a flavorful base.

2. Add Ginger-Garlic Paste and Spices: Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Then, add your dry spices like turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for another minute, being careful not to burn the spices.

3. Add Tomato Puree: Add tomato puree and cook until the oil separates from the mixture. This usually takes about 5-7 minutes. Stir occasionally to prevent sticking.

4. Thicken the Gravy (Optional): If you want a thicker gravy, you can add a paste made from soaked cashews or a tablespoon of cream at this stage. Cook for a few more minutes until the gravy reaches your desired consistency.

5. Add Paneer: Gently add the paneer cubes to the gravy. You can lightly fry the paneer beforehand for a firmer texture, or add it directly for a softer texture.

6. Add Peas: This is the most important step for avoiding overcooked peas. Add the peas only in the last 5-7 minutes of cooking. If using frozen peas, they will cook very quickly. If using fresh peas, you might need to blanch them briefly before adding them to the gravy.

7. Simmer and Garnish: Simmer the Matar Paneer for a few minutes to allow the flavors to meld together. Garnish with fresh coriander leaves and serve hot.

Pro Tip:

To prevent the gravy from being too thin, avoid adding too much water. Start with a small amount and add more only if needed. Also, using high-quality tomatoes and cooking them properly until the oil separates is crucial for a rich and thick gravy.