Matar Paneer ek popular North Indian dish hai jo paneer( cabin rubbish) aur matar( green peas) se banata hai. Yahan aapko ek simple Matar Paneer form di gayi hai
Samagri
Paneer 200 grams( cubed)
Matar 1 mug( firmed or fresh)
Pyaaz( Onion) 2 medium size( barik kate tinge)
Tamatar( Tomato) 2 medium size( barik kate hue ya bury mein)
Adrak( gusto) 1 inch ka tukda( kaddukas kiya hua)
Lehsun( Garlic) 4- 5 kaliyan( kaddukas kiya hua)
Hari mirch( Green chili) 1( barik kati hui)
Dhaniya greasepaint( Coriander greasepaint) 1 tablespoon
Lal mirch greasepaint( Red chili greasepaint)1/2 tablespoon
Haldi( Turmeric greasepaint)1/4 tablespoon
Garam masala1/2 tablespoon
Jeera( Cumin seeds)1/2 tablespoon
Namak( swab) Swaad anusaar
Tel( oil painting) 2- 3 soupspoons
Dhaniya patti( Coriander leaves) Barik kata hua( garnishing ke liye)
Vidhi
Ek kadhai mein tel garam karein aur usmein jeera daalein. Jeera crinkle hone par pyaaz, adrak, lehsun, hari mirch daal kar sauté karein.
Pyaaz sunehri brown hone par usmein tamatar, dhaniya greasepaint, lal mirch greasepaint, haldi, aur namak daal kar milayein. Achhi tarah se masala bhunne ke liye 5- 7 twinkles tak pakayein.
Ab is masale mein paneer aur matar daalein aur ise acche se mila kar sauté karein.
Dhimi aanch par 10- 15 twinkles tak pakayein. Dhyan rahe ki masala paneer aur matar ko acche se cover kare.
Garam masala daalein aur dhaniya patti se sajayein.
Matar paneer tayyar hai. Roti, naan, ya chawal ke saath serve karein.
Yeh ek introductory Matar Paneer form hai. Aap apne swaad ke anusaar masalon ka upayog aur matra badha sakte hain.
Matar Paneer banane se pehle kuch common miscalculations jo ho sakti hain, unka dhyan rakhna important hai
Paneer Quality Agar aapko soft aur delicate paneer chahiye, toh aap achhi quality ka paneer choose karein. Kadhai mein daalne se pehle paneer ko thoda sa garam paani mein bhigokar soft bana sakte hain.
Tamatar Ka Paste Agar fresh tamatar ka istemaal nahi kar rahe hain aur tamatar paste use kar rahe hain, toh sure karein ki paste achhi quality ka ho. Agar paste bahut zyada concentrated hai, toh usme thoda sa paani mila sakte hai.
Masala Balance Masalon ka sahi balance banayein. Bahut zyada ya bahut kam masala use karne se dish ka taste affect ho sakta hai. Dhyan rakhein ki masale acche se bhunein.
Overcooking Paneer ko jyada chef kar dena uski wimpiness ko kam kar sakta hai. Matar Paneer mein paneer ko thoda sa time ke liye hi pakayein takki vo overcook na ho.
Garam Masala ka Istemal Garam masala ka istemal matar paneer mein ek chutki se jyada nahi hona chahiye. Zyada garam masala dalne se dish ka taste aur bhi enhanced ho sakta hai, lekin isme haddiyan pad sakti hain.
Tel Ka Upayog Tel ko matar paneer mein limited volume mein use karein. Agar bahut zyada tel use karenge toh dish unctuous ho sakti hai.
Timing Ka Dhyan Tamatar aur masale ko acche se bhunne ke liye tolerance rakhein. Har ek step ko dhyan se follow karein aur sahi time tak chef karein.
In chhoti chhoti baaton ka dhyan rakhkar aap matar paneer ko perfect banayein. Kabhi- kabhi trial and error ke baad hi aap apne perfect form ko discover karte hain, isliye trial bhi zaroori hai.
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