Indian Restaurant (BIR) Classic “Matar Paneer” | Green Peas & Indian Cheese Curry…

Indian Restaurant (BIR) Classic | Matar Paneer | Green Peas & Indian Cottage Cheese

Ingredients list:
200g Indian Paneer cheese
Deep fry paneer & place in cold water

4 tbsp oil
1 tsp cumin seeds + 2 bay leaf
1 cup diced onion + 1 tbsp chopped garlic + 1.5 tsp salt
Ground Spice Powders:
1/2 tsp turmeric + 1 tsp Kashmiri chilli + 2 tsp coriander + 1 tsp cumin, 2 Madras curry powder,
1 cup fresh tomato puree
Cook until oil separates
Add paneer + 1/2 cup peas + 2-4 slice green chilli & mix then add 1 cup boiling water & simmer

1 tsp kasoori Methi & 1/2 tsp garam massala
Fresh Coriander to garnish
Enjoy!

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Welcome everybody to another episode of Latif's inspired a lovely little recipe For you guys a proper British Indian Restaurant Classic this is the motto Paneer check this out Indian cottage cheese green peas chilies Garlic loaves of spices wonderful dish Now if you want this recipe make sure You watch till the end and hit the like Button helps the video push it up the Algorithm and I can't wait to taste this A proper petitioned in restaurant Classic Mata paneer Right here are all your ingredients some Cumin seeds bay leaf and all the fresh Ingredients and this is the paneer You can get a block off this paneer from The local supermarket so this is what I'm going to use nice and simple for you Guys to make at home So let me show you Right chefs so I've just got a walk over Here it's a thin pan I've got some oil All I'm going to do is deep fry these Um paneer so I've got it into Cube Pieces all this does is just takes away The leathery texture of the paneer so Bismillah So when it's nice and golden you just Take out the pan and this gives it that Lovely texture whereas if you leave it As it is it's quite leathery And rubbery sort of elasticy in your Mouth which you don't want this gives it

A nice little tough Skin And it's nice and juicy and soft inside Wonderful opinion So here you go chefs Look at that Nice and golden all you do get a little Dish with some cold water and transfer So here you go this water just keeps it Nice and soft and now we're going to Start cooking right got the gas on put The pan on Bismillah Two That's about four tablespoon of just General cooking oil It's two Bangladeshi bay leaf which is The tethpatter And one tablespoon of cumin seeds When you hear it Sizzle and starts snap Crackle and pop now add One cup of onions so this is just a Cubed up diced up one tablespoon of Chopped garlic one teaspoon of salt salt To taste so you can add a bit more or Less depending on Your Mead Them up Right it's been a good four to five Minutes for the onions it just just Drizzle a little bit of water Softens up the onions And the garlic And let that cook for a few more minutes Right chefs it's been a good eight to

Ten minutes the onions have softened up Beautifully added a Rizzle or water as Well to soften up the onions and the Garlic and to stop the burning process Now here are the spices I've added Um A good two teaspoons of coriander powder One heat teaspoon of kashmiri red chili Powder this is slightly milder in flavor But it gives a wonderful color I'm also Going to use green chili so I'm not Using the extra hot chili powder half Turmeric and one teaspoon of cumin Powder and this is General curry powder This is a British thing so one and a Half teaspoons so the spices go in this One up When the spice hits the oil it just Brings out all that lovely Aroma and Flavors wonderful So literally just seconds The gas is on the low Let the spices waken up After a minute this is a tomato this is Basically two medium-sized Tomatoes just Put it in a blender with a little bit of Water and whisk it up this is going to Build a lovely thickening to the sauce Once you add the tomatoes like this and The onions you won't need a base gravy This is going to be your base gravy Wonderful So we're going to reduce Down all that masala

Until the oil separates this can take a Good six to eight minutes on a medium Heat So keep on stirring leave it on a medium Heat and we'll come back to it shortly I found my lid put my lid on We'll come back shortly There you go the tomatoes been cooking For a good five six to seven minutes This is Garden peas frozen peas so one Cup of frozen peas going in This is the paneer that was in water so Just remove the water there you go add The paneer This is two to three green chilies just Nicely sliced up There you go Wonderful lovely colors The medium high heat Booner everything together Right look at this Wonderful colors I'll reduce the heat down to a low one Cup of water This is about half a teaspoon of garam Masala But a good tablespoon of kasuri methi [Music] Now let this cook on a medium simmer For a good five to six minutes Right let's have a look Uh look it up Wonderful colors lovely I just want it To become nice and thick I always say

Custard consistency and that'll be ready At this point let's check the salt To me is fine however Set a couple of pinches That's about one and a half teaspoon And lastly Coriander Wonderful this is a proper British Indian restaurant Classic Motor paneer Motto paneer In all its Glory check this out lovely Cubes of those Indian cottage cheese Peas amazing spices green chilies and so On this is delicious right the Moment of Truth this Smells Divine looks divine and hopefully It's going to taste gorgeous very hot Steaming away Check this out Look at that let's give this a taste Bismillah [Music] The sauce isn't too spicy called the Kashmiri chilies The green chili and some of them are the Red chilies it's brought a lovely flavor The paneer is not leathery which I was Afraid of so when you just pan fry it Shallow fried deep how I did sorry And then you add it into the curry this Is wonderful lovely dish very flavorful And those peas and those [Music] Indian paneer lovely look at that

Delicious [Music] Wow and if you enjoy my recipes Don't forget to like share and subscribe For more videos additives inspired see You soon for the next one Thank you