Matar Paneer – A Delicious Evening Delight 🍛🫛🧀
Yesterday evening, while I was quietly watching TV, my better half suddenly asked, “What’s for dinner tonight?”
I casually replied, “Something tasty… something truly delectable.”
Without missing a beat, she suggested, “Why not Matar Paneer with Roti or Rice?”
The very mention of Matar Paneer instantly rekindled my appetite!
However, there was one little challenge—it was already 8 PM, and we were short on ingredients. Without a second thought, she smilingly “delegated” the task to me: “If you want a delicious dinner, go get the ingredients!”
So, for the love of Matar Paneer, I set off to the market and returned with two packets of Amul milk (as Paneer was out of stock), frozen peas, and a long list of other items she had given me.
Being a true culinary expert, she got to work and, within no time, served a dish so rich, flavorful, and aromatic that I couldn’t resist licking my fingers and asking for one more roti!
I often find her watching Food Food, Khana Khazana, and other cookery shows, practicing new recipes in our kitchen, and refining her skills. Over the years, she has truly mastered the art of cooking—something that even our guests and friends admire.
The only tricky part? Her mood! She cooks such divine meals only when she’s in good spirits.
So, I’ve learned my own “recipe for success”—a bit of pampering, a touch of humor, and plenty of appreciation. It works every time!
When I asked her how she managed to make the Matar Paneer so quickly, she graciously shared her secret steps:
Recipe Highlights 👩🍳
- Boiled milk and added a tablespoon of vinegar to curdle it, creating soft, fresh Paneer.
- Mixed red chili powder and salt to marinate the Paneer, then lightly fried it until golden.
- Blanched frozen peas and set them aside.
- Prepared a flavorful masala by frying garlic, green chilies, cumin seeds, tomatoes, black pepper, cardamom, and a few cashews—then blended it into a smooth paste.
- Fried sliced onions with bay leaf and cardamom until golden brown; added coriander, chili, and turmeric powders.
- Mixed in the masala paste, fried it well, and added peas and water until oil separated.
- Finally, added the fried Paneer and sprinkled a dash of Kasuri Methi.
And just like that, the homemade Matar Paneer for four was ready—rich, creamy, and bursting with flavor.
The next day, she served the leftover Matar Paneer with fragrant Pulao for lunch, and it tasted even better!
Moral of the story?
Keep your better half in a happy mood, and you’ll be rewarded with delicious, homemade magic on your plate. 😄
📸 Homemade Matar Paneer and Pulao
✍️ Text and Photos by – Ashok Karan
#MatarPaneer #HomemadeFood #FoodStory #IndianCuisine #FoodLovers #CulinaryArt #DinnerDiaries #CookingWithLove #AshokKaran #FoodPhotography #DesiFlavours #PaneerLove
Leave a Reply