Matar Paneer - Serves120 People

 

To make Matar Paneer for 120 people, you'll need to scale up your recipe significantly. Here's a detailed recipe for Matar Paneer 

Ingredients

For the Curry:

• Paneer: 15 lbs 
• Green Peas (Matar): 12 lbs
• Onions: 6 lbs (finely chopped)
• Tomatoes: 6 lbs (pureed)
• Ginger-Garlic Paste: 1.5 cups
• Cooking Oil: 2.5 cups
• Cumin Seeds: 3 tablespoons
• Coriander Powder: 5 tablespoons
• Cumin Powder: 2.5 tablespoons
• Turmeric Powder: 2.5 teaspoons
• Red Chili Powder: 2.5 teaspoons (adjust to taste)
• Garam Masala: 5 tablespoons
• Kasuri Methi (Dried Fenugreek Leaves): 5 tablespoons
• Salt: To taste (approximately 4 tablespoons)
• Fresh Cilantro (Coriander Leaves): 2 cups (chopped, for garnish)
• Cream: 2 cups (optional, for a richer curry)
• Water: Enough to achieve desired consistency

For the Tempering (optional):

• Butter or Ghee: 1 cup
• Bay Leaves: 5
• Cloves: 10
• Cinnamon Stick: 2 pieces

Instructions

1. Preparation:

   • Cut paneer into bite-sized cubes.
   • If using frozen matar, thaw them before cooking. For fresh matar, rinse and set aside.
   • Prepare all spices and ingredients for easy access.

2. Cooking the Curry:

   1. Temper the Spices (if using): Heat the butter or ghee in a large pot. Add bay leaves, cloves, and cinnamon stick. Sauté for a minute until aromatic.
   2. Cook Onions: In a large pot, heat cooking oil. Add cumin seeds and let them sizzle. Add chopped onions and sauté until golden brown.
   3. Add Ginger-Garlic Paste: Stir in ginger-garlic paste and cook for a few minutes until raw smell disappears.
   4. Tomatoes: Add pureed tomatoes. Cook until the oil starts separating from the mixture.
   5. Add Spices: Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for a few minutes.
   6. Cook Peas: Add the green peas and mix well. Add water as needed to cover the peas. Cook until the peas are tender.
   7. Add Paneer: Gently fold in the paneer cubes and cook for a few minutes until they absorb the flavors.
   8. Finish with Cream(Optional) and Garam Masala: If using, stir in the cream and garam masala. Adjust seasoning if necessary.
   9. Garnish: Add chopped cilantro and kasuri methi. Mix well.

3. Serve: Serve hot with naan, roti, or rice.

Tips

• Cooking Equipment: Ensure you have large enough pots or multiple pots to handle the quantities.
• Consistency: Adjust the water and cream to achieve the desired curry consistency.

This recipe should provide a hearty serving of Matar Paneer for 120 people. If you're serving this at a large event, it's always a good idea to make a little extra to ensure everyone gets enough.

Cost of Ingredients - 

1. Paneer: Bharatmaa Brand - 15 lbs - Indian Store - $75.

2. Green Peas (Matar): Costco -12 lbs - $30 roughly.

3. Onions: Typically sold in 10-lb bags at Costco for about $5-$8. For 6 lbs, expect around $3-$5.

4. Tomatoes: Costco - 6$ - 2 lbs. 

5. Tomato Can: Costco - 3 Cans - 4.5$

6. Ginger-Garlic Paste: Homemade -  $6 roughly.

7. Cooking Oil: A large container (2.5 liters or about 2.6 quarts) is usually around $6-$10.

8. Cumin Seeds: A large jar or container can cost around $4-$8.

9. Coriander Powder: A jar or container is often around $4-$8.

10. Cumin Powder: Similarly, expect to pay around $4-$8 for a jar.

11. Turmeric Powder: Usually priced around $4-$8.

12. Red Chili Powder: A jar is often about $4-$8.

13. Garam Masala: A jar or container might cost around $4-$8.

14. Kasuri Methi (Dried Fenugreek Leaves): Typically available for about $4-$7.

15. Salt: A large container of salt is usually around $2-$4.

16. Fresh Cilantro (Coriander Leaves): Usually sold in bunches for about $1-$2 each. For 2 cups, you’ll likely need 2-3 bunches.

17. Cream: A container of heavy cream (1 pint or 2 cups) is usually around $2-$4.

These prices are estimates and can vary.