Matar paneer recipe | Matar paneer masala recipe | North Indian Matar paneer masala recipe
Paneer and butter in rich tomato gravy
Preparation time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes
Ingredients
- 200 gram Cottage cheese or paneer, cubed
- ¾ cup green peas or matar
- ½ teaspoon cumin seeds / jeerakam
- ¼ teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 teaspoon kashmiri chili powder
- ½ teaspoon garam masala powder
- ¾ teaspoon kasoori methi or dried fenugreek leaves
- 3 teaspoon oil or ghee
- 2 green cardamom
- 1 bay leaf
- 2 cloves
- Cashew paste from 8 to 10 cashews
- Water as needed
- Salt as required
- coriander leaves for garnishing
For tomato-onion paste
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 2-3 green chilies, chopped
- 1” ginger, chopped
- 2-3 garlic, chopped
Matar paneer masala preparation with step by step photos
- Heat 1 tablespoon oil/ghee in a pan, splutter cumin seeds and sauté onion, garlic, ginger and green chilies, till the onion became translucent.
- Add tomato and saute till soft. Switch off the stove.
- Grind into a fine paste in a mixer grinder.
- Add remaining oil/ghee in the same pan, saute bay leaf, cardamom, clove and cinnamon for 1 minute.
- Reduce the flame to low-medium, saute turmeric powder, chili powder and Kashmiri chili powder till the raw smell leaves. Be conscious, the powder can burn easily.
- Add prepared tomato-onion paste and cook on low-medium flame.
- Saute till the oil starts to separate, also the colour will be a little darker.
- Add peas and 1.5 cups of water and cook till the peas became soft.
- Add salt, paneer cubes, garam masala and kasoori methi and cook for two to three minutes.
- Add cashew paste (optional) and cook till the gravy thickens. Switch off the stove.
- Garnish with coriander leaves. Serve hot with rice or chapati.
Matar paneer masala- Tips
- You can add fresh cream or cashews to make the dish richer.
- Take care the paste splutters while sautéing. If too much spluttering, keep on low-medium flame or partially cover with a lid.
Happy cooking
Anju
0 Comments