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Wednesday, 22 June 2016

Matar Paneer masala- Paneer and green peas in rich tomato gravy




Matar paneer masala is a very popular north Indian dish made with paneer and green peas in rich tomato-onion gravy. I tasted it many times from Mangalore. Its richness and creaminess made me a fan of this dish. This dish can be made in different ways and can be made richer by adding cream and cashew paste. Here I am following the simplest way of making matar paneer masala.

 Matar paneer recipe

Author: Anju Aneesh
Recipe type: Main course
Cuisine: North Indian, Indian
Serves: 4
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


Direction of preparation of matar paneer masala

  • Heat 1 tablespoon oil/ghee in a pan, splutter cumin seeds and saute onion, garlic, ginger and green chilies, till the onion became translucent.
  • Add tomato and saute till soft. Switch off the stove and grind into a fine paste in a mixer grinder.
  • Add remaining ghee in the same pan, saute bay leaf, cardamom, clove and cinnamon for 1 minute.
  • Reduce the heat to low, saute turmeric powder, chili powder and Kashmiri chili powder till the raw smell leaves.
  • Add prepared tomato-onion paste and cook on low-medium flame till the oil starts to separates from the paste.
  • Add peas and 1.5 cups of water and cook till the peas became soft. (You can add cream at this stage.)
  • Add the 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 with rice or chapati.

Let us go to the step by step preparation of matar paneer masala

  • Heat 1 tablespoon oil/ghee in a pan, splutter cumin seeds and saute 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.

My notes on matar paneer masala

  • You can add fresh cream or cashews to make the dish richer.
  • Take care the paste splutters while sauteing. If too much spluttering, keep on low-medium flame or partially cover with a lid.

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