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.
Recipe type: Main course
Cuisine: North Indian, Indian
Preparation time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes
For tomato-onion paste
Direction of preparation of matar paneer masala
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.