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Print Recipe
 Matar Paneer – Peas & Cottage Cheese Curry
Course main course
Cuisine north indian, punjabi
Prep Time 		20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Course main course
Cuisine north indian, punjabi
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Instructions
  1. Heat oil in a large pan , fry paneer cubes until golden and keep aside. In the same oil add bay leaf and cumin seeds, wait till they sizzle.
  2. Now add onions and saute till they start turning brown. Add the ginger and garlic paste and saute again for 1-2 mins or till raw smell goes off and they mix is golden in color.
  3. Add the chili powder, coriander powder, and cumin powder, along with the turmeric. Saute for few seconds until fragrant.
  4. Now add tomato paste mix well. Cook until the tomatoes until soft and mushy.
  5. (The tomato paste gives a nice depth to the dish and also gives the matar paneer some colour.) . Once the gravy masala starts leaving oil from the sides, add peas and mix them all well. You can use either \fresh or frozen peas (if using frozen, soak them in luke warm water for 15 mins before cooking).
  6. Add about 1/2 cups water and bring to a boil. Let it simmer for 5-6 mins or until the peas is cooked. You can add more water if you find the gravy is too thick.
  7. Now add the crushed kasuri methi, cream and season with salt , kitchen king masala and garam masala and give a nice stir to the curry.
  8. Finally add the fried paneer and coriander leaves. Mix gently until the paneer is well covered in the gravy. Cook for another 2 mins and turn off the gas. Serve hot.
Recipe Notes

 

  Steaming hot Matar Paneer is ready! If you like this recipe then share your thoughts in comments below.   Love : Shaheen  

 

 


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