Anything with paneer is a sure win in my house, especially if it’s Matar Paneer. When it comes to cooking for guests , Matar Paneer with Kadak Ajwain Puri if my favorite combination in winters. As the market is flooded with peas everywhere , i just couldn’t resist myself and as i wanted something with a mild gravy for my son as well, so ended up making this delicious Matar Paneer. It went really well with Kadak Ajwain Puris and Mirchi ka Achar that were part of the meal.
How To Make Matar Paneer ?
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. 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. Add the chili powder, coriander powder, and cumin powder, along with the turmeric. Saute for few seconds until fragrant. Now add tomato paste mix well. Cook until the tomatoes turn soggy and soft. (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). 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. Now add the crushed kasuri methi, cream and season with salt , kitchen king masala and garam masala. Mix well. Finally add the fried paneer and coriander leaves. Mix gently until the paneer is well covered in the gravy.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
serving
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- 2 Big size Onions finely chopped
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Kashmiri red chilli powder
- 2 tsps Coriander Powder
- 1/2 tsp Roasted Cumin Powder
- 1/2 tsp Turmeric Powder
- 2 Big Size Tomato chopped or pureed
- 3 green chillies slitted
- 2 Tej patta (bay leaf)
- 3/4 cup Green Peas fresh or frozen shelled
- 250 gram paneer cut into medium size cubes
- 1 pinch Crushed Kasuri Methi (dried fenugreek leaves)
- 1 tsp Kitchen King Masala (I used Everest Kitchen King )
- 1/2 tsp garam masala
- 2 tbsp fresh cream
- 2 tbsp Chopped Coriander
- 4-5 tbsp Oil Refined Or Mustard
Ingredients
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- 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.
- 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.
- Add the chili powder, coriander powder, and cumin powder, along with the turmeric. Saute for few seconds until fragrant.
- Now add tomato paste mix well. Cook until the tomatoes until soft and mushy.
- (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).
- 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.
- 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.
- 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.
Steaming hot Matar Paneer is ready! If you like this recipe then share your thoughts in comments below. Love : Shaheen
