200 gms shelled peas 2 large onions 3 medium tomatoes 1 tbsp ginger paste 2 tbsps garlic paste 2 tsps coriander powder 1 tsp cumin powder 2 tsps garam masala 1/2 tsp turmeric powder 2 green chillies chopped fine 6 tbsps of oil 1 1/2 cups water Salt to taste 3 tbsps thickened/ double/ heavy cream Coriander leaves chopped fine to garnish Preparation: Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside. In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2 minutes. Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture). Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens. When the gravy is as thick as you would like, turn off the flame and stir in the cream. Garnish with coriander leaves and serve. Mutter paneer tastes great with parathas, naans and even jeera rice. User Reviews matar paneer
Save Print Prep time 10 mins Cook time 15 mins Total time 25 mins
matar paneer spiced and creamy curry with peas and cottage cheese Author: dassana Recipe type: main Cuisine: north indian Serves: 4 Ingredients main ingredients: 200-250 gms paneer/cottage cheese 1 cup peas or matar fresh or frozen 2 to 21/2 cups water tsp turmeric powder/haldi tsp red chili powder tsp punjabi garam masala powder 1 tsp coriander powder 2 or 3 tbsp oil or ghee a few coriander leaves for garnishing salt as required sugar as required and optional (check notes) vingredients for the masala paste: 3 medium sized ripe red tomatoes, chopped 1 medium to large onion, chopped 1 green chili, chopped inch ginger, chopped 2-3 garlic, chopped 1 tbsp chopped coriander, chopped 5-6 whole cashews, chopped Instructions 1. blend all the ingredients mentioned under masala paste in a small grinder or blender to a smooth paste. keep aside. 2. heat oil or ghee. add tsp cumin seeds. add the masala paste. 3. fry for 6-7 minutes on a medium flame till the oil separates from the paste. 4. add all the dry spice powders and stir. add the peas or matar, water and salt. 5. pressure cook till the matar/peas are cooked. (check notes below on how to cook in a pan.) 6. when the pressure drops on its own, open the lid of the pressure cooker. 7. add the paneer cubes. simmer for 2-3 minutes or till the paneer cubes get cooked. 8. dont overcook as the paneer becomes dense and hard then. 9. garnish matar paneer with coriander leaves.