Matar Paneer Recipe

Course: lunch/dinner side dish

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 3 people

Ingredients For The Matar Paneer

250 gms Paneer (cube size)

1 cup boiled peas or matar

1 tablespoon turmeric powder

1 tablespoon red chili powder

1 teaspoon cumin seeds

1 teaspoon sugar (optional)

1 tablespoon garam masala powder

1 tablespoon coriander powder

Salt to taste

3 tablespoon cooking Oil

Ingredients For The Matar Paneer Gravy

1 medium size chopped onions (roughly chopped)

2 large size red tomatoes (roughly chopped)

2 Chopped Green Chilies

1 tablespoon chopped ginger

1 tablespoon chopped garlic

3-4 black peppercorns

2-3 cardamom(Elaichi)

Small piece cinnamon stick

3-4 cloves

1teaspoon coriander seeds

1teaspoon cumin seeds

Instructions For Making Gravy

1. Take a blender and mix all these above ingredients for gravy. No need to add water in this mixture.
2. Grind this mixture and make a smooth paste.
3. Keep the smooth paste aside.

Instructions For Making Matar Paneer Curry

1. In a pan heat 2 tbsp of oil.
2. Shallow Fry the cube sized paneer till it turns golden brown.
3. Take warm water in a bowl. Pour this fried paneer into it. After 1or2 minutes drain this water from paneer. This process will make paneer soft.
4. In a same pan heat 1 ½ tbsp of oil.
5. Add 1teaspoon cumin seeds. Allow it to splutter.
6. After spluttering, add smooth masala paste. Fry this masala in a low flame till the oil separates from the paste. It will take 10-15minutes for frying.
7. Add turmeric powder, red chili powder, garam masala and coriander powder into it. You can add 1 teaspoon of sugar if you want. Cook for 2-3 minutes in a low flame.
8. Now the gravy appears thick. You can add 1cup warm water or as per your need.
9. Add the fried paneer cubes and boiled peas.
10. Add salt as per taste and Simmer in a low flame for 2-3 minutes. Switch off the flame.

Garnish with fresh chopped coriander leaves.

Serve hot matar paneer with butter naan, rice or chapatti.