Matar paneer recipe

matar paneer

Preparation time for matar paneer -30 minutes
Serving-5

Ingredients for matar paneer

  • Paneer cubes (cottage cheese)-200 gm
  • Fresh or frozen peas-150 gm
  • Chopped onion-2
  • Chopped tomato-2
  • Garlic cloves (peeled)-10
  • Chopped ginger- 1 inch
  • Cumin seeds-1 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-2 tsp
  • Cumin powder-1 tsp
  • Coriander powder-1 tsp
  • Garam masala powder-1/2 tsp
  • Curd/yogurt-2 tbsp
  • Cooking oil-4 tbsp
  • Salt to taste
  • Chopped coriander leaves for garnish

Method:

  • Turn on the flame and heat a pan.
  • Once the pan is heated, add 2 tbsp oil into the pan and let the oil heat.
  • Add garlic cloves, chopped ginger and chopped onion into the pan and fry it for 3-4 minutes on medium heat.
  • Add chopped tomato and little salt into the fried onion, mix it.
  • Cover the pan and cook it for 4-5 minutes on medium heat.
  • Turn off the heat and let it cool down.
  • Put the fried onion and tomato into the blending jar and blend it into thick paste (do not add water).
  • Turn on the flame and heat the same pan again.
  • Once the pan is heated, add 2 tbsp oil into the pan and let it heat
  • Add cumin seeds and fry it for 8-10 seconds.
  • Add turmeric powder and red chilli powder into the oil and mix it.
  • Add prepared masala paste into the oil, mix it and cook it for 2-3 minutes on medium heat.
  • Add cumin powder and coriander  powder, mix it.
  • Add 1/2 cup of water and cook it for another 2 minutes, keep stirring.
  • Lower the heat and add curd (whisk it well ) into the masala paste.
  • Increase the heat to medium again,  add peas and cook it with  masala paste for another 3-4 minutes.
  • Add paneer cubes and salt to taste into the gravy, mix it properly.
  • Add 1/2 glass of water and garam masala powder and stir it.
  • Cover the pan and cook the curry for 2-3 minutes on low heat.
  • Turn off the heat and garnish with fresh chopped coriander leaves.
  • Restaurant style matar paneer is ready to serve.

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