Matar Paneer Masala Recipe

  • October 10, 2018

Matar Paneer Masala Recipe

The great combination of peas and paneer makes for is of the most popular paneer recipes of North India that is Matar Paneer Masala. The tasty curry can be served at dinner parties apart from a usual lunch meal. Matar Paneer Masala can go well with Parathas, Naan or even rice. You can add either plain or fried paneer as per your choice. To make this delicious recipe of Matar Paneer Masala a bit more rich and creamy you can add some cashews and cream.

Ingredients Of Matar Paneer Masala

For Boling Peas:
2 Cups Water
1 Cup Peas 

For Boiling Onions:
2 Cups Water
2 Onions

For Frying Paneer Cubes:
2 Cups Oil
12-13 Paneer Cubes

For Gravy:
1 Tbsp Oil
2 Nos Bay Leaves
1 tsp Cumin Seeds
1 tsp Ginger- Garlic Paste.
1 tsp Salt
1 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Red Chilli Powder
1 Green Chilli , chopped
1/2 Cup Tomato , pureed
1 tsp Coriander Leaves
1/2 Cup Water
1 tsp Garam Masala

How to Make Matar Paneer Masala

For Boiling Peas:
In a bowl of boiling water add peas to soften them.
Make sure the peas swell up a little after boiling. Check whether they are boiled and turn off the flame.
For Boiling Onions:Boil long chopped onions in water for better grinding.
Onions become white after getting boiled and puff up a little.
Turn off the flame and grind it to a fine paste after letting it cool for some time.For Frying Paneer Cubes:Heat oil in a pan and deep fry the paneer cubes until golden brown. Fry on high flame but do not burn.
Prepare the Gravy:In a heavy bottomed pan heat a tablespoon of oil and add bay leaves and cumin seeds.
When they crackle add ginger garlic paste and onion paste. Mix well and cook for a minute.
Now add the spices such as salt, turmeric powder, coriander powder and red chilli powder. Put the chopped green chilli and mix thoroughly to combine the masalas well.

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Cook until oil starts separating spices and releases aroma.Now add the tomato puree and cook on medium flame for thorough mixing of ingredients.
When it starts releasing oil, add coriander leaves and mix.
Then add water and garam masala. Stir and cook for few more minutes until the water evaporates.
Now add peas and fried paneer to it. Stir with light hands and coat them well with the gravy.
After thorough cooking transfer the prepared dish in a serving bowl and garnish with fresh coriander leaves. Serve hot.

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