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.
2 Cups Water
1 Cup Peas
2 Cups Water
2 Nos Onions
2 Cups Oil
12-13 Paneer Cubes
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
1. In a bowl of boiling water add peas to soften them.
2. Make sure the peas swell up a little after boiling. Check whether they are boiled and turn
off the flame.
1.Boil long chopped onions in water for better grinding.
2. Onions become white after getting boiled and puff up a little.
3. Turn off the flame and grind it to a fine paste after letting it cool for some time.
1.Heat oil in a pan and deep fry the paneer cubes until golden brown. Fry on high flame but do not burn.
1.In a heavy bottomed pan heat a tablespoon of oil and add bay leaves and cumin seeds.
2.When they crackle add ginger garlic paste and onion paste. Mix well and cook for a minute.
3.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.
4.Cook until oil starts separating spices and releases aroma.
5.Now add the tomato puree and cook on medium flame for thorough mixing of ingredients.
6.When it starts releasing oil, add coriander leaves and mix.
7.Then add water and garam masala. Stir and cook for few more minutes until the water
evaporates.
8.Now add peas and fried paneer to it. Stir with light hands and coat them well with the gravy.
9.After thorough cooking transfers the prepared dish in a serving bowl and garnish fresh
coriander leaves.
Serve hot.