Matar Paneer Recipe
Cuisine: North Indian
Prep Time: 15 minutes
Cook Time: 25minutes
Total Time: 40 minutes
Servings: 4 – People
Mutter Paneer recipe Ingredients:
250 grams – Paneer – Cut into 1″ cubes
200 grams – Matar/Green Peas – Fresh or frozen
1 cup – Onion paste (150 gms) – 2 medium-sized
1 cup – Tomato puree/mash (Boil 2-3 medium-size tomatoes in a cooker till two whistles then at room temperature peel off tomatoes skin and grind in mixer for making puree/mash)
1½ teaspoon – Ginger garlic paste
½ teaspoon – Garam masala
¼ teaspoon – Turmeric powder
1 tablespoon – Cooking oil
1 tablespoon – Butter
2 teaspoons – Red chilli powder
½ teaspoon – Salt as per your taste
2 nos. – Cloves
½ inch piece – Cinnamon
1 no. – Bay leaf
2 nos. – Cardamoms
½ teaspoon – Jeera (cumin seed)
Fresh cream (optional)
½ cup – Milk (optional)
paneer makhanwala mix (optional) Mix 25gms of paneer makhanwala into 100 ml of milk
Method for preparing Mutter Paneer with step by step photos:
2 – Heat oil in a pan, add Jeera, cardamoms, bay leaf, cinnamon, cloves, when it starts crackling, add 1 cup onion paste and cook it until it turns light golden brown in colour.
3 – Now add 1 and 1/2 teaspoon ginger garlic paste. Mix well cook for 1 minute.
4 – Then add Garam masala, salt, turmeric powder, red chilli powder. Cook it till oil oozes out.
5 – Further add paste of paneer makhanwala and cook for 2 to 3 minutes. This is optional so you can skip it.
6 – Now, add 1 Teaspoon butter into it,
7 – Then add 1 cup tomato puree into it, and mix it well and cook for 3 to 4 minutes till oil oozes out.
8 – At the end add Matar/Peas and Paneer to this gravy.
9 – Mix gently, cover the pan and let it cook for 4 to 5 minutes.
10 – Now turn off the flame. Your mutter paneer is ready to serve.
11 – Garnish mutter paneer with fresh cream, and chopped coriander. Serve hot with rice, paratha, chapati, naans, etc.
Note:
1 – If you have fresh matar/peas then add it before paneer, and cook it 2 or 3 minutes more. Or if you have frozen matar/peas then add it with paneer in gravy, because frozen peas are all ready cooked so it does not require more cooking.
2 – Boiled tomato puree gives awesome taste and thickness to the gravy.
Matar paneer (Mutter paneer) recipe
Ingredients
- 1 cup Paneer (250 grams) Cut into 1" cubes
- 1 cup Matar/Peas (200 grams) Fresh or frozen
- 1 cup Onion paste (150 gms) 2 medium sized
- 1 cup Tomato puree/mash
- 1½ teaspoon Ginger garlic paste
- ½ teaspoon Garam masala
- ¼ teaspoon Turmeric powder
- 1 tablespoon Cooking oil
- 1 tablespoon Butter
- 2 teaspoon Red chilli powder
- ½ teaspoon Salt as per your taste
- 2 nos. Cloves
- ½ inch piece Cinnamon
- 1 no. Bay leaf
- 2 nos. Cardamoms
- ½ teaspoon Jeera (cumin seed)
- 1 tbsp Fresh cream (optional)
- 1 cup Water (200 ml)
- ½ cup Milk (optional)
- 25 gram paneer makhanwala mix (optional) Mix 25 gm of paneer makhanwala into 100 ml of milk
Instructions
- Gently wash the paneer before cutting it. Cut paneer into 1" size cubes.
- Heat oil in a pan and add Jeera, cardamoms, bay leaf, cinnamon, cloves. When it starts crackling, add 1 cup onion paste and cook it until it turns light golden brown.
- Now add 1 and 1/2 teaspoon ginger garlic paste. Mix well and cook for 1 minute.
- Then add Garam masala, salt, turmeric powder, red chilli powder. Cook it till oil oozes out.
- Further, add paste of paneer makhanwala and cook for 2 to 3 minutes. This is optional so you can skip it.
- Now, add 1 Teaspoon butter into it
- Then add 1 cup tomato puree to it and mix it well. Cook for 3 to 4 minutes till oil oozes out.
- At the end add Matar/Peas and Paneer to this gravy.
- Mix gently, cover the pan and let it cook for 4 to 5 minutes.
- Now turn off the flame. Your mutter paneer is ready to serve.
- Garnish mutter paneer with fresh cream and chopped coriander. Serve hot with rice, paratha, chapati, naans etc.
Notes
wpDiscuz