Matar Paneer Masala

Matar Paneer Masala is a delicious curry recipe with a combination of green peas and paneer. It is a spicy tomato based gravy, which goes very well with rotis, parathas or even with fried rice or pulao.

Matar Paneer Masala

Matar Paneer Masala recipe with step by step photos – is a tasty north Indian curry recipe, that is served with roti or paratha. Basically, this curry is prepared from peas and paneer, moreover, this recipe can be extended to aloo matar recipe by using potatoes instead of paneer.

Furthermore, I would like to share some of my suggestions for making perfect Matar paneer masala. Firstly, you can use both frozen peas or fresh green peas. If you are using fresh peas, then make sure to boil it for 5 to 8 mins in water until tender. If you are using frozen peas, thaw them before using. Secondly, try to give a quick stir over low heat while adding all masala powders. Also, pour 1/4 cup of water.  Otherwise, the masalas will get burnt. Finally, in this recipe, I have used cream. but some people add curd with masalas instead of cream. Vegan can add tofu instead of paneer.

You may also like my other paneer recipes Such as Kadai Paneer, Shahi Paneer, Paneer 65, Paneer Soya bite Korma, Paneer Lababdar, Paneer Butter Masala, Spicy Paneer Tacos, Paneer Bhurji and Palak Paneer Paratha.

Matar Paneer Masala 2018-05-06 01:34:03

Serves 3    Matar Paneer Masala is a delicious curry recipe with a combination of green peas and paneer. It is a spicy tomato based gravy, which goes very well with rotis, parathas or even with fried rice.                              Print        Prep Time   00:10        Cook Time   00:20        Total Time   00:30

Prep Time   00:10        Cook Time   00:20        Total Time   00:30                      Ingredients

1. 200g paneer cubes
2. 1/2 cup frozen peas
3. 150g onion
4. 300g tomatoes
5. 1&1/2 tsp ginger and garlic paste
6. 1&1/2 tsp red chili powder
7. 1/4 tsp cumin powder
8. 1/4 tsp turmeric powder
9. 1/2 tsp garam masala powder
10. 1 tsp crushed fenugreek leaves
11. 3 tbsp fresh cream
12. salt to taste          To temper
13. 3 tbsp olive oil
14. 1/2 tsp cumin seeds
15. 2 green cardamoms
16. 1 black cardamom
17. 3 cloves
18. 1 inch cinnamon
19. 1 bayleaf          For garnishing
20. some finely chopped coriander leaves
21. some fresh cream          Preparations
22. Firstly, chop the onion finely.
23. Then chop the tomatoes roughly and place them in a blender and blend until pureed.
24. Finally, soak the paneer cubes in hot water until you cook.          How to cook Matar Paneer Masala
25. Heat a pan with oil over medium heat.
26. When the oil heats, add all the  ingredients given under 'To temper' and fry until spluttering.
27. Then add finely chopped onions and some salt, fry until golden browned.
28. Then add ginger and garlic paste and saute until its raw smell leaves.
29. Also, add tomato puree and saute until the oil oozes  out from the onion tomato paste.
30. Further, add all the masala powders and saute until its raw smell leaves.
31. Then add crushed fenugreek leaves and saute well.
32. Immediately, pour 1/4 cup of water and mix well.
33. When the water starts to boil, add  green peas and mix well.
34. Then add slightly squeezed paneer cubes and mix well.
35. Now add fresh cream and 1/4 cup of water, mix well and cover the pan.
36. Cook for 5 mins over low heat.
37. When the gravy becomes thick add finely chopped coriander leaves and switch off the heat.
38. Now tasty Matar Paneer Masala is ready to serve.
39. Finally, garnish it with coriander leaves and fresh cream.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Matar Paneer Masala

Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 200g paneer cubes
• 1/2 cup frozen peas
• 150g onion
• 300g tomatoes
• 1&1/2 tsp ginger and garlic paste
• 1&1/2 tsp red chili powder
• 1/4 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 tsp crushed fenugreek leaves
• 3 tbsp fresh cream
• to taste salt
• 3 tbsp olive oil
• 1/2 tsp cumin seeds
• 2 green cardamoms
• 1 black cardamom
• 3 cloves
• 1 inch cinnamon
• 1 bayleaf
• some finely chopped coriander leaves
• some fresh cream

Instructions

• Firstly, chop the onion finely.
• Then chop the tomatoes roughly and place them in a blender and blend until pureed.
• Finally, soak the paneer cubes in hot water until you cook.
• Heat a pan with oil over medium heat.
• When the oil heats, add all the ingredients given under 'To temper' and fry until spluttering.
• Then add finely chopped onions and some salt, fry until golden browned.
• Then add ginger and garlic paste and saute until its raw smell leaves.
• Also, add tomato puree and saute until the oil oozes out from the onion tomato paste.
• Further, add all the masala powders and saute until its raw smell leaves.
• Then add crushed fenugreek leaves and saute well.
• Immediately, pour 1/4 cup of water and mix well.
• When the water starts to boil, add green peas and mix well.
• Then add slightly squeezed paneer cubes and mix well.
• Now add fresh cream and 1/4 cup of water, mix well and cover the pan.
• Cook for 5 mins over low heat.
• When the gravy becomes thick add finely chopped coriander leaves and switch off the heat.
• Now tasty Matar Paneer Masala is ready to serve.
• Finally, garnish it with coriander leaves and fresh cream.

By Santhi Therese
The Indian Claypot

Heat a pan with oil over medium heat.
When the oil heats, add 1/2 tsp cumin seeds,
2 green cardamoms, 1 black cardamom,
3 cloves, 1-inch cinnamon and 1 bay leaf
and fry until spluttering.

Then add finely chopped onions and
some salt, fry until golden browned.

Then add ginger and garlic paste and
saute until its raw smell leaves.

Also, add tomato puree.

Saute until the oil oozes out from the
onion tomato paste

Further, add all the masala powders and
saute until its raw smell leaves.

Add crushed fenugreek leaves, saute well.

Immediately, pour 1/4 cup of water
and mix well.

When the water starts to boil,
add green peas and mix well.

Then add squeezed paneer cubes, mix well.

Now add fresh cream and 1/4 cup of water,
mix well and cover the pan.
Cook for 5 mins over low heat.

When the gravy becomes thick, add finely
chopped coriander leaves and switch off the heat.
Now tasty Matar Paneer Masala is ready to serve.