Matar Paneer - How to Make Matar Paneer
Easy Matar paneer recipe. North Indan Matar paneer or mutter paneer recipe with step by step method. Also known as matar paneer sabji. Perfect to serve with jeera rice , naan or chapati.
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Calories: 225kcal
Ingredients
- 2 tablespoon Tbsp Oil
- 250 grams paneer/ Indian cottage cheese
- 200 grams peas Matar
- 1 teaspoon grated ginger
- ½ cup onion paste
- 1 cup fresh tomato puree
- 1 teaspoon cumin seeds
- 1-2 teaspoon Kashmiri Red Chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 tablespoon fresh cream malai
- Salt to taste
- ½ teaspoon kasuri methi dry fenugreek leaves
- 3 sprig Coriander leaves hara dhania
Instructions
- Heat up the 2 tablespoon oil in a pan.
- Cut the paneer into cubes and add paneer cubes in the pan, toss them well and lightly brown them from all the side.
- Some people deep fry the paneer but here I am just pan frying it.
- Keep the fried paneer them aside.
- In the same pan add 1 teaspoon cumin seeds, 1 teaspoon ginger and saute for about a minute till cumin seeds start to pop up.
- Add paste of two onion in the pan and saute it for 5-6 minutes on medium heat till onion paste turns light brown.
- When onion paste starts to leave the sides of pan add 1 teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder and salt to taste.
- Cook the spices for a minute and then add fresh tomato puree.
- Cook the masala on medium heat for 7-8 minutes. Keep it stirring in between.
- Add one teaspoon of garam masala, and mix it well.
- Now add fresh peas/matar and mix it well, 200 ml of water and simmer the gravy and peas for 8-9 minutes.
- Add pan fried paneer and cook for 2-3 minutes.
- Finish the dish with 2 tablespoon of cream and a pinch of kasuri methi.
- Garnish with coriander leaves and serve the matar paneer hot. Tatses best with jeera rice.
Video
Nutrition
Calories: 225kcal