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Matar Paneer

shakti's picture
Very common paneer dish. It can be made as low fat or as rich as possible. Either way the taste is fabulous.Enjoyed with rice or naan or puri. Very versatile.
Ingredients
  Cubed raw paneer 1 Cup (16 tbs)
  Frozen peas 1 1⁄2 Cup (24 tbs) (Thawed)
  Onions 3 Large
  Tomatoes 2 Large
  Ginger 1 Inch
  Green chillies 3
  Garlic 2 Clove (10 gm)
  Oil 3 Tablespoon
  Ghee 2 Tablespoon
  Cardamom 1 Large
  Cinnamon stick 2 Inch
  Cloves 3
  Bay leaves 2
  Black pepper balls/Ready made garam masala 5
Directions

The whole spices have to be roasted for a minute to enhance their flavor.
Now in a blender add the tomatoes, onions, ginger and garlic cut into chunks. Remember to peel the cardomum before roasting.
Add all the whole roasted spices and puree.
In a heavy bottom pan add the oil, warmand then add the puree. Keep on medium flame and let it roast. Stir often.
In another fry pan pour the ghee and let it warm. Add the paneer cubes a little at a time and saute to a light brown color. You can deep fry the paneer too, just put them in warm water when you take them out of the oil. They will stay soft.
Once the gravy is done the oil will seperate from it..
Add the pead and about 2 cups of water. You can add more to make a more runny gravy especially if you have to eat with rice.
Let it boil for at least 10 minutes. Add salt. Add the paneer and boil for another 5 minutes.
Matar paneer is ready. Garnish with chopped coriander leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Boiled
Dish: 
Curry
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4
Subtitle: 
cheese and peas

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