17 Feb 2014

Matar Paneer Recipe / Peas Cottage Cheese Gravy

Matar Paneer is one of the many delicious paneer recipes. Matar means peas and paneer is Indian cottage cheese. This is a North Indian dish and tastes absolutely delicious. Goes well with naan, roti, paratha or even with rice, dosai and any variety rice.


Matar Paneer



MATAR PANEER
Preparation time 10 mins | Cooking time 20 mins | Serves 2-3


Ingredients
  • Paneer - 200 gms
  • Peas - 1 cup (I used fresh peas)
  • Onion - 1 
  • Tomato -  2 
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Fennel powder - 1/2 tsp
  • Kasturi Methi - 1/2 tsp
  • Mint leaves - about 3 tbsp 
  • Water - 1/2 cup
  • Salt - to taste
To Temper
  • Oil - 1 tbsp
  • Black stone flower - 2
  • clove - 3
  • Cinnamon - 1 stick
  • Bay leaf - 1
Matar Paneer

Some other paneer recipes
Method
1. Blend the onion and tomatoes together.

2. In a pan (I used a pressure pan), add oil and allow it to heat up. Add the ingredients listed under 'to temper'.
3. Add the onion+tomato puree and some salt and green chillies. Cook under the oil separates.

4. Add the ginger garlic paste and saute till the raw smell leaves.
5. Add the masalas. Turmeric powder, coriander powder, fennel powder, garam masala and cumin powder. Mix well and allow to cook for a few minutes.

6. Add the paneer and peas and mix well with the masala. Add the water and mix well. Check for salt.

7. Add the kasturi methi, mix in. Close the cooker and pressure cook for 2 whistles. If you're cooking in an open pan, close the lid and cook for 10 minutes or until the peas are cooked.

8. After the pressure settles, open the cooker and add chopped coriander leaves.


Matar Paneer

Notes
1. You can add more water for a gravy or semi gravy. I wanted dry gravy so added less water.
2. You can add a paste of cashew as well or some fresh cream for a richer gravy.
3. Replace paneer with tofu if you don't prefer paneer.
4. My ginger garlic paste is green in color because I blend the mint leaves along with the ginger and garlic. If adding the mint leaves separately then add after adding the ginger garlic paste.
5. Use good quality paneer. Otherwise the paneer can get rubbery while pressure cooking.


Until next time,
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9 comments:

  1. Curry looks creamy and tempting dear ..!! yummy :)

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  2. My favourite side dish for chapatti and often prepared dish at my home. So tasty curry easy to prepare also.

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  3. Anything with paneer is my kind of dish,looks so colorful

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  4. colourful and tempting curry. Love to have it with roti

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  5. my colleague and I were just discussing about this yesterday and there, ur recipe! Unfortunately, there is only one paneer lover which is my bro, so we hardly make paneer at home... the curry looks really delicious....

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  6. matar paneer saalan is one of my fav :) i can have it any time send please :P

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  7. matar paneer looks very very inviting and delicious dear :)

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