Paneer matar malai is a creamy tasty dish that goes very well with roti or any pulao. It is made with paneer, almonds, cashews and cream thus giving a creamy gravy. Paneer and peas being a favorite among all, this recipe is always a cure shot winner. You can also add some chopped methi leaves to this dish.
PANEER MATAR MALAI
Preparation time 15 mins | Cooking time 20 mins | Serves 3
Ingredients
Method
3. In a kadai, heat the oil and add the bay leaf.
4. Add the chopped onions and the chopped green chillies. Add some salt and saute for a few minutes until the onions turn translucent.
5. Add the ginger garlic paste and saute until the raw smell leaves.
6. Add the cashew, almond paste and mix well.
7. Add the coriander powder, cumin powder and garam masala. Mix well and cook for 3 minutes.
8. Add the peas and mix well. Add about 1/2 cup of water and mix well.
9. Now add the paneer pieces and mix along with the gravy.
10. Powder the kasturi methi and add it it. Add the cream.
11. Check for salt and add some chopped coriander leaves and switch off.
Notes
1. You can cook the peas in the kadai itself. I pressure cooked the peas to make sure it cooks fast and well.
2. You can add some red chilli powder too.
3. You can add some methi leaves too.
Until next time,
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PANEER MATAR MALAI
Preparation time 15 mins | Cooking time 20 mins | Serves 3
Ingredients
- Paneer - 200 gms
- Fresh peas - 1/2 cup
- Onion - 1, large
- Green chilli - 2
- Ginger garlic mint paste - 1 tsp
- Garam masala powder - 3/4 tsp
- Coriander powder - 1 tsp
- Cumin powder - 3/4 tsp
- Kasturi methi - 3/4 tsp
- Cream - 1/4 cup
- Water - 1/2 cup
- Coriander leaves - few chopped
- Almonds - 5
- Cashew - 5
- Oil - 3 tbsp
- Bay leaf - 1
- Salt - to taste
1. Soak the cashews and almonds for 30 minutes. Cube the paneer and soak in warm water (this step is optional). Pressure cook the peas with little water for 1 or 2 whistles.
2. Take the soaked almonds and cashews and add little water and blend to a smooth paste.
3. In a kadai, heat the oil and add the bay leaf.
4. Add the chopped onions and the chopped green chillies. Add some salt and saute for a few minutes until the onions turn translucent.
5. Add the ginger garlic paste and saute until the raw smell leaves.
6. Add the cashew, almond paste and mix well.
7. Add the coriander powder, cumin powder and garam masala. Mix well and cook for 3 minutes.
8. Add the peas and mix well. Add about 1/2 cup of water and mix well.
9. Now add the paneer pieces and mix along with the gravy.
10. Powder the kasturi methi and add it it. Add the cream.
11. Check for salt and add some chopped coriander leaves and switch off.
Notes
1. You can cook the peas in the kadai itself. I pressure cooked the peas to make sure it cooks fast and well.
2. You can add some red chilli powder too.
3. You can add some methi leaves too.
Until next time,
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