Matar Paneer Masala is one of the most delicious rich gravy you can make with the season’s best fresh peas and paneer. When I planned for the Punjabi Thali, I thought I must include this gravy as I wanted two paneer dishes and Paneer Butter Masala was for the kids and I felt including peas in the menu will balance for others.
I already have so many different ways of making this Matar Paneer, yet I felt this was equally delicious and everybody enjoyed the meal. I have Mutter Paneer Masala, Matar Paneer, Paneer Peas Masala, Mutter Paneer, Peas Paneer
Today’s recipe is part of the Punjabi Thali I made for the Thali theme for BM#74 week 4. This week you will get to read about different Thalis that are cooked and served from the different Indian States
Step by Step Pictures for making Matar Paneer Masala
Matar Paneer Masala
250 gms Paneer cubed
1 cup Peas
2 small Bay Leaf
1 tsp Cumin Seeds
1 cup Onion paste
1 tsp Garlic grated
1 tsp Ginger grated
1.5 cup Tomato Puree
Salt to taste
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Coriander powder
1/2 tsp Kashmiri Chili powder
1/2 tsp Cumin powder
20 nos Cashews soaked and ground to paste
2 tbsp Fresh Cream
1 tsp Kasuri Methi crushed
2 tsp Cooking Oil
Soak the cashews in water and keep it aside.
Cube the paneer and keep it aside. If you want you can roast.
Heat a nonstick pan with oil, saute the bay leaf, cumin seeds till the cumin crackles.
Then add grated garlic and ginger, saute well.
Now add the onion paste, saute on high.
Make a puree of the tomatoes and to the simmering paste. Add salt and turmeric powder.
Cook on high till the tomato paste is cooked well. This takes about 5 mins on high flame
Add all the spice powders and mix well. Continue cooking on high, while you keep stirring.
Then simmer and cook with a lid covered for 5 mins. Add the fresh peas and combine.
Meanwhile, make a paste of the cashews with enough water and add to the gravy.
Mix everything well. Add enough water and add the cubed paneer. Bring to a boil.
Simmer for 10 mins, add cream and crushed Kasuri methi.
Cook for 5 mins. Switch off.
Serve with Rotis or Naan.
Matar Paneer Masala
Matar Paneer Masala is a rich and delicious side dish made with fresh peas and paneer in a cashew paste gravy. This is kid friendly and easy to make.
Servings4 people
Prep Time10 minutes
Cook Time20 minutes
Ingredients
250gms
Paneercubed
1cup
Peas
2small
Bay leaf
1tsp
Cumin seeds
1cup
Onion Paste
1tsp
Garlicgrated
1tsp
Gingergrated
1.5cup
Tomato Puree
Salt to taste
1/2tsp
Turmeric powder
1tsp
Red Chilli powder
1tsp
Coriander powder
1/2tsp
Kashmiri Chili powder
1/2tsp
Cumin Powder
20nos
Cashewssoaked and ground to paste
2tbsp
Fresh Cream
1tsp
Kasuri Methicrushed
2tsp
Cooking Oil
Instructions
Soak the cashews in water and keep it aside.
Cube the paneer and keep it aside. If you want you can roast.
Heat a nonstick pan with oil, saute the bay leaf, cumin seeds till the cumin crackles.
Then add grated garlic and ginger, saute well.
Now add the onion paste, saute on high.
Make a puree of the tomatoes and to the simmering paste. Add salt and tumeric powder.
Cook on high till the tomato paste is cooked well. This takes about 5 mins on high flame
Add all the spice powders and mix well. Continue cooking on high, while you keep stirring.
Then simmer and cook with a lid covered for 5 mins. Add the fresh peas and combine.
Meanwhile make a paste of the cashews with enough water and add to the gravy.
Mix everything well. Add enough water and add the cubed paneer. Bring to a boil.
Simmer for 10 mins, add cream and crushed kasuri methi.
Cook for 5 mins. Switch off.
Serve with Rotis or Naan.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
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