Matar Paneer Recipe

Matar Paneer Masala, Gobi mutter, aloo matar are all varieties of North Indian side dishes prepared using mutter ( Green Peas ) as the key ingredient. Fresh green peas are used here along with paneer ( cottage cheese ) and mixed with some ground spices. This side dish goes on well with puri, roti, naan and so on.

How To Prepare Paneer Matar.

This is a very simple dish which is easy to prepare. The time consumed to prepare this dish is around 25 minutes.

Ingredients For Paneer Mutter Masala.

• Paneer ( Cottage Cheese ) - 250 gms.

• Frozen Peas - 1 cup.

• Onion - 1 

• Tomato - 2.

• Green chilli - 2 

• Red chilli Powder - 1 tsp.

• Turmeric powder - 1 / 2 tsp.

• Salt - as required.

• Coriander powder - 1 tsp.

• Ginger - 1 inch.

• Garlic - 4.

• Clove - 1.

• Cinnamon - 1 / 2 inch.

• Cardamom - 1.

• Lemon Juice - 1 tsp.

• Fresh cream - 1 tbsp.

• Curds - 1 tbsp.

• Cumin ( jeera seeds) - 1 tsp

• Garam Masala Powder - 1 tsp

• Butter - 1 tbsp

Method To Make Matar Paneer .

• Heat a non stick pan or a Kadai with 1 tbsp of oil in it.

• Add roughly chopped onion, jeera seeds, cinnamon, cardamom, clove, and fry slightly for about 5 minutes. Keep it aside and allow it to cool for some time.

• Grind it with a little water to a smooth consistency.

• Now heat another pan and add 1 tbsp of oil in it.

• Add chopped tomatoes, turmeric powder, ginger garlic paste and salt to it.

• Fry for around 1 minute and then mix in the ground ingredients.

• Mix it well.

• Later on add peas,  green chilli, red chilli powder, coriander powder, garam Masala powder.

• Let it simmer in low flame for around 3 minutes.

• Finally mix in the paneer pieces along with butter.

• Garnish with coriander leaves, fresh cream and lemon juice.

Your rich and tasty paneer Mutter Masala is ready to be served.!!!

Kitchen Masti Points.

1. Dunk the paneer pieces in lukewarm water for around 5 minutes before adding to the curry so that your paneer will turn softer
2. You can also garnish the curry with dry fenugreek leaves.
3. As far as possible, always use fresh peas or frozen peas