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    Home » Vegetarian Side Dishes » Matar Paneer Masala

    Matar Paneer Masala

    Published: Mar 24, 2017 · Modified: Oct 5, 2020 by Srivalli · 7 Comments

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    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

    Matar Paneer MasalaStep 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.

    Print Pin

    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.
    Course Main Dish – Gravies
    Cuisine Punjab
    By Cook Method Stovetop
    Occasion Holiday Special, Party
    By Diet Kid Friendly
    Dish Type Gravy Side Dishes, Paneer Dishes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people
    Author Srivalli

    Ingredients

    • 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

    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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

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    Reader Interactions

    Comments

    1. Vaishali Sabnani says

      March 26, 2017 at 6:38 am

      This is one dish which never fails to please anyone, perfectly cooked, one of the favorites in our house too.

      Reply
    2. Pavani says

      March 27, 2017 at 7:00 am

      What a creamy and delicious matar paneer Valli. I'm drooling here.

      Reply
    3. Mireille Roc (@ChefMireille) says

      March 27, 2017 at 7:54 am

      the very first time I ever had paneer was at an Indian restaurant in this dish and I was an instant fan - a great classic dish!

      Reply
    4. Sandhiya says

      March 28, 2017 at 1:19 am

      Out of all paneer dishes, this paneer matar curry is my fav. Peas & paneer really goes well together.Looks delicious.

      Reply
    5. ruchi indu says

      March 29, 2017 at 2:22 pm

      Peas and paneer is a very good combo.. Wow and you have too many recipes for the same ingredients...

      Reply
    6. srividhya says

      March 31, 2017 at 9:46 pm

      This my kiddos favorite curry. Awesome.

      Reply
    7. Suma Gandlur says

      April 29, 2017 at 7:37 am

      My daughter loves paneer curries and usually i prepare the basic version. Yours is rich and creamy.

      Reply

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