Malai Matar Paneer

One popular paneer recipe amongst all the north Indian paneer recipes, Matar paneer is quite often made at home. So, here is simple and easy recipe of matar paneer.

This recipe is not restaurant style but a simple homemade dish. The kinds of which make for a homely comforting meal.

I learnt to make matar paneer first time at my in-laws' place. It is a classic north indian punjabi recipe which we make. Its simple, fuss free and easy.

Matar paneer goes well with paranthas,naan and even rotis. At home i usually make paranthas,a side  veg or a raita also goes well with the combination of matar paneer and paranthas.

Malai matar paneer

Malai Matar Paneer

Course         :        Main Course

Cuisine        :        North Indian

Prep Time   :        10 Mins

Cook Time  :       20 Mins

Servings      :        4

Ingredients

• 2 tbsp oil
• 1 tsp jeera / cumin seeds
• 1 tsp coariander seeds (sabut dhania)
• 2-3 cloves
• 4-5 whole black peppercorns
• 1/2 inch cinnamon (dalchini)
• 1/2 inch ginger chopped
• 2-3 garlic chopped
• 3 medium sized tomatoes, roughly chopped
• 1 medium onion,roughly chopped
• 1 tsp red chili powder
• 1 tsp coriander powder  
• 1/2 tsp turmeric powder
• 3/4 tsp garam masala powder
• 1 tsp kasuri methi (dried)
• 250 gms paneer (cut into 1 inch pieces)
• 1 cup boiled green peas(fresh or frozen)
• 1tbsp malai or cream(optional)
• salt as required
• a few coriander leaves for garnishing

Instructions

1. Blend tomatoes,onions,giner,garlic,coriander seeds,cloves,peppercorns and cinnamon in a blender or grinder to a smooth paste. Keep aside.
2. Heat oil in a heavy bottomed wok. Add cumin seeds, once they start to crackle add the ground masala paste.Stir.
3. Saute for 10-12 minutes or more on medium flame till the oil seprates from the paste.
4. Add all the dry spice powders-turmeric powder,red chilli powder,garam masala powder, Stir well.
5. If adding cream or malai , add now.Stir and saute for a minute.
6. Then add the boiled peas . Stir again. Add water as per the required gravy consistency and season with salt .
7. If the curry appears thin,then simmer till it reaches the desired consistency.
8. If the gravy appears thick,then add some water and simmer.
9. Now, add the paneer cubes and kasuri methi.Simmer for 3-4 minutes. Stir gently and turn off the stove.
10. Garnish matar paneer with coariander leaves and serve with rotis,naan, parathas and rice.

NOTE:     If the tomatoes are sour,then sweeten the gravy by adding some sugar.

Let me know how you find it, if you try it sometime. you may leave your suggestions for any interesting additions.

Keep Cooking"