Paneer Matar Masala | How to make Paneer Matar Masala

By Swapna Sunil  |  6th Mar 2018  |  
5 from 1 review Rate It!
  • Paneer Matar Masala, How to make Paneer Matar Masala
Paneer Matar Masalaby Swapna Sunil
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

19

1

About Paneer Matar Masala Recipe

Paneer Matar masala or Matar Paneer is an exotic dish that belongs to North Indian cuisine. Paneer matar masala is a simple and easy dish to make,when in a rush.The exotic looks, subtle flavors, creamy gravy and not to the forget the boon to Indian cuisine the king "Paneer" make it a worthy dish and great addition to anyone's meal. Like any other dish even this one has endless variations and options to try for. But having a challenging palette to satisfy turns the things around and pushes you to try for something different that is not only healthy but the one that consumes less time too. Saying that, this dish gets done in 30 minutes max. Enough of my blabber now let's head towards its recipe :)

Paneer Matar Masala

Ingredients to make Paneer Matar Masala

  • 1 tbsp : butter
  • 1 tbsp : oil
  • 1 tbsp : ginger garlic paste
  • 1 medium : onion chopped
  • 2 large : tomatoes
  • 1 tbsp : Double concentrated tomato paste(optional)
  • 250 gm : paneer
  • 3/4 cup : Frozen / fresh peas
  • 1 no : Black cardamom
  • 2 no : cloves
  • 1 no : bay leaf
  • 1/2 tsp : Shahi jeera
  • 1/2 tsp : turmeric
  • 1 tsp : red chilli powder
  • 1 tbsp : coriander powder
  • 1 tsp : cumin powder
  • 1 tsp : Garam masala
  • 1 tbsp honey or sugar
  • salt to taste
  • 1 tbsp : Crushed Kasoori methi
  • 2 tbsp : cilantro finely chopped
  • 1/2 cup : full fat Milk
  • 10 to 12 : cashews
  • 1/2 cup : water

How to make Paneer Matar Masala

  1. Prep work : Soak the cashews in 1/2 cup of water for 10 minutes and blend into smooth paste. Slit the tomatoes and boil in enough water for 10 minutes . Cool them slightly, Peel and discard its skin and blend into a smooth puree. Dice the Paneer to cubes and add them to a bowl of warm water until needed. This softens the Paneer.Do this only when using store bought Paneer. If using fresh peas boil them and set ready. I used frozen so microwaved on high for a minute.
  2. Prepare the Curry : To a non stick pan add the butter and oil. Once hot add the whole spices the black cardamom, Cloves, bay leaf and shahi jeera. As they turn aromatic and black Cumin splutters add the chopped onion and ginger garlic paste.
  3. Saute until onions turn pinkish in colour. Stir in the powdered spices the Turmeric ,red chilli, coriander, cumin, garam masala powders. Fry them for a minute and add the pureed tomato along with concentrated tomato paste.
  4. Stir well and cook on medium heat covered until oil droplets are formed on top and most of the moisture from the puree evaporates. Later stir in the chopped cilantro and mix well.
  5. Pour in the blend cashew nut paste along with the full fat milk and give them a good stir.
  6. Cook it covered and bring to a gentle boil. Later add the salt, diced paneer and boiled green peas.
  7. Mix them good and adjust it's consistency by adding water if needed. It thickens further when cooled to room temperature so add the liquids accordingly.
  8. Cover and simmer for 5 to 6 minutes until slightly thick and resemble gravy like. Add the crushed masoori methi leaves and honey.
  9. Stir and cook further for a couple more minutes.
  10. By then our gravy will be done and turns scrumptious by all means.

Reviews for Paneer Matar Masala (1)

Hema Mallik6 months ago

Would love to try this.
Reply