Matar Paneer

Matar Paneer Recipe Restaurant Style – Shahi Matar Paneer Recipe, Easy & Quick, Alpa

Servings

3-4

Prep

10 min

Cook

20 min

Matar Paneer is a vegetarian dish and is loved by all and ordered very often in restaurants. Matar panner is a north Indian dish and is made in a tomato and onion base gravy.

In this recipe I have added curd, cashews and fresh cream to make it shahi Matar Panner, which is a step up from the Regular matar Panner.

Do try this dish with some Homemade Garlic naan or Lachha Paratha

Step by Step Video for ‘Matar Paneer’ Recipe (Scroll Down for detailed & printable recipe)

Ingredients to make Matar Paneer

  • 200 grams ‏Paneer cubes
  • 1 cup ‏Peas (Boiled)
  • 2 ‏Onions
  • 2 ‏Tomatoes
  • 3 tbsp ‏Curd
  • ½ tsp ‏Jeera/ Cumin
  • 6 cloves ‏Garlic
  • ½ “ ‏Ginger
  • 1” ‏Cinnamon stick
  • 2 ‏Cloves
  • 6 ‏Cashews
  • 1 tsp ‏Cumin coriander powder/ Dhania jeera powder
  • ⅛ tsp ‏Turmeric/ haldi
  • ¾ tsp ‏Kashmiri red chilli powder
  • ½ tsp ‏Garam masala
  • 1 tbsp ‏Fresh cream
  • 1 tbsp ‏Dried fenugreek leaves/ Kasuri methi
  • 2 ‏Green Chilies
  • ¼ cup ‏Cilantro / dhania
  • as per your taste ‏Salt
  • 3-4 tbsp ‏Oil

Prepping for the Matar Paneer

  1. Slice up the vegetables keep aside in a bowl.
  2. Cube the paneer into bite size pieces and keep aside.
  3. Boil the peas. If you are using frozen peas refresh them in hot water for 2 minutes.

Method for making Matar Paneer

  1. In a Kadai, add about 2 tbsp Oil, and once the oil is hot add the roughly chopped garlic and ginger. Cook for 15- 30 seconds.
  2. Now add the roughly sliced onions, cashews and roughly chopped green chillies.
  3. Cook till the onions start changing color which should take about 3-4 minutes.
  4. On the onions are fully cooked add the roughly sliced tomatoes and and about ½ tsp of salt just enough for the onions and tomatoes.
  5. Cook for 3-4 minutes or until the tomatoes are fully cooked.
  6. Once the tomatoes are fully cooked turn off the flame and wait till the time it comes down to room temperature.
  7. Once at room temperature add it to the blender and make a smooth paste.Keep aside.
  8. In the same kadai add 2 tsp of oil , and once the oil is hot, add cloves and the cinnamon stick, and cook for 30 seconds.
  9. After 30 seconds add the jeera and once the jeera starts sizzling add the turmeric powder and the kashmiri red chilli powder.
  10. Immediately add the Onion and Tomato paste and cook it for 5 minutes or until the oil starts to separate.
  11. Now add the curd and the boiled peas and mix well.
  12. Add the coriander cumin powder, dried fenugreek leaves, garam masala, along with cubed paneer and cilantro and mix well,
  13. Now add the fresh cream and warm water and mix well and cover and cook for 5 minutes.
  14. After five minutes mix the matar paneer and serve hot with garlic naan.

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