Matar Paneer Masala

Matar Paneer Masala


For Boling Peas:

1 Cup Peas

2 Cups Water

For Boiling Onions:

2 Nos Onions

2 Cups Water

For Frying Paneer Cubes:

12-13 Paneer Cubes

2 Cups Oil

For Gravy:

1 tsp Salt

1 tsp Garam Masala

1 Tbsp Oil

1 tsp Ginger- Garlic Paste.

2 Nos Bay Leaves

1/2 Cup Water

1/2 tsp Red Chilli Powder

1 tsp Turmeric Powder

1/2 Cup Tomato , pureed

1 Green Chilli , chopped

1 tsp Coriander Leaves

1 tsp Coriander Powder

1 tsp Cumin Seeds


In a bowl of boiling water add peas to soften them.

Make sure the peas swell up a little after boiling. Check whether they are boiled and turn off the flame.
For Boiling Onions:

Boil long chopped onions in water for better grinding.

Onions become white after getting boiled and puff up a little.

Turn off the flame and grind it to a fine paste after letting it cool for some time.

For Frying Paneer Cubes:

Heat oil in a pan and deep fry the paneer cubes until golden brown. Fry on high flame but do not burn.
Prepare the Gravy:

In a heavy bottomed pan heat a tablespoon of oil and add bay leaves and cumin seeds.

When they crackle add ginger garlic paste and onion paste. Mix well and cook for a minute.

Now add the spices such as salt, turmeric powder, coriander powder and red chilli powder. Put the chopped green chilli and mix thoroughly to combine the masalas well.

Cook until oil starts separating spices and releases aroma.

Now add the tomato puree and cook on medium flame for thorough mixing of ingredients.

When it starts releasing oil, add coriander leaves and mix.

Then add water and garam masala. Stir and cook for few more minutes until the water evaporates.

Now add peas and fried paneer to it. Stir with light hands and coat them well with the gravy.

After thorough cooking transfer the prepared dish in a serving bowl and garnish with fresh coriander leaves. Serve hot.

People Also Viewed