MATAR PANEER MASALA | INDIAN CURRY

MATAR PANEER MASALA

Another Gravy for your soft Chapathi or Parathas, Paneer Matar Masala.

Serves -1.

Best Time to have?

As Lunch or Dinner

How to Make Paneer Matar Masala?

Ingredients:

• Onion – 1 small.
• Garlic – 2 cloves
• Ginger – 2 tsp.
• Green chili – 1
• Peas/ matter, unshelled – ½ cup
• Paneer – 50g.
• Tomato – 1 small.
• Coriander seeds – 1/8 tsp.
• Cumin seeds- 1/8 tsp.
• Oil/ghee – 3 tsp.
• Salt – as per your taste
• Chili powder – 1/8 tsp.
• Turmeric powder – ¼ tsp
• Garam masala – 1/8 tsp.
• Bay leaf – 1.
• Coriander leaves chopped – 1 spring for flavor, garnish.

Method:

1. Chop the onion finely and paneer into cubes. Grind ginger garlic and chili into a paste.
2. Make puree out of the tomato.
3. Roast the coriander seeds and cumin seeds in a pan for 2 min and grind it into a powder.
4. Heat a tsp of oil and fry the paneer till light golden brown
5. Heat the remaining oil and fry the onion till cooked (can be a 1 tsp of water).
6. On low flame, add the ginger-garlic-chili paste and fry for few minutes until the raw smells goes away. Add the salt and other spices and fry for 2 min.
7. Add tomato puree and fry till oil separates.
8. Add peas and bay leaf and cook for 5 mins on slow fire.
9. Add ¾ cup of water and cover and cook on low heat for about 10 min.
10. Add the fried paneer and cook for 5 min or till the vegetable is tender and the gravy is medium thick.
11. Once cooked add sprinkle of coriander leaves and close the flame