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


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