Matar Paneer Masala

Matar Paneer Masala is one of the most delicious rich gravy you can make with the season’s best fresh peas and paneer. When I planned for the Punjabi Thali, I thought I must include this gravy as I wanted two paneer dishes and Paneer Butter Masala was for the kids and I felt including peas in the menu will balance for others.

I already have so many different ways of making this Matar Paneer, yet I felt this was equally delicious and everybody enjoyed the meal. I have Mutter Paneer Masala, Matar Paneer, Paneer Peas Masala, Mutter Paneer, Peas Paneer

Today’s recipe is part of the Punjabi Thali I made for the Thali theme for BM#74 week 4. This week you will get to read about different Thalis that are cooked and served from the different Indian States

Step by Step Pictures for making Matar Paneer Masala

Matar Paneer Masala

250 gms Paneer cubed
1 cup Peas
2 small Bay Leaf
1 tsp Cumin Seeds
1 cup Onion paste
1 tsp Garlic grated
1 tsp Ginger grated
1.5 cup Tomato Puree
Salt to taste
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Coriander powder
1/2 tsp Kashmiri Chili powder
1/2 tsp Cumin powder
20 nos Cashews soaked and ground to paste
2 tbsp Fresh Cream
1 tsp Kasuri Methi crushed
2 tsp Cooking Oil

Soak the cashews in water and keep it aside.
Cube the paneer and keep it aside. If you want you can roast.
Heat a nonstick pan with oil, saute the bay leaf, cumin seeds till the cumin crackles.
Then add grated garlic and ginger, saute well.
Now add the onion paste, saute on high.
Make a puree of the tomatoes and to the simmering paste. Add salt and turmeric powder.
Cook on high till the tomato paste is cooked well. This takes about 5 mins on high flame
Add all the spice powders and mix well. Continue cooking on high, while you keep stirring.
Then simmer and cook with a lid covered for 5 mins. Add the fresh peas and combine.
Meanwhile, make a paste of the cashews with enough water and add to the gravy.
Mix everything well. Add enough water and add the cubed paneer. Bring to a boil.
Simmer for 10 mins, add cream and crushed Kasuri methi.
Cook for 5 mins. Switch off.
Serve with Rotis or Naan.

Matar Paneer Masala

Matar Paneer Masala is a rich and delicious side dish made with fresh peas and paneer in a cashew paste gravy. This is kid friendly and easy to make.

CourseMain Dish – Gravies
CuisinePunjab
By Cook MethodStovetop
OccasionHoliday Special, Party
By DietKid Friendly
Dish TypeGravy Side Dishes

Servings4 people

Prep Time10 minutes

Cook Time20 minutes

Ingredients

250gms Paneercubed
1cup Peas
2small Bay leaf
1tsp Cumin seeds
1cup Onion Paste
1tsp Garlicgrated
1tsp Gingergrated
1.5cup Tomato Puree
Salt to taste
1/2tsp Turmeric powder
1tsp Red Chilli powder
1tsp Coriander powder
1/2tsp Kashmiri Chili powder
1/2tsp Cumin Powder
20nos Cashewssoaked and ground to paste
2tbsp Fresh Cream
1tsp Kasuri Methicrushed
2tsp Cooking Oil

Instructions

Soak the cashews in water and keep it aside.
Cube the paneer and keep it aside. If you want you can roast.
Heat a nonstick pan with oil, saute the bay leaf, cumin seeds till the cumin crackles.
Then add grated garlic and ginger, saute well.
Now add the onion paste, saute on high.
Make a puree of the tomatoes and to the simmering paste. Add salt and tumeric powder.
Cook on high till the tomato paste is cooked well. This takes about 5 mins on high flame
Add all the spice powders and mix well. Continue cooking on high, while you keep stirring.
Then simmer and cook with a lid covered for 5 mins. Add the fresh peas and combine.
Meanwhile make a paste of the cashews with enough water and add to the gravy.
Mix everything well. Add enough water and add the cubed paneer. Bring to a boil.
Simmer for 10 mins, add cream and crushed kasuri methi.
Cook for 5 mins. Switch off.
Serve with Rotis or Naan.