Ingredients:

500 gms paneer cubed

200 gms shelled peas
2 large onions
3 medium tomatoes
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1/2 tsp turmeric powder
2 green chillies chopped fine
6 tbsps of oil
1 1/2 cups water
Salt to taste
3 tbsps thickened/ double/ heavy cream
Coriander leaves chopped fine to garnish
Preparation:
Grind onions into a fine paste in a food processor. Keep aside.
Next grind tomatoes into fine paste and keep aside.
Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and
keep aside.
In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till
the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes.
Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
When the gravy is as thick as you would like, turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.
Mutter paneer tastes great with parathas, naans and even jeera rice.
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matar paneer

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Prep time
10 mins
Cook time
15 mins
Total time
25 mins

matar paneer spiced and creamy curry with peas and cottage cheese
Author: dassana
Recipe type: main
Cuisine: north indian
Serves: 4
Ingredients
main ingredients:
200-250 gms paneer/cottage cheese
1 cup peas or matar fresh or frozen
2 to 21/2 cups water
tsp turmeric powder/haldi
tsp red chili powder
tsp punjabi garam masala powder
1 tsp coriander powder
2 or 3 tbsp oil or ghee
a few coriander leaves for garnishing
salt as required
sugar as required and optional (check notes)
vingredients for the masala paste:
3 medium sized ripe red tomatoes, chopped
1 medium to large onion, chopped
1 green chili, chopped
inch ginger, chopped
2-3 garlic, chopped
1 tbsp chopped coriander, chopped
5-6 whole cashews, chopped
Instructions
1. blend all the ingredients mentioned under masala paste in a small grinder or
blender to a smooth paste. keep aside.
2. heat oil or ghee. add tsp cumin seeds. add the masala paste.
3. fry for 6-7 minutes on a medium flame till the oil separates from the paste.
4. add all the dry spice powders and stir. add the peas or matar, water and salt.
5. pressure cook till the matar/peas are cooked. (check notes below on how to
cook in a pan.)
6. when the pressure drops on its own, open the lid of the pressure cooker.
7. add the paneer cubes. simmer for 2-3 minutes or till the paneer cubes get
cooked.
8. dont overcook as the paneer becomes dense and hard then.
9. garnish matar paneer with coriander leaves.