Matar paneer is one of the popular and easy paneer recipes in all north Indian paneer recipes. It can be a good side dish in any party or even your weekend lunch. This is quick, easy, simple and simply delicious recipe. Try this at home and write to me. You also can like, share and subscribe.
- 4 medium size Onions
- 2 medium size Tomatoes
- 250 gm Paneer
- 4 tsp Butter
- 1 tbsp Red chili powder
- 1 tbsp Kitchen king masala
- Salt to taste
- 7~8 Garlic cloves
- 1” Ginger chopped
- 1/4 cup Frozen peas
- 1 tbsp Oil
- Cut the onions into big chunks.
- Wash and cut the tomatoes into big chunks.
- Wash paneer and cut it into small pieces.
- Heat up oil in a pan.
- Add onion, garlic and ginger.
- Mix well and fry on medium heat for about 7-8 minutes until it gets nice golden color or until onion turns nice and soft.
- Add tomatoes and fry on medium heat until it becomes nice and soft for about 5 minutes.
- Turn off the heat and let the onion and tomato cool down.
- Transfer everything into a blender jar and blend into fine paste.
- Heat up butter in a pan.
- When butter melts add the masla paste.
- Mix well and fry the masala on medium heat for about 4-5 minutes.
- Add kitchen king masala, red chili powder and mix well.
- You can use garam masala instead of kitchen king masala.
- Fry on medium heat for about 5-7 minutes until the spices release oil.
- When spices begin to release oil add a little water and salt.
- Mix well and cook on medium heat for about 2 minutes.
- Add paneer and peas. Mix well.
- As we are using frozen peas it doesn’t require much time to cook.
- Cover and cook on medium heat for about 4-5 minutes.
- Turn off the gas and matar paneer is already.
- You can serve matar paneer with naan, roti or paratha.
- It goes well with jeera rice too.
- Butter gives nice texture to the gravy. You can use ghee or oil instead of butter.
- Kashmiri red chili powder gives fantastic color to the gravy and at the same tome the gravy doesn’t taste too spicy.
- Do not cook paneer more that 4-5 minutes. If you cook paneer longer then paneer becomes chewy.