Matar Paneer Recipe

To make matar paneer, Cut the paneer into small cubes of similar shape and size. Either shallow fry it in oil or smear slight butter over it and keep it in microwave for 5-7 minutes till it gets slightly crisp. Now the paneer is ready and keep it aside.

Cut the onion into small pieces. Heat a pan and put a little drop of oil and add the onion pieces into it and fry till golden brown and keep it aside.

Boil the tomatoes with the required water for 3-4 minutes. Once it is cooled, peel off the skin and put it in a mixer jar along with the fried onions. Add the coriander leaves, black pepper and cashews to it and make a smooth paste out of it.

Now heat a pan and pour 2 tbsps of oil and a tea spoon of butter into it and once it is heated, put the cloves, cinnamon, green chilly and finely chopped onions into it and roast it well. Add a spoon of ginger garlic paste and once you get a nice aroma out of it add finely chopped tomatoes to it and mix thoroughly.

Add the ground paste to the matar paneer recipe and sprinkle a little water. Saute it for a few minutes.

Now add the chilly powder, coriander powder, garam masala, turmeric powder, kasuri methi and required saute one by one and keep stirring to make matar paneer.

Now add the peas and close it with a lid for few minutes to make matar paneer.

At this stage, add the crunchy paneer into the gravy and soak it well and stir nicely. Close the lid and let it cook for a few minutes. Once it is cooked, sprinkle finely chopped onion and coriander leaves over it and finally smear a table spoon of fresh cream over it and serve hot with naan roti or jeera rice.