Friday, July 08, 2016

Mattar Paneer Recipe | Paneer Mattar Masala | Paneer Green Peas Masala

I am trying more paneer recipes these days and I tried this mattar paneer last week when I made Homemade Paneer to post it here. It turned out super good and we all loved it. This goes very well with Roti/Parathas/Naan, Jeera Rice and Fried rice too. Because of the Winter, I am not getting sufficient sunlight inside my house and I am struggling to take decent pictures :( I cooked and clicked this mattar paneer during daytime and I am happy about the outcome. Let us see the preparation steps: 

Homemade Paneer 150 grams Green 
Peas/Mattar(Fresh/Frozen) - 1/2 Cup 
Cashew Nuts - 7 to 10 
Onion - 1 
Tomato - 2 small 
Sour Cream/Fresh Cream - 1 tbsp(Optional)
Chilli Powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Coriander powder - 1/2 tsp 
Garam masala - 1/2 tsp 
Salt - as required 
Coriander leaves - few  
Oil - 1 tsp  
Cumin seeds/Jeera - 1/2 tsp 
1. Chop the onion and tomato. Soak the cashew nuts for 15 mins and grind it to a smooth paste by adding a little water.
2. Meanwhile in a tawa roast the cubed paneer pieces in little oil. Roast it until the sides turn light golden brown. Drain it on the kitchen towel. In a pan add some oil and saute the onions until it is transparent.(Add a little salt at this stage)
3. Add the ginger garlic paste and then add the masala powders(chilli, turmeric, coriander) except garam masala. After few minutes add the chopped tomato and when the tomato turns completely mushy, switch off the flame. Allow it to cool completely.
4. After the onion tomato masala cools completely, transfer it to a mixture jar and grind it to a fine paste.  Now in a pan, add some oil and allow the cumin seeds to crackle. Then add the ground onion-tomato paste, cashew nut paste, and the frozen/fresh mattar. Mix it all together and add required water to the gravy. Adjust the salt.
5. Cover the pan with the lid and cook it for 8 to 10 mins until the peas is soft. Now add the fried paneer and give everything a gentle mix.
6. Finally, add the garam masala and cream(if using). Simmer the flame and let it boil for 2 to 3 minutes. Then garnish with coriander leaves and switch off the flame.

The delicious mattar paneer is ready to be served with Roti/Parathas/Naan.
Points to remember:
  • Adding cream is optional, but I prefer to add it for extra creamy mattar masala.
  • The paneer should not be fried for a long time. It will harden the paneer. So fry it accordingly.
  • I used frozen peas. If you are using dried peas then soak it and pressure cook it until soft.
Warm Regards,
Happy's Cook - Divya


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