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Matar Paneer

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Ingredients for Matar Paneer Recipe

  • Green peas – 1 cup
  • Paneer – 250 grams
  • Tomato – 250 grams
  • Green chilies – 2
  • Oil – 3 to 4 tbsp
  • Cream – ½ cup (100 ml)
  • Green coriander – 3 to 4 tbsp (finely chopped)
  • Ginger paste – 1 tsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ½ tsp
  • Coriander powder – 1 tsp
  • Red chilly powder – ¼ tsp
  • Garam masala – ¼ tsp 
  • Salt- 1 tsp or to taste

How to make Restaurant Style Matar Paneer

Cut paneer in to 1 – 1 inch chunks. Heat 2 tsp oil in a pan. When the oil is hot, place the paneer chunks in the wok and stir fry them. Flip the sides and fry the paneer chunks until they get brown in color from both the sides. Take out the fried chunks in a plate.

Now add peas to the same pan, cover and let them cook for 2 minutes on low flame. Check them after 2 minutes. The peas have turned tender, take them out.

Finely grind the tomato-green chilly in a mixture grinder to make paste.

To prepare the gravy, heat 2 tbsp oil in a wok. When the oil is hot, add cumin seeds, asafoetida, turmeric powder, coriander powder and ginger paste. Saute for a while and then add tomato-green chilly paste, followed by red chilly powder. Now saute the masala until you see oil floating on the surface. 

Then add cream to the masala and stir constantly until the gravy starts simmering. After the masala boils, add 1 cup water and mix well. Stir and keep stirring constantly until the gravy starts simmering again.

Now that the gravy has started boiling, add salt, garam masala and finely chopped green coriander. Now add roasted paneer and peas to it. Mix everything really well.

Cover the sabzi and let it cook for 4 to 5 minutes on low flame.

Check the sabzi now. It is now ready, transfer to a serving bowl and garnish with some green coriander. Serve the steaming hot matar paneer sabzi with parantha, naan or chapatti and relish eating.

Suggestions:

  • After adding cream to the masala, keep stirring it constantly else the gravy can coagulate.
  • You can use dry fruits or mawa or only tomato or onion to make the gravy as per your taste.

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