Matar Paneer Masala. Mattar Paneer or also referred to as Mutter Paneer is popular Punjabi side dish with roti, paratha, pulao and among the best winter recipe once we have fresh, sweet peas (matar) in season plus fresh stocks of paneer. Most people like matar paneer therefore it is common dish in party or mostly in buffet :) I needed to publish mutter paneer recipe that we allow it to be with fresh paneer and peas (matar) that is rare finding yourself in Singapore but finally it happening now as during last India trip enjoyed winter and winter products to maximum.
I usually find massive difference between using fresh and frozen peas in matar paneer and it's understandable that fresh peas wins hands lower every day as well as the fresh paneer is simply wonderful combination, could not give up eating the new fried paneer )This matar paneer is created by our nephew and that he did this really is in dhaba style that they learnt in the dhaba person near his office. And boy it had been so scrumptious I ran from words to explain just how the matar paneer was, therefore the best factor would be to keep your recipe easy to have scrumptious matar paneer.
The greater ingredients we'd it does not mean it'll taste better only use fresh products if at all possible to possess tasty mutter paneer. Our nephew makes excellent matar paneer that they normally does whenever he go to the family which time the two of us reached taste his wonderful dish and also got very impressed by using it. We'd great North India trip where we visited 7 different states and that i had an opportunity to eat lots of paneer dishes in a variety of places with no where I discovered got paneer dishes everywhere the paneer wasn't fried and masala not cooked.
We've got so tired of eating paneer that stop ordering it after 2 days :) which homemade matar paneer was this type of wonderful change and sampled the very best paneer dish within the whole trip. In pictures the thing is matar paneer designed for 15-17 people it produced in great quantity however i have pointed out the recipe along with lesser quantity, if you would like the components list for bigger quantity do tell me, will gladly share. Do tell me the way you loved it recipe if trying.
Popular North Indian paneer side dish with matar (pea) cooked in onion tomato gravy.
Ingredients:
- 2 Cups - Paneer Cubes
- 2 Cups - Fresh or Frozen Peas
- 2 Large - Onion (or 2 cups chopped)
- 2 Large - Tomato
- 3 - Slit Eco-friendly Chilies
- As needed - Oil or Ghee
- 1/2 Cup - Fresh Fenugreek Leaves, packed
- 1/2 tablespoons of - Ginger root-Garlic clove Paste
- 2 teaspoon - Red Chili Powder
- 1 tablespoons of - Coriander Seeds Powder
- 1/2 teaspoon - Turmeric Powder
- 2 tablespoons of - Chopped Coriander Leaves
- 1 teaspoon - Garam Masala Powder (optional)
- 1 tablespoons of - Fresh Lemon Juice
- 2-3 Cups - Water
- To Taste - Salt
Method:
- Cut paneer directly into cubes if needed, thaw paneer and matar (peas) if using frozen. Peel and slice half onion and remaing 1 1/2 onion grate or make paste. Slit eco-friendly chili, chop tomato, coriander leaves, clean methi leaves. Inside a kadai or pan heat oil or ghee for deep frying and fry paneer until light brown in batches, drain and aside in kitchen tissue. (keep small bits of paneer aside for garnishing)
- Deshell peas if using fresh peas (matar), within the same kadai we fried paneer, remove oil keep 1-2 tablespoons of oil/ghee and saute peas for 4-5 mins in medium flame with regular stirring or until peas will get golden brown (ignore this skip if using frozen peas)
- While peas get sauted, in another kadai or pan heat 4 tablespoons of oil (we are able to use same oil by which we fried paneer) add methi leaves, sliced onion, eco-friendly chili, ginger root-garlic clove paste and saute until onion becomes light brown.
- Add onion paste, little salt and prepare until onion paste becomes light brown and oil begins to leave kadai edges.
- Add tomato mix well and prepare for 1-2 mins in medium flame. Now add red chili powder, coriander powder. turmeric powder mix well and prepare until tomato will get mashed well and masala leaves oil.
- Add peas and blend well, add 1 cup water and prepare until peas will get cooked. Now add fried paneer pieces.
- Add 1-2 cups water, salt and produce it good boil, simmer for five mins. Add coriander leaves, fresh lemon juice, garam masala(if using) and simmer for several-4 mins, off flame and grate paneer pieces we have reserved on the top.
Serve hot or warm with pulao. paratha, naan or roti. We'd with plain pulao, mooli saag bhaji. Notes
- You may also fry deep fry or shallow fry paneer pieces. Fry in ghee for added flavors.
- You can include 2-3 tablespoons of of fresh cream or cashew paste within the finish together with coriander leaves.
- If you do not fresh methi leaves, add 1 tablespoons of crushed kasoori methi together with red chili, coriander powder.
Scrumptious, winter special mattar paneer.
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