Matar Paneer/Cottage Cheese Curry with Peas

Matar Paneer is a popular dish made with cottage cheese/paneer and fresh peas. It’s a delicious paneer curry and an all time favourite food of many. There are different variations of cooking this; I’m sharing my version here, the way I love to cook Matar Paneer for us. I hope you’ll enjoy cooking this for your family too. 🙂

Matar Paneer
Matar Paneer

Matar Paneer

Serves: 4

Ingredients

  • Paneer- 300g (cut into cubes)
  • Peas- 1 cup
  • Onion- 1 large (finely chopped)
  • Tomato puree- ¼ cup
  • Ginger paste- 1 tsp
  • Cumin seeds- ½ tsp
  • Dry red chilli- 1 (broken)
  • Few slit green chillies
  • Turmeric powder- ½ tsp
  • Kashmiri mirch powder- 1 tsp
  • Cumin powder- 1 tsp
  • Coriander powder- 1 tbsp
  • Yogurt- ½ cup (whisked)
  • Salt to taste
  • Garam masala powder- ½ tsp
  • Vegetable oil- 3 tbsp
  • Kasuri methi/Dried fenugreek leaves – 1 tsp (powdered)
  • Fresh coriander leaves- 2 tbsp (finely chopped)
  • Fresh cream- for garnishing (optional)

Method

Heat oil in a deep frying pan/kadai. Temper with dry red chilli and cumin seeds. Add chopped onions, sauté on medium flame until light brown in colour. Nex to add ginger paste, kashmiri mirch powder, coriander powder, green chillies, cumin powder, salt and turmeric powder. Mix and stir on medium heat until the masala starts leaving oil. Now add the paneer cubes, peas, tomato puree and yogurt. Mix well, cover and cook for 4-5 minutes. Stir gently in between. Now add water, mix well, cover and cook on low heat until the raw smell of masala goes (max 12-15 minutes). Add garam masala powder and kasuri methi powder, mix gently and remove from heat.  Garnish with coriander leaves and fresh cream.

Serve hot with roti, naan, puri, paratha, pulao or steamed rice whatever you like.

Note:

Use fresh yogurt (not sour) to cook this dish.

Matar Paneer
Matar Paneer
Matar Paneer
Matar Paneer
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