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Matar Paneer
By : Rehana Khambaty
Category : Paneer
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Grind to a paste: 2 cups shelled and cooked peas, 2 green chillies.
  2. To prepare the boiled onion paste, steam 2 large onions in pressure cooker for 1 minute. Strain and blend to a paste.
  3. Heat the oil in a non-stick skillet. Temper with cuminseeds. When they stop spluttering add the boiled onion paste and ginger garlic paste. Fry on low fire for 2-3 mins.
  4. Add the ground peas, turmeric, sugar, salt. Stir and fry for another 3-4 mins.
  5. Stir in the tomato puree, cashewnut and poppy seed paste mixed with one cup of water. Bring to a boil.
  6. Add the paneer. Cook on medium heat for 5 mins, uncovered, stirring continually. Add the garam masala powder, lime juice and freshly ground pepper to taste.
  7. Remove and garnish with fresh coriander, cooked peas and cashewnuts (optional).
  8. Serve with pullao.
3/4 cup - boiled onion paste
2 tbsp - refined oil
1 tsp - cuminseeds
1 tsp - ginger-garlic paste
A pinch turmeric
1/4 tsp - sugar
Salt and pepper to taste
1/3 cup - tomato puree
1 tbsp - poppy seed paste
300 gms - paneer, cubed
1/2 tsp - garam masala powder
1 tbsp - lime juice
1/4 cup - cooked peas for garnishing
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