Matar Paneer Masala.

Matar Paneer Masala. Homemade.

Matar Paneer Masala. Homemade is an authentic restaurant-style recipe that never fails. The roughly chopped tomatoes, onions, and garlic being sautéed in oil along with some spices which makes the gravy delicious and very easy to prepare without much effort. The choice of adding up whole spices is to give some extra punch of flavor. Adding up too much amount of whole spices would also ruin the taste, so just make sure to add a standard amount of it.

Pin this Recipe by clicking on the image below

Whenever we talk about any Masala gravy or curry and that too a restaurant or Dhaba style preparation, the first thing that comes into our mind is that there must be a lot of Indian spices that would have been added to the curry to give it a strong punch 🤛 of the flavor. And Yes and that’s true!

As we already know that Indian whole spices adds up a pungent flavor and turn out the food aromatic, it could not be completely avoided. You may add a little less spices though. Sounds interesting right? Yes, it is! Do try this recipe at home. Follow super simple steps and prepare restaurant-style food at home.

So before we move on with the recipe I would like to add that you can prepare this mouthwatering recipe by making fresh organic Paneer at home. Super soft, fresh, and delicious 😋 To go through the Paneer recipe in link below.

Ingredients that we need to prepare Matar Paneer Masala. Homemade are:

• Oil 3 tablespoons
• Butter 2 tablespoons
• Paneer homemade 14 pieces ( medium size) made out of 8 cups of fresh organic milk.
• Fresh cream 1/4 cup
• Water 1 cup

Spices:

• Bay leaves 2
• Cumin seeds 1 teaspoon
• Coriander seeds 1 teaspoon
• Garam masala powder 1 teaspoon
• Salt to taste
• Cloves 3
• Cardamom green 4 small
• Cinnamon stick 1/2 inch
• Ginger 1/2 inch thinly sliced
• Garlic 6 cloves
• Green chili 2
• Red chili powder 2 teaspoons
• Sugar 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Black pepper whole 7

Note: you may adjust the quantity of spices a little less or a little more as per your taste.

Cook time

30 to 35 minutes

Paneer prepared and refrigerated separately a day ago. Recipe link for paneer 👉 https://youtu.be/mitAm9982yk

Directions to prepare Matar Paneer Masala. Homemade

Preparing the spices for the curry

Into a pan heat 3 tablespoons of oil, add 2 broken bay leaves, and the whole spices like 1 teaspoon of cumin seeds, Coriander seeds 1 teaspoon, black pepper 7, Cloves 3, Cardamom green 4 small, Cinnamon stick 1/2 inch and give these a quick sauté. Add Ginger 1/2 inch thinly sliced, Garlic 6 cloves, Green chili 2, Red chili powder 2 teaspoons,

Then by adding roughly chopped onions 1/2 cup, Sugar 1 teaspoon, sauté them for about a minute. Add tomatoes roughly chopped, turmeric 1/2 teaspoon, and salt to taste. Mix and sauté 4 to 5 minutes or until tomatoes get softened and spices are cooked. Turn off the flame, and transfer the mixture into a bowl and allow it to cool. Once cold transfer the mixture into a grinding jar and make a paste out of it.

Frying the mixture

Heat a pan and add 2 tablespoons of butter. Once the butter melts add cumin seeds 1/2 teaspoon and let them splutter. Pour the prepared tomato paste and fry on low flame for 4 to 5 minutes. Frying up the tomatoes may vary in time depending on the juicy ness. Add frozen or fresh peas 1/2 cup and sauté for 1 minute. Now add 1 teaspoon of sugar, and cover and cook tomatoes and peas for 2 more minutes on low flame or until the spices leave the oil and cooked well.

Note: if using frozen peas do fry them after frying the tomato mixture because these are soft and get cooked faster than the fresh ones. So if using fresh peas make sure to add them with the tomatoes and then fry together. Also, make sure that the peas are not too wet when added together with the tomatoes as it will not allow the tomatoes to fry nicer.

Adding up the paneer

As you see the mixture starts to leave the oil, uncover and add 1 cup of water, some coriander leaves, and mix. Add 1 teaspoon of garam masala powder and paneer 14 in pieces, Mix the paneer with the masala well. Open cook a few minutes in low flame. Then cover and cook 2 more minutes.

Fresh cream added

Uncover and add fresh cream 1/4 cup. Stir gently to avoid sticking. Then cover again and cook 2 minutes on low flame. The gravy looks thicker and creamy at the end and is done.

Serving Tips:

Garnish with some coriander leaves and fresh cream just before you serve. Enjoy this Panner Masala Curry with brown or white rice or any type of bread of choice.

Step by step method along with images below:

Preparing the Spices

Into a pan heat 3 tablespoons of oil. Add 2 bay leaves (broken)

Once the oil is heated, put in the whole spices like 1 teaspoon of cumin seeds whole, Coriander seeds whole 1 teaspoon, black pepper 7 whole, Cloves 3 whole, Cardamom green 4 small whole, Cinnamon stick 1/2 inch and give these a quick sauté.

Add Ginger 1/2 inch thinly sliced, Garlic 6 cloves, onions roughly chopped 1/2 cup, Green chili 2, Red chili powder 2 teaspoons, Sugar 1 teaspoon, and sauté for about a minute.

Add 3 medium sized tomatoes roughly chopped, turmeric 1/2 teaspoon, and salt to taste.

Mix and sauté 4 to 5 minutes or until tomatoes get softened and spices are cooked. Turn off the flame.

Transfer the mixture into a bowl and allow it to cool.

Grind the cooked masala mixture to make a paste out of it.

Frying the Masala paste:

Heat a pan and add 2 tablespoons of butter. Once the butter melts add cumin seeds 1/2 teaspoon and let them splutter. Pour the prepared tomato paste and fry on low flame for 4 to 5 minutes. Frying up the tomatoes may vary in time depending on the juicy ness.

Adding the Frozen Peas

Add frozen or fresh peas 1/2 cup and sauté for 1 minute. Now add 1 teaspoon of sugar, and cover and cook tomatoes and peas for 2 more minutes on low flame or until the spices leave the oil and cooked well.

Note: if using frozen peas do fry them after frying the tomato mixture because these are soft and get cooked faster than the fresh ones. So if using fresh peas make sure to add them with the tomatoes and then fry together. Also, make sure that the peas are not too wet when added together with the tomatoes as it will not allow the tomatoes to fry nicer.

Uncover and check if the mixture starts to leave the oil and is cooked. Continue cooking by adding 1 cup of water, some coriander leaves, 1 teaspoon of garam masala powder,

Home-made Paneer

Add fresh paneer pieces. Stir and open cook for a few minutes in low flame. Then cover and cook 2 more minutes. Fresh paneer made at home a day before and being refrigerated.

Paneer Masala Curry is ready to serve

Uncover and add fresh cream 1/4 cup. Stir gently to avoid sticking. Then cover again and cook 2 minutes more in low flame. The gravy looks thicker and creamy at the end and is done.

Garnish with some coriander leaves and fresh cream just before you serve these.

Watch Full Video for the recipe below: