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Thread: Mattar Paneer Masala Recipe

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    Oct 2011
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    matar panir mit chapati   mutter paneer with chapati - Mattar Paneer Masala Recipe


    Green peas – 1 cup
    Sugar – a pinch
    Paneer – 1 cup, cubed
    Oil – 1+1 teaspoon
    Ghee – 1+1 teaspoon
    Cinnamon – 1 inch stick, broken into halves
    Cloves – 3
    Cardamom – 2
    Cummin seeds – 1-1/2 teaspoon, whole
    Black peppecorns – 8-10, whole
    Onions – 2, medium size, finely sliced
    Red chilli powder – ½ teaspoon or to taste
    Coriander powder – 1 teaspoon
    Turmeric powder – ½ teaspoon
    Ginger – ½-inch piece, finely chopped and crushed
    Garlic – 3 cloves, finely chopped and crushed
    Green chillies– 3, medicum size, medium hot, sliced into halves
    Tomatoes – 2, medium size, finely chopped
    Yogurt/Curd – 1/2 cup
    Garam masala powder – 1 teaspoon
    Cilantro leaves – chopped for garnishing
    Lemon juice – 1 teaspoon
    Salt – 1 teaspoon or adjusted to taste


    Boil the green peas with a cupful of water and a pinch of sugar. Cook till tender and keep aside. We love home-made paneer and prepared it very closely as described by Jenn at Atabela, i.e., heat milk till reduced by 1/4th part, add the lemon juice or yogurt (we use lemon juice and found it is more tastier that way), to seperate the curd and whey, tie the curd in a muslin cloth, after the curd is out of moisture, flatten it and cut into paneer cubes. Thanks Jenn for the inspiration. Please see the picture above to see our results.

    Heat a pan and pour in the first part of ghee and oil. When smoking hot, deep fry the paneer pieces in oil until light golden color, remove from heat and keep aside. In the same oil when very hot, add cinnamon, cloves, cardamom, black pepper, cummin seeds, and finally onions. Saute until the onions are golden brown here and there. Add the coriander powder, red chilli powder, and turmeric powder. Saute for a minute taking care not to burn the dry masala powders. Remove from fire, allow it cool, and then grind the onion mixuture to a smooth and thick paste. Heat the remaining ghee and oil. Add ginger, garlic, and green chillies. Saute for 2 minutes. Add the ground onion paste and saute for a minute. Add the tomatoes and saute until the oil separates from it. Add the yogurt, cooked peas, paneer pieces and salt. Allow it to simmer for 10 minutes. Add the garam masala mixture a minute before removing mattar paneer masala from the heat. Garnish with coriander leaves, lemon juice, and a dollop of salted butter on top. Serve hot with chappathis, pooris, bread, or plain white rice. Enjoy mattar paneer masala
    sigpic14889 6 - Mattar Paneer Masala Recipe

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    kaname and Yuuki - Mattar Paneer Masala Recipe

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