Sunday, 22 December 2013

Mutter Paneer - Matar Paneer - Paneer Peas Masala Recipe

Mutter Paneer is now the family's favorite recipe. The main ingredients are Paneer and Peas. The recipe of Paneer Mutter masala is quite easy. I always get scolded by my sister whenever making paneer recipes for doing it in normal quantity. Paneer butter masala and Paneer mutter masala gets over very quickly. The last one to eat will get only very little gravy. Last time when I made mutter paneer, I did not get a chance to take photographs. Yesterday I made this for dinner and I was able to capture pictures this time. Try this Paneer mutter masala for your dinner and get appreciations.

Mutter Paneer - Matar Paneer - Paneer Peas Masala Recipe:


Matar Paneer - Paneer Peas Masala Recipe
Paneer Mutter Masala





Mutter Paneer - Matar Paneer - Paneer Peas Masala Recipe:


Mutter Paneer - Matar Paneer - Paneer Peas Masala


Prep Time: 10 mins  |    Cook Time: 20 mins    |    Serves: 2-3
Recipe Category : Side dish for chapathi, roti, phulka and rice


Ingredients:

  • Paneer - 10-15 cubes
  • Peas - 50-75g(Frozen or soaked overnight and cooked peas)
  • Coriander powder - 1/2 tsp
  • Red Chilli powder - 1 tsp
  • Garam Masala Powder - 1 tsp
  • Turmeric Powder - 1/8 tsp
  • Salt - As required
  • Milk/Fresh cream - 3 tbsp
  • Water - As required
  • Oil- 2 tbsp
  • Crushed Kasthuri Methi - 1 tsp(optional
  • Coriander leaves - To garnish(optional

  • To Roast and Grind

  • Big Onion - 2 finely chopped
  • Tomatoes - 2 big size or 3 medium size
  • Ginger Garlic paste - 1 tsp or Ginger - 1 inch piece and Garlic - 3 flakes
  • Cumin seeds - 1 tsp
  • Cinnamon stick - 1/2 inch
  • Cloves - 1
  • Green Chilli - 1



Instructions:


1. Pressure cook the peas for 3 whistles with enough water in high flame. Release the pressure manually to retain the green color.

2. Heat one teaspoon oil in a pan and add cinnamon, clove, cumin seeds(jeera), green chilli, ginger garlic paste(or ginger garlic pieces) and chopped onions. Saute till the onions turn translucent.

                                                


3. Add chopped tomatoes and saute till they turn mushy.  Switch off the stove. Grind them to a paste once they cool down.






4. Heat 1 tsp oil in a shallow pan or tawa. Shallow fry the paneer cubes till they start turning to golden brown color. Keep it aside.

5. Heat the remaining oil in the pan, add the ground paste, red chilli powder, dhaniya powder, salt, garam masala powder and turmeric powder. Give a quick stir and add 50 ml of water. Boil it till the raw smell goes off and nice aroma comes. Add more water if the gravy for Mutter Paneer is too thick.






6. Add milk or fresh cream, toasted paneer cubes, crushed kasthurin methi(optional), jaggery or sugar(optional) and cooked peas to the pan. Mix well till the paneer and peas are coated with the gravy evenly. I used 1 tbsp of fresh cream(Paal Aadai from boiled milk) and 2 tbsp of milk. You can use any combination.





7. Add 1 tsp of lemon juice and switch off the stove. Garnish with coriander leaves.







Paneer Mutter Masala is ready in few minutes. Serve with roti or rice.


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