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Paneer Matar Masala

Updated: 4 days ago


Paneer Matar Masala

Total cooking Time

45 minutes

Level

Difficult

Basically I am a non-vegetarian lover who loves to prepare and try new recipes with chicken and meat. But going for a vegetarian option I always prefer to make dishes using paneer. Paneer is readily available in all shops now. You can also prepare paneer at home by adding lime juice to the boiling milk, thereby curdling it and draining the excess water using a cloth.

Paneer can be used to prepare evening snack, curry and also can also be added to noodles and varieties of rice. Paneer is the main curry in my home during the season of lent as we avoid non-veg for a time being. We usually prepare Paneer matar masala for dinner which goes well with chapati , roti and rice. Here is a delicious recipe of paneer with mutter which was taught to me by my mom. The significance of this dish is that it has got a thick gravy, which is mouth watering. The smell of butter makes a temptation to finish off the plate within minutes. Being rich in protein, paneer is perfect for weight loss. It reduces your appetite, helps in burning your belly fat and changes the level of certain weight regulating hormones.


Ingredients

  1. Paneer – 200 gms

  2. Fresh Matar – 4 tablespoon

  3. Chopped Onions – 5 medium

  4. Tomatoes – 2

  5. Ginger garlic paste – 1 teaspoon

  6. Fennel seeds – 1/2 teaspoon

  7. Green chilli – 2

  8. Dry red chilli – 2

  9. Kashmiri chilli powder- 1 teaspoon

  10. Coriander powder- 1/2 teaspoon

  11. Garam Masala – 1/2 teaspoon

  12. Turmeric powder – 1/2 teaspoon

  13. Tomato sauce – 2 teaspoon

  14. Cashew nuts- 2 tablespoon

  15. Grated coconut – 4 tablespoon

  16. Butter – 2 teaspoon

  17. Oil – 4 tablespoon

  18. Coriander leaves- to garnish

Method of preparation

  1. Heat oil in a kadai and sputter fennel seeds

  2. Grind onions to a paste and add it to the heated oil

  3. Add salt, ginger garlic paste and dry red chillies

  4. When onion becomes light brown in color, add all the powders

  5. Sauté well and add oil if required

  6. Once the raw smell goes completely, add tomatoes and cook well till oil floats

  7. Add 1 cup hot water to it

  8. Grind coconut and cashew nut by adding some water

  9. Add this fine paste to the curry

  10. Add green chillies, paneer cubes and matar to it

  11. Boil the curry for few minutes in low flame

  12. Add tomato sauce and butter

  13. Garnish the curry with coriander leaves.

Please note for better taste,

  1. Soak the cashew nuts in water for easy grinding

  2. Cook in sufficient oil (I had used sunflower oil)for better taste.

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