Delicious Paneer Matar Masala Recipe – A Protein-Rich Delight
As a non-vegetarian lover, I enjoy experimenting with various chicken and meat recipes. However, when it comes to vegetarian options, my go-to ingredient is always paneer. Paneer is readily available in most stores, but you can also prepare it at home by adding lime juice to boiling milk, allowing it to curdle, and then draining the excess water using a cloth.
Paneer is an incredibly versatile ingredient. It can be used to prepare evening snacks, curries, and even be added to noodles and a variety of rice dishes. During the season of Lent, when we avoid non-vegetarian food, paneer becomes the star of our meals. One of our favorite dishes is Paneer Matar Masala, a thick, mouth-watering curry that pairs perfectly with chapati, roti, and rice.
This dish, taught to me by my mom, is rich in flavor and aroma, with butter adding an irresistible temptation. Apart from its delicious taste, paneer is packed with protein, making it ideal for weight loss. It helps reduce appetite, burns belly fat, and regulates weight-controlling hormones.
Ingredients
- Paneer – 200 gms
- Fresh Matar (Green Peas) – 4 tablespoons
- Chopped Onions – 5 medium
- Tomatoes – 2
- Ginger Garlic Paste – 1 teaspoon
- Fennel Seeds – 1/2 teaspoon
- Green Chilli – 2
- Dry Red Chilli – 2
- Kashmiri Chilli Powder – 1 teaspoon
- Coriander Powder – 1/2 teaspoon
- Garam Masala – 1/2 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Tomato Sauce – 2 teaspoons
- Cashew Nuts – 2 tablespoons
- Grated Coconut – 4 tablespoons
- Butter – 2 teaspoons
- Oil – 4 tablespoons
- Coriander Leaves – for garnish
Method of Preparation
- Heat oil in a kadai and add fennel seeds.
- Grind onions into a paste and add it to the heated oil.
- Add salt, ginger garlic paste, and dry red chilies.
- Once the onion turns light brown, add all the spice powders.
- Sauté well, adding more oil if necessary.
- When the raw smell disappears, add chopped tomatoes and cook until oil separates.
- Add 1 cup of hot water to the mixture.
- Grind grated coconut and cashew nuts with some water to form a fine paste.
- Add this paste to the curry.
- Add green chilies, paneer cubes, and green peas.
- Simmer the curry on low flame for a few minutes.
- Add tomato sauce and butter for enhanced flavor.
- Garnish with coriander leaves and serve hot!
Pro Tips for Better Taste:
- Soak cashew nuts in water before grinding for a smoother consistency.
- Use sufficient oil for a richer taste. (I used sunflower oil.)
This Paneer Matar Masala is a must-try for all paneer lovers. Whether you’re a vegetarian or just looking for a break from meat-based dishes, this protein-packed curry is a delicious and nutritious option. Enjoy it with your favorite bread or rice, and let me know how it turns out!
Happy Cooking!
