Paneer Matar/ Matar Paneer

The best season to have matar paneer is now, with the temperatures dropping, you have the freshest peas and tomatoes. Team it up with luscious soft home made paneer in tangy tomato gravy and to mop it off serve some punjabi style paratha's

For BM 24, I picked the theme of 3 state curries, and honestly this one, thought inclining towards punjabi style cooking is representative of modern day urban style cooking, based on traditional approach. So if you want to associate a state, make it the capital.

1 cup fresh paneer chopped in cubes
1 cup green peas par boiled
2 medium size tomatoes
1 large onion
2 tspn ginger garlic paste
1 tspn coriander cumin seeds powder
1 tspn garam masala
1 tspn red chilli powder
salt to taste
1 tspn cumin seeds
Oil to cook (abt 2 tspn)
1) Grind the onion and tomatoes to fine paste separately
2) In a pan, heat the oil, add cumin seeds and let them crackle
3) Add the onion paste, ginger garlic paste and saute till it oozes oil at the edges
4) Next add the tomato paste and continue sauteeing for about 7-8 min. Add water as needed
5) Now add all the dry masalas and mix well
6) Add the par boiled peas and salt , cover and let it cook for another 2-3 min
7) Next add the chopped paneer and gently mix
8) Serve with chopped coriander as garnish.


Jayashree said…
The fresh produce that lines the markets is precisely the reason why i love this season.
Priya Suresh said…
Fresh peas are always my weakness,love to relish this bowl of droolworthy matar paneer with some rotis.
Archana said…
Hmm love the fresh paneer and peas.
Suma Gandlur said…
A perfect and easy one to go with rotis.
Chef Mireille said…
one of my all time faves when I am eating vegetarian
divyagcp said…
This is one of my favorites too.. Love to have it anytime.
Unknown said…
oh that is my fav!!!! so perfect with rotis!!
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