Matar Paneer Gravy, Peas and Paneer Gravy, Matar Paneer recipe

matar-paneer-masala-recipe-mutter-panneer-paneer-peas-gravy

 

Easy and quick recipe for Matar Paneer. Green Peas – Paneer Masala. Classic North Indian gravy / kurma for chapati / roti. With step by step pictures.

I am a Tom Hanks fan.Β  I love drama. I love dialogue. I love Mr.Gump.

Forrest Gump: Jenny and me was like peas and carrots.
Forrest Gump: Jenny and me was like peas and carrots paneer.

Paneer and Peas are so so together. Matar paneer is a classic north indian side dish for roti / chapati. This is an easy gravy that can be put together in 30-40 minutes. So lets go make some match between matar and paneer. Mind you, its gonna be hot!

Shell about 500 grams of peas. I use fresh peas for this gravy. 500 grams of peas will yield about 1.5 cups of shelled peas. Wash and drain. Boil the peas with one cup of water until al dente. Set aside.

matar-paneer-masala-recipe-mutter-panneer-paneer-peas-gravy-curry-steam

Take a deep bottomed pan and add in the roughly chopped tomatoes, cashew-nuts, salt, sugar, chilli powder, turmeric and cumin powder. Add in 2 cups of water to the pan. Cover the pan with a lid. Boil the mixture for 15 minutes in medium flame. Remove off heat.

matar-paneer-masala-recipe-mutter-panneer-paneer-peas-gravy-curry-tomatoes

Drain the excess water from the pan. Reserve the water for later use. Grind the drained tomato mixture to a smooth paste. Set aside.

matar-paneer-masala-recipe-mutter-panneer-paneer-peas-gravy-curry-paste-tomato

We need to make another paste too. Grind together garlic, ginger and onion. Add little water while grinding to help make a smooth paste. Set aside.

matar-paneer-masala-recipe-mutter-panneer-paneer-peas-gravy-curry-ginger-garlic

Heat oil in a pan and add in cumin seeds, cinnamon and cardamom. Add in the ginger-garlic-onion paste and fry till the oil oozes out of the mixture. It will take about 3 minutes in medium flame.

matar-paneer-masala-recipe-mutter-panneer-paneer-peas-gravy-curry-temper

Add in the ground tomato paste and the reserved tomato water. Check for seasoning. Add in more salt or chilli powder if you want it more spicy at this stage if necessary. Let it simmer on low flame for 5 minutes. Add in the boiled peas and cubed paneer. Simmer for a minute more.

matar-paneer-masala-recipe-mutter-panneer-paneer-peas-gravy-curry-add -cheese

Remove off heat. Grate some paneer for garnish. Serve hot with Roti , Chapati or any other Indian bread.

matar-paneer-masala-recipe-mutter-panneer-paneer-peas-gravy-curry

matar-paneer-masala-recipe-mutter-panneer

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matar-paneer-masala-recipe-mutter-panneer-paneer-peas-gravy-curry

Matar Paneer Gravy

Easy and quick recipe for Matar Paneer. Green Peas – Paneer Masala. Classic North Indian gravy / kurma for chapati / roti.

  • Total Time: 45 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1.5 cups Peas, shelled
  • 2 cups Paneer, cubed

For the first paste

  • 5 Tomatoes, roughly chopped
  • 1/4 cup Cashewnuts (50 grams)
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 2 teaspoon Chilli powder
  • 1 teaspoon Turmeric
  • 1 1/2 teaspoon cumin powder

For the second paste

  • 1 medium sized Onion
  • 2 inch piece Ginger
  • 1 pod garlic – 8-10 cloves

For the tempering

  • 2 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 2 inch piece Cinnamon
  • 2 Cardamom pods

Instructions

  1. Shell about 500 grams of peas. I use fresh peas for this gravy. 500 grams of peas will yield about 1.5 cups of shelled peas. Wash and drain. Boil the peas with one cup of water until al dente. Set aside.
  2. Take a deep bottomed pan and add in the roughly chopped tomatoes, cashew-nuts, salt, sugar, chilli powder, turmeric and cumin powder. Add in 2 cups of water to the pan. Cover the pan with a lid. Boil the mixture for 15 minutes in medium flame. Remove off heat. Drain the excess water from the pan. Reserve the water for later use. Grind the drained tomato mixture to a smooth paste. Set aside.
  3. We need to make another paste too. Grind together garlic, ginger and onion. Add little water while grinding to help make a smooth paste. Set aside.
  4. Heat oil in a pan and add in cumin seeds, cinnamon and cardamom. Add in the ginger-garlic-onion paste and fry till the oil oozes out of the mixture. It will take about 3 minutes in medium flame.
  5. Add in the ground tomato paste and the reserved tomato water. Check for seasoning. Add in more salt or chilli powder if you want it more spicy at this stage if necessary. Let it simmer on low flame for 5 minutes. Add in the boiled peas and cubed paneer. Simmer for a minute more.
  6. Remove off heat. Grate some paneer for garnish. Serve hot with Roti , Chapati or any other Indian bread.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Gravy / Side Dish
  • Cuisine: North Indian

mat-pan

11 thoughts on “Matar Paneer Gravy, Peas and Paneer Gravy, Matar Paneer recipe”

  1. Two cups paneer is how much by weight approximately? Could you tell me how to thaw and use a block of frozen paneer? Veggie kurma by opos came out perfect.
    Also I needed tips for cooking sons masoori brown rice in pressure cooker cooker if possible.

  2. Hi I loved this recipe.I keep doing it every week.can you please give the measurements in grams also eg 1 cup 200 gms .It will be of great help to starters like me . Thanks for the wonderful recipes






  3. Hi I love ur recipes I wanted to know which mixie you use and your doing a awesome job..

  4. Hello madam πŸ™‚
    This is shweta
    Tried your recipe today
    And it turned out very well
    I request you to post the recipe for paneer butter masala soon
    Thankyou πŸ™‚






  5. Matar Paneer , Green peas paneer gravy. Easy and quick recipe for Matar Paneer. Green Peas – Paneer Masala. Classic North Indian gravy / kurma for chapati / roti. With step by step pictures.






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