Our daughter asked me to write this recipe for her. So I put it in this page also. It is my method of making matar paneer. I never used garlic. Mostly I used to prepare matar paneer without onion and garlic. But for readers' convenience I am giving both the methods.
Matar Paneer with onion
Matar 2 cups
Paneer 200 grams. Take out from the fridge and defraust it before one or two hours. Soak it in water and cut into cubes. Shallow fry it in pure ghee by adding salt. Keep it aside.
Required quantitity of water
for tempering
oil or butter. or both if you add oil with butter then there won't be any smoke.
Sugar one or two teaspoon
cumin seeds, or aniseeds(soumph) if you want add soumph. Jeera is a must
turmeric powder
red chilli powder
garam masala powder
coriander powder (optional)
malai or fresh cream one table spoon or according to taste. you can use half and half milk also.
coriander leaves finely chopped
tomato paste readily available two tablespoons or make tomato puree in home by blanching 3 big size tomatoes and make puree by grinding them in a mixie jar.
two teaspoon ghee
salt to taste
For making masala paste
one or two big size tomatoes finely chopped
onion big size one finely chopped
green chillies one or two chopped
ginger and garlic paste (garlic is optional) you can make green chillies+ ginger paste also
coriander leaves finely chopped two to three teaspoons
4 or 5 number cashewnuts (if you want rich taste you can add 10 to 12 cashewnuts)
black peppercorns 1/2 teaspoons
cloves one or two number
cinnamon 1/2 inch stick
In a mixie jar put the all ingredients given above and make a fine paste. But take half the portions of tomotoes and onions. The remaining will be add while tempering. For grinding half the portions of chopped tomotoes and onions and you can add the other items as given above.
Now in a Kadai heat oil by adding butter. Put the sugar first and let it melt. Add the onions and fry them till it is golden brown. Now add the remaining tomotoes. Let it cook for sometime. Add the cumin seeds and after it splutters add the grounded masala paste and saute it carefully without burning it. Saute it till the oil separates.
Now add the dry powders turmeric, red chillie powder, garam masala powder stir for a minute and add the frozen or fresh matar. Fry for 2 minutes and add the tomoto puree. Now add the required quantitiy of water and salt to taste. Cover it with a lid and boil it for 10 minutes or till the mutar cooks. If the gravy is thin let it boil for some more time. Now add the already fried paneer cubes and add the fresh cream or malai. Let it boil for one or two minutes. Do not overcook the gravy after adding paneer. Garnish with coriander leaves and serve hot with phulka roti or nan or chapathies.
Photo Courtesy: rakskitchen.net via google
Jain type matar paneer
You can required the same quantitiy of the ingredinents first given. You need not require onion or gimger garlic paste.
Matar 2 cups
Paneer 200 grams. Take out from the fridge and defraust it before one or two hours. Soak it in water and cut into cubes. Shallow fry it in pure ghee by adding salt. Keep it aside.
Required quantitity of water
for tempering
oil or butter. or both if you add oil with butter then there won't be any smoke.
Sugar one or two teaspoon
cumin seeds, or aniseeds(soumph) if you want add soumph. Jeera is a must
turmeric powder
red chilli powder
garam masala powder
coriander powder (optional)
green chillies one two finely chopped
malai or fresh cream one table spoon or according to taste. you can use half and half milk also.
coriander leaves finely chopped
tomato paste readily available two tablespoons or make tomato puree in home by blanching 3 big size tomatoes and make puree by grinding them in a mixie jar.
two teaspoon ghee
salt to taste
tomotes 2 big size finely chopped
Heat oil with butter in a kadai and add sugar. Slowly add green chillies, turmeric powder , red chillie powder, coriander powder and garam masala. Add sugar if required. Now add the fresh matar and fry for 2 minutes. Add the tomoto puree according to your need. Add salt and required quantitiy of water. Let it boil for 10 minutes.
If the matar cooked well add the paneer cubes and allow it cook for 2 minutes. Add fresh cream or malai. If required add two teaspoonfuls of ghee also. Garnish with coriander leaves and serve hot with roties and naans.
Matar Paneer with onion
Matar 2 cups
Paneer 200 grams. Take out from the fridge and defraust it before one or two hours. Soak it in water and cut into cubes. Shallow fry it in pure ghee by adding salt. Keep it aside.
Required quantitity of water
for tempering
oil or butter. or both if you add oil with butter then there won't be any smoke.
Sugar one or two teaspoon
cumin seeds, or aniseeds(soumph) if you want add soumph. Jeera is a must
turmeric powder
red chilli powder
garam masala powder
coriander powder (optional)
malai or fresh cream one table spoon or according to taste. you can use half and half milk also.
coriander leaves finely chopped
tomato paste readily available two tablespoons or make tomato puree in home by blanching 3 big size tomatoes and make puree by grinding them in a mixie jar.
two teaspoon ghee
salt to taste
For making masala paste
one or two big size tomatoes finely chopped
onion big size one finely chopped
green chillies one or two chopped
ginger and garlic paste (garlic is optional) you can make green chillies+ ginger paste also
coriander leaves finely chopped two to three teaspoons
4 or 5 number cashewnuts (if you want rich taste you can add 10 to 12 cashewnuts)
black peppercorns 1/2 teaspoons
cloves one or two number
cinnamon 1/2 inch stick
In a mixie jar put the all ingredients given above and make a fine paste. But take half the portions of tomotoes and onions. The remaining will be add while tempering. For grinding half the portions of chopped tomotoes and onions and you can add the other items as given above.
Now in a Kadai heat oil by adding butter. Put the sugar first and let it melt. Add the onions and fry them till it is golden brown. Now add the remaining tomotoes. Let it cook for sometime. Add the cumin seeds and after it splutters add the grounded masala paste and saute it carefully without burning it. Saute it till the oil separates.
Now add the dry powders turmeric, red chillie powder, garam masala powder stir for a minute and add the frozen or fresh matar. Fry for 2 minutes and add the tomoto puree. Now add the required quantitiy of water and salt to taste. Cover it with a lid and boil it for 10 minutes or till the mutar cooks. If the gravy is thin let it boil for some more time. Now add the already fried paneer cubes and add the fresh cream or malai. Let it boil for one or two minutes. Do not overcook the gravy after adding paneer. Garnish with coriander leaves and serve hot with phulka roti or nan or chapathies.
Photo Courtesy: rakskitchen.net via google
Jain type matar paneer
You can required the same quantitiy of the ingredinents first given. You need not require onion or gimger garlic paste.
Matar 2 cups
Paneer 200 grams. Take out from the fridge and defraust it before one or two hours. Soak it in water and cut into cubes. Shallow fry it in pure ghee by adding salt. Keep it aside.
Required quantitity of water
for tempering
oil or butter. or both if you add oil with butter then there won't be any smoke.
Sugar one or two teaspoon
cumin seeds, or aniseeds(soumph) if you want add soumph. Jeera is a must
turmeric powder
red chilli powder
garam masala powder
coriander powder (optional)
green chillies one two finely chopped
malai or fresh cream one table spoon or according to taste. you can use half and half milk also.
coriander leaves finely chopped
tomato paste readily available two tablespoons or make tomato puree in home by blanching 3 big size tomatoes and make puree by grinding them in a mixie jar.
two teaspoon ghee
salt to taste
tomotes 2 big size finely chopped
Heat oil with butter in a kadai and add sugar. Slowly add green chillies, turmeric powder , red chillie powder, coriander powder and garam masala. Add sugar if required. Now add the fresh matar and fry for 2 minutes. Add the tomoto puree according to your need. Add salt and required quantitiy of water. Let it boil for 10 minutes.
If the matar cooked well add the paneer cubes and allow it cook for 2 minutes. Add fresh cream or malai. If required add two teaspoonfuls of ghee also. Garnish with coriander leaves and serve hot with roties and naans.
