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In all my years of cooking and trying out new recipes this is the first time I am actually leaving a review. The sauce was spicy and soupy, the paneer tender but flavoursome. I used have a tin of chopped tomatoes and ready frozen block of garlic and ginger but otherwise followed the recipe to the letter.
Writing this in my recipe notebook in ink! Thank you so much! Jump to Recipe 5 from 16 votes. This is the home style recipe hence healthy. Course Main Course. Cuisine North Indian, Punjabi. Prep Time 10 minutes. Cook Time 25 minutes.
Total Time 35 minutes. Servings 3 Servings. Calories kcal. Heat vegetable oil for shallow frying in a pan over a medium heat. Add the paneer cubes in batches and fry.
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Make sure they get an even colour and go a light brown this should take around minutes Drain over kitchen paper and add to a bowl of warm water. Let it soak while you make the gravy. Heat oil in a heavy bottom sauce pan over a medium heat.
Add the onions and fry for minutes. Stir well as they begin to change colour turn the heat low and add the ginger and garlic paste. Fry well for 2 minutes stirring continuously. Add the cumin, coriander powder along with the turmeric and chilli powder. Tip in the blended tomatoes simmer the curry over a low heat for minutes with lid on. Stir a couple of times through the cooking process. Add mls water along with the sugar and salt.
Punjabi Matar Paneer
Continue to simmer for 5 minutes with the lid on. Add frozen green peas along with the garam masala. Drain the water from the paneer and add the cubes to the curry. Stir well making sure to coat all the pieces with the sauce. Simmer for 2 minutes and turn the heat off. Garnish with coriander and serve with paratha or pulao and raita.
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It war really good, but I had one problem. When I was frying the paneer, after seconds the oil started splashing, like bursting violently enough for me to be afraid to approach the frying pan. The cheese was well dried, so what might have been the reason? Leave fresh paneer in fridge for a night it dries it and moisture evaporates but make sure u dont put a lid on vessel when refrigerating. I wonder if you have printable versions of your recipes?
I just printed out the Punjabi Matar Paneer from this page. Heat oil and add the cumin seeds and the bay leaves. Add onion paste and saute till brown and fat separates.
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Add tomatoes, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates. Add the peas, paneer and the green chillies and saute over high heat till glossy. Add two cups water, bring to a boil and simmer for minutes. Serve hot, garnished with the coriander leaves.
Omit the chillies if you so desire. Recipe Notes. Key Ingredients: paneer cubed, deep fried to a light brown , green peas shelled , Green chillies slit a little , onion, garlic cloves ground with onions , ginger, tomato, oil, cumin seeds, Bay leaves tej patta , turmeric haldi , salt, garam masala, red pepper, coriander dhania seeds, coriander leaves for garnish. Related Articles.
How to Make Matar Paneer
Related Videos. By: Shipra Wadhawan 1 year ago spicy and delicious. By: Aprajita Vij 1 year ago this sounds yummy and simple. By: Gunjan Bajaj 1 year ago Big fan of Paneer and i can't cook so i hope i get the motivation this time! By: Shara Garg 2 years ago Yummm! By: Priya Arora 2 years ago Nostalgia!