Matar Paneer Gravy

I am a Tom Hanks fan.  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.

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.

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.

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.

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.

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

5.0 from 1 reviews

Matar Paneer Gravy

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

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

Author: Kannamma – Suguna Vinodh

Recipe type: Gravy / Side Dish

Cuisine: North Indian

Serves: 4

Ingredients

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

For the first paste

• 5 Tomatoes, roughly chopped
• ¼ cup Cashewnuts (50 grams)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 teaspoon Chilli powder
• 1 teaspoon Turmeric
• 1½ 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.

3.2.2925