Paneer Matar Butter Masala (Indian Cottage Cheese and Peas Masala With Butter) Recipe
A high protein North Indian Recipes recipe with -/2 paneer (homemade cottage cheese) - cubed, sunflower oil - as required, green peas (matar). Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Paneer Matar Butter Masala recipe, first shallow fry the paneer cubes in 1 to 2 tablespoons of oil in a wide pan until it is slightly golden/ creamy golden and keep it aside
-/2 paneer (homemade cottage cheese) - cubed(1 cups)tablespoons ghee - or clarified butter(2) - 2
The next step is to prepare the masala/gravy
- 3
Heat butter/clarified butter in a large heavy bottomed pan, add onions and peas/matar
green peas (matar)(1/2 cup)onion - red(1)tablespoons ghee - or clarified butter(2) - 4
Sauté until onions & peas/matar till the onions turn transparent
green peas (matar)(1/2 cup)onion - red(1) - 5
Add ginger and garlic and stir for 1 to 2 minutes
inch ginger - finely chopped(1)clove garlic - peeled and finely chopped(1) - 6
Add whole dry red chilies, cloves, cardamom, cinnamon, whole black peppercorns and coriander seeds (that is all the whole spices) and stir a few times
clove garlic - peeled and finely chopped(1)cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1/2)whole black peppercorns(4)coriander (dhania) seeds(1/2 teaspoon) - 7
Add tomatoes and cook until tomatoes turn soft and mushy
tomatoes - finely chopped(2) - 8
Remove from heat and keep aside to cool a little
- 9
Puree this entire mixture along with 1/4 cup of cashews until smooth, adding a little water if required
sunflower oil - as requiredcashew nuts - broken into small pieces(1/4 cup) - 10
Transfer this gravy back to the wide pan and place on heat
- 11
Add shallow fried paneer pieces to the gravy, add salt to taste, sugar, kasuri methi, chili powder (if using), water if required to achieve desired consistency and simmer on low heat for the flavors to mingle
-/2 paneer (homemade cottage cheese) - cubed(1 cups)sunflower oil - as requiredsalt - to tastesugar(1 teaspoon)red chilli powder(1/2 teaspoon)kasuri methi (dried fenugreek leaves)(1 teaspoon)cashew nuts - broken into small pieces(1/4 cup) - 12
Finally add milk, mix well, allow the curry to simmer for another minute or so on low heat, then remove
milk(1/4 cup) - 13
Serve Paneer Matar Butter Masala with Phulkas or even steamed rice for a delicious weekday meal
-/2 paneer (homemade cottage cheese) - cubed(1 cups)tablespoons ghee - or clarified butter(2)
Rate this recipe
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Paneer Matar Butter Masala (Indian Cottage Cheese and Peas Masala With Butter) Recipe
A high protein North Indian Recipes recipe with -/2 paneer (homemade cottage cheese) - cubed, sunflower oil - as required, green peas (matar). Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Paneer Matar Butter Masala recipe, first shallow fry the paneer cubes in 1 to 2 tablespoons of oil in a wide pan until it is slightly golden/ creamy golden and keep it aside
-/2 paneer (homemade cottage cheese) - cubed(1 cups)tablespoons ghee - or clarified butter(2) - 2
The next step is to prepare the masala/gravy
- 3
Heat butter/clarified butter in a large heavy bottomed pan, add onions and peas/matar
green peas (matar)(1/2 cup)onion - red(1)tablespoons ghee - or clarified butter(2) - 4
Sauté until onions & peas/matar till the onions turn transparent
green peas (matar)(1/2 cup)onion - red(1) - 5
Add ginger and garlic and stir for 1 to 2 minutes
inch ginger - finely chopped(1)clove garlic - peeled and finely chopped(1) - 6
Add whole dry red chilies, cloves, cardamom, cinnamon, whole black peppercorns and coriander seeds (that is all the whole spices) and stir a few times
clove garlic - peeled and finely chopped(1)cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1/2)whole black peppercorns(4)coriander (dhania) seeds(1/2 teaspoon) - 7
Add tomatoes and cook until tomatoes turn soft and mushy
tomatoes - finely chopped(2) - 8
Remove from heat and keep aside to cool a little
- 9
Puree this entire mixture along with 1/4 cup of cashews until smooth, adding a little water if required
sunflower oil - as requiredcashew nuts - broken into small pieces(1/4 cup) - 10
Transfer this gravy back to the wide pan and place on heat
- 11
Add shallow fried paneer pieces to the gravy, add salt to taste, sugar, kasuri methi, chili powder (if using), water if required to achieve desired consistency and simmer on low heat for the flavors to mingle
-/2 paneer (homemade cottage cheese) - cubed(1 cups)sunflower oil - as requiredsalt - to tastesugar(1 teaspoon)red chilli powder(1/2 teaspoon)kasuri methi (dried fenugreek leaves)(1 teaspoon)cashew nuts - broken into small pieces(1/4 cup) - 12
Finally add milk, mix well, allow the curry to simmer for another minute or so on low heat, then remove
milk(1/4 cup) - 13
Serve Paneer Matar Butter Masala with Phulkas or even steamed rice for a delicious weekday meal
-/2 paneer (homemade cottage cheese) - cubed(1 cups)tablespoons ghee - or clarified butter(2)
Rate this recipe
