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Matar Paneer

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Green peas and paneer cooked together into a delicious gravy.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Matar Paneer

Main Ingredients

Milk, Green peas

Cuisine

Punjabi

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Milk
    4 cups
  • Green peas
    400 grams
  • Lemon
    1
  • Ghee
    2 tablespo
  • Onions
    2 large
  • Ginger
    1 inch piece
  • Turmeric powder
    1/4 teaspoon
  • Red chilli powder
    1 teaspoon
  • Coriander powder
    1 teaspoon
  • Garam masala powder
    1 teaspoon
  • Salt
    to taste

Method

Step 1


Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer. Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to drain away.

Step 2


Place the muslin with the paneer under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the paneer into a flat round cake when removed from the muslin. Cut the paneer into strips or cubes.

Step 3


Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger finely.

Step 4


Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains.

Step 5


Serve hot with chappatis.

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