Easy Matar Paneer Masala/Mutter Paneer Curry


mutter-paneer-curry1

Easy Matar Paneer Masala (Indian cottage cheese and green peas in spicy curry) is a quick and fast way to enjoy your favorite paneer in under 15 minutes!! It is a one-pot dish; no frying, no sauteing, no waiting for spices to sizzle or crackle!! It comes out so tasty, my whole family loved it and I even had a small bowl of it for a mid afternoon snack!!

I love paneer and any dish with it!! My kids too love it and now that they are not at home, paneer dishes are rarely made!!  But today, I decided to make a quick paneer vegetable dish with our afternoon lunch with chapattis ,as I had some paneer leftover in the refrigerator which I needed to finish.

paneer-peas-masala1

While browsing the internet, I used to come across lots of recipes which are quick and easy (my way!), and was fascinated by OPOS recipes, the rage all over the internet in India!! So I decided to try making my version of matar paneer this way.

 This quick and fast method uses a pressure pan or cooker. The only extra step is making the onion-tomato paste. Just layer the spices and rest of the ingredients, close the pan and give one or two whistles and your favorite creamy paneer is ready in minutes!!

Easy Matar Paneer goes great with rotis, chapattis, naan (or any Indian flatbread), toasted bread and sometimes my way, with rice too!! So the next time you need to enjoy paneer in a hurry or want to impress your loved ones with your cooking prowess, make my version of quick matar paneer!!

Step-by-step method:

First make the tomato-onion paste:

  • Add the ingredients for masala paste in a blender jar.

in-blender

 

 

 

 

 

 

 

 

 

 

 

  • Blend all ingredients to a fine paste.

paste-in-blender

 

 

 

 

 

 

 

 

 

 

 

To make the paneer curry:

Take a pressure pan. Heat the pan.

Now start layering the ingredients.

First spread oil, then sprinkle the whole spices (cumin, cloves, cinnamon, cardamom, bay leaf).

first-layer-of-spices

 

 

 

 

 

 

 

 

 

 

 

Then spread the sliced onions.

next-layer-of-onions

 

 

 

 

 

 

 

 

 

 

 

Top with the onion-tomato paste.  Spread it. Wash the blender jar (in which the paste was made) with a little water and add to the pan.

next-layer-of-tomato-paste

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the dry spice powders on top (chilli powder, garam masala powder, turmeric  and coriander powder).

layer-of-spices

 

 

 

 

 

 

 

 

 

 

 

 

Spread the chopped vegetables and paneer on top and add salt to taste along with sugar.

layer-of-paneer-and-vegetables

 

 

 

 

 

 

 

 

 

 

 

 

Close the pressure pan and cook on high for 2 whistles.

Turn off the heat and let cool.

Once the pressure drops, open the pan.

cooked-paneer

 

 

 

 

 

 

 

 

 

 

 

 

Mix gently, stir in 2 to 3 tablespoons of cream and heat through again on medium low to blend all the spices and flavors!!

add-cream

 

 

 

 

 

 

 

 

 

 

 

 

Garnish with coriander leaves or kasoori methi (dried fenugreek leaves) and serve hot with rotis, naans, parathas (Indian flatbreads) or you can even enjoy this simple quick and easy paneer dish with toasted bread!!

Easy Matar Paneer Masala
Serves 3
Quick and easy Matar Paneer Masala is my one-pot version of the popular matar paneer of north India, using only a pressure pan, no sauteing, no frying!!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
172 calories
16 g
24 g
10 g
8 g
6 g
227 g
106 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
227g
Servings
3
Amount Per Serving
Calories 172
Calories from Fat 83
% Daily Value *
Total Fat 10g
15%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 106mg
4%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
16%
Sugars 8g
Protein 8g
Vitamin A
99%
Vitamin C
50%
Calcium
8%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100 to 150 gms paneer/Indian cottage cheese, cubed
  2. 1/4 cup green peas, frozen
  3. 1 carrot, peeled and cubed
  4. 1 small onion, sliced
  5. ½ teaspoon jeera or cumin seeds
  6. 3 cloves
  7. 1 green cardamom
  8. 1 small piece cinnamon
  9. 1 small bayleaf
  10. ½ teaspoon garam masala powder
  11. 1 ½ teaspoons coriander powder
  12. 1 teaspoon red chilli powder
  13. ½ teaspoon turmeric powder
  14. 2 tablespoons oil/ghee/clarified butter or combination of both
  15. ½ teaspoon sugar
  16. Salt to taste
For the tomato-onion paste
  1. 1 small onion, cubed
  2. 2 tomatoes, coarsely chopped
  3. 2 green chillies/jalapenos, cut into 2 pieces
  4. 3 small cloves of garlic
  5. ½ inch piece ginger
  6. 8 to 10 cashew nuts or badam/almonds
First make the tomato-onion paste
  1. Blend all ingredients to a fine paste.
To make the paneer curry
  1. Take a pressure pan. Heat the pan.
  2. Now start layering the ingredients.
  3. First spread oil, then sprinkle the whole spices (cumin, cloves, cinnamon, cardamom, bay leaf).
  4. Then spread the sliced onions.
  5. Top with the onion-tomato paste. Spread it. Wash the blender jar (in which the paste was made) with a little water and add to the pan.
  6. Sprinkle the dry spice powders on top (chilli powder, garam masala powder, turmeric and coriander powder).
  7. Spread the chopped vegetables and paneer on top and add salt to taste along with sugar.
  8. Close the pressure pan and cook on high for 2 whistles.
  9. Turn off the heat and let cool.
  10. Once the pressure drops, open the pan, mix gently, stir in 2 to 3 tablespoons of cream and heat through again on medium low to blend all the spices and flavors!!
  11. Garnish with coriander leaves or kasoori methi (dried fenugreek leaves) and serve hot with rotis, naans, parathas (Indian flatbreads) or you can even enjoy this simple quick and easy paneer dish with toasted bread!!
Notes
  1. Milk cream makes the gravy more creamy and delicious, so do not feel shy to add more.
  2. Cashew nuts or almonds are added to add body and flavor to the gravy.
  3. To give it a rich flavor, add a dollop of butter after cooking and stir gently.
  4. Play around with adding different kinds of vegetables like potato, green beans, mushroom etc. but avoid capsicum or bell pepper as they will turn too soft and mushy in the cooking process. You can stir fry bell pepper separately and add to the curry after the pressure has dropped.
  5. I have used a very small quantity to cook with. If you are making a large amount, after 2 to 3 whistles, remove from heat and try to release the pressure, otherwise the carrots and other vegetables will turn too soft.
beta
calories
172
fat
10g
protein
8g
carbs
16g
more
Curry and Vanilla http://www.curryandvanilla.com/

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