The great combination of peas and paneer is one of the most popular paneer recipes of North India. The tasty curry can be served at parties and as a usual day meal in lunch or dinner too. Matar Paneer can go well with Parathas or naan or even rice. You can add either plain or fried paneer as per your choice.

How to Make Matar Paneer Masala

For Boiling Peas:

1.In a bowl of boiling water add peas to soften them.

2.Make sure the peas swell up a little after boiling. Check whether they are boiled and turn off the flame

For Boiling Onions:

1.Boil long chopped onions in water for better grinding.

2.Onions become white after getting boiled and puff up a little.

3.Turn off the flame and grind it to a fine paste after letting it cool for some time.

For Frying Paneer Cubes:

1.Heat oil in a pan and deep fry the paneer cubes until golden brown. Fry on high flame but do not burn.

For Preparing Gravy:

1.In a heavy bottomed pan heat a tablespoon of oil and add bay leaves and cumin seeds.

2.When they crackle add ginger garlic paste and onion paste. Mix well and cook for a minute.

3.Now add the spices such as salt, turmeric powder, coriander powder and red chilli powder. Put the chopped green chilli and mix thoroughly to combine the masalas well.

4.Cook until oil starts separating spices and releases aroma.

5.Now add the tomato puree and cook on medium flame for thorough mixing of ingredients.

6.When it starts releasing oil, add coriander leaves and mix

7.Then add water and garam masala. Stir and cook for few more minutes until the water evaporates.

8.Now add peas and fried paneer to it. Stir with light hands and coat them well with the gravy.

9.After thorough cooking transfer the prepared dish in a serving bowl and garnish with fresh coriander leaves. Serve hot.