Punjabi Mutter Paneer Masala Recipe by Smruti Rana
Cooking Instructions 1 Making paste: Heat the 1 teaspoons of oil in a pan on medium heat and add cumin seeds. Once they sizzle, add ginger, garlic and green chilli and saute for a minute. Then mix in onions and little salt, cook till they becomes soft and translucent. Now add tomatoes and Cashew, and cook till they becomes little soft. Once cooled grind into a fine paste. Meanwhile boil the green peas and keep it aside. 2 Making Matar Paneer Recipe:--- Heat remaining 2 tablespoon of oil in the same pan and add prepared paste. 3 Cook till all the moisture evaporates and becomes thick paste 4 Now add turmeric powder, coriander powder, red chilli powder and garam masala, mix well and saute for a minute. 5 Add water to make gravy consistency and let it simmer for 2-3 minutes. 6 Now mix in boiled peas and paneer, let it simmer again for 3-4 minutes. 7 Lastly add chopped coriander leaves and mix. Turn off the stove and it is ready to serve. 1 Making paste: Heat the 1 teaspoons of oil in a pan on medium heat and add cumin seeds. Once they sizzle, add ginger, garlic and green chilli and saute for a minute. Then mix in onions and little salt, cook till they becomes soft and translucent. Now add tomatoes and Cashew, and cook till they becomes little soft. Once cooled grind into a fine paste. Meanwhile boil the green peas and keep it aside. 1 Making paste: Heat the 1 teaspoons of oil in a pan on medium heat and add cumin seeds. Once they sizzle, add ginger, garlic and green chilli and saute for a minute. Then mix in onions and little salt, cook till they becomes soft and translucent. Now add tomatoes and Cashew, and cook till they becomes little soft. Once cooled grind into a fine paste. Meanwhile boil the green peas and keep it aside. 2 Making Matar Paneer Recipe:--- Heat remaining 2 tablespoon of oil in the same pan and add prepared paste. 2 Making Matar Paneer Recipe:--- Heat remaining 2 tablespoon of oil in the same pan and add prepared paste. 3 Cook till all the moisture evaporates and becomes thick paste 3 Cook till all the moisture evaporates and becomes thick paste 4 Now add turmeric powder, coriander powder, red chilli powder and garam masala, mix well and saute for a minute. 4 Now add turmeric powder, coriander powder, red chilli powder and garam masala, mix well and saute for a minute. 5 Add water to make gravy consistency and let it simmer for 2-3 minutes. 5 Add water to make gravy consistency and let it simmer for 2-3 minutes. 6 Now mix in boiled peas and paneer, let it simmer again for 3-4 minutes. 6 Now mix in boiled peas and paneer, let it simmer again for 3-4 minutes. 7 Lastly add chopped coriander leaves and mix. Turn off the stove and it is ready to serve. 7 Lastly add chopped coriander leaves and mix. Turn off the stove and it is ready to serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Beef Stroganoff in the Slow Cooker My beef stir fry🍽🥗 Mango Custard Smoked Stuffed Turkey Breast Hawaiian Steak Sandwich Easy Beef Stroganoff in the Slow Cooker My beef stir fry🍽🥗 Mango Custard Smoked Stuffed Turkey Breast Hawaiian Steak Sandwich Mango lassi Paneer Bhurji Mango mint raita Tinda ki sabjiii Mango lassi Chocolate donuts Minty Melons and Lentils Salad Ginger garlic paste Ugali,chicken stew with mala and sukumawiki Parwal stir fry Mango lassi Paneer Bhurji Mango mint raita Tinda ki sabjiii Mango lassi Chocolate donuts Minty Melons and Lentils Salad Ginger garlic paste Ugali,chicken stew with mala and sukumawiki Parwal stir fry