Matar Paneer Masala
Matar Paneer Masala
Everyone has their own way of preparing matar paneer. This recipe of matar paneer masala is rich, delicious in taste and full of flavours. It is a very simple recipe if followed step by step. Well goes with hot rotis,parathas, puris or rice dishes. (Garlic Rice Recipe), (Jeera Rice Recipe), (Ajwain Paratha Recipe), (Steamed Rice Recipe), (Masala Puri Recipe)
Preparation Time – 10-15 Mins
Cooking Time – 30 – 35 Mins
• Paneer cut into cubes- 200 gms
• Boiled peas – 1 Cup
• Onion – 1 No. large
• Garlic – 2 cloves
• Tomatoes – 3 No. large
• Mawa/ Cream/ Malai – 4 Tbsp
• Turmeric Powder – 1 Tsp
• Red chili powder – 2 Tsp
• Coriander Powder – 1 Tsp
• Everest Kitchen king Masala- 1 Tsp (optional)
• Salt to taste
• Coriander leaves to garnish
• Oil- 4-5 Tbsp
• Peel onions and garlic and puree it in mixer. Set aside.
• Wash tomatoes and puree in mixer.
• Heat oil in a wok and add onion- garlic puree. Cook on a medium low flame till onion gets golden brown, stirring constantly in between.
• Add tomato puree and cook till oil is separated from the mixture. This would take about 10 – 15 minutes.
• Add turmeric powder, red chili powder, coriander powder and salt. Mix well.
• Brush a separate nonstick pan with little ghee or oil. Saute paneer cubes on a medium low flame till they get crisp and tender. You can also deep fry the paneer cubes.
• Transfer paneer cubes in a bowl of water to soften them.
• In onion tomato gravy, add mawa/cream/malai and mix well. Cook for about 5 minutes stirring constantly.
• Add water to gravy as required and mix well. Let it simmer for 4 – 5 mins.
• Drain water from paneer cubes and add to the gravy along with boiled peas. Simmer for next 4- 5 mins.
• Add kitchen king masala and mix well.(optional)
• Garnish with coriander leaves.
• Serve with hot rotis, parathas or puris.
Tips and Tricks –
• Cooks best when onion and tomatoes are used pureed.
• Do not cover the lid while cooking.
• Use Everest Kitchen king masala for the aroma.
• Homemade mawa gives the rich texture and flavour to the recipe.
• To make it less spicy add little less red chilli powder or as required.
Facts about Paneer (Cottage Cheese) and Peas (Matar)-
Paneer (Cottage Cheese)-
• It is rich in protein.
• Also a rich source of calcium which is essential for both strong bones and teeth.
• Contains Vitamin D which along with calcium helps in preventing cavities.
• The calcium content in paneer helps in preventing osteoporosis.
• Paneer or cottage cheese helps in gaining fat.
• Enhances blood formation, strengthen the liver and facilitate absorption of nutrients.
• Peas is said to be one of the most nutritious vegetable rich in phyto-nutrients, minerals, vitamins and anti-oxidants.
• Low in calories and no cholesterol.
• Good source of vitamins and soluble as well as insoluble fibre.
• They are the excellent source of folic acid.
• Good source of vitamin A, Vitamin K, calcium, iron, copper, zinc and manganese.
History & Origin –
Paneer- The first known use of the term “cottage cheese” dates back to 1831 and is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter.
Some stories associated the discovery of cheese from that of milk; others believed in the accidental discovery of this nutritious food. Legend has it that an Arabian traveller, during his journey across the desert, placed milk in a canteen that was made from a sheep’s stomach. A few hours later, to his surprise, the milk had transformed into cheese curd. The scientific explanation for this was probably that it occurred due to a combination of the sun’s heat and the coagulating enzyme, rennin, present in the body of the sheep. Since then, cheese became a popular food in many cultures and cuisines across the world.
The pea is thought to have originated from Middle Asia. The oldest pea was found in Thailand. It was 3000 years old.
Frozen Peas –
The UK is the largest producer of peas for freezing. The first frozen technique for peas came into picture in 1920s by Clarence Birdseye. Freshly frozen garden peas and are frozen within just two and a half-hours of being picked, locking in all the nutrients.
Cooking Facts –
The less water you use when cooking peas, the less vitamin C is lost.
Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes.
To microwave 227 grams of frozen peas add 15ml (1 tablespoon) of water, place in non-metallic container and cover. Cook on full power for 4 minutes (750W)