Matar Paneer Butter masala prepared with Paneer,green peas , butter and fresh cream. Creamy and delicious just like the restaurant ones.
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Matar Panner Butter Masala was a long term pending recipe. I have made it quite a few times but finally posting it now. I have already shared a pressure cooker version of matar panner butter masala here but this is a stove top version.
It is so easy to prepare, and it is very creamy and delicious just like the restaurant ones. It goes well with butter naan ,Roti ,Phulkas and few rice varieties as well. Now lets see how to prepare Matar Paneer Butter Masala.
Check out Paneer Bhurji and Paneer Kolhapuri recipes too.
How to make Matar Paneer Butter Masala
2.    Next add in the cashew nuts, Ginger and garlic pods. Sauté everything together until the onions and tomatoes are cooked. Switch off and allow it to cool down. Once cooled blend them to a fine paste.
3.    Meanwhile chop the paneer into blocks and soak in water for 20 minutes using dried green peas soak overnight and pressure cook for 2 whistles and set it aside. If using fresh peas. cook in open pot and set it aside. Now heat a pan with butter.
4.    When it melts add in the Bay leaves and cumin seeds, let it splutter and then add in the onions and capsicums if using, and saute till the onions turns glossy. You can also skip this step as we have already ground the onions.
  5.    Now add in the Ground onion tomato paste ,add water and bring it to gravy consistency.  Cook for 2 mins and then add in the Chilli powder, Garam Masala, Salt, Turmeric powder and Sugar. Mix everything together and cook in a low flame for 5 mins or until it leaves oil.
6.    Now add in the cooked green peas mix well and then add in the paneer. Gently combine everything together without breaking the paneer.
 7.    Now add in the Kasuri Methi and Lemon Juice give a good mix untill everything is well combined and switch off. Serve hot.
I served Matar Paneer Butter Masala with Basundhi and Jeera Rice. It is a to die combination.
More Paneer Recipes
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📖 Recipe
Matar Paneer Butter Masala
Standard 1 cup measures 240 ml
Ingredients
To Grind
- 1 tsp Oil
- 2 Onion
- 2 Tomato
- 10 Cashew nuts
- 1 tbsp Ginger
- 5 pods Garlic
Instructions
- Heat a pan with oil, once hot add in the Onion sauté for 3 mins and then add in the chopped tomatoes. Sauté for 5 mins.
- Next add in the cashew nuts, Ginger and garlic pods. Sauté everything together until the onions and tomatoes are cooked. Switch off and allow it to cool down. Once cooled blend them to a fine paste.
- Meanwhile chop the paneer into blocks and soak in water for 20 minutes using dried green peas soak overnight and pressure cook for 2 whistles and set it aside. If using fresh peas. cook in open pot and set it aside. Now heat a pan with butter.
- When it melts add in the Bay leaves and cumin seeds, let it splutter and then add in the onions and capsicums if using, and saute till the onions turns glossy. You can also skip this step as we have already ground the onions.
- Now add in the Ground onion tomato paste ,add water and bring it to gravy consistency. Cook for 2 mins and then add in the Chilli powder, Garam Masala, Salt, Turmeric powder and Sugar. Mix everything together and cook in a low flame for 5 mins or until it leaves oil.
- Now add in the cooked green peas mix well and then add in the paneer. Gently combine everything together without breaking the paneer.
- Now add in the Kasuri Methi and Lemon Juice give a good mix untill everything is well combined and switch off. Serve hot.
Video
Notes
- You can replace Fresh cream with Malai.
- Serve with Roti or Jeera Rice.
- You can also add fresh cream to the gravy.
- Crush the kasuri Methi well and then add to the gravy.
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