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.
📖 Recipe
Matar Paneer Butter Masala Recipe | Creamy Green Peas Paneer Butter Masala
Standard 1 cup measures 240 ml
Ingredients
- To Grind :
- Oil – 1 tsp
- Onion – 1 big 0r 2 medium
- Tomato – 2
- Cashew nuts – 10
- Ginger – 1 tbsp
- Garlic – 5 pods
- Other Ingredients:
- Butter – 1 tbsp
- Bay leaves – 2
- Cumin Seeds – 1 tsp
- Onion – 1 optional
- Capsicum – ¼ cup optional
- Chilli powder – ½ tsp
- Garam Masala – ½ tsp
- Turmeric powder – ¼ tsp
- Sugar – ½ tsp
- Salt as needed
- Water as needed
- Matar / Green Peas – ½ cup
- Paneer – 100 gms
- Fresh Cream – ¼ cup optional
- Lemon Juice – 1 tsp
- Kasuri Methi – 1 tbsp
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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