Indulge in the rich and creamy delight of Paneer Matar Butter Masala, a North Indian classic that brings together the velvety texture of paneer with the sweetness of green peas, all enveloped in a luxurious buttery gravy. This dish is perfect for a cozy family dinner or a festive gathering, ensuring your taste buds are treated to an explosion of flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (cottage cheese) | 1.5 cups, cut into cubes |
| Oil | As needed |
| Green peas | ½ cup |
| Salt | To taste |
| Red chili powder | ½ teaspoon |
| Sugar | 1 teaspoon |
| Milk | ¼ cup |
| Kasuri methi (dried fenugreek leaves) | 1 teaspoon |
| Onion (red) | 1, finely chopped |
| Tomatoes | 2, finely chopped |
| Ginger | 1 inch, finely chopped |
| Garlic | 1 clove, peeled and chopped |
| Ghee (clarified butter) | 2 tablespoons |
| Dry red chilies | 2, whole |
| Cloves | 2 |
| Cardamom | 3 |
| Cinnamon | ½ inch stick |
| Black peppercorns | 4 |
| Coriander seeds | ½ teaspoon |
| Cashews | ¼ cup, broken |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 15 g |
| Carbohydrates | 30 g |
| Fat | 22 g |
| Fiber | 3 g |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 60 minutes |
Servings
- Serves: 4
Instructions
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Prepare the Paneer: Begin by heating oil in a frying pan over medium heat. Once the oil is hot, add the paneer cubes and sauté them until they turn a light golden brown. Remove the paneer from the pan and set it aside.
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Make the Gravy: In the same pan, add ghee or butter and let it melt. Once melted, add the finely chopped onions and green peas. Sauté them until the onions become soft and translucent.
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Add Aromatics: After the onions are cooked, add the finely chopped ginger and garlic. Continue to sauté for an additional 1-2 minutes, allowing the aromas to meld beautifully.
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Spice it Up: Stir in the dry red chilies, cloves, cardamom, cinnamon stick, black peppercorns, and coriander seeds. Mix them well and cook for about 15 seconds to release their flavors.
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Incorporate the Tomatoes: Add the chopped tomatoes to the pan and let them cook down until they soften. Once softened, turn off the heat and let the mixture cool slightly.
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Blend the Mixture: Transfer the cooled mixture into a blender or food processor. Add the broken cashews and a splash of water, then blend until you achieve a smooth and creamy consistency.
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Cook the Gravy: Pour the blended mixture back into the pan and turn the heat on again. After about 20 seconds, add the sautéed paneer cubes, salt to taste, sugar, kasuri methi, and red chili powder, along with a little water to adjust the consistency. Stir to combine.
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Finish with Milk: After about 2 minutes of cooking, pour in the milk and mix well. Let it simmer for 3-4 minutes, allowing all the flavors to marry together beautifully.
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Serve: Once cooked, turn off the heat and serve the Paneer Matar Butter Masala hot with a side of Punjabi Punchmel Dal, palak raita, and freshly made phulkas for a delightful meal.
This Paneer Matar Butter Masala recipe is not only easy to follow but also allows you to indulge in the rich and creamy flavors of North Indian cuisine. Enjoy the warmth and comfort it brings to your dinner table!