Paneer Matar Butter Masala Recipe – A Flavorful North Indian Delight
Paneer Matar Butter Masala, also known as Paneer and Green Peas Butter Masala, is a rich and creamy North Indian curry that combines the softness of paneer (Indian cottage cheese) with the natural sweetness of green peas in a buttery, spiced gravy. This delightful dish is not only a treat for the taste buds but also offers a wealth of nutrition. Full of proteins and calcium, it makes for a wholesome meal, especially when paired with warm naan or tandoori roti. It’s a perfect choice for dinner parties or to impress your guests with a dish that’s both comforting and full of flavors.
Cuisine: North Indian
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer | 1-1/2 cups, diced |
| Oil | As needed |
| Green peas | 1/2 cup |
| Salt | To taste |
| Red chili powder | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Milk | 1/4 cup |
| Kasuri methi | 1 teaspoon |
| For the Masala | |
| Onion | 1 medium, finely chopped |
| Tomatoes | 2 medium, finely chopped |
| Ginger | 1 inch piece, finely chopped |
| Garlic | 1 clove, peeled and finely chopped |
| Ghee | 2 tablespoons |
| Dried red chillies | 2 |
| Cloves | 2 |
| Cardamoms | 3 |
| Cinnamon | 1/2 inch piece |
| Whole black pepper | 4 |
| Coriander seeds | 1/2 teaspoon |
| Cashew nuts | 1/4 cup, broken |
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Instructions
1. Preparing the Paneer
- Heat oil in a pan and add the paneer pieces. Fry them on medium heat until they turn light golden brown. Once done, remove from the pan and set aside.
2. Making the Gravy
- In the same pan, heat ghee or butter over medium heat.
- Add finely chopped onions and green peas. Sauté until the onions become soft and translucent.
- Add ginger and garlic to the pan. Cook for another 1-2 minutes, allowing the flavors to meld.
3. Spices and Tomatoes
- Now, add the dried red chilies, cloves, cardamom, cinnamon, black pepper, and coriander seeds. Mix everything well and sauté for about 15 seconds to release the aromatic flavors.
- Add chopped tomatoes and cook them until they become soft and well-blended into the masala base.
4. Grinding the Mixture
- Turn off the heat and allow the mixture to cool down for a few minutes.
- Once cooled, transfer the mixture into a mixer grinder, adding 1/4 cup of cashew nuts and a little water to help with grinding. Blend it into a smooth paste.
5. Final Cooking
- Pour the blended paste back into the pan. Turn the heat back on, and let it cook for 20 seconds.
- Add the fried paneer pieces to the masala, along with salt, sugar, red chili powder, kasuri methi, and a little water to adjust the consistency.
- Stir everything together and let it cook for 2 minutes.
6. Adding Milk
- Pour in the milk and mix everything well. Let the curry simmer for 3-4 minutes until it thickens and the flavors are fully absorbed.
7. Serving
- Once done, remove from heat and serve the delicious Paneer Matar Butter Masala hot, ideally with panchmel daal, palak raita, and phulkas for a complete North Indian dinner experience.
Nutritional Information (per serving)
| Nutrient | Amount (Approx) |
|---|---|
| Calories | 280 kcal |
| Protein | 12g |
| Carbohydrates | 15g |
| Fat | 20g |
| Fiber | 3g |
| Calcium | 200 mg |
| Iron | 3 mg |
Tips for a Perfect Paneer Matar Butter Masala:
- You can adjust the spice levels by adding or reducing the amount of red chili powder and dried red chilies.
- Use fresh, homemade paneer for the best texture and flavor.
- The cashews help give the gravy its creamy texture, so don’t skip them.
- You can substitute ghee with butter for a slightly different flavor profile, though ghee adds a distinct richness to the curry.
- For a richer taste, you can add a bit of fresh cream towards the end of cooking.
This Paneer Matar Butter Masala is sure to impress everyone at your dinner table, bringing the essence of Indian flavors right into your home! Enjoy this rich, creamy, and protein-packed dish, and pair it with your favorite flatbreads for a perfect meal.
