Matar Paneer Masala

I never get tired of eating Paneer Butter Masala,but sometimes we need a change,not a big one but a change nevertheless.Matar Paneer masala is the answer,tastes almost like PBM with the crunch and sweetness of green peas throughout.I had bookmarked this recipe from Raks kitchen a while back and got around making it last weekend.All the while I was making the curry I was thinking how similar it is to PBM and couldn't wait to taste it,it was smelling so good!!


The recipe might seem a bit long,but it follows the regular North Indian curry route.If you have everything ready,this could be done in less than 15 minutes.And it has got a great wow factor attached to it,we had some friends over for lunch and the best compliment I received was their query as to from where we ordered the food!!Such sweet words,harmony to my ears!!


I served it with Methi pulao and Cucumber raita,but would love to try it with some Butter Naan or Tandoori roti.Or I could even plop myself on the bean bag and have this by itself[is it obvious that I am totally kicked about this one??Thank you Raks!]

Matar Paneer Masala
Recipe minimally adapted from Raks Kitchen


Ingredients


Paneer - 1 cup,I used a 200gm block
Green peas-Fresh or frozen - 1 cup
Curd - 1/4 cup
Green chillies - 3,I skipped this
Ginger garlic paste - 1 tsp
Red chilly powder - 3/4 tsp
Coriander powder - 1 tsp
Haldi powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Coriander leaves - for garnishing
Lemon juice - 1 tsp
Oil/Ghee - 2 tsp
Salt to taste


To roast and then grind into a paste


Onion - 2,sliced
Tomato -2,sliced
Cardamom - 1
Clove - 1
Cinnamon - 1 ' piece
Jeera - 1 tsp
Pepper - 5
Oil - 1 tsp


Method


 
In a thick bottomed kadai add oil and splutter the whole garam masalas-cardamom,clove,cinnamon and then jeera and pepper.
 
Mix in the onions and roast till it starts turning golden brown,add the tomatoes at this stage and roast till the whole mix starts turning pulpy.
 
Add the masala powders-chilly,coriander and haldi powders.
Roast well till the masalas blend into the mixture and till the raw smell of the masala subsides.
 
Switch off the flame and let it cool,then grind into a smooth paste adding very little water.
 
Microwave the peas for 2-3 minutes in high in a microwave safe bowl. Stir in between for even cooking. Set aside.
Shallow fry the paneer cubes in a kadai with a tsp of oil till the paneer starts to brown.Immerse the shallow fried paneer cubes in boiling water and keep it closed until required.[You could skip this step and immerse the fresh paneer in hot water without frying].
 
In a kadai,heat oil and add the minced green chilly[if using] and the ginger garlic paste and roast for a minute.
Add in the pureed masala and give a good stir.
 
Add the cooked peas,well beaten curd and salt to taste and stir well.
Mix in the paneer[squeezed well] and about 1/2 a cup of water and simmer for 5-7 minutes,by which time the gravy would thicken.
 
Add the garam masala,lemon juice and fresh coriander leaves.
Give a good mix and serve hot.
Tastes great with pulao or even a simple roti.

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