Matar Paneer Recipe | Punjabi Style Matar Paneer Recipe | How To Make Low Fat Matar Paneer | Forks N Knives

Matar Paneer Recipe | Punjabi Style Matar Paneer Recipe | How To Make Low Fat Matar Paneer

Saturday, July 25, 2015

Hello guys!! I am back with a very simple, delightful and low-fat version of Matar Paneer. Unlike how they make it in restaurants, there isn't much fat in my version and hardly takes about 30 minutes to get it ready. I cook this recipe often and last made it while still in Boston. These pics were shot there. You will altogether stop buying them anymore, as it hardly takes any time.

I started preparing lot of items with paneer post marriage and some how after my paneer parantha  , this matar paneer masala/gravy is my favorite. What is your favorite paneer dish? Do let me know in comments.

Without any further delay, lets get cooking!!

Lightly fry the paneer cubes in a non-stick pan with around 1/2 tsp oil. This is around 300 grams of paneer and as always i have used malai paneer because they are the softest and dont quite turn rubbery after cooking. 

Finely chop 1 large or 2 medium sized onions, 10 garlic cloves, 2 inch ginger, 2 medium sized tomatoes.

Add 2 tbsp oil into a kadhai/deep dish pan. Add 1 tsp cumin seeds, 3-4 whole cloves, 1 stick of cinnamon, 1 tsp asafoetida, ginger and garlic. On a medium flame saute till the raw smell subsides.

Add the chopped onions and salt as per taste.

Add 1/2 tsp turmeric powder, 2 tsp red chilli powder, 2 tsp coriander powder and 2 tsp of garam masala powder. Cook for 2-4 minutes.

Add the tomatoes and cook till they turn mushy.

Once cooked, turn off the flame. Allow the mixture to cool down. Grind it into a smooth paste in blender. Pour it back to the pan, sprinkle 1 tsp of crushed fenugreek leaves(kasthuri methi).

Add the paneer cubes, 1/2 cup of boiled green peas and heat till one boil. Garnish with cilantro leaves and serve hot with rice or rotis.

For Pinning:

As i wanted to not make this dish heavy i have avoided using few things. You can add cream at last for garnishing as served in restaurants. Cashew nut paste can be used for adding richness to the gravy. Just soak some cashews in warm water and grind them to a fine paste and use when we add the pureed onion-tomato paste. I don't have kashmiri red chili powder, if you do, please do use it. It adds an awesome dark red color to this dish.



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