Saturday, December 12, 2009

Paneer Mattur

                                                           Paneer Mattur

I have been looking for a good paneer mattur recipe for a very longtime.Every time I prepare it is not up to restaurant grade. Recently I concocted something myself which turned out tasty ,creamy  as close to  restaurant style , we loved it. I was impressed by the creaminess  without any usage of heavy cream /malai. Excellent side dish for rotis and goes well with jeera rice.

Preparation Time:10 Minutes
Cooking Time : 20 Minutes


Cubed Paneer 1 cup (Fried / Non fried ones)

Mattur/Peas 2 cups

Oil/Ghee 2 Tsp

Clove 1

Cardamom 1

Cinnamon 1/2 inch stick

Cumin seeds 1 Tsp

Turmeric ½ Tsp

Red Chili Powder ½ Tsp

Salt to Taste

Milk 1 cup (I used 2% Organic Milk)

Yoghurt 1 cup

Kasuri Methi 1 Tsp (optional)
(Soak the Kasuri Methi in water, so that the methi will separate at the top leaving dirt and grime at the bottom.)

To Grind

Cashew 3

Raisins ½ Tsp

Onion 1 (Chopped)

Ginger ½ Inch

Garlic 2 cloves

Green Chilies 2

Garam Masala   A dash

Tomatoes 2 (Puree it separately and set aside)


  1. Heat the oil/ghee in a Kadai then add cinnamom, clove, cuminseeds, and cardamom.

  1. Add the Onion paste, turmeric, red chili powder and sauté for a couple of minutes.

  1. Add the Tomato Puree, Saute until all the liquid evaporates and the raw smell of onion, ginger, and garlic evades totally.

  1. Add the Peas, salt, milk, yoghurt and little water, if needed and leave it to boil.

  1. When the gravy gets to lightly thickened consistency switch it off.

  1. Add the Paneer and Garnish with Cilantro and Kasuri Methi.

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