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Matar Paneer - Green Peas and Paneer Gravy - Side Dish for Roti, Nann and Pulao

Matar Paneer Gravy  recipe with full video and step by step pictures. Easy and yummy gravy pairs well with jeera rice, roti, poori, nann and dosa. When I was in 12th standard I cooked this gravy  for the first time on my own by following Chef. Mallika Badrinath's recipe instructions. My sister loved it and she told it tasted closer to the restaurant style gravies. Since green peas are in season now, I decided to post this recipe along with the video. Usually for gravies we cook the green peas separately in a vessel and then we add it to the masala. Today I chose to prepare the gravy in the pressure cooker, as I want to cook the green peas to blend well with the gravy. I used store bought paneer for making this matar paneer gravy. You can use homemade paneer also or you can replace paneer with other vegetables like potato, cauliflower or soya chunks. 


Check out my other Gravy Recipes

Here is the video link for Matar Paneer



Matar Paneer - Green Peas and Paneer Gravy Recipe Details

Prep time : 15 minutes
Cook time : 25 minutes
Serves : 4
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1  cup fresh green peas
  • 150 grams paneer
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1 tsp kashmiri chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garamasala powder
  • 1 tsp sugar
  • 1 bay leaf
  • 2 cinnamon
  • 3 cloves
  • 1 tbsp fresh cream
  • few coriander leaves
  • 1 tbsp ghee
  • 3 tbsp oil
  • salt to taste

For masala paste

  • 1 onion
  • 2 tomato
  • 2 green chilly
  • 1 tsp ginger
  • 9 cashew nuts
  • 8 garlic cloves
  • few coriander leaves

Cooking Directions

Grind onions, tomato, green chilly, ginger, garlic, cashew nuts and coriander leaves to a smooth paste. 


Heat oil in a pressure cooker on medium heat and add bay leaf, cinnamon and cloves. Allow them sizzle a bit.


Now add the ground masala paste and stir well for a few minutes. Reduce the heat to low and stir well.


Now the paste will start to splutter, so cover it with a lid by leaving a small gap and continue cooking. Do stir every few minutes to make sure it is not sticking to the bottom of the cooker. 


When it starts to get thick, add 1/2 cup water and mix well.

Now add turmeric powder, red chilli powder, Kashmiri chilli powder and coriander powder. 


Mix well and add required salt. When the gravy is simmering, add the green peas and mix well with the masala. Add another 1/4 cup water and mix well. Close it with the lid and pressure cook for 1 or 2 whistles and turn off the heat. Allow the pressure to settle down and open the pressure cooker.




Now add the paneer cubes and garamasala powder. Mix well and allow the gravy to boil. 



When it starts to boil, add the fresh cream and mix gently. 


After a gentle boil, turn off the heat and add coriander leaves. Finally add 1 tbsp ghee and transfer it to the serving dish. 


Matar Panner gravy is ready to serve. If the gravy appears thick, add some warm milk or water before serving. I have not included dried kasuri methi leaves for this masala. If you want to include, add it while adding fresh cream. 

 

Comments

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