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Malai Matar Paneer


  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
Scale

Ingredients

  • 1 lb (1/2 kg) Fresh Paneer
  • 1 cup Fresh or Thawed Peas
  • 3 medium Tomatoes (for puree) {or use 1, 16oz can of canned tomatoes}
  • 1 cup finely chopped Onions
  • 2 Green Chilli, finely chopped (or use 1 tsp hot pepper flakes)
  • 2 cloves Garlic, chopped finely
  • 1 tsp ginger, grated
  • 1 cup Milk (use fresh cream for richer gravy)
  • 2 tsp Garam Masala (homemade or store bought)
  • 1 tsp Red Chilli Powder (skip for less spicy version)
  • 12 tsp Cumin powder
  • 2 tsp Salt (adjust to taste)
  • 1 TBsp Tomato ketchup
  • 1/2 cup Mint leaves (optional)
  • 2 tsp Vegetable Oil
  • Water (if the gravy is too thick, too loosen it)

Instructions

  1. Chop paneer to half inch cubes & set aside. Boil peas in water for 8-10 minutes to soften it
  2. To begin with, add chopped tomatoes to a blender & blend to a fine puree. (you can even blanch the tomatoes if you want. I don’t mind the skin so I let it be.)
  3. To milk, add Garam Masala, Chilli Powder, Cumin Powder and mix well. Set aside.
  4. Heat oil in a pan, add onions, ginger, garlic & green chilli. Sauté for 2 minutes or until onions are translucent.
  5. Add the tomato puree. Mix well & let it cook for 10-15 minutes or until the sauce reduces by half. Add tomato ketchup & mix well.
  6. Let it boil & reduce to a paste – where oil starts to ooze from the sides.
  7. Add the milk mixture. Mix well & boil for 4-5 minutes
  8. Add partially boiled peas (boiled for 6-8 minutes). Mix well
  9. Add salt to taste. Let that boil for 5 minutes until peas are soft
  10. Add the cubed Paneer (cottage cheese) & fresh mint leaves.
  11. Mix well and boil for 2 minutes.
  12. Serve hot