Today's recipe Malai matar paneer is very delicious, lipsmacking and it's very special dish for me. Malai means Pala meegada in telugu, Matar paneer is the first paneer recipe i prepared when I was in Khurda(Odisha). And I learnt this recipe from my family friend Devi Vadina 😍. She is wonderful cook, I learnt many traditional and special recipes from her 😍🤗. Coming to recipe this is my first No Onion No Garlic recipe. Many of us do fasting where we do not add onion and garlic on that particular day, so thought to post something which is helpful on fasting days. Personally I love to have food with no onion garlic from childhood.
Malai is nothing but fresh cream, we can use stored bought malai or malai that is collected at home from milk. If you d't know how to collect milk no problem I will explain how i do. I boil milk at night, once it cool down I keep it in refrigerator, morning I collect the malai from milk and store it in container and use it whenever I want by just beating it with spoon or beater. We can also prepare Butter from that.After adding malai/ meegada/fresh cream recipe color and taste changes totally. I had it with Carrot Rice for lunch and with roti for dinner😋. It's mouth melting, smooth and delicious in taste 😋😋.
Let's start recipe..
Malai Matar Paneer
Preparation Time : 10 minutes
Cook Time : 20 minutes
Serves : 1 bowl
Category : Paneer Recipes
Recipe Cuisine: Indian
Main ingredients : Paneer, Matar
Author : ArunaSarasChandra
Cook Time : 20 minutes
Serves : 1 bowl
Category : Paneer Recipes
Recipe Cuisine: Indian
Main ingredients : Paneer, Matar
Author : ArunaSarasChandra
Ingredients
Paneer - 150gms
Matar - 3/4 cup
Mlai/meegada/fresh cream - 1 cup
Butter - 1 tsp
Oil - 3 tsp
Cumin seeds - 1 tsp
Red chilli powder - 11/2 tsp
Turmeric powder - 1/4 tsp
Kasuri Methi - 1 tsp
Garam masal - 1/2 tsp
Coriander leaves - 2 tsp (chopped)
Salt as per taste
For grinding
Tomatoes - 2
Green chilli - 1
Cashew nuts - 7
Ginger - 1 inch
Instructions
1) Cut paneer into cubes. (in your desired size).
2) Take a non-stick pan add 1 tsp of oil and fry paneer both sides till it changes color. Do not burn it.
3) I am using fresh matar, so I am boiling it in water by adding a pinch of salt till it become smooth. If your using frozen then just shallow fry it by adding a pinch of salt and take it into bowl.
4) Take a mixer jar add chopped tomatoes, ginger, green chilli and cashew nuts.
5) Grind the above to smooth paste without adding any water.
6) Add 1 tsp of Butter and 3 tsp oil then add cumin seeds/jeera fry it for a second then add turmeric, red chilli powder and mix everything well. Maintain low flames otherwise it powders will burn fastly.
7) Now add prepared tomato puree to the above and mix everything well.
8) Fry the above in medium to low flames.
9) Add kasuri Methi to the above and mix till oil oozes out as shown below.
10) Now add Malai/ fresh cream to the above.
11) Mix everything well so that tomato puree masala and malai mix well. See how color changes after adding malai 😍.
12) Cook the above for 2 to 3 minutes and then add fried paneer and boiled matar/baatani to the above mix well.
13) Add 1 glass of water(adjust accordingly). And cook it on low flames for 3 to 5 minutes.
14) Now add garam masala powder to the above.
15) Mix the above well, if you feel gravy is very thick then add 1/2 glass of water.
16) Close the lid and cook 3 to 5 minutes on medium to low flames. Now oil will oozes out as shown below, that's perfect 👌.
Malai matar panner is ready to serve, garnish it with malai and coriander leaves.
As I told I had it with Carrot Rice, you can also have it with any flavoured rice like Peas Pulao, or any parathas like Lachha paratha and enjoy with your loved once.
Note
* You can also add garlic and onions if your interested.
* Adding kasuri Methi gives good flavour and taste. If you do not have kasuri Methi just skip it.
Tips
** Add fresh malai to make the curry tasty.
** Main Point to remember is to boil matar/baatani. If it half boiled and we add in gravy, then it will take time to cook and recipe will spoil.
** Use non - stick pan/Kadai to fry paneer, otherwise paneer will stick to bottom of Kadai.
** Adjust water, spices as per your requirement.
Also ckeck other paneer curries, gravies and pulao/biryani recipes by clicking the link below the pic..
Carrot Rice
Peas Pulao
Hyderabadi Mirchi ka salan
Punjabi Dum aloo
Kaju curry
paneer butter masala
Kadai Paneer
khova paneer
Stuffed paneer capsicum
Hope you like this lipsmacking, delicious and tasty malai matar paneer recipe. Give it a try and drop your comments in inbox.
Also follow me on
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In Google+ @Google+
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In Instagram @Instagram Also drop your feedback 🤗😍.
You can also search recipe in BetterButter
in Indiblogger
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in MyTaste
5) Grind the above to smooth paste without adding any water.
6) Add 1 tsp of Butter and 3 tsp oil then add cumin seeds/jeera fry it for a second then add turmeric, red chilli powder and mix everything well. Maintain low flames otherwise it powders will burn fastly.
7) Now add prepared tomato puree to the above and mix everything well.
8) Fry the above in medium to low flames.
9) Add kasuri Methi to the above and mix till oil oozes out as shown below.
10) Now add Malai/ fresh cream to the above.
11) Mix everything well so that tomato puree masala and malai mix well. See how color changes after adding malai 😍.
12) Cook the above for 2 to 3 minutes and then add fried paneer and boiled matar/baatani to the above mix well.
13) Add 1 glass of water(adjust accordingly). And cook it on low flames for 3 to 5 minutes.
14) Now add garam masala powder to the above.
15) Mix the above well, if you feel gravy is very thick then add 1/2 glass of water.
16) Close the lid and cook 3 to 5 minutes on medium to low flames. Now oil will oozes out as shown below, that's perfect 👌.
Malai matar panner is ready to serve, garnish it with malai and coriander leaves.
As I told I had it with Carrot Rice, you can also have it with any flavoured rice like Peas Pulao, or any parathas like Lachha paratha and enjoy with your loved once.
Note
* You can also add garlic and onions if your interested.
* Adding kasuri Methi gives good flavour and taste. If you do not have kasuri Methi just skip it.
Tips
** Add fresh malai to make the curry tasty.
** Main Point to remember is to boil matar/baatani. If it half boiled and we add in gravy, then it will take time to cook and recipe will spoil.
** Use non - stick pan/Kadai to fry paneer, otherwise paneer will stick to bottom of Kadai.
** Adjust water, spices as per your requirement.
Also ckeck other paneer curries, gravies and pulao/biryani recipes by clicking the link below the pic..
Kaju curry
Hope you like this lipsmacking, delicious and tasty malai matar paneer recipe. Give it a try and drop your comments in inbox.
Also follow me on
In facebook @Facebook
In Google+ @Google+
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.
You can also search recipe in BetterButter
in Indiblogger
in Plattershare
in MyTaste
Thanks for visiting my blog,
ArunaSaraschandra 😄
