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Friday, January 21, 2011

Matar Paneer ( with Maggie Bhuna Masala )

Cooking Time Required: 20-25 mins
Cost of preparation: 70-80 rupees

Ingredients: Panner ( 200 gm ), green peas ( 2 cups ), Maggie bhuna masala ( 3 tbs ),
boiled potatao ( 1 no ), whole red chilli ( 2 nos ), cinnamon ( 1/2 inch ), bay leaf ( 1 no ), cardamon ( 2 nos ), red chilli powder ( 1/3 tsp ),cloves ( 2 nos ), cumin seeds ( 1/3 tsp ), fennel seeds ( 1/3 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1/2 tsp ),kasuri methi ( 1 tsp ), tomato sauce ( 1 tbs ), turmeric, salt, oil ( 3 tsp ).

Preparation: soak the kasuri methi in 4-5 tbs warm water.

Cooking: Boil salt and turmeric in a deep vessel. Cut the paneer into cubes and add to the boiling water. Boil for 5 mins , drain and keep aside.

Peel and cut the boiled potato into small cubes.

Heat 1 tsp of oil in a wok. Add the potatoes and green peas. Stir fry for 2-3 mins and keep aside.

Heat the remaining oil in wok. Add the red chillis, cumin seeds, fennel seeds and bay leaf. Fry for 1 minute and then add the maggie bhuna masala. Stir fry for 2 mins.

Add the fried peas and potato cubes along with chilli powder, cumin powder , coriander powder and salt.

Fry for 1 minute and then add 2 cups of boiling water.

Close the lid and boil for 10 mins. Add tomato sauce, kasuri methi and powdered garam
masala. Boil for 1-2 mins.

Add the boiled paneer and simmer for another 2 mins. Remove from fire. Allow to stand with lid covered for another 5 mins.

Serve with white rice and dal fry / rotis / puris.


  1. Slurp,thats a delicious matar paneer, soo tempting.

  2. u forgot to add the paneer :D ...and i didn't get the logic of boiling the paneer :)

  3. Thanks for pointing it out...dunno y nobody did it before.

  4. Thanks for pointing t out....dunno y nobody did it earlier!!

  5. Also boiling the paneer with lots of water, salt and turmeric is essential to make it soft, allow salt to penetrate and get that yummy golden color. I usually add the paneer towards the last and simmer it gently so that it doesn't break.

    If the paneer is of good quality as in North India you can skip the first step and boil it along with the other ingredients in the curry itself. But in South, such Paneer is difficult to come by. Best to go for Amul Paneer Cubes.


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