Matar paneer recipe ( How to make matar paneer )

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For preparing matar paneer recipe toss paneer in butter till golden brown.

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Now drain fried paneer on kitchen tissue.

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Now sprinkle salt, turmeric then saute onion tomtoes mixture in oil till translucent.

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After that pour mixture in blender and make a smooth masala paste.

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Next for mutter paneer gravy first saute whole spices in butter, then pour puree, ginger garlic, green chili.

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Next add salt, red chili, garam masala, coriander powder and cook sometimes.

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Now add fresh green peas.

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After that pour water and simmer till matar gets soft.

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Finally mix fried paneer in this matar gravy then sprinkle coriander leaves, kasuri methi and heavy cream.

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Recipes Of Home

Recipes Of Home

Matar paneer recipe

Matar paneer recipe

For preparing matar paneer recipe toss paneer in butter till golden brown.

For preparing matar paneer recipe toss paneer in butter till golden brown.

Now drain fried paneer on kitchen tissue.

Now drain fried paneer on kitchen tissue.

Now sprinkle salt, turmeric then saute onion tomtoes mixture in oil till translucent.

Now sprinkle salt, turmeric then saute onion tomtoes mixture in oil till translucent.

After that pour mixture in blender and make a smooth masala paste.

After that pour mixture in blender and make a smooth masala paste.

Next for mutter paneer gravy first saute whole spices in butter, then pour puree, ginger garlic, green chili.

Next for mutter paneer gravy first saute whole spices in butter, then pour puree, ginger garlic, green chili.

Next add salt, red chili, garam masala, coriander powder and cook sometimes.

Next add salt, red chili, garam masala, coriander powder and cook sometimes.

Now add fresh green peas.

Now add fresh green peas.

After that pour water and simmer till matar gets soft.

After that pour water and simmer till matar gets soft.

Finally mix fried paneer in this matar gravy then sprinkle coriander leaves, kasuri methi and heavy cream.

Finally mix fried paneer in this matar gravy then sprinkle coriander leaves, kasuri methi and heavy cream.

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