Butter masala Matar Paneer

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
Butter Masala Matar Paneer, such a big name for a simple paneer curry and the word Masala included in its name might make you think that it’s too spicy. However, I would suggest you to try out this recipe for once and am sure you will love it. It is a less spicy delicious paneer curry which you can include any time and any day in your regular meal. You can pair it with rice, pulao, veg biryani, roti, naan, phulkas, chapati, puri or any other flat breads of your choice.
So, lets take a look at the recipe for making Butter Masala Matar Paneer

Ingredients

Paneer 200 gm cut into cubes
Green peas 1 cup
Curd 2 tbsp
Onion 1 medium sized, sliced
Tomato 1 medium sized, chopped
Green chillies 4 or 5 chopped
Ginger paste ½ tbsp
Garlic 4 or 5 cloves crushed
Bay leaf 1
Cinnamon 1” stick
Cardamom 4 or 5
Cloves 4 or 5
Cumin seeds 1 tsp
Turmeric powder 1 + ¼ tsp
Kashmiri red chilli powder 1 + 1 + ¼ tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Garam masala powder ½ tsp
Salt 1 tsp + as per taste
Sugar as per taste
Butter 20 gm

1 cup = 250 ml

Procedure

• Take about 400 ml water in a kadhai. Add 1tsp each of salt and Kashmiri red chilli powder to it and bring the water to a boil.
• Add the paneer cubes to this and stir for few seconds in the boiling water. Strain out the paneer cubes from water and keep aside.
• Heat a kadhai at medium flames. Once heated, add butter
• Once the butter gets melted, temper it with the whole spices and add ¼ tsp each of turmeric powder and Kashmiri red chilli powder and mix well
• Add onion slices and fry them until these turns golden brown in colour
• Add chopped tomato and stir and cook until the tomato turns mushy
• Add ginger paste, crushed garlic and sauté for few seconds or until there raw smell disappears
• Add the remaining turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder and 1 or 2 tbsp water and mix well. Roast the spices until oil starts separating from them
• While the spices are getting roasted, take the curd in a small bowl, add salt and sugar as per taste and mix well. To this, add a tbsp of water and mix well to make a smooth curd mixture
• Once oil starts separating from the spices, reduce the flames to minimum and give it a good stir to cool it down a little.
• Now add the curd mixture and stir and mix well with the spices for about ½ a minute.
• Once the curd mixture is mixed well with the spices, again increase the flames to medium and add the green peas, green chillies and stir and cook for a minute
• Add 1 cup of water and stir well. Increase the flames to maximum and bring it to a boil.
• Once the gravy starts boiling, reduce the flames to medium and cover and cook for 5 to 7 minutes or until the peas gets cooked well
• Open cover and check the consistency of the gravy and keep on cooking uncovered at increased flames until the gravy reaches the desired consistency
• Now reduce the flames to medium, add paneer cubes and garam masala powder and mix well with the gravy. Cover and switch off the flames and allow the curry to rest for sometime
• Butter masala matar paneer is all ready to be served. Serve it hot with any dish of your choice and enjoy.

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