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The ingredients needed to prepare How to make Matar Paneer Recipe:
- Prepare 1 Cup Paneer -
- Provide 1 Teaspoon Cumin Seeds Powder -
- Get 1/2 Cup Tomato Paste -
- Prepare 1/2 Teaspoon Garam Masala -
- Provide 2 Teaspoons Salt -
- You need 1/2 Teaspoon Turmeric Powder -
- You need 1 Cup Onions -
- You need 2 Teaspoons Coriander Seeds Powder -
- Take 1 Cup Green Peas -
- Take 1 1/2 Teaspoon Ginger Garlic Paste -
- Get 2 Teaspoons Chilli Powder -
- Prepare 2 Green Chillies -
Instructions to make How to make Matar Paneer Recipe:
- Heat 2 tbsp oil in a bowl. Fry for five minutes and then add green chillies. Fry paneer at the meantime. Heat 2 tsp oil in a bowl. Fry diced paneer bits. Paneer shouldn't be fried, however it is likely to soon be tastier when fried. Fry till paneer turns gold brown and then move it to some plate. As onions turn translucent, add 1/2 tsp peppermint powder, 1 1/2 tsp ginger garlic paste and mix.
- Allow it to simmer for one moment. Insert green peas. Cook for 45 minutes. Cook till oil pops out of coconut paste. Insert two tsp peppermint powder, 2 tsp coriander seeds powder, 1 tsp cumin seeds powder, then two tsp salt and mix. Add 1 cup water, then Add fried paneer. Close lid and cook. After sausage thickens, add 1/2 tsp garam masala powder. Cut off the cooker and scatter coriander leaves. Drink chepathis or rotis.
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You can use either homemade or store bought paneer in this recipe. This Creamy Matar Paneer Curry is the kind of recipe that will save the day when your paneer cravings strike! Its super quick, yummy and is gluten free! Now I know everyones going to have their own secret way of making matar paneer and I'd love to know how you make yours (leave me a. matar paneer recipe, restaurant style matar paneer with step by step photo/video recipe. this exotic paneer curry is cooked in a tomato & onion based sauce. paneer recipe with just peas and paneer cubes. moreover, this recipe can be extend to aloo matar recipe by replacing paneer with potato. Nutritionist Recommended High Protein Recipe .
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