Khoya Matar Paneer
Isn’t it beautiful when you start and end your day with your heart filled with gratitude and with comfort food!!
Simple lunch with Khoya Matar Paneer!!
Khoya Matar Paneer is enriched with high protein and spices with great flavour.
Matar Paneer is one of the most popular paneer recipes where paneer and matar are simmered together in a luscious gravy made with tomatoes, onions and spices.
This curry goes so well with naan, steamed rice, parathas or roti.
It is the most ordered dish in any Indian restaurant. So today I’m sharing with you the best Punjabi style Khoya Matar Paneer Recipe.
1 tbsp mustard oil
1/4 tsp asafoetida
1 tsp cumin seeds
1 tsp garlic paste
1 tsp ginger paste
1 onion, finely chopped
3 tomatoes, puree
Salt to taste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 cup green peas
1 cup fresh paneer, cubed
1 cup khoya, crumbled
1/2 tsp garam masala
1 tsp Kasuri methi
2 tbsp fresh cream
2 tbsp fresh coriander leaves, chopped for garnishing
In a Kadai, add oil.
Once the oil is hot, add asafoetida and cumin seeds and fry for a minute.
Add onions and cook till the onions turn translucent or brown in colour.
Then add tomato puree and cook until tomatoes are cooked properly.
Once the tomato puree is half cooked, add salt, turmeric, coriander, and red chilli powder and mix well.
Once the mixture is cooled properly, add green peas, paneer and khoya and mix well.
Cook this mixture for 2 minutes and add approximately 2 cups of water and let it come to a boil.
Once it’s boiled, cover the Kadai with the lid and let it cook for at least 12-15 minutes on medium heat.
Once the peas are cooked completely and the other ingredients are incorporated well, add garam masala and Kasuri methi and mix well.
Lastly, add fresh cream and mix well and your creamy khoya matar paneer is ready.
Garnish with coriander leaves and serve with roti or rice.