Saturday, December 16, 2017
Gateway to Sikhism
Paneer Mattar Masala


  • Green peas
  • Onions
  • Ginger
  • Tomatoes
  • Paneer, cut into cubes
  • Big cardamom
  • Cloves
  • Curd, beaten
  • Coriander powder
  • Red chili powder
  • Garam masala
  • Oil
  • Salt
  • 1 cup
  • 2 nos.
  • 1 piece.
  • 3 nos.
  • 250 gms.
  • 1 no.
  • 2 no.
  • ¼ cup
  • 1 tsp.
  • ¼ tsp.
  • ½ tsp.
  • 5 tbsps.
  • To taste


1.Blend the onions, tomatoes, ginger, cloves & cardamom to a puree and fry the paneer cubes to a light brown colour.

2.Add the onion puree to the ghee and cook till thick and dry.

3.Cook on a slow flame till the oil separates.

4.Add the curd and cook again till the ghee separates.

5.Now add the red chili powder, coriander powder, green peas and cook for a minute.

6.Add enough water to make a thick gravy and salt to taste.

7.Add the paneer pieces and garam masala once the green peas are cooked.

8.Cook on low a flame till the oil separates, then serve garnished with chopped coriander. will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.

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