Malai Paneer Masala Recipe
Recipe By Samiya
Malai Paneer Masala refers to cottage cheese and green peas cooked in a creamy, delicately spiced, mildly sweet gravy. It's a delicious thing, one that goes well with rotis, naan, parathas and Rice.. #Paneer
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Add to Shopping ListIngredients for Malai Paneer Masala Recipe
- 50 grams Paneer
- 1/4 cup C. green peas
- As Required Water.....as required
- 1/4 tablespoon vegetable oil for gravy
- 1/4 teaspoon n cumin seeds
- 1/4 cup milk(or as required)
- to taste Salt
- 1/4 teaspoon garam masala
- 2.38 As Required Honey jaggery powder or as sweet required
- 1/4 teaspoon Kasoori methi
- 1.38 As Required Fresh Coriander Leaves finely chopped
- 1/2 g Add green chillies
- 1/2 g 1 piece of ginger peeled and minced
- 1/4 Pieces cubed small onion
- 3 Pieces Cashew nuts (fine pieces)
- 2 Pieces Almonds(blanched)
Directions: Malai Paneer Masala Recipe
- STEP 1.Heat 1/4 cup water in a saucepan. Add in the green peas. Cook on high flame for 2-3 minutes, or till the green peas get soft. Do not overcook them. Keep aside. Do not discard the water the peas were cooked in, but reserve it.
- STEP 2. While the peas are cooking, prepare the puree, which will form the base of this Shahi Paneer Matar gravy. Peel the ginger and onion, and chop roughly. Chop the green chillies roughly too. Transfer these to a small mixer jar, and add in the cashewnuts and almonds. Grind everything together to a smooth paste. No water is required for the grinding. Keep aside.
- STEP 3.. Now, cut the paneer into cubes, as big or small as you require. Keep them ready.
- STEP 4.Heat the oil in a heavy-bottomed pan, and add in the cumin seeds. Let them stay in for a couple of seconds.5. Now, add in the puree we prepared earlier. Turn the flame down to medium. Cook the puree on medium flame till the raw smell of the ingredients goes away, and it starts thickening. If the paste gets too thick, add in a little water, but make sure no raw smell remains. Sauteing this puree to just the right extent is key to a great-tasting Shahi Paneer Matar. This should take 4-5 minutes.6. Now, add the boiled and cooled milk to the pan. Continue to cook on medium flame for 2-3 minutes. By this time, the gravy will start to thicken.7. Add in the cooked green peas, along with the water they were cooked in. Add about 1/2 cup more water to adjust the consistency of the gravy, along with salt, garam masala and jaggery powder. Mix well. Cook for 2-3 minutes on medium flame. Taste and adjust salt, jaggery and spices if needed.
- STEP 5.Now, add the paneer cubes. Mix well. Cook on medium flame for 2 more minutes. Switch off gas when the gravy is still a bit runny, as shown in the video below. It thickens further upon cooling.
- STEP 6.Crush the kasoori methi between your palms, and add it to the pan. Mix well. Your Shahi Paneer Matar is ready. Serve it with rotis, parathas, jeera rice or naan, garnished with finely chopped fresh coriander.
Nutrition
value
value
262
calories per serving
15 g Fat15 g Protein16 g Carbs3 g FiberOther
Current Totals
- Fat15g
- Protein15g
- Carbs16g
- Fiber3g
MacroNutrients
- Carbs16g
- Protein15g
- Fiber3g
Fats
- Fat15g
Vitamins & Minerals
- Calcium338mg
- Iron1mg
- Vitamin A154mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B974mcg
- Vitamin B120mcg
- Vitamin C17mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium41mg
- Manganese< 1mg
- Phosphorus247mg
- Selenium13mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Samiya