Paneer peas masala

Total Time:
30-45 minutes
Rated : 3.5 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Mumbaiya Pav Bhaji, Best Pav Bhaji, Easy Pumpkin and Flax Seeds Dinner Roll

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How to Make Paneer peas masala

  • Heat a pan with oil and add the cinnamon, elaichi, cloves, pepper and lastly jeera.
  • After jeera splutters, add onion and fry till golden brown.
  • Add chilli, coriander and turmeric powder. Fry, taking care not to burn it.
  • Let it cool and grind it along with some water to a smooth paste.
  • Microwave the peas for 2-3 minutes on high in a microwave safe bowl.
  • Stir in between for even cooking. Set aside.
  • Boil water and add the paneer, switch off the flame and keep covered to be used later.
  • You could also shallow fry the paneer until golden brown and keep it immersed in hot water.
  • Heat the oil in the pan and add the green chillies and the ginger garlic paste, fry for a minute, then add the ground paste.
  • Fry for a minute or two.
  • Add the chopped tomatoes and required salt.
  • Fry till oil oozes out (4-5 minutes) in medium flame.
  • Add the cooked peas. Add the well beaten curd and mix well.
  • Add the paneer cubes and required water (1/2 cup), and simmer for 5-6 minutes.
  • Add the garam masala powder.
  • Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove.
  • Mix well. Serve with roti or naan.
  • Recipe and Image courtesy: Rak`s Kitchen