Paneer Angara Recipe (Restaurant Style)

Paneer Angara is a restaurant-style curry made with soft paneer cubes cooked in a creamy onion-tomato-cashew gravy. The flavors are mild and balanced with a touch of warmth from fragrant spices. The curry is finished with a charcoal smoke infusion that gives it a unique depth and restaurant-like flavor. Cashews make the gravy smooth, while...

READ: Paneer Angara Recipe (Restaurant Style)

Paneer Butter Masala Recipe

Paneer Butter Masala is one of the most loved paneer curries, both in restaurants and Indian homes. I’ve been making this recipe for years, refining it until it became a family favorite. This restaurant-style curry is creamy, lightly spiced, and always a hit. With my step-by-step photos and video, you’ll see how easy it is...

READ: Paneer Butter Masala Recipe

Matar paneer is the classic Indian delicacy which you will find in every Indian restaurant across the globe.  In this Masala, Paneer is cooked with Peas and tomato sauce.  This is a very simple curry, yet the flavors that are in play work well with each other so well that you will keep wanting more! The tangy tomato sauce mixed in with the spices gets absorbed by the paneer and the green peas does more than just making the curry more appealing. There are many variations we can bring in and this is one of the method. A perfect vegetarian gravy for Roti / Chapati / Naan!

Most of the Paneer dishes tastes so awesome with any Indian Bread. Paneer is very special to many kids and even for many adults. Whenever we go to a  restaurant, most of us order atleast one Paneer gravy as an accompaniment for roti / naan or even for Pulao. I personally love Malai Paneer, thought it tastes a little sweet than spicy. In restaurants, Paneer Butter Masala is sometimes too creamy. This Matar Paneer is perfect in spice and less creamy and it would make a perfect accompaniment even for Pulao / Biriyani etc.

Tips for making Matar Paneer:

1. If you plan to use homemade Paneer, you don’t need to soak the paneer in hot water.
2. Store bought paneer should be soaked in  hot water and then cubed.
3. We can fry the paneer cubes in butter till its golden on all sides and then add it to the gravy.
4. Cook the onion-tomato-cashew gravy in butter to get rich taste and flavor.
5. Allow the onion-tomato-cashew gravy to cool off completely before grinding to ensure its not spilling out of the mixer jar.
6. Kashmiri red chili powder gives a natural color to the gravy and also doesn’t make the gravy spicer.
7. After adding fresh cream do not boil the gravy.

If you like this Matar Paneer , then you can also try other Gravy recipes

• Kadai Paneer Gravy – Kadai Paneer is one of the popular Paneer variety that is served in most of the Indian Restaurants and also in our kitchen. This Paneer Gravy is enhanced with freshly ground Kadai Masala along with the richness of colored Bell Peppers.
• Veg Makhanwala – Vegetable Makhanwala, is a rich and tasty vegetarian gravy. A perfect side dish for Indian Breads like Roti/ Chapati / Naan etc. Vegetable rich gravy with the richness of cream makes this a mouth-watering dish.
• Methi Paneer – Methi Paneer, a gravy made with fresh Methi leaves cooked with creamy onion-tomato gravy along with Indian spices.

Recipe card for Matar Paneer:

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Matar Paneer | Paneer Matar Masala

Matter Paneer, a very famous Indian Gravy. Paneer cooked with Peas and tomato sauce. A perfect vegetarian gravy for Roti / Chapati / Naan!. Learn here how to make this Matar Paneer with step by step pictures, instructions and video!

Course Veg Gravies

Cuisine Indian, Indian Cuisine, Indian Recipes, North Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 people

Calories 210kcal

Author Sowmya Venkatachalam

Equipment

• 1 Mixer Grinder
• 1 Heavy Bottomed Pan

Ingredients

• 200 g Paneer Cubed
• 1 cup Green Peas 1 cup - 250ml
• 1 no Onion finely Chopped
• 3 nos Tomato finely Chopped
• 1 tbsp Cashew
• 1 no Green Chilli
• 1 inch Ginger Chopped
• 1 no Garlic Chopped
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1 tsp Dry Kasoori Methi
• 1 tsp Salt adjust as needed
• 1 tbsp Fresh Cream
• 1 tbsp Coriander Leaves For Garnishing

For Tempering

• 2 tbsp Butter you can use oil too.
• 1 inch Cinnamon (Pattai)
• 3-4 nos Cloves (Krambu / Lavang) 3-4
• 2 nos Cardamom
• 1 tsp Cumin Seeds

Instructions

Preparing Masala

• I used store bought paneer cubes which I refrigerated and so I took it fridge an soaked the paneer cubes in warm water for 10 minutes. My paneer cubes are soft by that time.
• Let's prepare our masala now. Heat oil /butte in pan. Add cashew nuts and fry for 30 seconds.
• Next, Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color.

Cooking Tomatoes

• Add turmeric, green chillies and saute it for 10 seconds.
• Then add chopped tomatoes and saute them in medium flame till the tomatoes are cooked and become mushy.

Grinding Onion-Tomato Masala

• When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer.
• Grind it to a smooth paste.

Tempering Process

• Heat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds.

Cook Masala & Spice it up

• When the cumin seeds starts to sputter, add ground tomato mixture along with salt and also add 1/2 cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes.
• Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well.

Time to Add Paneer

• When the sauce is ready, add peas and mix well and allow it to boil for a minute.
• Then add paneer cubes along with salt and mix well. Again allow the mutter paneer to boil for 2 minutes.

Garnishing Time

• Finally add chopped coriander leaves and before switching off the flame.
• Add fresh cream and remove from flame.

Slurp!!!

• The yummy, creamy Mutter Paneer is now ready to serve with hot Chapati / Roti / Naan

Video

Nutrition

Serving: 1Serving Size | Calories: 210kcal | Carbohydrates: 15g | Protein: 9g | Fat: 13g

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING MASALA

• I used store bought paneer cubes which I refrigerated and so I took it fridge an soaked the paneer cubes in warm water for 10 minutes. My paneer cubes are soft by that time.
• Let’s prepare our masala now. Heat oil /butte in pan. Add cashew nuts and fry for 30 seconds.

• Next, Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color.

COOKING TOMATOES

• Add turmeric, green chillies and saute it for 10 seconds. Then add chopped tomatoes.

• Saute them in medium flame till the tomatoes are cooked and become mushy.

GRINDING ONION-TOMATO MASALA

• When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer. Grind it to a smooth paste.

TEMPERING PROCESS

• Heat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds.

COOK MASALA & SPICE IT UP

• When the cumin seeds starts to sputter, add ground tomato mixture along with salt and also add 1/2 cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes.

• Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well.

TIME TO ADD PANEER

• When the sauce is ready, add peas and mix well and allow it to boil for a minute.

• Then add paneer cubes along with salt and mix well. Again allow the mutter paneer to boil for 2 minutes.

GARNISHING TIME

• Finally add chopped coriander leaves and before switching off the flame.

• Add fresh cream and remove from flame.

SLURP!!!

• The yummy, creamy Mutter Paneer is now ready to serve with hot Chapati / Roti / Naan

The post Matar Paneer | Paneer Matar Masala appeared first on Subbus Kitchen.

Paneer Kheer is an Indian dessert made using crumbled paneer or chenna, saffron, and rich dry fruits. It is easy to make and tastes so delicious…perfect  for get together and special occasions. 

INGREDIENTS:

• 2 and ½ litres full fat milk (divided)

• 2 teaspoon lime juice

• 10-15 strands saffron (optional)

• ¼ cup sugar

• ½ teaspoon cardamom powder

• Dry fruits or rose petals for garnishing

INSTRUCTIONS:

• Heat 1-liter milk in a heavy bottom pan. It’s best to use full cream milk to make the kheer as it is richer than cow’s milk. But if you don’t have you can use any milk to make the kheer. Keep stirring the milk while heating otherwise it will stick to the bottom of the pan and get burned.
• When the milk comes to a boil, switch off the heat. Add lime juice and give it a stir.
• Milk will curdle immediately after adding the lime juice. If it doesn’t, then add some more lime juice to the pan. Let the curdled milk rest for 5 minutes. Strain it in a soup strainer and collect the cheese. Do not discard the water that is left behind. It has many nutritional benefits and can be used to make curries or kneading flour.
• Keep the strainer with paneer under running water for a few seconds so that the excess lime flavor is gone. Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
• Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy bottom pan. Keep stirring at regular intervals to avoid burning the milk at the bottom of the pan.
• Simmer the heat to low once the milk comes to a boil. Add saffron strands to the pan and mix well. You can skip adding saffron if you wish to.
• Let the milk cook for 20-25 minutes on low heat until it is reduced to almost half. Keep stirring at regular intervals. Crumble the paneer or chenna that we made earlier and add it to the pan.
• Cook for another 30-35 minutes, until the milk is thickened. Keep in mind that the kheer will thicken some more after cooling. Add sugar and cardamom powder and cook for another 2-3 minutes. Adjust the amount of sugar according to your liking.
• Paneer ki kheer is ready to serve. Serve it warm or chill it for a few hours. Garnish with almond and pistachio slivers and dry rose petals.
  

  

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Today let us see how to make the perfect bakery-style paneer puffs. The ingredients used are very simple that is available in our pantry. If you have readymade puff pastries handy at home then you can prepare this recipe in just 25 mins.

Don’t defrost pastry sheets using the microwave. The best way to thaw is to keep the frozen pastry sheets in the fridge for 12 to 24 hours before use. That way it will not crack while shaping. You can make puff in any desired design. Make sure the filling is entirely cooled before placing it on the sheet.
In the same recipe, you can bake it in the oven at 200 degrees for 10-12 minutes. Crispy and crunchy flaky puff with soft and spicy inside. Let us see how to prepare this delicacy.

Enjoy the video of paneer puffs. Subscribe for more videos.

Crunchy out soft in Paneer Puff is ready to relish along with a cup of coffee/tea.

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