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Easy and quick recipe for Matar Paneer. Green Peas – Paneer Masala. Classic North Indian gravy / kurma for chapati / roti. With step by step pictures.

I am a Tom Hanks fan. I love drama. I love dialogue. I love Mr.Gump.

Forrest Gump: Jenny and me was like peas and carrots. Forrest Gump: Jenny and me was like peas and carrots paneer.

Paneer and Peas are so so together. Matar paneer is a classic north indian side dish for roti / chapati. This is an easy gravy that can be put together in 30-40 minutes. So lets go make some match between matar and paneer. Mind you, its gonna be hot!

Shell about 500 grams of peas. I use fresh peas for this gravy. 500 grams of peas will yield about 1.5 cups of shelled peas. Wash and drain. Boil the peas with one cup of water until al dente. Set aside.

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Take a deep bottomed pan and add in the roughly chopped tomatoes, cashew-nuts, salt, sugar, chilli powder, turmeric and cumin powder. Add in 2 cups of water to the pan. Cover the pan with a lid. Boil the mixture for 15 minutes in medium flame. Remove off heat.

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Drain the excess water from the pan. Reserve the water for later use. Grind the drained tomato mixture to a smooth paste. Set aside.

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We need to make another paste too. Grind together garlic, ginger and onion. Add little water while grinding to help make a smooth paste. Set aside.

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Heat oil in a pan and add in cumin seeds, cinnamon and cardamom. Add in the ginger-garlic-onion paste and fry till the oil oozes out of the mixture. It will take about 3 minutes in medium flame.

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Add in the ground tomato paste and the reserved tomato water. Check for seasoning. Add in more salt or chilli powder if you want it more spicy at this stage if necessary. Let it simmer on low flame for 5 minutes. Add in the boiled peas and cubed paneer. Simmer for a minute more.

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Remove off heat. Grate some paneer for garnish. Serve hot with Roti , Chapati or any other Indian bread.

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  • 1.5 cups Peas, shelled
  • 2 cups Paneer, cubed

For the first paste

  • 5 Tomatoes, roughly chopped
  • 1/4 cup Cashewnuts ( 50 grams )
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 2 teaspoon Chilli powder
  • 1 teaspoon Turmeric
  • 1 1/2 teaspoon cumin powder

For the second paste

  • 1 medium sized Onion
  • 2 inch piece Ginger
  • 1 pod garlic – 8-10 cloves

For the tempering

  • 2 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 2 inch piece Cinnamon
  • 2 Cardamom pods
  1. Shell about 500 grams of peas. I use fresh peas for this gravy. 500 grams of peas will yield about 1.5 cups of shelled peas. Wash and drain. Boil the peas with one cup of water until al dente. Set aside.
  2. Take a deep bottomed pan and add in the roughly chopped tomatoes, cashew-nuts, salt, sugar, chilli powder, turmeric and cumin powder. Add in 2 cups of water to the pan. Cover the pan with a lid. Boil the mixture for 15 minutes in medium flame. Remove off heat. Drain the excess water from the pan. Reserve the water for later use. Grind the drained tomato mixture to a smooth paste. Set aside.
  3. We need to make another paste too. Grind together garlic, ginger and onion. Add little water while grinding to help make a smooth paste. Set aside.
  4. Heat oil in a pan and add in cumin seeds, cinnamon and cardamom. Add in the ginger-garlic-onion paste and fry till the oil oozes out of the mixture. It will take about 3 minutes in medium flame.
  5. Add in the ground tomato paste and the reserved tomato water. Check for seasoning. Add in more salt or chilli powder if you want it more spicy at this stage if necessary. Let it simmer on low flame for 5 minutes. Add in the boiled peas and cubed paneer. Simmer for a minute more.
  6. Remove off heat. Grate some paneer for garnish. Serve hot with Roti , Chapati or any other Indian bread.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Gravy / Side Dish
  • Cuisine: North Indian
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  • 1.5 cups Peas, shelled
  • 2 cups Paneer, cubed

For the first paste

  • 5 Tomatoes, roughly chopped
  • 1/4 cup Cashewnuts ( 50 grams )
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 2 teaspoon Chilli powder
  • 1 teaspoon Turmeric
  • 1 1/2 teaspoon cumin powder

For the second paste

  • 1 medium sized Onion
  • 2 inch piece Ginger
  • 1 pod garlic – 8-10 cloves

For the tempering

  • 2 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 2 inch piece Cinnamon
  • 2 Cardamom pods
  1. Shell about 500 grams of peas. I use fresh peas for this gravy. 500 grams of peas will yield about 1.5 cups of shelled peas. Wash and drain. Boil the peas with one cup of water until al dente. Set aside.
  2. Take a deep bottomed pan and add in the roughly chopped tomatoes, cashew-nuts, salt, sugar, chilli powder, turmeric and cumin powder. Add in 2 cups of water to the pan. Cover the pan with a lid. Boil the mixture for 15 minutes in medium flame. Remove off heat. Drain the excess water from the pan. Reserve the water for later use. Grind the drained tomato mixture to a smooth paste. Set aside.
  3. We need to make another paste too. Grind together garlic, ginger and onion. Add little water while grinding to help make a smooth paste. Set aside.
  4. Heat oil in a pan and add in cumin seeds, cinnamon and cardamom. Add in the ginger-garlic-onion paste and fry till the oil oozes out of the mixture. It will take about 3 minutes in medium flame.
  5. Add in the ground tomato paste and the reserved tomato water. Check for seasoning. Add in more salt or chilli powder if you want it more spicy at this stage if necessary. Let it simmer on low flame for 5 minutes. Add in the boiled peas and cubed paneer. Simmer for a minute more.
  6. Remove off heat. Grate some paneer for garnish. Serve hot with Roti , Chapati or any other Indian bread.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Gravy / Side Dish
  • Cuisine: North Indian

Find it online : https://www.kannammacooks.com/matar-paneer-gravy/

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Egg Bhurji – Indian Scrambled Eggs.

Egg Bhurji Muttai podimas – Easy and quick spicy Indian style scrambled eggs. With step by step pictures.

This is our family’s favorite Sunday dish. Just chop all the ingredients finely before you start. Its very easy to make and can be put together in less than 10 minutes. I like to add asafoetida / hing to my eggs. Renowned Indian cookbook author Madhur Jaffrey says that asafoetida is kind of like truffles. It has a truffle like aroma. If you do not like the flavor of asafoetida, you can leave it from the recipe. This recipe is an eggs-cellent way to start the day! ‘Love and eggs are best when they are fresh’. So lets get started with Scrambled eggs Super-dee-Dooper-dee-Booper Special de luxe a-la-Peter T. Hooper.

Chop ginger, green chillies and curry leaves very finely. Set aside. Heat couple of tablespoons of oil in a pan and add in the cumin seeds and fennel seeds. Let it pop. Add in the chopped ginger, green chillies and curry leaves and fry for 10 seconds.

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Add in a finely chopped onion and fry in medium flame for a couple of minutes until soft. Add in the asafoetida (optional) , salt, pepper powder and turmeric. Turmeric gives the scrambled eggs a bright yellow color. Saute for a minute more. Add in the eggs all at once.

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Add in the spring onions and coriander leaves. Stir to mix and scramble the eggs to the doneness you like. Remove off heat and serve.

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  • 3 Eggs
  • 2 tablespoon oil
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 inch ginger, finely minced, about half a teaspoon
  • 1 sprig curry leaves, finely chopped
  • 2 green chillies, chopped
  • 1 medium onion, finely chopped
  • 1/8 teaspoon asafoetida
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pepper powder
  • 2 stalks spring onion, chopped
  • 4 stalks coriander leaves, finely chopped
  1. Chop ginger, green chillies and curry leaves very finely. Set aside. Heat couple of tablespoons of oil in a pan and add in the cumin seeds and fennel seeds. Let it pop. Add in the chopped ginger, green chillies and curry leaves and fry for 10 seconds.
  2. Add in a finely chopped onion and fry in medium flame for a couple of minutes until soft. Add in the asafoetida (optional) , salt, pepper powder and turmeric. Turmeric gives the scrambled eggs a bright yellow color. Saute for a minute more. Add in the eggs all at once.
  3. Add in the spring onions and coriander leaves. Stir to mix and scramble the eggs to the doneness you like. Remove off heat and serve.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Egg Dishes
  • Cuisine: South Indian
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