By: Payal
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Matar paneer is one of those dishes that just always works. It belongs at your dinner table, but no one wants to spend hours in the kitchen when the weather is melting your brain.
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So here is a quick matar paneer recipe that comes together in 15 minutes and still feels like a proper meal. Follow this summer-friendly recipe now.
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150 grams of paneer
1 cup peas
2 onions, grated
2 medium tomatoes, pureed
1 teaspoon ginger garlic paste
2 green chillies, chopped
1 teaspoon red chilli powder
1/4 teaspoon turmeric
Salt to taste
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1 teaspoon coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
3 tbsp oil
1 tsp kasuri methi
1 tbsp coriander leaves, finely chopped
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Take a pressure cooker, place it on the hob and heat some oil. Add the grated onions and fry them until they turn a light golden brown.
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Add bay leaves, ginger garlic paste, green chillies and the peas. Now toss in the tomato puree and let it cook for a few seconds.
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Add red chilli, coriander, cumin powder, salt, turmeric and kasuri methi. Give it a quick stir and Add water according to how much gravy you want, close the lid and let it whistle once.
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Turn off the hob. Once the pressure is released, open the cooker and gently add the paneer cubes. Mix it all nicely so the masala hugs every bit of paneer.
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Turn the hob back on, sprinkle the garam masala and garnish it with fresh coriander leaves. Let it simmer for just a minute so everything settles.
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Scoop it out into a serving bowl. This 15-minute matar paneer goes perfectly with roti or naan. Dinner is sorted, and you barely broke a sweat.
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