Peas paneer butter masala is a delicious North Indian dish made with fresh green peas and paneer in a rich onion- tomato based gravy mixed with Indian spices. It is best served as a side dish for rotis, naans or chapatis.

Ingredients

• Green peas - 1 cup ( fresh or frozen green peas) (boiled)
• Cottage cheese/paneer - 200 gms (cut into small cubes)
• Butter - 2 tablespoons
• Mustard seeds/rai - 1 teaspoon
• Cumin/jeera seeds - 1/2 teaspoon
• Onions - 2 (chopped finely)
• Tomatoes - 2 (chopped finely)
• Red chilli powder - 1/2 teaspoon
• Coriander/dhania powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Chopped coriander leaves - 2 tablespoons
• Kasoori methi - 1 tablespoon
• Salt to taste
• TO STIR-FRY AND GRIND
• Butter - 1 tablespoon
• Onions - 2 nos (chopped into medium pieces)
• Tomatoes - 4 nos (chopped into medium pieces)
• Few curry leaves
• Cashewnuts - 10
• Garlic cloves - 10
• Ginger- 1 inch small piece
• Green chillies - 2
• Turmeric powder - 1/4 teaspoon

Method

Step 1

HOW TO MAKE PEAS PANEER BUTTER MASALA RECIPE Heat 1 tablespoon of butter in a pan. Add cashewnuts, garlic cloves, ginger and green chillies. Saute for a minute. Then add onions, tomatoes, curry leaves and turmeric powder and stir fry till the mixture turns soft.

Step 2

Grind the roasted mixture with little water to make a smooth paste. Keep it aside.

Step 3

Heat another 2 tablespoons of butter in a separate heavy bottomed pan. Add mustard seeds and cumin seeds. Saute till the seeds starts spluttering.

Step 4

Add finely chopped onions and saute till light brown. Add finely chopped tomatoes and cook on a medium flame till the tomatoes become soft.

Step 5

Add ground masala, coriander powder, red chilli powder and garam masala and stir well. Adjust water according to medium consistency. Cook for 2 to 3 minutes on a medium flame.

Step 6

Add boiled peas and paneer cubes and simmer for another 5 minutes on a low flame. Add coriander leaves and kasoori methi and combine together. Switch off the flame

Step 7

Serve peas paneer butter masala hot with rotis, chapatis or naans. It goes well with jeera rice and pulao as well.