Paneer Tikka Masala, Green Pea and Paneer Tikka Masala
by Tarla Dalal
Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | 42 amazing images.
Punjabi matar paneer tikka masala is a no onion no garlic recipe for all the jain fans. Learn how to make mutter paneer with tikka masala.
Juicy green peas and chunky paneer are coated with a peppy mix of veggies and spice powders to make a tongue-tickling treat! A flavourful marinade of assorted spice powders and dried fenugreek leaves makes the succulent cubes of paneer quite exciting to bite into, while a readily-available Jain tomato ketchup helps bind the many wonderful ingredients of the Punjabi matar paneer tikka masala together in a convenient way.
Without the use of onions and garlic, this mutter paneer with tikka masala is yet a show-stealer when served at parties. Do not disclose to the diner that this is the Jain version of green peas paneer tikka masala and get ready for all the applause with a chuckle!
To make green peas paneer tikka masala, first make the paneer tikka. Combine the curds, dried ginger powder, chilli powder, dried fenugreek leaves, garam masala, besan, coriander, salt and 1 tbsp of oil in a deep bowl and mix well to prepare a marinade. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes. Heat the remaining 1 tbsp of oil in a non-stick tava (griddle) and cook on a high flame for 2 minutes, while tossing occasionally. Keep aside. Next make the sabzi. Dry roast Kashmiri chillies and coriander seeds till you get aroma and blend in a mixer to fine powder. Heat the oil in a deep non-stick pan, add cabbage and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and dried ginger powder, mix well and cook on a medium flame for 5 minutes. Add the red chilli-coriander powder, tomato ketchup, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 minute. Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously. Add the prepared paneer tikka and green peas, mix gently and cook on a medium flame for 1 to 2 minutes. Serve hot.
Serve this delicious Jain matar paneer sabzi hot and fresh, to enjoy the softness of the paneer cubes, the crunch of cabbage and the exciting burst of flavours in every mouthful.
Tips for green peas paneer tikka masala. 1. Use fresh paneer only, for best results. Dry paneer will break while cooking. 2. You need to use thick curd for the marinade of paneer tikka. You can even opt for hung curd. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get the perfect thick curd. That will coat the paneer pieces very well. 3. Prefer to use Kashmiri chillies to get the true red colour of the gravy. 4. Cabbage can be replaced with cauliflower if you wish to. 5. After adding cornflour mixture, remember to stir continuously so the mixture doesn’t turn lumpy.
Enjoy Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi | with step by step photos below.
Paneer Tikka Masala, Green Pea and Paneer Tikka Masala recipe - How to make Paneer Tikka Masala, Green Pea and Paneer Tikka Masala
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Paneer Tikkas
1 cup paneer (cottage cheese) cubes
1/4 cup thick curds (dahi)
1/4 tsp dried ginger powder (sonth)
1 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1 tbsp besan (bengal gram flour)
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste
Other Ingredients
1/2 cup boiled green peas
1 tsp cornflour
3/4 cup milk
5 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
2 tbsp oil
1/2 cup chopped cabbage
1 tsp chopped green chillies
1 1/2 cups blanched , deseeded and chopped tomatoes
1/4 tsp dried ginger (adrak) powder
1 tbsp jain tomato ketchup , readily available
1 tbsp dried fenugreek leaves (kasuri methi)
salt to taste
For the paneer tikkas
- For the paneer tikkas
- Combine the curds, dried ginger powder, chilli powder, dried fenugreek leaves , garam masala, besan, coriander, salt and 1 tbsp of oil in a deep bowl and mix well to prepare a marinade.
- Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.
- Heat the remaining 1 tbsp of oil in a non-stick tava (griddle) and cook on a high flame for 2 minutes, while tossing occasionally. Keep aside.
How to proceed
- How to proceed
- Combine the cornflour and milk in a bowl, mix well and keep aside.
- Combine the dry kashmiri red chillies and coriander seeds in a small non-stick pan and dry roast on a medium flame for 3 minutes.
- Allow it to cool slightly and blend in a mixer till smooth. Keep aside.
- Heat the oil in a deep non-stick pan, add cabbage and green chillies and sauté on a medium flame for 2 minutes.
- Add the tomatoes and dried ginger powder, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the red chilli-coriander powder, tomato ketchup, dried fenugreek leaves and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the prepared paneer tikka and green peas, mix gently and cook on a medium flame for 1 to 2 minutes.
- Serve the {span class="bold1"}paneer tikka masala{/span} hot.
If you like Punjabi matar paneer tikka masala
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If you like Punjabi matar paneer tikka masala, then also try other Jain recipes like
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- kele ki sabzi recipe | sukha kele ki sabzi | banana sabzi | with 10 amazing images.
- Jain Pav bhaji recipe | Jain Mumbai roadside Pav bhaji | no potato, garlic and onion Pav bhaji | with 25 amazing images.
How to make paneer for Punjabi matar paneer tikka masala
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 liters of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
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Bring it to a boil on a medium high flame. This would take around 8-10 minutes. Learn how to make paneer at home.
For paneer tikkas
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For paneer tikkas, first make the marinade for the tikkas. For that add 1/4 cup thick curds (dahi) in a deep bowl. The curd has to be really thick, else the marinade won’t coat the paneer cubes. If you wish. You can use hung curd.
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Add 1/4 tsp dried ginger (sonth) powder.
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Add 1 tsp chilli powder.
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Add 1/2 tsp dried fenugreek leaves (kasuri methi). Always crush the kasuri methi before adding to any recipe.
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Add 1/2 tsp garam masala.
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Add 1 tbsp besan (bengal gram flour). Though used in small quantity, it is necessary to bind the marinade.
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Add 2 tbsp chopped coriander (dhania).
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Add salt to taste.
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Add 1 tbsp oil. This adds gloss and smoothness to the marinade.
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Mix well. Ensure that no lumps remain.
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Add 1 cup paneer (cottage cheese) cubes to it.
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Mix gently and keep aside to marinate for 8 to 10 minutes.
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Heat the remaining 1 tbsp of oil in a non-stick tava.
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Transfer the paneer tikka on the tava and cook on a high flame for 2 minutes, while tossing occasionally. Toss them gently so the paneer pieces do not break. Keep aside.
For the cornflour mixture
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For the cornflour mixture, add 1 tsp cornflour in a bowl.
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Add 3/4 cup milk to it.
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Mix well and keep aside. Ensure that no lumps remain. This cornflour mixture adds thickness to the Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi.
For the red chilli-coriander powder
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For the red chilli-coriander powder, add 5 whole dry kashmiri red chillies, broken into pieces in a small non-stick pan.
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Add 1 tbsp coriander (dhania) seeds.
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Dry roast on a medium flame for 3 minutes.
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Allow it to cool slightly and blend in a mixer till smooth. Keep aside.
For Punjabi matar paneer tikka masala
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For Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi, heat 2 tbsp oil in a deep non-stick pan.
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Add 1/2 cup chopped cabbage. We have used cabbage as a substitute to onion as this is the Jain version of the sabzi.
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Add 1 tsp chopped green chillies. If yoy want the sabzi to be less spicy, add only 1/2 tsp of green chillies.
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Sauté on a medium flame for 2 minutes.
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Add 1 1/2 cups blanched , deseeded and chopped tomatoes.
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Add 1/4 tsp dried ginger (sonth) powder, also called as soonth. This adds tanginess to the Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi.
- Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
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Add the prepared red chilli-coriander powder.
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Add 1 tbsp jain tomato ketchup.
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Add 1 tbsp dried fenugreek leaves (kasuri methi).
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Add salt to taste.
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Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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Add the prepared cornflour-milk mixture.
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Mix well and cook on a medium flame for 1 minute, while stirring continuously. Stirring is important so cornflour doesn’t form lumps in the Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi.
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Add the prepared paneer tikka.
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Add 1/2 cup boiled green peas.
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Mix gently and cook on a medium flame for 1 to 2 minutes.
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Serve Punjabi matar paneer tikka masala | green peas paneer tikka masala recipe | mutter paneer with tikka masala | Jain matar paneer sabzi hot.
| Energy | 349 cal |
| Protein | 9.9 g |
| Carbohydrates | 14.1 g |
| Fiber | 3.6 g |
| Fat | 26.9 g |
| Cholesterol | 8 mg |
| Vitamin A | 688.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 34.7 mg |
| Folic Acid | 33.8 mcg |
| Calcium | 320.3 mg |
| Iron | 1.1 mg |
| Magnesium | 31.9 mg |
| Phosphorus | 221.9 mg |
| Sodium | 26.6 mg |
| Potassium | 197.5 mg |
| Zinc | 0.1 mg |
curry came out good and yummy taste ??
Looks very beautiful. doesn''t taste that great though. what is with so much chilli everywhere.
it''s way too spicy, too many chillies, both red and green plus chilli powder! I think this is an error. is anyone testing these recipes before publishing?
इस रेसिपी से कम समय में अच्छी सब्जी तैयार करने में सक्षम हुई। सभी को पनीर टिक्का मसाला बहुत पसंद आया। मैंने बिना पत्तागोभी के ही बनाया। thanks. Arti
Thnx a lot for sharing wonderful n simple jain sabji...turned out really delicious n a saviour, for me being a hardcore non jain person ... My inlaws were delighted at my cooking skill ☺ Thnx Tarla ben
A very sumptuous dish. It was easy to make! I m so happy ???
Helllo Madam, I want the substitute of corn flour because as jain we do not eat cornflour. Also there is a rule in jainism that we can not use besan(gramflour) with curd. So can u please suggest its substitue in this recipe.
Mean I suppose cabbage is used as substitute to onion? Can we omit it?