How to make matar paneer Heat 2 tbsps oil in the same pan. Saute 1 inch cinnamon & 1 bay leaf for a minute. Pour the pureed onion tomato mixture. Add ¾ to 1 tsp chili powder, ¾ to 1 tsp garam masala and ½ to ¾ tsp coriander powder. Saute until the masala leaves the sides of the pan. Keep stirring to prevent burning. Next add ½ to ¾ cup green peas.
Cut the paneer into strips or cubes. Heat sufficient ghee in a kadai and deep-fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger finely. Heat two tablespoons ghee in a non-stick pan and add chopped onions and ginger. Sauté till lightly browned.
Thread paneer, onion, bell pepper on skewers. Air fry the skewers placed in a tray at 390 F or 200 C for 5 mins. Brush them with the marinade and then air fry for another 2 mins. The marinade has to partially dried up. Also adjust the air fryer time as needed. Transfer grilled paneer tikka along with veggies & onions to the tikka masala gravy.
Add turmeric powder, red chilli powder, coriander powder, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains. Serve hot with chappatis. Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine.