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    You are here: Home / RandomPosts / Matar Paneer

    Matar Paneer

    July 27, 2022 by Sharmilee J 61 Comments

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    Matar Paneer is a delicious, creamy gravy made by cooking matar in a tomato & onion based puree along with spice powders and simmering it with paneer. Matar Paneer is a great side dish for both rice & flatbread and simple & quick to make. Matar Paneer recipe is presented in this post with step by step pictures and video.

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    Matar Paneer is one of the popular dishes from North Indian cuisine that is savoured by all for its taste. Matar Paneer is a good choice for special occasions and also a nice lunch box idea as well. It pairs up with roti, paratha,phulka, jeera rice, basmati rice etc.

    Table of Contents
    1 About Matar Paneer Recipe
    2 Matar Paneer or Paneer Matar
    3 Matar Paneer – Is it a curry or gravy?
    4 Matar Paneer Ingredients
    5 Matar Paneer
    6 How to make Matar Paneer
    7 Expert Tips
    8 Serving & Storing Suggestions
    9 FAQs

    About Matar Paneer Recipe

    This recipe of Matar Paneer is restaurant style with homely touch which makes the family crave for more. By restaurant style I meant the addition of fresh cream & cashews to make the gravy rich & tasty. And by homely touch I meant homemade paneer, fresh cream (malai of milk) usage to regular gravy preparation.

    I have adopted this recipe from a cooking show in TV & my other paneer dishes and perfected it to the best taste I love and happy to share the same here.

    Matar Paneer or Paneer Matar

    However you call it – Matar paneer / Paneer Matar / mutter paneer / mattar paneer it is all the same yummy & nutty matar paneer. Matar paneer is a dual hero dish that blends perfectly in tomato & onion based puree making a tasty delightful treat. Matar Paneer is very healthy too with the goodness of plant protein from peas and milk protein from paneer. 

    Matar Paneer – Is it a curry or gravy?

    A curry made in excess for lunch makes as a gravy at night and a gravy in excess for dinner makes as a curry for lunch the next day!  Curry and gravy mean actually the same, however, for the context here, we can take curry as subzi side dish for rice and gravy as the side dish for roti, chapati & naan. Curry is diluted with warm water and heated to make a gravy and gravy is reheated (without paneer so that it does not become rubbery) & added with sautéed paneer to make a curry.

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    Matar Paneer Ingredients

    • Matar : Using fresh peas or frozen peas is recommended for this recipe. Fresh green peas are sweet, tender, healthy and gets us a tasty gravy.If you are going for fresh peas, handpick each pod that have are matured green color, firm & that feel full, heavy and as if the seeds are about to burst.  The meatier seeds are tastier and the better lot.Thaw / defrost if you are using frozen peas by resting it in room temperature for 10-15 minutes. Soak peas overnight if they are dried ones from grocery section.
    • Paneer : Indian Cottage Cheese: Use fresh soft homemade paneer for best taste. If you use frozen paneer thaw /defrost it first by allowing it in room temperature for about an hour and then add it to gravy.If the paneer is store bought, getting aged & within expiry date, it tends to get rubbery. So soak paneer in water for 5-10 mins before using them for gravy so that they become soft & spongy. You can replace paneer with tofu for vegan preferences.
    • Tomatoes & Onion : Tomatoes and Onion decide the taste of the gravy – so choose the ripe, red, mild sweet tomatoes. Onion also give sweet tint to the gravy – use liberally if you like sweetish gravy else limit to prescribed quantity.
    • Fresh Cream : the secret ingredient: I always wonder how restaurant gravies alone are so creamy and tasty. Later I found that cream does the magic and gives a richness to the gravy. If you donot have fresh cream alternatively you can use milk / yoghurt / curd too. Spices &Herbs : Matar Paneer gets its flavour with the addition of spices. Use ground red chilli powder or Kashmiri red chilli powder or paprika powder. Since the matar tends to release sweetness when cooked use the prescribed quantity of chilli powder if you like sweetish tint of the gravy. Add more chilli powder or 2 green chillies if you prefer a spicy gravy. Use coriander for garnishing the gravy.
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    If you have any more questions about this Matar Paneer Recipe   do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Matar Paneer Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Matar Paneer

    Matar Paneer is a delicious, creamy gravy made by cooking matar in a tomato & onion based puree along with spice powders and simmering it with paneer. Matar Paneer is a great side dish for both rice & flatbread and simple & quick to make. Matar Paneer recipe is presented in this post with step by step pictures and video.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings4
    AuthorSharmilee J

    Ingredients

    • 200 gms paneer
    • 1 cup peas
    • 2 – 3 tbsp fresh cream
    • 1 tsp ginger garlic paste
    • 1/4 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1/2 tsp coriander powder
    • 1/2 tsp garam masala powder
    • 1 tbsp coriander leaves
    • salt to taste

    To temper

    • 1 tbsp oil
    • 1 tsp ghee
    • 1 tsp shahi jeera You can use cumin seeds too

    To grind:

    • 2 medium sized onion
    • 4 medium sized tomatoes
    • 1 no clove
    • 10 nos cashews
    • 1 no cardamom
    • 1 inch cinnamon
    • 10 nos pepper corns

    Instructions

    • To a mixer jar add onion, tomato, cashews, cinnamon, cardamom,cloves and pepper corns.
    • Grind to a fine paste without adding water.
    • The paste should be fine. Set aside.
    • To a pressure cooker heat oil, ghee – add shahi jeera let it splutter then add ginger garlic paste.
    • Saute for a minute.
    • Then add onion tomato paste.
    • Rinse mixer jar with 1/2 cup water and add it.
    • Give a quick mix boil well until raw smell leaves. This may take around 10-12 mins.
    • Once oil seperates and raw smell leaves then its done.
    • Add kashmiri red chilli powder, coriander powder and turmeric powder along with required salt.
    • Give a quick mix and let it to boil for 2 mins.
    • Add green peas along with 1/4 cup water.
    • Give a quick mix.
    • Pressure cook for 2 whistles in medium flame.Switch off.
    • Open and switch on. Give a quick mix.
    • Add cubed paneer.
    • Mix well and boil for a minute.
    • Add fresh cream, garam masala, crushed kasoori methi and coriander leaves.
    • Give a quick mix and switch off. Matar paneer ready!

    Video

    YouTube video player

    Notes

    • For  peas or any green vegetable to stay green, after pressure cook release the pressure manually and open it. This way the veggies will stay green while adding in gravies – Got this tip from my cousin and it worked too.
    • Fresh cream gives a nice flavour to the gravy giving it a restaurant taste. You can use milk too replacing cream and it gives a nice flavor too.
    • This gravy goes well with any dry rice like fried rice/ pulao or even with naan/rotis.
    • After I tried this I prefer this to PB masala. I really regret for not trying this for all these days, and am glad I tried this now atleast
    Nutrition Facts
    Matar Paneer
    Amount Per Serving (75 g)
    Calories 352 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 13g81%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 57mg19%
    Sodium 58mg3%
    Potassium 557mg16%
    Carbohydrates 20g7%
    Fiber 6g25%
    Sugar 8g9%
    Protein 12g24%
    Vitamin A 1751IU35%
    Vitamin C 36mg44%
    Calcium 309mg31%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    How to make Matar Paneer

    Grinding ingredients

    1.To a mixer jar add 2 medium sized onion,4 medium sized tomatoes, 10 nos cashews, 1 inch cinnamon, 1 no cardamom,1 cloves and 10 nos pepper corns.

    matar paneer recipe add items to grindPin

    2.Grind to a fine puree without adding water.

    matar paneer recipe grind it finePin

    3.The puree should be fine. Set aside.

    matar paneer recipe fine pureePin

    Tempering

    4.To a pressure cooker heat 1 tbsp oil, 1 tsp ghee – add 1 tsp shahi jeera let it splutter then add 1 tsp ginger garlic paste.

    matar paneer recipe add jeera, ginger garlic pastePin

    5.Saute for a minute.

    matar paneer recipe saute for a minutePin

    Cooking onion tomato paste

    6.Then add onion tomato paste.

    matar paneer recipe add pureePin

    7.Rinse mixer jar with 1/2 cup water and add it.

    matar paneer recipe rinse and add waterPin

    8.Give a quick mix boil well until raw smell leaves. This may take around 10-12 mins.

    let it boilPin

    9.Once oil seperates and raw smell leaves then its done.

    oil seperatesPin

    Adding spice powders

    10.Add 1/4 tsp turmeric powder, 1 tsp kashmiri red chilli powder, 1/2 tsp coriander powder along with required salt.

    add spice powdersPin

    11.Give a quick mix and let it to boil for 2 mins.

    boil for 2 minsPin

    Cooking peas

    12.Add 1 cup fresh green peas along with 1/4 cup water.

    add peas with waterPin

    13.Give a quick mix.

    let it boilPin

    14.Pressure cook for 2 whistles in medium flame.Switch off.

    pressure cook for 2 whistlesPin

    15.Open and switch on. Give a quick mix.

    switch onPin

    Adding paneer

    16.Add 200 gms cubed paneer.

    add paneerPin

    17.Mix well and boil for a minute.

    mix wellPin

    Garnishing

    18.Add 2 tbsp fresh cream, 1/2 tsp garam masala, 1 tsp crushed kasoori methi and 1 tbsp coriander leaves.

    add garnishingPin

    19.Give a quick mix and switch off. Matar paneer ready!

    mix wellPin

    Delicious matar paneer ready!

    Pin

    Expert Tips

    • For  peas or any green vegetable to stay green, after pressure cook release the pressure manually and open it. This way the veggies will stay green while adding in gravies – Got this tip from my cousin and it worked too.
    • Fresh cream gives a nice flavour to the gravy giving it a restaurant taste. You can use milk too replacing cream and it gives a nice flavor too.
    • This gravy goes well with any dry rice like fried rice/ pulao or even with naan/rotis.
    • After I tried this I prefer this to PB masala. I really regret for not trying this for all these days, and am glad I tried this now atleast

    Serving & Storing Suggestions

    Matar Paneer goes well with plain basmati rice, jeera rice, curd rice, pulao, chana biryani& many more. Matar Paneer is a great side for roti, chapati, lacchaparatha, paratha& other flatbread variations.

    Matar paneer can be packed for lunch box too. Refrigerate matar paneer for later use and reheat with microwave or stove top before use.

    FAQs

    1.What is Matar Paneer?

    Matar Paneer is a delicious, creamy gravy made by cooking matar in a tomato & onion puree and simmering it with paneer.  Matar Paneer is a great side for both rice &Indian flatbread.

    2.How to make Matar Paneer?

    • Grind onions, tomatoes and cashews to make it a puree.
    • Temper the spices and add them to puree along with red chilli powder, garam masala & coriander powder and cook to a thick sauce.
    • Now add water and let it boil for 2mins. Add peas and pressure cook for 2 whistles.Then add fresh cream and let it boil.
    • Meanwhile toast the paneer cubes in dosa tawa till golden with little oil.
    • Now add toasted paneer and to the gravy & mix well.
    • Finally garnish with coriander leaves and switch off.

    3.Which matar to use – fresh / frozen / dried grocery peas?

    Using fresh peas or frozen peas is recommended for this recipe. Thaw / defrost if you are using frozen peas by resting it in room temperature for 10-15 minutes. Soak peas overnight if they are dried ones from grocery section.

    4.Why is paneer in the gravy rubbery?

    When paneer is overcooked it becomes hard. Also if the paneer is store bought, soak it in water for 5 minutes so that they become soft & does not become hard easily. Also if it is too moist, paneer may tend to dissolve.

    5.Can I cook Matar Paneer in stove top?

    Instead of pressure cooking you can cook the peas in 2 cups of water until they become soft. Follow the rest of the steps as prescribed.

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    Filed Under: Gravies for Rotis, North Indian, Paneer Dishes, Paneer Sides, peas recipes, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. kaarasaaram.com

      January 23, 2011 at 4:38 pm

      Looks lovely Sharmilee;) …. very inviting..
      Reva

      Reply
    2. Shalini Gowrisankar

      January 23, 2011 at 7:33 pm

      Delicious it looks, it is also one of my favourite side dishes to go with crisp rotis 🙂 🙂

      On a very serious note, I am planning to start cooking, may be in a small way initially.. Let me know how I should go about it?

      Reply
    3. Torviewtoronto

      January 23, 2011 at 7:43 pm

      delicious combination looks yummy

      Reply
    4. savitha ramesh

      January 23, 2011 at 9:33 pm

      very colorful mattar panneer…….lov ur cicks

      Reply
    5. My attempt at The Julie/Julia project

      January 23, 2011 at 10:50 pm

      Thats so beautiful 🙂 Love the texture 🙂

      Reply
    6. Mrs K

      January 24, 2011 at 12:38 am

      This looks so creamy & delicious,I love the soft phulka's on the side. kasoori methi adds a wonderful flavor to this dish:)

      Reply
    7. Satrupa

      January 24, 2011 at 12:48 am

      The matar paneer looks creamy and yumm …. gr8 with paratha or naan 🙂

      Reply
    8. Sharmilee! :)

      January 24, 2011 at 2:14 am

      @Shalini : Thats nice to knw. Just start with recipes which involves less ingredients and time, then slowly you can get on from there…You can refer 'In 15mins' & 'Breakfast,Dinner ideas' section in the right side bar

      Reply
      • sucheta dalvi

        June 07, 2014 at 5:14 am

        Dear Sharmili ji, please help with the link, I could not find ' in 15 min" ideas

        Reply
    9. Divya Kudua

      January 24, 2011 at 3:44 am

      Wow,some coincidence this is..looks like both of us followed a similar recipe,but with slight changes.Love your pics!!

      Reply
    10. RAKS KITCHEN

      January 24, 2011 at 3:54 am

      Love your version,sounds simple to try,will try ur version soon!

      Reply
    11. jeyashrisuresh

      January 24, 2011 at 4:26 am

      very nice way of aking mutter paneer. The addition og pal adai instead of cream sounds nice. will try it next time

      Reply
    12. MiniBinoy

      January 24, 2011 at 5:06 am

      its really mouth watering!!…thinking of making it for lunch tdy!!:)

      Reply
    13. Prathibha

      January 24, 2011 at 5:31 am

      I also make it almost similar..looks really yummy

      Reply
    14. Priya

      January 24, 2011 at 5:38 am

      Wat a delicious,truly tempting and irresistible peas paneer masala..

      Reply
    15. Aruna Manikandan

      January 24, 2011 at 7:08 am

      looks perfect and delicious dear 🙂

      Reply
    16. M D

      January 24, 2011 at 8:24 am

      This looks so creamy and deliciously yummy! Must try!

      Reply
    17. Ms.Chitchat

      January 24, 2011 at 9:09 am

      Enjoyed browsing thro' ur posts and glad to follow u :):) Mutter paneer is very creamy and professional looking, thanks for sharing.

      Reply
    18. Nithya

      January 24, 2011 at 2:18 pm

      This is really looking creamy and good 🙂 I havent tried fresh cream in kurma too. Will try making it your way 🙂

      The first pic is too good. Super tempting one 🙂

      Reply
    19. Suja Sugathan

      January 24, 2011 at 3:33 pm

      Creamy and yummy mutter paneer..perfect and tempting.

      Reply
    20. Krithi's Kitchen

      January 24, 2011 at 4:09 pm

      Delicious, creamy and colorful…
      Colors are so pleasant…

      Reply
    21. Kairali sisters

      January 24, 2011 at 4:31 pm

      Such a delightful dish Sharmi..Looks so creamy and perfect…

      Reply
    22. Swathi

      January 24, 2011 at 7:30 pm

      Muttar paneer dish looks delicious, nice with chapathi

      Reply
    23. aipi

      January 24, 2011 at 7:42 pm

      My all time favorite..nice recipe!

      US Masala

      Reply
    24. Tanantha P.

      January 24, 2011 at 8:10 pm

      I've never made a real Indian dish but often time work with Marsala. This sounds delicious!

      Reply
    25. anu

      January 25, 2011 at 2:34 am

      enticing and delicious pics of Mattar Paneer

      Reply
    26. Balakrishna Saraswathy

      January 25, 2011 at 5:16 am

      I just had these for dinner yesterday with roti… simply yummmooo:)

      Reply
    27. sanjeeta kk

      January 25, 2011 at 9:19 am

      The curry looks creamy and tempting, Sharmi! Love the click.

      Lite Bite

      Reply
    28. rekhas kitchen

      January 25, 2011 at 2:39 pm

      Wow creamy delicious and so inviting mouthwatering…

      Reply
    29. carmenpiva

      January 25, 2011 at 10:29 pm

      Hi! I've never been here before, and I love your virtual kitchen! It all looks so exotic for me!!
      I'll pop in from time to time, I'll learn lots of things!

      Reply
    30. Sharmilee! :)

      January 26, 2011 at 12:54 am

      @Carmenpiva :Thanks a lot for ur encouraging words, do come in when u find time

      Reply
    31. Ananda Rajashekar

      January 26, 2011 at 5:57 pm

      can there be any better combination than roti and matter panner, looks awesome 🙂

      Reply
    32. joy

      July 08, 2011 at 1:16 pm

      Hi tried many of your recipe but sorry did not find tome to post a comment.
      This particular one My children loved it so much when I packed for their lunch and also got an award from my second fellow class mates " Your Mom (ME) is the best cook".
      I forced myself free to pass on the award to you since I do not deserve it.

      Thanks a Lot , bye

      Reply
    33. Sharmilee! :)

      July 08, 2011 at 1:23 pm

      @Joy : Wow thats a nice compliment and it made my day….Its not only the recipe that matters but in the hands of the cook too so we shall share the credit 🙂

      Reply
    34. Anonymous

      October 10, 2011 at 4:32 am

      Hey! I love your website! If you are interested in ideas, my website is vegan, and vegetarian gourmet food! http://gangybuffet.com/
      I am a college student journaling my way through cooking.

      Reply
    35. Lekha

      November 07, 2011 at 8:31 pm

      it looks and tastes delicious….ty sharmee…ur my saviour…my hubby loved it so much…..ur a gr8 cook…..im proud that ur my friend…..

      Reply
    36. Anonymous

      February 12, 2012 at 1:42 am

      hi sharmis…….

      i tried two of ur receipe(mutter panner,kadai mushroom)it came well.taste is also awesome…..thx for ur receipe…..

      Reply
    37. Shweta

      May 01, 2012 at 6:36 am

      I made this mutter paneer, and also added 1tsp kitchen king masala into it. the taste was yum

      Reply
    38. madhavi shenoy

      July 15, 2012 at 12:40 pm

      I tried this n taste was really amazing:) every body at home loved the recipe!!!

      Reply
    39. Veena Theagarajan

      September 02, 2012 at 2:57 pm

      Looks so delicious..Nice click Sharmi
      Great-secret-of-life.blogspot.com

      Reply
    40. Gayatri Natarajan

      November 29, 2012 at 11:45 pm

      hai sharmi i tried this it came good as like restaurant style.thanks

      Reply
    41. Sajani Prashanth

      February 08, 2013 at 4:06 am

      Hi sharmi, I tried this out and it turned to be really tasty. But I did not get the Color as shown in ur pic. Did u edit the pic with more brightness??? :p just kidding.

      I am trying all of ur recipes one by one. Being a beginner ur website is very useful.
      Thank u.

      Reply
      • Sharmilee! :)

        February 08, 2013 at 8:20 am

        No no the orange color comes from the tomatoes and the red chilli powder(homemade) I used. Infact it was more orangy that I had to reduce the contrast 🙂

        Reply
    42. Chithu

      March 01, 2013 at 7:34 pm

      Hi sharmi, i tried this yesterday and it came out well. Thanks for the geeat receipe with nice explanation.

      Reply
    43. Chithu

      March 01, 2013 at 8:10 pm

      This receipe description is awesome and it came out very well. Thanks a lot for the post

      Reply
    44. Purva

      July 05, 2013 at 4:42 am

      Hey Sharmi…..thanks a lot again for such fab recipe…..loved it….prepared yesterday n me n my hubby were drooling in delicious gravy of matar paneer….n in the end literally licking the fingers….u see its kind of ritual now whenever I follow ur recipe….but I have a request for u….can u post recipe for Butter Chicken?? It would really great treat to my taste buds….thanks again….

      Reply
      • SHARMILEE J

        July 05, 2013 at 8:18 am

        Hey Purva, my next todo in nonveg is butter chicken so will surely post it soon 🙂

        Reply
    45. Sasi Rekha

      July 07, 2013 at 6:33 pm

      Woooww Sharmi… I tried this recepie today… it was wonderful to have with chapathy… Thanks for the recipie with imagess…

      Reply
      • Kalpana

        November 08, 2013 at 4:43 am

        Hi Sharmi..Recipe was too good nd taste is Divine…i too get same color nd texture ….i tried all ur items one by one… today for evening snacks i tried Poha Bread Roll & Ragi Badam Malt(My Son s 19 months old .He loved the malt nd ask more& more) both came out well nd got good credit from my hubby…So all credit goes to you…Plz post Butter Chicken..

        Reply
    46. suganya gunasundaram

      November 18, 2013 at 1:26 am

      hi sharmileee, i am new to this paneer recipes… just now going to give a try… but i have a prob… there is no availability of peas here…. can i use channa to substitute it..?

      Reply
    47. SHARMILEE J

      November 18, 2013 at 3:54 pm

      Yes you can use chana if you like paneer chana combo as I havent tried that combo myself 🙂

      Reply
    48. subha ramasamy

      January 06, 2014 at 5:20 am

      Hi sharmi,

      Am following ur blog for a couple of years. And i have tried some for ur recipes. Biggest success is rasagulla. Thanks for sharing ur wonderful recipes and thanks again for inspring me to cook many new things. Came to know that u r one among the top 30 food bloggers of 2013, congrats on that and felt happy for u. Thanks!!!!!

      Reply
    49. Saurabh Mishra

      February 21, 2014 at 3:29 am

      i love paneer

      Reply
    50. Sri Divya

      April 03, 2014 at 10:26 am

      wow……tried it yesterday and it was superb liked a lot
      thanks for ur wonderful recipe
      I also tried ur tomato onion chutney and peanut chutney love them too what a taste yaar……..

      Reply
    51. Sri Divya

      April 03, 2014 at 10:29 am

      Hi sharmilee
      yesterday I tried this and it was WOW……….superb and my hubby liked it very much
      and I also tried ur tomato onion chutney and peanut chutney and they r really yummy
      loved ur blog………… thanku so much……..

      Reply
    52. nancy

      April 03, 2014 at 12:27 pm

      Tried your recipe today it was really yummy. Thanks Sharmi

      Reply
    53. nancy

      April 14, 2014 at 11:49 am

      Made this recipe came out great Thanks a lot!

      Reply
    54. Kajal

      July 30, 2014 at 10:52 pm

      I made this recipe ..it came too good ..thanks for the recipe.

      Reply
    55. nuru ali

      May 24, 2015 at 8:49 pm

      Thnx for the recipe

      Reply
    56. Pubali Das

      October 27, 2015 at 7:18 am

      Hi Sharmi..Recipe was too good nd taste is delicious…. I love all your recipes n follow these every now n then….:)

      Reply
    57. Unknown

      March 02, 2016 at 3:57 pm

      Hi Sharmi..thanks for the receipe..i tried this which came out very well…Awesome way of explanation..

      Reply

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