About Matar Paneer
Matar Paneer, is beloved North Indian vegetarian dish that combines two key ingredients Green peas (matar), Green peas add a vibrant color and a slightly sweet, earthy flavor to the dish. You can use either fresh or frozen peas, depending on availability and the other key ingredient is paneer (Indian cottage cheese), It’s a fresh cheese, made by curdling milk and then pressing the curds to form a solid block. Paneer is known for its mild, creamy flavor and its ability to absorb the flavors of the spices and sauces it’s cooked with.
The richness of paneer and the freshness of the green peas are highlighted in this dish’s delicious combination of tastes and textures, which is covered in a creamy tomato-based gravy. It is a staple in Indian cuisine and is frequently found on the menus of Indian restaurants all over the world.
Although the dish is now well-known throughout the nation, it is believed to have originated in the Punjab area of India. Rich and creamy in texture, matar paneer is renowned for its delicious spices.
The main ingredients in matar paneer are paneer, green peas, tomatoes, onions, and spices. Typically, onions and tomatoes are first pureed before the dish is prepared. Then spices added to puree and cooked for a while. Finally, green peas and paneer cubes are added and the dish is simmered for a few minutes.
That is perfect for a weeknight meal or a special occasion. It is also a great option for vegetarians and vegans.
Matar paneer is a delicious and nutritious dish, as it is packed with protein, fiber, and vitamins.
Matar paneer is frequently served hot with steamed rice or an Indian bread like naan or roti. Both vegetarians and non-vegetarians love it because of its thick, creamy texture and pleasantly spicy tomato-based gravy. It’s a versatile dish that can be enjoyed on its own as a main course or as a side dish in a larger Indian meal.
How To Make Matar Paneer (Stepwise Photos)
To Make Puree
1. Heat 2 tablespoon oil in a pan over medium heat.
2. Add 2 medium size cubed onion, fry until they turn to golden brown.
3. Add 5-6 cloves of garlic, 1 inch ginger and 1 chopped green chili.
4. Add 4 medium size chopped tomatoes, add 1 teaspoon salt, saute for 5-7 minutes until the tomatoes become soft and mushy.
5. Cool the mixture and transfer to mixer jar, grind to smooth paste without adding water.
To Make The Gravy
6. Heat 2 tablespoon ghee or oil in a pan over medium heat.
7. Add 1 teaspoon cumin seeds and let them splutter.
8. Add 1 teaspoon kashmiri red chili powder or you can add regular red chili powder.
9. Pour the onion, tomato puree. Stir the mixture for a while.
10. Add ½ teaspoon turmeric powder.
11. Add 1 teaspoon coriander powder.
12. Add 1 teaspoon garam masala and salt as per taste.
13. Cook the mixture for 5-7 minutes until oil separates from the mixture. Stirring frequently.
14. Add ¾ to ½ cup of hot water to adjust the consistency. Simmer for another 7-8 minutes.
15. Add the paneer cubes.
16. Add frozen or boiled matar (green peas) and gently stir to coat them with the gravy. Cook for 4-5 minutes.
17. Add 1 tablespoon butter or you can add heavy cream, this is optional.
18. Garnish with fresh 2 tablespoon chopped coriander or cilantro leaves.
If you have never tried matar paneer before, I highly recommend it! It is a delicious and satisfying dish that is sure to please everyone at the table.
Matar Paneer Recipe
To Make Puree
- 2 tablespoon Oil
- 2 Onion (Medium size) Cubed
- 4 Tomatoes (Medium size) Chopped
- 5-6 coves Garlic
- 1 inch Ginger
- 1 Green chili chopped
- 1 teaspoon Salt
To Make Gravy
- 2 tablespoon Ghee/Oil
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Kashmiri/regular red chili powder
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander powder
- 1/2 teaspoon Salt
- 1/2-3/4 Cup Hot water
- 1 tablespoon Butter/heavy cream (optional)
- 1 Cup Green Peas (Frozen/Boiled)
- 200 Gms Paneer (Indian cottage cheese)
- 1/2 teaspoon Sugar (optional refer Notes)
- 1 tablespoon Coriander/Cilantro Leaves
To Make Puree
- Heat oil in a pan over medium heat.
- Add cubed onion, fry until golden brown.
- Add ginger, garlic, chopped tomatoes, green chili, salt. Saute the mixture until soft.
- Cool the mixture completely.
- Grind the all mixture in a mixture jar to smooth paste.
To Make Gray
- Heat 2 tablespoon oil or ghee in a pan over medium heat.
- Add 1 teaspoon cumin seeds and let them splutter.
- Add 1 teaspoon red chili powder.
- Pour the onion tomato puree, stir the mixture for a while.
- Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, salt as per taste.
- cook the mixture for 5-7 minutes, or until the oil starts to separate from the mixture.
- Add hot water to adjust the consistency. Simmer for 7-8 minutes.
- Add the paneer cubes.
- Add the green peas, cook for 4-5 minutes.
- Add 1 tablespoon butter/cream.
- Garnish with fresh chopped coriander/cilantro leaves.
- Serve hot with naan, roti,or steamed rice.
- For a richer flavor, you can add a tablespoon of yogurt to the masala paste.
- If you are using frozen peas, you do not need to thaw them before adding them to the pan.
- You can adjust the spice level to your preference by adding more or less red chili powder and green chilies.
- You can also add a pinch of sugar to the gravy to balance out the acidity of the tomatoes.
- For a vegan version, replace paneer with tofu and use dairy-free cream or coconut milk.