Mattar Paneer Recipe

Matar paneer 

 Matar Paneer Recipe

  Matar Paneer is a popular North Indian dish made with paneer (Indian cottage cheese) and green peas (matar), cooked in a rich, flavorful gravy. Here’s a step-by-step guide to making this delicious dish.

Ingredients:  




For the gravy:

  • 2 tbsp oil or ghee
  • 1 large onion, finely chopped
  • 2 medium tomatoes, pureed
  • 1-inch piece of ginger, grated
  • 3-4 garlic cloves, minced
  • 1-2 green chilies, chopped (optional)
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 cup water (adjust for consistency)
  • Salt to taste
  • 1/2 cup cream (optional, for richness)

Main ingredients:

  • 200 grams paneer (cubed)
  • 1 cup green peas (matar) (fresh or frozen)
  • Fresh cilantro leaves (for garnish)

Instructions:

Step 1: Preparing the ingredients

  1. Cube the paneer: Cut the paneer into bite-sized cubes. If you prefer a softer texture, you can lightly fry the paneer cubes in a little oil for 3-4 minutes until they turn golden. However, this step is optional, as some people prefer the paneer to remain soft without frying.
  2. Prepare the peas: If you're using fresh peas, blanch them in hot water for 2-3 minutes. If you're using frozen peas, no blanching is needed.
  3. Tomato puree: Blend the tomatoes into a smooth puree using a blender or food processor.

Step 2: Making the masala (gravy)

  1. Heat the oil: In a large pan or skillet, heat 2 tablespoons of oil (or ghee) on medium heat.
  2. Temper the spices: Once the oil is hot, add the cumin seeds and bay leaf. Let them splutter for a few seconds.
  3. Sauté the onions: Add the finely chopped onions and sauté until they turn golden brown, around 6-8 minutes.
  4. Add ginger, garlic, and green chilies: Stir in the grated ginger, minced garlic, and chopped green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
  5. Cook the tomato puree: Add the pureed tomatoes and cook the mixture on medium heat for 5-6 minutes, stirring occasionally, until the oil begins to separate from the masala. This indicates the tomatoes are cooked properly.

Step 3: Adding spices and peas

  1. Add dry spices: Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well to combine.
  2. Add the peas: Add the green peas to the masala and mix them in. Let them cook for 3-4 minutes.

Step 4: Adding paneer and final cooking

  1. Add the paneer: Add the cubed paneer to the masala and mix gently to coat the pieces with the gravy.
  2. Simmer: Add about 1/2 cup of water to adjust the consistency of the gravy. If you want a thicker gravy, you can add less water. Let the curry simmer on low heat for 5-7 minutes, allowing the flavors to meld together.
  3. Add cream (optional): For a richer gravy, you can add a tablespoon of fresh cream. Stir it in and cook for another 2-3 minutes. 

     
Matar paneer 


Step 5: Garnish and serve

  1. Garnish: Garnish the Matar Paneer with freshly chopped cilantro leaves.
  2. Serve: Matar Paneer is best served with roti, naan, paratha, or steamed rice.

Tips:

  • If you want a smoother, more refined gravy, you can blend the tomato-onion-ginger-garlic mixture before adding the peas.
  • You can also add a pinch of kasuri methi (dried fenugreek leaves) for an extra depth of flavor.

Enjoy your delicious homemade Matar Paneer!

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