Matar Paneer Recipe|Flavorful Blend Peas and Paneer

Matar Paneer Recipe is a classic North Indian dish that combines the sweetness of green peas with the creamy texture of paneer (Indian cottage cheese), all enveloped in a rich and aromatic tomato-based gravy. This dish is not only a flavorful recipe but also gives many types of nutrition. In this recipe you have to just follow the step-by-step recipe, it will create a perfect mouthwatering matar paneer recipe.

About Matar Paneer Recipe

Matar Paneer Recipe is a popular vegetarian dish from North India, particularly in Punjabi cuisine. It contains two main ingredients: matar (green peas) and paneer (Indian cottage cheese), cooked together in a flavorful gravy and fragrance of whole spices.

After coming to North India, I learned about Matar Paneer Recipe. Which is a favorite dish here. In every kitchen it has a different taste and way of making this dish. The first time I tried this recipe, I just loved it and You should try this recipe in this step by step making process.

What is Matar Paneer

Matar Paneer is a popular North Indian dish which made with green peas (matar) and paneer (Indian cottage cheese) cooked in a pure tomato-based gravy.

Ingredients:

For Paneer and Peas

• 250 grams paneer, cubed
• 1 cup green peas (fresh or frozen)
• 2 tablespoons oil for frying

For Gravy

1. 2 tablespoons oil or ghee
2. 1 teaspoon cumin seeds
3. 1 large onion, finely chopped
4. 2 green chilies, slit lengthwise
5. 1 tablespoon ginger-garlic paste
6. 2 large tomatoes, pureed
7. Cashews
8. Yogurt/ curd
9. Milk
10. 1 teaspoon coriander powder
11. 1/2 teaspoon turmeric powder
12. 1/2 teaspoon red chili powder (adjust to taste)
13. 1/2 teaspoon garam masala
14. Salt to taste
15. 1/4 cup fresh cream
16. Fresh coriander leaves for garnish

Instructions:

How to make Matar Paneer Recipe/ Matar Paneer kaise banaye

I’ll tell you two easy processes to make Matar Paneer Recipe. You can make it and serve to your loved ones.

Step 1

Preparing Paneer and Peas:

• Heat 2 tablespoons of oil or ghee in a pan(non-stick/normal pan) over medium heat.
• Once the oil is hot, add the paneer cubes and fry them until they turn golden brown color from all sides. Take out them from the pan and keep it aside.
• Put the fried paneer in salt and sugar water, this process makes the paneer soft and tasty.
• In the same pan, add the green peas and saute for a couple of minutes until they are slightly cooked.

Prepare Gravy for Matar Paneer Recipe

• Heat a Pan and add 1 tablespoon oil, when the start heating add 1 inch ginger, garlic cloves, and cardamoms and saute it for 1-2 minutes.
• Add 1 big onion (cubed cut), and cook it till light brown color.
• Add half-cut tomatoes, and saute them till the tomatoes are soft.
• Now add soaked cashew nuts, and salt, mix everything, cover it under low flame for 2-3 minutes and remove the pan from gas. Let it cool for sometime and then take mixer jar and transfer everything into the jar, add 1/4 cup Yogurt(optional, you can add for tangy flavor), and make a smooth paste.
• Strain it by a strainer for a pure smooth paste.

Step 2

Making Process

1. Take a small bowl and add 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder (adjust to taste), 1/2 teaspoon garam masala, make a mixture.
2. Take a Pan/kadhai and heat 1 tablespoon oil over low flame, now add bay leafs, whole spices, cumin, fry them till splutter.
3. Now add the spices mixture and mix well in low flame.
4. Pour the gravy paste and stir it with the masala, till the oil start separate.
5. Now add Green peas and cook it with the masala for 1-2 minutes, till the gravy will thick. You can add water to it.
6. Cover the Pan for a couple of minutes, now remove the lid and put the fried paneer and crushed kasuri methi , let it mix with the gravy.
7. Remove the Matar Paneer Recipe to a bowl.
8. Garnish with Fresh chopped coriander leaves, and fresh cream for a colorful and elegant look.

Gravy for Matar Paneer Recipe

• If you want, you can fry the paneer, otherwise do it as it is.
• If you don’t have fresh green peas, take frozen peas and soak them in warm water.

Making the Gravy

• Take a pan, heat 2 tablespoons of oil or ghee over low flame.
• Add cumin seeds and green chili and let them splutter.
• Now add chopped onions and saute it till the onions turns golden brown color.
• Add ginger-garlic paste and cook for 2-3 minutes make sure the raw smell disappears.
• Add the tomato pure to the masala and cook until the oil stars separate from the masala.
• Add coriander powder, turmeric powder, red chili powder, garam masala, and salt to the tomato mixture. Mix everything well and cook for a 2-3 minutes to let the spices to blend.
• Now take half of the masala, and make a smooth paste, and add to the left masala, and mix it thoroughly.
• If the gravy will too thick, then you can add water in masala to adjust the consistency.

Bringing it Together

• When the gravy reaches the required consistency, add the fried paneer cubes/ normal paneer and saute green peas to the pan. Mix lightly and coat them evenly with the gravy.
• Let the Matar Paneer Recipe simmer for 5-7 minutes on low heat, let the flavor meld together and the paneer and peas absorb the flavor of the gravy.
• Use fresh cream, add it to the masala, and mix well to involve it in the gravy. This will enhance the richness and creaminess of the dish.

Garnishing and Serving

• Once the Matar Paneer is cooked perfectly, garnish it with freshly chopped coriander leaves freshness and aroma.
• Serve the delicious Matar Paneer hot with naan, roti, or steamed rice. It pairs well with any Indian bread or rice dish.

FAQ for Matar Paneer Recipe

Nutrition

Nutrient	Amount Per Serving (%)
Calories	325 kcal
Carbohydrates	15g (5%)
Protein	10g (20%)
Total Fat	25g (38%)
– Saturated Fat	9g (45%)
– Polyunsaturated Fat	3g
– Monounsaturated Fat	11g
– Trans Fat	0g
Cholesterol	39mg (13%)
Sodium	600mg (25%)
Potassium	450mg (13%)
Fiber	3g (12%)
Sugar	6g
Vitamin A	750 IU (15%)
Vitamin C	20mg (33%)
Calcium	280mg (28%)
Iron	3mg (17%)

Please note that these values are approximate and can vary based on factors such as specific ingredients and cooking methods.