Paneer is unquestionably popular in India. Every event, wedding, or party has at least two paneer dishes on the menu.
Palak paneer, butter paneer, and, of course, matar paneer are the most frequent. However, the classic matar paneer needs no intro! I am sure if you have ever been to an Indian restaurant, you must have tried matar paneer. If not, do try next time. Oh! Guess what? You can make restaurant-style matar paneer at home now simply by following this recipe.
What is Matar Paneer?
Matar Paneer is a tasty meal from northern India that is a family favorite. This simple cuisine begins with a tomato foundation and basic spices such as turmeric, coriander, and cumin powder.
The key is to cook the paneer before creating the sauce, which maintains the edges crisp while keeping the center moist. To avoid overcooking paneer, sauté it first and then soak it in the water while creating the dish. While the gravy is cooking, add the paneer at the end. Every restaurant/household has its unique way of doing it.
In most Punjabi houses in India, this is made throughout the winter season. Fresh green peas are abundant in India throughout the winter months. Because that is not the situation in the United States, I always use frozen peas. It will be great if you find fresh green peas, but honestly, there won’t be much difference in taste.
Notable Ingredients At A Glance
Paneer – Paneer is an unaged, very soft Indian cottage cheese prepared from dairy milk. You can use ricotta cheese for paneer if desired; however, keep in mind that ricotta cheese can be salted, whereas paneer is not. Before using, squeeze and drain any excess if using ricotta.
Vegetables – Green peas (fresh or frozen), ripe tomatoes, onions, and green chilies are all you need. These are the basic ingredients for traditional Punjabi red gravy.
Ginger-garlic Paste – The ginger and garlic paste is the aromatic ingredient.
Spices – You will need basic spices like turmeric powder, chili powder, garam masala, and Kitchen King masala (optional, found in Indian grocery stores).
Oil – You can use any vegetable oil as per your choice.
How To Prepare Matar Paneer?
First, grind the onions, tomatoes, ginger, and garlic to a fine paste. Keep it aside.
Now heat oil in a Kadai or a pan. Add the onion, tomato, ginger, and garlic paste—Cook for 2 minutes.
Add salt, turmeric powder, and chili powder. Cook till the oil starts separating from the masala.
Then add the green peas and mix well. Cover the kadai and cook the green peas till it becomes soft.
Now add garam masala powder and kitchen king masala (if using). Finally, add water and the paneer cubes. You can fry the paneer beforehand.
Bring it to a boil and cover, and cook on low flame for 3-4 minutes. Garnish with chopped coriander leaves and serve. For a simple supper, match it with nearly any Indian flatbread, such as phulka roti, tandoori roti, paneer kulcha, butter naan, and so on.
Some Expert Tips For Preparing Matar Paneer
- To make it vegan, use tofu for paneer and a small amount of cashew paste to make the gravy creamy.
- To cook matar paneer in the style of a restaurant, instead of oil, use ghee or butter.
- You can add cashews to make the gravy creamy, or you can garnish it with fresh cream.
The classic matar paneer needs no intro! This will show you a simple way to cook it-no fuss and so yummy!
- 200 gms (1/2 lb) Paneer – cut into cubes
- 1 Onion – medium, roughly chopped
- 2 Tomato – large, roughly chopped
- 1/2 tbsp Ginger Paste
- 1/2 tbsp Garlic Paste
- 1 cup Green Peas
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- ½ tsp Garam Masala
- 1 tsp Kitchen King Masala (optional, found in Indian grocery stores).
- 1 tsp Salt
- 2 tbsp Oil
- 2 cups Water
- Grind the onions, tomatoes, ginger and garlic to a fine paste.
- Heat oil in a kadai (or any pan)
- Add the onion, tomato, ginger and garlic paste.
- Cook for 2 minutes and add salt, turmeric powder and chili powder.
- Cook till the oil separates from the masala.
- Now add the green peas and mix well.
- Cover the kadai with a lid and cook the green peas till it becomes soft.
- Now add garam masala powder and kitchen king masala (if using).
- Add water and the paneer cubes. (If you want to lightly fry the paneer beforehand you can but I don’t usually).
- Bring it to a boil and cover and cook on low for 4-5 minutes. Add chopped coriander leaves.
- Matar paneer is now ready to serve
- Mutter paneer goes very well with Indian flat breads, roti naan or parantha.
Keywords: matar paneer