Matar Paneer Recipe
Matar Paneer is a beloved Northern Indian recipe that combines soft paneer cubes with tender green peas in a rich and aromatic tomato-based sauce. It’s a delicious vegetarian dish that comes together in just 40 minutes, perfect for those looking for a quick meal.
Watch My Step by Step Video Instructions:
Ingredients
Paneer: Its mild flavor and firm texture pair well with the richly spiced sauce. Paneer can be found in many large, well-stocked supermarkets and at most Indian grocery stores. You can also make homemade paneer it only takes around 1 hour and uses 3 ingredients.
Green Peas: Use fresh or frozen peas for this recipe. If fresh peas are unavailable, frozen peas work just as well and require minimal cooking time.
Ghee: Ghee adds a rich, buttery and nutty flavor to the dish. If unavailable, you can use clarified butter or oil.
Ginger and Garlic: These aromatics are blended into a smooth paste after cooking, so precise chopping isn’t necessary.
Red Onions: Red onions add sweetness and depth. If unavailable, substitute with yellow or white onions.
Tomatoes: Fresh tomatoes provide the base for the sauce. If you prefer, you can use a high-quality can of tomatoes instead.
Green Chilies: Adjust according to your preference for heat. Remove seeds to reduce their heat if desired.
Cashews: These are blended into the sauce to add creaminess and flavor.
Spices: A combination of aromatic and flavorful spices that bring depth and warmth to the dish. This includes Kashmiri red chili powder for color and mild heat, coriander powder for a citrusy and herbal undertone, turmeric powder for its golden hue and earthy flavor, garam masala for warmth and complexity, and whole cumin seeds for an aromatic flavor.
Fresh Cilantro: Adds a fresh, herbal note to finish the dish.
Cream: Used for garnishing, it adds a silky finish to the dish.
Expert Tips
Frying Paneer: Make sure the pan is hot and the ghee has fully melted before adding the paneer cubes. This helps prevent the paneer from sticking and allows it to develop a nice golden crust.
Blending Sauce: Start the blender at a low speed and gradually increase it to prevent splattering. To ensure you get every bit of flavor, rinse the blender with 1/4 cup of water and add it back to the pot with the sauce.
Storage and Leftovers
After cooking, allow the Matar Paneer to cool to room temperature before storing. Transfer the cooled dish into airtight containers. Properly stored, Matar Paneer can last in the refrigerator for up to 3-4 days.
For longer storage, you can freeze Matar Paneer. Place it in freezer-safe containers or heavy-duty freezer bags, and it will keep well for up to 6 months. When you’re ready to eat, thaw it in the refrigerator overnight.
To reheat, you can use the stovetop or microwave method:
- Microwave: Transfer the Matar Paneer to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap to trap steam and ensure even reheating. Microwave on medium power for about 2-3 minutes. Stir gently, then continue heating in 30-second intervals until it is thoroughly heated.
- Stovetop: Reheat the Matar Paneer in a saucepan over medium-low heat, stirring occasionally. Add a splash of water if needed to reach the desired consistency, and heat until hot throughout.
FAQs
Matar Paneer pairs beautifully with a variety of Indian breads such as chapatis, naan, roti, or paratha. It also goes well with steamed basmati rice or jeera rice..
To reduce the spiciness, you can decrease the amount of green chilies or deseed them and remove any membranes from the chilies. Tip: Adding more cream at the end can also help mellow out the heat.
Yes, Matar Paneer can be made ahead of time and stored in the refrigerator for 3-4 days. The flavors often develop and become richer after a day. Reheat gently on the stovetop or in the microwave, adding a little water if needed to adjust the consistency.
More Paneer Recipes You May Like:
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- Keto Paneer Jalfrezi
- Keto Paneer Makhanwala
- Keto Paneer Bhurji
- Keto Palak Paneer
Mater Paneer Recipe
Ingredients
Ingredients for the Sauce:
- 1 tablespoon ghee
- 1 tablespoon oil
- 2 red onions chopped
- 3-4 fresh tomatoes chopped
- 15 grams ginger chopped
- 15 grams garlic
- 2-3 green chilies chopped
- 30 grams cashews
- 1/2 tablespoon Kashmiri red chili powder
- 1/2 tablespoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon garam masala
- Hot water as needed
Ingredients for the Dish:
- 250 grams paneer cubed
- 1 cup peas
- 1 tablespoon ghee
- 1 teaspoon whole cumin seeds jeera
- Salt to taste
- 1 teaspoon dried fenugreek leaves kasuri methi
- Fresh cilantro chopped, for garnish
- Cream for garnish
Instructions
- In a large deep sauté pan, heat 1 tablespoon ghee over medium heat. Once hot, add the paneer cubes and fry until golden brown on both sides, approximately 2-3 minutes. Remove the paneer from the pan and set aside.
- In the same pan, add the chopped onions, green chilies, ginger, garlic, and cashews. Sauté until the onions become translucent, about 5-6 minutes.
- Stir in salt, Kashmiri red chili powder, turmeric, coriander powder, garam masala and a tablespoon of oil. Cook for 1-2 minutes to allow the spices to release their flavors.
- Add the chopped tomatoes and one cup of hot water. Cover and cook until the tomatoes have softened, about 5-8 minutes. Remove from heat and allow to cool.
- Transfer the cooled tomato and spice mixture to a blender. Blend until smooth.
- In the same pan, heat another tablespoon of ghee. Add the cumin seeds and let them sizzle. Pour the blended sauce back into the pan. Reduce the sauce over medium heat, stirring occasionally, until it thickens and oil starts to separate.
- Add the green peas and mix in 2 cups of hot water, adjusting the consistency as needed. Season with salt and cook for an additional 2 minutes.
- Mix in the fried paneer, allowing it to heat through and absorb some of the flavors of the sauce.
- Garnish with chopped cilantro and a drizzle of cream. Serve warm.
