Matar Paneer
North Indian

Matar Paneer

Matar Paneer Recipe is a popular North Indian Curry in which cubes of soft paneer are simmered in a spiced onion-tomato based sauce along with green peas. This popular curry is not only delicious but also an easy recipe to make your guest and family delighted.

Paneer is cooked in so many ways in India. Basically no special vegetarian Indian meal is complete without paneer! Matar paneer is one of those curries which got the tag of the party food.

I still remember when my mom used to make the Matar Paneer on my birthday for the party where 40+ kids of all age groups enjoy it along with puri, Dahi vada, chole, pulav, gulab jamun, and cake. That’s the reason why this recipe is so close to my heart.

My mom often made Matar Paneer during winters when fresh peas were in abundance in the market. These days people make it all the time using frozen peas. However, the fresh sweet peas definitely make the dish more delightful.

The green peas imparted so much flavor to this dish and paired beautifully with the paneer. However since you cannot always get fresh peas (matar), I have used frozen green peas in this recipe.

My favorite way of eating Matar paneer is with plain paratha and steamed rice. I present to you a classic recipe from my home kitchen. Here’s how to make a perfect Matar Paneer.

Do try other Paneer recipes:

Preparation Time: 10mins  ∏  Cooking Time: 40mins  ∏  Servings: 3-4 person

Level: Intermediate(Medium)   ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Onion Tomato Masala Paste

For Gravy

How to make Matar Paneer:

Make the Onion Tomato Masala paste

Step1: Heat a pan/Kadai on low-medium flame, add 1 tablespoon oil (or ghee). Once the oil is hot, add sliced onion and saute it for 2 minutes on medium flame.

Step2: Add 1-inch ginger (roughly chopped), 7-8 garlic cloves, 2 green chilies and saute till raw smell goes off for 20-30 secs.

Step3: Now add roughly chopped tomatoes and cook it for 3-4 minutes until it turns soft.

Step4: Once the tomatoes soften, switch off the flame and cool down to room temperature. (Be careful not to blend it when it’s still hot otherwise it might blow off from the blender).

Step5: Once cooled down transfer mixture to a grinding jar and grind until completely smooth paste forms, then set it aside.

Make the Gravy

Step6: Heat the pan on low-medium heat, add 2 teaspoons ghee/oil. Now add 1 teaspoon cumin seeds, 1 bay leaf, and 1 black cardamom saute the spices for 20 seconds.

Step7: Now add 1 teaspoon Kashmiri red chili powder. I will suggest turning off the flame at this point to avoid the burning of spices.

Step8: Pour the pureed onion-tomato mixture. If you feel the puree is not very smooth then I will recommend to strain it through the sieve. By doing this the gravy will become really smooth as all the big particles are removed. Mix it well and saute it for 3-4 mins on medium flame.

Step9: Now add 1/2 teaspoon turmeric powder, 2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 2-3 green chili, and salt as per taste. Mix it well.

Step10: Cover the pan and let it cook for 7-8 minutes. Keep stirring in between so that it will not stick to the bottom.

Step11: Cook this masala until the oil separates. Once the masala is well cooked add green peas. Saute for 2-3 minutes. You can use fresh or frozen green peas. I have used frozen peas, If you are using fresh green peas then boil them in enough water until they turn soft then add to the masala paste.

Step12: Add about 1 cup of water and bring it to a boil. Stir well then cover the pan and let it simmer for 5-6 mins or until the peas are cooked well and gravy has thickened. You can add more water if the gravy is too thick.

Step13: Once the green peas are cooked and soft, add the paneer cubes. Mix well. Cook for 2-3 minutes on medium flame.

Step14: Sprinkle 1 teaspoon garam masala. Mix well. Check the salt and consistency of the gravy and adjust accordingly.

Step15: At last add 1/2 tablespoon Kasuri methi along with fresh coriander leaves. Mix it gently with light hands without breaking the paneer. Turn off the flame.

Step16: Matar Paneer is ready. Serve it warm with laccha paratha, chapati, tandoori roti, naan, or with steamed rice.

Tips:

  • Consistency of the curry is a matter of preference. Some like it thinner. I prefer mine to be slightly on the thicker side. Adjust the amount of water as per requirement.
  • If you are using fresh green peas then boil them in enough water until they turn soft then add to the masala paste.
  • You can also add cashew while making an onion-tomato paste to give it a rich texture.
  • Don’t overcook the paneer as it will become hard and you won’t get the desired texture in the paneer.
  • Dry Kashmiri red chilies give a really good color to the gravy, however, if you don’t have Kashmiri red chili at home, then use any dry red chilies. Just reduce the quantity depending on the heat and pungency of the chilies.
  • Instead of paneer you can also use Tofu and skip the yogurt to make it vegan.

Leave a Reply