Tasty & Easy Homemade Matar Paneer Recipe

A traditional Indian dish, matar paneer recipe consists of matar paneer (Indian cottage cheese) and green peas simmered in an onion-tomato gravy flavored with some whole spices and herbs, which is a Punjabi curry. This North Indian cooking is among the most attired variations of paneer and it can normally be a geometrical engine with steamed rice, roti, naan or paratha. Curry is a good choice for the main course because of its mild, warm flavor.

About the recipe for Matar Paneer:

A family recipe this straightforward homemade matar paneer is made with paneer (Indian cottage cheese) and green peas (matar) simmered in an onion-tomato gravy. It is also known as Matar Paneer ki Sabji in Hindi. Matar paneer also spelled as “mutter paneer” or “mattar paneer” (sometimes written as “mutter kaju” also), is one of the most popular dishes belonging to North Indian cuisine. It is often enjoyed along with rice, a paratha, a naan or a roti. It is not the restaurant-type matter, paneer and such.

This recipe for matar paneer uses whole spices and a ground masala paste made from onion, tomato, ginger, garlic, green chilies, cashews and coriander leaves. The masala paste is cooked with oil and cumin seeds until it is thick and glossy after it has been ground smooth. Once the ground spices, water and salt have been added, pressure cook the green peas until they are soft. Paneer cubes are added and they simmer for a brief period of time. After adding coriander leaves as a garnish, the curry is served hot with rice, naan or roti. 

Matar Paneer: Why You Will Love This Recipe

• Curry is flavorful and rich.
• Simple to prepare at home.
• Perfect for lunch and dinner.
• Pairs well with Indian breads and rice.
• Made with basic pantry ingredients.
• Adjustable level of spice.
• Vegetarian and high in protein.

This is the perfect blend of restaurant-quality flavor and homey cooking.

Must Read: Paneer Bhurji Recipe

Ingredients Required for Matar Paneer

For the Curry

• 2 cups paneer cubes
• 1 cup green peas (fresh or frozen)
• 2 medium onions, chopped
• 3 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies
• 2 tablespoons oil or butter
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt as needed
• 1 teaspoon kasuri methi
• Fresh coriander leaves for garnish
• ½ cup water

Optional Ingredients for Creamy Flavor

• 2 tablespoons fresh cream
• 8 to 10 cashews

These ingredients help create a rich restaurant-style texture.

How to Make Matar Paneer:

Step 1: Set up the foundation:

Heat butter or oil in a skillet over medium heat. Add the cumin seeds and watch for a crackling sound. Fry the diced onions until they turn brown. Add the green chilies and the ginger-garlic paste now. Now, cook for a minute until you get the raw smell gone.

The recipe is fairly simple and you just need to add the wanton chopped tomatoes and talk it until soft (mushy); mix well in order not to cause a mixture stuck on the pan.

Step 2: Add the Spices:

Put the powdered turmeric, coriander, red chili and salt in a small bowl. Mix everything well and cook for an additional two to three minutes. Combine the cooked tomato-onion mixture with the cashews if you’re using them and then grind them into a fine paste. The gravy is nicely thick as a result. 

Step 3: Cook the Peas:

Now add green peas in the gravy and pour water according to its needs. Cover the pan and simmer afterward until the peas are delicate.

Cooking times for fresh peas will naturally take longer than that of frozen peas.

Step 4: Add the paneer cubes:

Add the cooked paneer cubes little by little. Allow the flavors to penetrate the paneer by letting it sit for three to five minutes. Do not over heat the Paneer, otherwise it will start getting chewy.

Step 5: Finish the Curry:

Mix in garam masala and kasuri methi. Mix gently. At the end, you can add fresh cream for more richness. And lastly, just add the chopped coriander. Serve hot.

Matar Paneer Recipe: How To Make The Perfect Matar Paneer

• Use Fresh Paneer: The best texture and taste come from freshly made paneer. Note: If you are using store-bought paneer, soak it in warm water for 10 mins before adding the curry. This keeps it soft.
• Cook Tomatoes Properly: Stir fry until oil starts separating from the masala. It gives more flavor and less raw taste.
• Avoid Overcooking Paneer: It becomes rubbery after a long time, so no more paneer. Always add it toward the end. If you want a cafe-style taste, then add cream. Just a bit of cream or butter and the gravy becomes restaurant-quality smooth, rich matar paneer!
• Kasuri Methi Makes a Difference: Kalaunji with crushed kasuri methi gives it the original North Indian flavor. Do not skip it.

What to Serve with Matar Paneer?

Matar paneer tastes delicious with many Indian breads and rice dishes.

Best Pairings

• Butter naan
• Tandoori roti
• Plain paratha
• Jeera rice
• Steamed basmati rice
• Garlic naan
• Lachha paratha

For a complete meal, serve with salad, raita, and pickle.

Variations of Matar Paneer:

• Dhaba-Style Matar Paneer: In this last version it is more spiced using more butter and also smokier due to a method similar to roadside Indian dhabas.
• Creamy Matar Paneer: Prepared with cream & butter and thickened further by cashew paste for a rich mouthfeel.
• Vegan Matar Paneer: Swap out paneer for tofu and coconut cream instead of dairy cream.
• Matar Paneer (without onion, without garlic): Perfect for days of fasting or any special diet

Common Mistakes to Avoid

• Adding Paneer Too Early: This can make the paneer hard and chewy.
• Using Watery Tomatoes: Excessive amounts of water can lack taste; it’s best to use mature red tomatoes.
• Skipping Kasuri Methi: Just a touch delivers that restaurant aroma and flavor.
• Overcooking Peas: Over-boiled peas are mushy and no longer sweet.

Conclusion:

A recipe that never fails to impress is matar paneer, a staple of North Indian cuisines. This delicious restaurant-style curry brings fresh paneer, sweet green peas and a tangy, spicy tomato gravy into your home.

This recipe is bound to be a hit with butter naan and steamed rice and will surely please the family. Guess what? The best part is you can reduce and customize the spice level, consistency and creaminess according to your taste.

Prepare at home the simple matar paneer recipe and relish your meals with a tasty homemade food having its concept of Indian essence.