Matar Paneer | How to make Matar Paneer | Matar Paneer Recipe with detailed photo and recipe – It is a restaurant style creamy, delicious and rich peas paneer curry. Matar paneer is one of India’s most popular paneer dishes. An everyday dish of cottage cheese and peas mingled in a rich, tomato gravy. Matar Paneer is a dish from India, made more often in North Indian homes in dinner menu or even for lunch. You can have it with chapati or naan and even mix with rice. However it can also be made with frozen peas anytime around the year.
Basically no special vegetarian Indian meal is complete without paneer! It’s not one of those things that we eat on a daily basis.
I mean paneer in my home was made once in a while, when there was some special occasion. Like on festivals like diwali or raksha bandhan or for my birthday!
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.
Here in the United States, I don’t see fresh peas very often so I almost always make my matar paneer using frozen peas. This recipe uses frozen peas too.
This matar paneer is the best when you plan for a special meal. Some roti, phulka, naan or plain basmati rice, jeera rice or ghee rice will be great to pair up with this.
Today’s recipe take some time since the onions and tomatoes are sautéed first and pureed. This is what make the disk simply superb and unique. For quick recipe, we can blend raw onions, tomatoes and cashews together. It is a super quick recipe and is great to make when you are in a hurry. But today I want to sauté first and preparing the puree.
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How to make Matar Paneer with Step by Step :
Preparation for matter paneer
1.Heat a pan and add oil.
2.When the oil turns hot, add cardamoms, ginger garlic paste and onion.
3.Saute them they pink to light golden. The raw smell of the onions has to go away.
4.Then add chopped tomatoes and salt. sauté for 2 to 3 mins.
5.Cover the pan. Cook on a medium flame until the onions and tomatoes turn mushy.
6.Add cashews and turn off the stove.
7.Cool this mixture completely. Transfer to a blender jar.
8.Make a smooth puree without adding water.
How to make matar paneer recipe
1.Heat a pan with oil and butter.
2.Add cinnamon and a small bay leaf. Fry them for a min.
3.Pour the onion tomato puree.
4.Add chili powder, coriander powder, and turmeric and garam masala.
5.Fry this until the mixture comes together. Keep stirring often.
6.Add boiled green peas or frozen peas. If using fresh peas, then you may need to boil them. Drain and use here. I used frozen peas, so just rinsed well and added.
7.Add cubed paneer. Pour 1 cup water.
8.Mix well. Cover and cook until the gravy thickens. Taste the gravy and add more salt if needed.
9.Add kasuri methi. Mix gently and cook just for 2 to 3 mins
10.Add chopped coriander leaves and cream. Mix well.
11.Transfer to a serving bowl
12.Serve matar paneer with basmati rice, roti, phulka or ghee rice.