Matar paneer is a delicious curry made of paneer cubes and fresh peas cooked in a rich, spicy and tangy gravy. Matar paneer is one of my favourite North Indian dishes.
Matar paneer is a popular dish ordered in Indian restaurants and is also a favourite on special occasions and parties. The dish has its origin in north Indian state of Punjab and is popular more in the north, although now it has gained a much wider footprint.

 

What is paneer?

 

Paneer is a type of fresh, soft cottage cheese native to the Indian subcontinent. Paneer recipes are an integral part of Indian cooking. Paneer is a versatile dairy product and is used in an assortment of Indian curries, snacks and sweets.


Healthy & delicious

Matar paneer curry is rich in proteins. While peas are packed with proteins and are low in carbohydrates, the other dominant ingredient paneer which is made from whole milk is rich in proteins and calcium.

The near-perfect combination of the mild sweetness of fresh Peas, coupled with paneer cubes along with tanginess of tomatoes in a spicy and creamy gravy makes this dish thoroughly delectable.

 

Serving suggestions

 

Matar paneer forms part of Indian main course meal and goes very well with most Indian bread like phulkas, naan, tandoori roti, paratha, poori etc. as well as with rice varieties like veg pulao, jeera rice or even plain rice.
Many times Matar paneer is made a few hours prior to the actual serving of the dish. This is to allow Paneer to soak curry which makes it more delectable.
So follow the steps given below to make this delicious and mouth-watering recipe of Matar paneer.
Ingredients to make Matar paneer

 

Vegetable oil for shallow frying
  • 500gms paneer
  • 2 tbsp vegetable oil
  • 250gms onion finely chopped
  • 2” ginger roughly chopped
  • 2 cloves garlic roughly chopped
  • 1 heaped tsp cumin seeds
  • 1 heaped tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp mild chilli powder
  • 400gms tomatoes blended to a puree
  • Pinch of sugar
  • Salt to taste
  • 200mls water
  • 200gms frozen/fresh green peas
  • ½ tsp garam masala powder
  • A handful of coriander for garnish
Method to make Matar paneer
1. Grind the cumin seeds and coriander seeds to a powder in a spice grinder or pestle and mortar. Set aside.
2. Blend the ginger and garlic with a splash of water to a smooth paste and set aside.
3. Dab any excess moisture from the paneer on kitchen paper and cut into bite-size cubes.
4.Heat vegetable oil for shallow frying in a pan over medium heat.
5. Add the paneer cubes in batches and fry. Make sure they get an even colour and go a light brown (this should take around 2-3 minutes).
6. Drain over kitchen paper and add to a bowl of warm water. Let it soak while you make the gravy.
7.Heat oil in a heavy bottom saucepan over medium heat.
8. Add the onions and fry for 12-14 minutes. Stir well as they begin to change colour turn the heat low and add the ginger and garlic paste. Fry well for 2 minutes stirring continuously.
9. Add the cumin, coriander powder along with the turmeric and chilli powder. Fry for a minute and add a splash of water making sure it doesn’t stick to the bottom of the pan and continue cooking the raw flavour of the spices for a further minute.
10. Add the blended tomatoes simmer the curry over low heat for 8-10 minutes with the lid on. Stir a couple of times through the cooking process.
11. Add 200mls water along with the sugar and salt. Continue to simmer for 5 minutes with the lid on.
12. Add frozen/fresh green peas along with the garam masala.
13. Drain the water from the paneer and add the cubes to the curry. Stir well making sure to coat all the pieces with the sauce.
14. Simmer for 2 minutes and turn the heat off. Garnish with coriander and serve with paratha or pulao and raita.
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