Matar Paneer Recipe

Matar Paneer is a beloved North Indian dish that combines the rich creaminess of paneer (Indian cottage cheese) with the sweet taste and vibrant green hue of fresh peas. This vegetarian curry is a perfect blend of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more.

Matar Paneer Ingredients:

For the Gravy:

• 1 tablespoon oil
• 2 green cardamoms (optional)
• 3-4 medium-sized garlic cloves, minced
• 1-inch piece of ginger, grated or finely chopped
• 1 cup cubed onions
• 2-3 large tomatoes, chopped
• 12-20 grams cashew nuts (or almonds, soaked for 2 hours and blanched)
• 1/2 teaspoon salt

For the Tempering:

• 1 1/2 tablespoons oil
• 1-inch cinnamon stick
• 1/4 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (or any mild red chili powder)
• 1 teaspoon garam masala
• 3/4 teaspoon coriander powder

Other Ingredients:

• 1 teaspoon sugar
• 1 cup boiled fresh or frozen green peas
• 1 1/4 cups water (or as needed)
• 250 grams paneer (Indian cottage cheese), cut into cubes
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• 4 tablespoons fresh cream (or as needed)

Matar Paneer Making Instructions:

• In a pan or kadhai, heat 1 tablespoon of oil over medium heat. Add the green cardamoms (if using) and let them sizzle for a few seconds to release their aroma.
• Add the chopped onions and fry until they turn golden brown.
• Add the chopped tomatoes, garlic, ginger, and cashew nuts (or almonds). Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
• Remove the pan from heat and let the mixture cool slightly. Once cooled, transfer the mixture to a blender and blend it into a smooth paste, adding a splash of water if needed to help it blend.
• Return the pan to the heat and add 1 1/2 tablespoons of oil. Once the oil is hot, add the cinnamon stick and let it sizzle for a few seconds.
• Pour the blended gravy paste into the pan and stir well. Add the turmeric powder, red chili powder, garam masala, coriander powder, and salt. Mix everything together and let the gravy simmer for 2-3 minutes.
• Add 1 1/4 cups of water (or as needed to achieve your desired consistency) and the sugar. Stir well and let the gravy come to a gentle boil.
• Once the gravy starts boiling, reduce the heat to low and add the boiled green peas and paneer cubes. Gently fold them into the gravy, being careful not to break the paneer cubes.
• Sprinkle the crushed kasuri methi over the top and give it a gentle stir.
• Let the Matar Paneer simmer for 5-7 minutes, stirring occasionally, to allow the flavors to meld together and the paneer to absorb the flavors of the gravy.
• Finally, stir in the fresh cream and chopped coriander leaves. Adjust the salt according to your taste preference.

Your delicious and aromatic Matar Paneer is now ready to be served! This rich and flavorful curry pairs beautifully with steamed basmati rice, naan, or any Indian flatbread of your choice. Garnish it with a few extra dollops of cream and a sprinkle of coriander leaves for added visual appeal.

Matar Paneer is a true crowd-pleaser, loved by vegetarians and non-vegetarians alike. The combination of the creamy paneer and the sweet green peas in a luscious, spice-infused tomato-based gravy creates a harmonious blend of flavors that will leave you craving for more. Enjoy this classic Indian dish and savor the rich and comforting flavors that it has to offer.