Matar Paneer, also known as Green Peas Paneer, is a tasty North Indian dish. It’s made with soft paneer (Indian cottage cheese) and green peas cooked in a rich gravy made from onions and tomatoes. Spices like cumin, coriander powder, chili powder, turmeric, and Garam Masala add amazing flavor. Yogurt and herbs make it even better. This dish is usually eaten with rice or Indian bread like naan, roti, or chapati. This dish is loved by many because of its great taste and simple ingredients. Follow these easy steps to make a delicious, restaurant-style Matar Paneer at home!
The Perfect Matar Paneer Recipe
I’ve tested many different versions of this recipe, and not all of them turned out great. But after lots of experimenting, I’ve found the one that works every time. I can honestly say it’s the best! This recipe has been adjusted and improved over time to get the perfect flavor and texture. One key ingredient is yogurt. It makes the gravy rich, creamy, and slightly tangy. It also helps tenderize the paneer, making the Matar Paneer even more delicious. If you’re looking for a simple and foolproof recipe with amazing taste, this is the one to try!
Watch Video on How to make Matar Paneer
Key Ingredients for the Perfect Matar Paneer
- Paneer: Paneer is the star of this dish! It’s packed with protein and has a creamy, mild flavor that absorbs all the delicious spices. You can use homemade paneer if you have, but store-bought blocks or cubes work just as well.
- Green Peas: Green peas add a pop of sweetness and color to the dish. You can use fresh peas, frozen peas, or even dried ones. They balance the spices and make the matar paneer look vibrant.
- Cumin Seeds: These tiny seeds have a warm, earthy flavor that makes the dish taste deeper and richer. They’re a small but powerful ingredient!
- Ginger and Green Chili: This pair adds a burst of flavor and spice! Ginger has a zesty kick, and green chili adds some heat, making the dish lively and aromatic.
- Kashmiri Chili Powder: This chili powder isn’t very spicy, but it gives the dish a beautiful, rich red color and It’s perfect for adding color without overpowering the dish.
- Garam Masala: This is a special spice blend that adds depth and complexity to the Matar Paneer. It’s what makes the Mutter Paneer taste so flavorful and unique.
- Whisked Yogurt: Yogurt adds a creamy texture and a slight tanginess that balances the spices beautifully. It also makes the dish rich and smooth.
- Roasted Kasuri Methi: These are dried fenugreek leaves, and they’re the secret ingredient! They add a lightly bitter, nutty aroma that gives the dish a restaurant-quality taste. Just a pinch can make a big difference.
- Coriander Seeds: If you don’t have whole coriander seeds, you can swap them out for 1 teaspoon of ground coriander. It works just as well and gives a similar flavor to the dish.
Serving Suggestions
Making Matar Paneer might take a few steps, like preparing the gravy and sautéing the paneer, but it’s totally worth it! The result is a delicious dish that tastes just like restaurant food. You can enjoy it with steamed basmati rice or bread for a complete meal. Try it with flavorful rice options like Peas Pulao, or even Ghee Rice. If you prefer bread, pair it with soft chapati, roti, naan, or Paratha. Make it your own and enjoy a tasty homemade meal!
Step-by-Step Instructions on how to make Matar Paneer
- Heat 2 tablespoons of oil in a pan. Add coriander seeds and chopped onions. Cook gently on medium heat until the onions turn soft.
- Add garlic and chopped tomatoes to the pan. Stir and cook on medium heat until the tomatoes become soft and mushy.
- Let the mixture cool completely. Once cooled, blend it into a smooth paste. Do not add water while blending. Keep the paste aside for later use.
- Heat 1 tablespoon of oil in a pan on low flame. Add the paneer cubes to the pan and fry them slowly until they turn golden brown. Once done, remove the paneer from the pan and set it aside for later use.
- Heat 2 tablespoons of oil and 1 tablespoon of butter in a large pan or kadai. Once the oil is hot, add bay leaves, cumin seeds, chopped ginger, and a green chili. Stir them for a few seconds until they release their aroma.
- Add the sliced onions to the pan. Cook them on a low flame, stirring occasionally, until they turn light golden brown. This may take a few minutes.
- Next, add the prepared ground paste to the pan. Mix everything well. Let it cook on a low flame for 6-7 minutes, stirring occasionally, until you see the oil separating from the mixture.
- Add the salt, Kashmiri chili powder, turmeric powder, and Garam Masala. Stir everything well so the spices mix evenly with the rest of the ingredients.
- Slowly add the whisked yogurt while stirring to avoid lumps. Keep the heat on low to prevent the yogurt from curdling. Cover the pan and let it cook for 5 minutes. After that, stir everything again to make sure it’s well combined.
- Pour in 2 cups of hot water and mix it thoroughly so the flavors spread evenly.
- Add the green peas and the fried paneer pieces. Stir gently but quickly to coat them in the sauce. Cover the pan and cook on low heat for about 3-4 minutes to let the peas and paneer absorb the flavors.
- Serve hot with naan, roti, or rice.
Don’t forget to garnish the Matar Paneer with some chopped coriander leaves and a pinch of kasuri methi before serving.
Pro Tips for Matar Paneer
Here are some tips to keep in mind before you start whipping the Matar Paneer:
- Use hot water when making the curry base because it helps bring out the flavors and makes the curry taste better.
- If you use fresh peas, soak them overnight in water. The next day, cook them in a pressure cooker with some salt and water for about 4 whistles. After that, drain the water and add the peas to your matar paneer. If you’re short on time, frozen peas work just as well and don’t need any extra preparation.
- Make sure to whisk the yogurt until it is smooth before adding it to the curry. Always add yogurt when the heat is low or after turning off the heat. This will make your curry creamy and prevent the yogurt from curdling.
- You can skip frying the paneer if you’re in a hurry. Frying helps keep the paneer from breaking apart in the gravy, but if your paneer is firm and not too soft, you can add it directly to the curry without frying.
Faqs
Yes, you can use frozen peas if fresh green peas are not available. Simply thaw them before adding to the curry.
How do I cook fresh peas for this recipe?
To cook fresh peas, start by shelling them from their pods. Rinse the peas thoroughly under cold water. Bring a pot of water to a boil and add a pinch of salt. Once boiling, add the peas and cook for 2-3 minutes until they turn bright green and tender. Drain the peas immediately and transfer them to a bowl of ice water to stop the cooking process, preserving their vibrant color and texture. Once cooled, drain them again and use them as directed in the recipe.
How to cook dried green peas?
Cooking dried green peas requires a bit of preparation, but the results are well worth it. Start by placing the peas in a large bowl and covering them with water. Allow them to soak for at least 6-8 hours or overnight; this helps rehydrate the peas and reduces cooking time. After soaking, drain and rinse the peas thoroughly. Bring a pot of water or broth to a boil, then add the peas. Reduce the heat and simmer them gently for about 45-60 minutes, or until they reach your desired level of tenderness. Be sure to skim off any foam that forms on the surface during cooking. Once cooked, drain any excess liquid and use the peas in soups, stews, salads, or as a side dish.
What can I use as a substitute for paneer?
If paneer is not available, you can substitute it with tofu for a vegan option, although the flavor and texture will differ slightly.
Is it necessary to fry the paneer before adding it to the curry?
Frying the paneer enhances its flavor and gives it a firmer texture, but you can skip this step if preferred.
Can I make this dish without yogurt?
Yes, you can replace yogurt with cashew paste or coconut cream to achieve a similar creamy texture.
How can I adjust the spice levels?
To make the dish less spicy, reduce the amount of red chili powder and Garam Masala. You can also add a little cream or milk to mellow the spice.
How long can I store leftover Matar Paneer?
Store the leftover Matar Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat on low flame and add a little water if the curry thickens.
What is the best way to reheat Matar Paneer?
Reheat the curry on a stovetop over low heat, stirring occasionally. Add a splash of water if needed to adjust the consistency.
Can I prepare this dish in advance?
Yes, Matar Paneer can be prepared in advance and reheated before serving. It often tastes even better the next day as the flavors deepen.
Matar Paneer Recipe
Description
This delightful paneer curry combines the richness of paneer and the subtle spices of Indian cuisine to create a comforting dish bursting with flavor. With golden brown fried paneer cubes simmered in a spiced yogurt-based sauce, this recipe offers a creamy and savory experience. Served with fresh coriander and kasoori methi, it's the perfect accompaniment to naan, roti, or rice, bringing a taste of India to your table effortlessly.
Ingredients for Matar Paneer
For Ground Paste
Other Ingredients
Instructions on how to make Matar Paneer
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Heat 2 tbsp oil in a pan. Add coriander seeds and chopped onions. Cook on medium heat until lightly sautéed.
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Add garlic and tomatoes. Cook on medium heat until soft and mushy.
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Let it cool, then blend into a smooth paste without adding water. Set aside.
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Heat 1 tbsp oil in a pan. Add paneer cubes and fry on low heat until golden brown. Set aside.
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Heat 2 tbsp oil and 1 tbsp butter in a pan. Add bay leaves, cumin seeds, chopped ginger, and green chili. Sauté for a few seconds.
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Add sliced onions and cook on low heat until golden brown.
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Add the blended paste and cook on low heat for 6-7 minutes until oil separates.
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Add salt, Kashmiri chili powder, turmeric, and Garam Masala. Mix well.
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Stir in whisked yogurt and cook on low heat for 5 minutes, covered. Stir occasionally.
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Pour in 2 cups of hot water and mix.
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Add green peas and fried paneer. Stir, cover, and cook on low heat for 3-4 minutes.
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Garnish with chopped coriander and kasuri methi. Mix well.
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Serve hot with naan, roti, or rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 349.31kcal
- % Daily Value *
- Total Fat 22.15g35%
- Saturated Fat 4.93g25%
- Trans Fat 0.05g
- Cholesterol 24.36mg9%
- Sodium 751.47mg32%
- Potassium 721.02mg21%
- Total Carbohydrate 26.61g9%
- Dietary Fiber 6.55g27%
- Sugars 12.72g
- Protein 14.27g29%
- Vitamin A 172.87 IU
- Vitamin C 64.37 mg
- Calcium 176.43 mg
- Iron 2.33 mg
- Vitamin D 0.1 IU
- Vitamin E 3.92 IU
- Vitamin K 45.74 mcg
- Thiamin 0.23 mg
- Riboflavin 0.3 mg
- Niacin 1.95 mg
- Vitamin B6 0.4 mg
- Folate 74.23 mcg
- Vitamin B12 0.44 mcg
- Phosphorus 263.03 mg
- Magnesium 57.19 mg
- Zinc 1.52 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
