Matar Paneer Recipe:
Matar Paneer is a well-known North Indian dish that highlights paneer (Indian cottage cheese) and green peas (matar) cooked in a spiced tomato-based gravy. The dish combines the wealthy and velvety surface of paneer with the sweetness of green peas, making a flavorful and fulfilling curry. The gravy is ordinarily prepared with a mix of flavors like cumin, coriander, turmeric, and garam masala, giving Matar Paneer its unmistakable taste. It is commonly delighted with Indian bread such as naan or roti, or with rice. Matar Paneer is a vegan enchant adored for its comforting and fragrant appeal.
Matar Paneer (Mutter Paneer), a delightful combination of delicate paneer and healthy green peas in a gently hot tomato-based sauce, is a treat to taste buds at any time. This basic matar paneer formula makes overwhelmingly top-notch curry by making a few changes to its arrangement; the shallow fricasseed paneer cubes bring in an inconspicuous taste and surface whereas cashew nut paste makes it wealthy. Take after our step-by-step photo recipe to make this basic however yummy curry at domestic to serve with paratha for dinner.
Here’s a classic recipe for Matar Paneer, a well-known Indian dish made with paneer (cottage cheese) and green peas (matar) in a wealthy and flavorful tomato-based gravy:
Preparation Time: 10 minutes.
Cooking Time: 25 minutes.
Serves: 3 servings
Ingredients:
| 1 cup fresh or frozen Green Peas (matar) |
| 3/4 cup (1/2-inch cubed) Paneer (cottage cheese) |
| 1 medium Onion, finely chopped |
| 1 Green Chilli, chopped |
| 2-3 cloves of Garlic |
| 1/2 inch piece of Ginger, chopped |
| 1 cup fresh or frozen Green Peas (Matar) |
| 5-6 Cashew Nuts, drenched in hot water for 20-30 minutes |
| 1/2 teaspoon Red Chilli Powder |
| 1/4 teaspoon Turmeric Powder |
| 1 teaspoon Coriander Powder |
| 1/4 teaspoon Garam Masala Powder |
| For shallow frying + 2 tablespoons Oil or Ghee (clarified butter) |
| 1/2 cup + 2 tablespoons Water |
| Salt to taste |
Directions :
1. Crush onion, green chilli, ginger and garlic together in the little chutney jar of a grinder to make a medium coarse paste. Crush the tomatoes to make tomato puree. Crush cashew nuts with 2 tablespoons water until a smooth paste.
2. Warm 2 tablespoons of oil in the same pan/kadai over medium fire. Include pulverized onion glue (arranged in step 1) and salt (as it were for onion paste, it makes a difference to cook onion speedier). Sauté it until oil begins to partition or it turns translucent. It will take around 5-7 minutes.
3. Include tomato puree (arranged in step 1) and cook on medium fire until oil begins to partition, for approx. 5-6 minutes.
4. Include ruddy chili powder, turmeric powder, coriander powder, garam masala powder and salt.
5. Blend and cook for a minute. Include cashew nut paste (arranged in step 1).
6. Mix and cook for 1-2 minutes.
7. Include bubbled peas and 1/2 cup water; blend properly and cook for 2-3 minutes.
8. Include paneer cubes and cook for 2-3 minutes. We have included plain paneer cubes but you can include shallow fried paneer to improve the flavor (see tips).
9. Turn off the fire and exchange the arranged curry for a serving bowl. Matar paneer is prepared. Serve it with butter kulcha, cucumber tomato onion salad, and gajar halwa for a total meal.
Tips and Variations:
- This recipe of mutter paneer masala employments plain paneer cubes to decrease the calories of the dish. If you are not calorie-conscious, you can shallow fry paneer cubes to make strides in the taste and surface or profoundly sear them to upgrade the flavor of paneer.
- To shallow sear the paneer cubes, warm ghee or oil in a non-stick pan over medium fire and shallow sear them until the edges turn light golden brown. (see photo)Transfer them to a plate having a kitchen paper serviette spread on it. (Kitchen paper serviette will offer assistance to retain overabundance oil.)
- Curry arranged with this recipe will have a thick gravy. If you like to have weakened gravy, then include 1/4 cup more water along with green peas in step 7.
- You can continuously increment or diminish the amount of green peas and paneer to get the desired texture.
Taste: Mild spicy with thick tomato-based gravy.
Serving Ideas: It is one of the classic Indian recipes that can be combined with nearly any Indian flatbreads like phulka roti, tandoori roti, paneer kulcha, butter naan, etc. for a basic supper. In any case, make it a more delicious dinner by including tomato basil salad and gulab jamun on the menu.