Veg Recipes

Matar Paneer

Matar Paneer or Mutter Paneer, is a popular North Indian accompaniment for rice, roti, paratha or naan. It is a favourite among vegetarians and it tastes amazing. It is a rich creamy tomato-onion gravy with green peas and paneer.

This is my take on this dish. It’s a great vegetarian dinner option to impress your family on a special day. This easy to make recipe is a quick no-prep recipe and doesn’t take too many ingredients to achieve the perfect result every time you make.

The sweetness of the Matar or green peas is balanced by the aromatic spices and the mild paneer in the rich tomato onion gravy. This recipe can further be altered by adding boiled sliced potatoes instead of paneer (cottage cheese) to make Aloo Matar.


Cooking time: 45 mins

Ingredients

  • Matar or Green peas – 1 cup (fresh or frozen)
  • Paneer – 200 grams
  • Tomato – 3 medium sized
  • Onion – 3 medium sized
  • Ginger – 1/2″, roughly chopped
  • Garlic – 4-5 garlic cloves, skinned
  • Turmeric Powder – 1/2 teaspoon
  • Coriander Powder- 1 1/2 tablespoon
  • Red Chilli Powder –  1 tablespoon
  • Cumin Powder – 1 teaspoon
  • Garam Masala Powder – 3/4 teaspoon
  • Kasuri methi or dried fenugreek leaves – 1/2 teaspoon, crushed
  • Fresh cream – 30 ml or 2 tablespoons
  • Coriander leaves for garnish
  • salt to taste

Method

  • In a pan, heat 2 tablespoons oil and add the roughly chopped onions. Fry the onions until it becomes slightly transparent and add the ginger and garlic.
  • After a few minutes, the ginger and garlic will lose its raw smell. Now add the roughly chopped tomatoes and saute until the tomatoes soften.
  • Now cool the mixture for 5-10 minutes. Once the mixture cools to the room temperature, blend it in a mixer jar in to a smooth paste. Blend without adding water.
  • In the same pan, heat 1-2 tablespoons of oil, add the blended onion tomato mixture along  with salt, turmeric powder, coriander powder, chilli powder, cumin powder, and garam masala powder.
  • Add little water if required just enough to dissolve the spices. Cook for a few minutes until the mixture starts to bubble up and ooze out some oil.
  • Now add a cup of water and the fresh peas and let it cook for 4-5 mins or until the peas gets cooked.
  • Add the paneer cubes and crushed kasuri methi (dried fenugreek leaves). Allow it to boil for 3-4 mins
  • Now add the fresh cream and coriander leaves, mix well and allow it to boil for 2 mins before switching off.

Tips : For a low-fat version the fresh cream can be left out or yogurt of equivalent quantity can be added ; If frozen peas is being used, add them at the end with the paneer since the frozen peas tend to be pre cooked.


 

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