Paneer! When we think about this element, there are great number of recipes that comes to our mind. And it would not be wrong to say that paneer dishes are one of the most liked vegetarian Indian food across the country. Or I should say, now, globally! Isn’t it? There are few recipes that are really important to me. Especially, palak paneer, Chicken tikka masala, Paneer Makhanwala, Dal makhani, Paneer butter masala and mutter paneer. These Indian recipes are truly exceptional. Not even one occasion has passed when these recipes had disappointed me, my family or my guests. So, today, I am sharing my fool proof matar paneer recipe with all you my readers and followers.
What Is Matar Paneer?
Matar Paneer is a beautiful medley of green peas and paneer cubes in rich creamy onion tomato cashew nut gravy. A smooth silky fine gravy of Indian cottage cheese and peas dish indeed has a delightful flavours to hit your taste buds just right. It is a wonderful Punjabi style smoky dish that do not require any exotic ingredients. And it tastes exactly like how we enjoy it at restaurants or dhabas. Do you know that this simple yet tasty dish is surprisingly very easy and is ready under 30 minutes? Yes, it takes flat 30 minutes from start to finish. Planning to serve something truly delicious and quick? Then this dish is the hero to reach you dinner table on time. And, definitely it will be at your table more often. So, that you enjoy it with your family and friends. I particularly love this recipe very much and it is very close to my heart.
This Matar Paneer
is great recipe to go on the menu for parties, weddings or get togethers. tastes just like your favorite restaurant or dhabas. is easy and can be put together in 30 minutes. can be made vegan. (Skip paneer, ghee and cream, use tofu, plant based oil and cream) is gluten free. can be made easily without onion and garlic.
Tips and variations
The taste of this dish simply the best with the use of fresh peas and fresh paneer cubes. So, if possible, consider making malai paneer at home. If not, then definitely the store bought one will work fine. Chef Tip: I usually, add fresh paneer cubes in good warm water for 20 minutes before adding it to any gravy. This helps in keeping paneer soft preventing it to become chewy or rubbery. So, do this step religiously and you will never regret, I bet! You can use frozen peas, if the fresh ones are unavailable or are not in season. Always use firm ripe red tomatoes for the recipe. Further, I like to add 1 tablespoon of tomato puree for intense restaurant like taste and flavor. You can add, honey instead of sugar, if you wish to. The addition of honey or sugar in combination with lemon gives a subtle flavour of tanginess as well as sweetness to the dish. Also, do you know that addition of little sugar enhances the appeal and taste of the dish? Yes, so do not forget to add it to the recipe of matar paneer or any other rich dishes. I like to use cashew nuts for smooth and creamy texture and richness. But, if you are allergic, then you can use almonds instead of cashew nuts. For dhaba style smoky flavour, I would highly recommend you to give charcoal smoke or dhungar to the dish at the end. An optional step of dhungar will enhance the over all aura of the dish, so consider doing it.
Freezing the gravy
One of the plus point of this recipe is, after the gravy is cooked, you can freeze them in a clean airtight container. You can store it for good 2-3 months. When you are ready to cook, thaw the gravy on the counter and reheat it. Add blanched peas and cook for few minutes. Finally, finish the dish by adding paneer cubes, kasuri methi, sugar, garam masala, cook for a minute and you are done.
For shahi version
you can easily turn this matar paneer into shahi treat. While making tomato masala paste, add 1 teaspoon of poppy seeds and 1 teaspoon of melon seeds to the blender. Blend the spices to a fine paste. Now, proceed with steps as mentioned below. While adding cream, also add 2 tablespoons of khoya (mawa) to the gravy. Then, cook for a minute or until khoya melts and mixes well. Proceed with rest of the steps. Finally, add few strands of saffron soaked in 2-3 tablespoons of milk and a pinch of grated nutmeg.
Serving Suggestion
Serve this lip smacking curry with lachha paratha or phulka, naan or kulcha. And I bet the combo is heaven forever. Furthemore, mutter paneer pairs perfect with jeera rice, matar pulao or zafrani pulao and even steamed rice.
Preparation of Tomato Cashew Nut Masala Paste
To begin with, first, add tomatoes, green chillies, cinnamon, green and black cardamom, peppercorns, and cashew nuts. Then, blend it to a fine paste.
How To Make Matar Paneer Recipe On Stove Top - Step by Step Photos
1- Heat ghee and oil in a pan. When it’s hot, add cumin seeds, cinnamon, bay leaf and fry for 15 seconds. 2- Then, add chopped onion and fry on medium heat until pink and translucent. 3- Once the onions are done, add, garlic and ginger paste, fry for a minute until raw smell goes off. 4- Then add, ground masala paste and saute on high for 3-4 minutes.
5- Now, add chilli powder, cumin powder, coriander powder, turmeric powder, salt and cook until masalas leaves oil. 6- Add tomato puree and mix. 7- Then, add peas and saute for a minute. 8- Now, add warm water and bring it to a boil, cover and cook for 3-4 minutes or until peas are cooked.
9- Then add cream, lemon juice, garam masala powder, kasuri methi and sugar, and cook for 2-3 minutes. 10- Finally, add the paneer cubes and mix, cook for a minute. Dish out matar paneer, garnish with coriander leaves and serve with naan or tandoori rotis, parathas or pulao.
Instant Pot Method
1- Switch on the IP. place the inner pot and press Sauté mode. Once IP displays ‘Hot’, add oil and ghee. Add cumin seeds, bay leaves and cinnamon stick. Fry for few seconds. 2- Add finely chopped onion and fry until soft and pink. 3- Now, add garlic paste and ginger paste and sauté for 1 minute or until raw smell goes off. 4- Add ground tomato cashew masala paste, coriander powder, red chilli powder, salt and cumin powder. Fry for 1 minute.
5- Then, add tomato puree, peas, and ½ cup of water and mix. 6- Close the lid with pressure valve in sealing position. Switch off the sauté mode and press manual/pressure cook mode. Set the timer to 3 minutes on high pressure. 7- Once the IP beeps, quick release the pressure and open the pot. Press Sauté mode on low, add cream, garam masala powder, sugar, Kasuri Methi and cook for 1 minute. You can add more water for thinner gravy consistency. 8- Add paneer cubes, gently mix and cook for another 1 minute.
Delicious creamy matar paneer is ready to serve.
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