Matar paneer


Matar paneer– yet another famous punjabi dish. Cottage cheese and green peas cooked in a rich creamy onion-tomato gravy. This dish tastes great both with jeera rice as well as roti/flatbread or naan. As this is a very popular dish, there are many different ways of making this. I have experimented with lot of techniques and developed this recipe. Hope you like my version of matar paneer.

This dish is a great source of proteins, vitamins and calcium as well as the goodness of aromatic spices and herbs – perfect for a well-balanced vegetarian meal. For a vegan option, replace paneer with tofu. Also replace butter/ghee with oil.

 

matar paneer with roti

Delicious matar paneer served with roti/flatbread

 

Ingredients:

Paneer – 250 grams
Green peas – ½ cup
Kashmiri red chilli powder – 2 tsp or to taste
Garam masala – 1 tsp
Butter/Ghee – 1 tbsp
Oil – 1 tbsp
Onion – 1 large, chopped
Ginger – ½ inch, grated
Garlic – 1 clove, grated
Tomato puree – ½ cup
Cashew – 10
Yogurt – 3 tbsp
Poppy seeds – 1 tbsp
Cumin powder – 1tsp
Coriander powder – 1 tbsp
Dried fenugreek leaf (kasuri methi) – 1 pinch
Coriander leaves for garnish
Salt to taste 

 

mp2-red

 

Method:

  1. Soak cashew in water for 30 minutes
  2. Grind the poppy seeds into a fine powder in a coffee grinder. (Alternatively, if you have an Indian mixer, soak the poppy seeds for an hour and grind along with other ingredients in step 4)
  3. In a fry pan or kadai, heat oil. Lightly fry paneer cubes. Set aside
  4. In the same pan saute onion on medium heat until golden brown. Add ginger, garlic and saute for 1-2 minutes. Let it cool completely
  5. Grind the cooled onion, ginger, garlic mix along with cashew, poppy seeds, tomato puree, and yogurt into a smooth paste 
  6. In the same fry pan, add ghee/butter. Add the ground mixture and bring it to boil
  7. Add kashmiri red chilli powder, cumin powder, coriander powder and salt. Mix well. Add some water if the mixture is too dry
  8. Reduce heat, cover and simmer until completely cooked and the oil separates
  9. Add green peas, mix well. Add 1 cup hot water and bring to a boil
  10. Reduce heat, cover and simmer until peas are cooked
  11. Add paneer, mix well. Simmer for a 2-3 minutes till you reach the required consistency
  12. Rub kasuri methi between your palm and add it in. Also add garam masala.  Mix well. Garnish with coriander leaves
  13. Serve hot with rice / roti / naan

 

 

Saute onion, ginger, garlic until golden brown

Saute onion, ginger, garlic until golden brown

 

Add ground spice mix in the kadai

Add ground spice mix in the kadai and cook

 

Cook until done and oil separates

Cook until done and oil separates

 

Add peas and cook

Add peas and cook

 

Add paneer and simmer

Add paneer and simmer

Add garam masala, kasuri methi

Add garam masala, kasuri methi and mix well

 

Matar paneer

Rich, creamy matar paneer

 

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