Matar Paneer Recipe
Matar Paneer is a delicious combo of paneer cubes (Indian Cottage Cheese) with fresh peas cooked in a creamy, spicy and tangy gravy.
Recipe Info
Ingredients For Matar Paneer Recipe
- 250 gm Paneer
- 1 Cup Green Peas (Matar)
- 1 Medium Sized Onion
- 2 Large Tomatoes or 3/4 cup Tomato Puree
- 2 Green Chillies (Hari Mirch)
- ~1 inch piece of Ginger
- 3-4 Garlic Cloves
- 2 Tablespoon Cream (Malai) or 1/2 cup Milk
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Garam Masala
- 3-4 Coriander Leaves (Cilantro or Dhaniya)
- 1 Teaspoon Salt or as per taste
- 2 Tablespoon Cooking Oil
Step By Step Instructions for Matar Paneer Recipe
- Heat oil in a pan and add cumin seeds to it. Wait till they start to crackle.
- Add finely chopped or pureed onions to the pan and saute over low to medium flame for 2-3 minutes. Add ginger-garlic paste and finely chopped green Chillies. Saute for some more time till onions turn translucent.
- Add turmeric powder, garam masala powder, Red chilli powder and salt to taste. Stir to mix the ingredients. Saute for half minute.1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Garam Masala, 1 Teaspoon Red Chilli Powder
- Add tomato puree and mix. Let it cook & reduce to a paste till oil starts to ooze from sides. Continue to stir in between.
- Add cream (malai) or milk to the pan.2 Tablespoon Cream (Malai) or 1/2 cup Milk
- Mix all the ingredients well and cook for 2-3 minutes.
- Add 1/2 cup water to adjust the consistency of the gravy. Stir continuously till water starts boiling.
- Add fresh peas to the pan and stir to mix them. Cook them for 4-5 minutes.
- When the green peas are soft, add paneer cubes.
- Cook the ingredients till boiling just starts. Garnish matar paneer with fresh chopped coriander leaves and stir to mix. You can also add kasuri methi (dry fenugreek leaves) at this stage.
- Matar paneer is ready. Serve matar paneer hot with butter naan, plain paratha, poori, roti or rice.
