Matar Paneer recipe

4.83 from 17 votes

Matar Paneer is an Indian Cheese and Pea gravy preparation from North India. Usually served with Roti Bread or Nan, it is a popular item at home as well as at restaurants.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Course: Main Course

Cuisine: Indian

Keyword: Cheese, curry, dhaba style, easy recipe, gravy, Indian curry, Indian food, Matar Paneer recipe, Paneer, Peas, punjabi style

Servings:

Calories: 493kcal

Author: grubvineweb

Cost: 65 INR

Ingredients

200 gram Paneer (Indian Non-melting Cheese)
½ cup 125 Green Peas (Matar)
1 large Onion (Pyaz)
2 medium Tomatoes (Tamatar)
5 cloves Garlic (Lehsun)
½ inch Ginger (Adrak)
2 Green Chilies (Hari Mirch)
1 handful Coriander Leaves (Dhania Patta)
½ teaspoon Cumin Seeds (Jeera)
1 teaspoon Coriander Powder (Dhania powder)
1½ teaspoon Red Chili Powder (Lal Mirch powder)
½ teaspoon Turmeric Powder (Haldi powder)
1 teaspoon Garam Masala Powder (Indian mixed spices)
½ cup Lukewarm Water (Garam Paani)
Refined Oil - As per requirement (Tel)
Salt - According to taste (Namak)

Instructions

Precook

Cut Paneer into small cubes or any other shape desired. Slice Onion, Tomatoes, Ginger & Green Chili
Place a frying pan & turn the gas on. Put a little refined oil & let it heat up
Once the oil turns hot add the sliced Onion, Garlic cloves, sliced Ginger, sliced Tomatoes, green Chili, salt as per taste & mix well & cook till the vegetables soften
If the vegetables appear to have softened, turn off the gas and let it cool down
Once cooled, add the ingredients to a grinder jar and grind down to a smooth paste & keep aside for later

Finale

Place a Kadai (wok) & turn on the gas. Add 2 to 3 tablespoons of oil & let it heat up. Once the oil turns hot, add 1 teaspoon Cumin seeds, 1 teaspoon Coriander powder, 1½ teaspoon Red Chili powder & mix well
Add the smooth paste we prepared in the grinder, spread it in the oil. Cover the kadai (wok) with a lid & let it cook for 8 minutes
After 8 minutes take the lid off & give it a stir. Add ½ teaspoon Turmeric powder & mix well
Now, add ½ cup Matar (Green Peas), and mix together
Put ½ cup hot water to lighten the gravy. More can be added if a thinner gravy is desired. Cover with a lid & cook for 8 more minutes
After 8 minutes, give it a stir and add the Paneer cubes. Coat Paneer with the gravy. Add ½ teaspoon Garam Masala powder & mix gently & let it cook for another 5 minutes
Put chopped Coriander leaves and mix gently and there is your Matar Paneer recipe. It should now be ready to serve

Video

Notes

Please note: The flame of the gas was set to low-medium throughout the making of this recipe unless we have indicated otherwise in the instructions. We normally cook at this level and hence our food gets cooked much slower than others. However, we believe – the best taste culminating from all the rich ingredients can only be enjoyed if cooked slowly.

Nutrition