MATAR PANEER RECIPE | HOW TO MAKE MATAR PANEER | PANEER RECIPE
Matar Paneer is a vegetarian North Indian dish combines green peas (matar) with Indian Cottage Cheese Cubes (Paneer) in a creamy onion tomato based gravy. The creaminess in the curry, the use of fresh cream and soaked cashews. For soft, melt in the mouth paneer, microwave the paneer for 60 seconds before adding it to the curry. Follow my step-by-step photo recipe to prepare Matar Paneer. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
Try my other paneer recipes
- Palak paneer
- Methi Paneer
- Paneer peas pulao
- Paneer capsicum
- Matar paneer
- Kadai paneer
- Paneer Lababdar
RECIPE FOR MATAR PANEER
Course : Main Course – Gravy for Chapathi, Naan
Cuisine : Indian
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 35 min
Total Time : 45 min
INGREDIENTS
- 2 tsp cooking oil
- 1.5 cup roughly chopped onion
- 5 garlic
- 2 inch ginger
- 2 green chilli
- 2 medium size tomato
- 1/4 cup cashews
- 1.5 tsp kashmiri red chilli powder
- 1/4 cup water
- 3 cloves
- 1 inch cinnamon stick
- 5 peppercorn
- 2 bay leaf
- 1 black cardamom
- 1 cup fresh green peas – cooked
- 500 g paneer – cut into cubes
- 1 tsp garam masala powder
- 1/4 cup heavy cream
- 2 tsp kasoori methi
- salt as needed
- 1/4 cup fresh coriander leaves
- 1 tbsp unsalted butter
PROCEDURE
- soak cashews in hot water
- heat 2 tsp of oil in a frying pan
- add roughly chopped onion, garlic, ginger and green chilli
- saute till onion turn translucent
- add chopped tomatoes
- continue to cook the tomatoes until they turn soft and mushy
- add soaked cashews and kashmiri red chilli powder
- mix well
- let it cool down for 10 minutes
- add 1/4 cup water
- transfer into mixer grinder
- grind it into a fine paste and set aside
- heat unsalted butter in the same frying pan
- add cloves, cinnamon, black cardamom, pepper corn and bay leaf
- saute for 1 minute
- add the ground paste and mix well
- add fresh cooked green peas
- mix well
- cover and cook in medium flame
- once the gravy comes to boil, add salt and garam masala powder
- mix well
- add paneer cubes
- gently mix them in the gravy
- cover and cook in low flame for 5-8 minutes
- add fresh cream
- garnish with kasoori methi and coriander leaves
- serve hot with naan, chapathi or steamed rice
- tastes creamy and delicious.
Matar Paneer with Step-by-Step Photo Recipe
soak cashews in hot water
heat 2 tsp oil in a pan
add roughly chopped onion
add garlic
add ginger
add slitted green chilli
saute well, onion turn translucent
add chopped tomato
saute well, tomato turn soft and mushy
add soaked cashews
add kashmiri red chilli powder
mix well
add 1/4 cup water and allowed to cool down completely
transfer into mixer grinder
grind to a smooth paste
heat unsalted butter in the frying pan
add cloves and cinnamon
add bay leaf
add black cardamom
add peppercorn
saute well
add grounded paste
add fresh cooked peas
combine well
add 1/4 cup water, cover and cook in medium flame
once gravy starts to boil, add garam masala powder
add salt
mix well
add paneer cubes
gently mix with the gravy, cover and cook in low flame for 10 minutes
add fresh cream
add crushed kasoori methi
garnish with coriander leaves
mix well, cover and cook for 2 minutes
serve hot with naan, chapathi or steamed rice
