Matar paneer

Here’s a classic and comforting Matar Paneer recipe — a North Indian curry made with paneer (Indian cottage cheese) and green peas in a flavorful tomato-onion gravy. It’s mildly spiced, easy to prepare, and perfect with roti or rice.


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🍛 Matar Paneer Recipe

(Serves 3–4 | Semi-gravy style)


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🧀🥣 Ingredients

Main:

250g paneer – cubed

1 cup green peas (fresh or frozen)

2 medium onions – chopped or pureed

2–3 medium tomatoes – pureed

1–2 green chilies – chopped

1 tsp ginger-garlic paste

2 tbsp oil or ghee

2 tbsp cream or 1/4 cup milk (optional, for richness)

Salt – to taste

Water – as needed


Spices:

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp red chili powder

1/2 tsp garam masala

1/4 tsp kasuri methi (dry fenugreek, optional)

Pinch of sugar (optional)



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👨‍🍳 Instructions

1. Prep Paneer (Optional):

You can lightly sauté the paneer cubes in 1 tsp oil until golden.

Or soak raw paneer in warm water for 5 mins to keep it soft.


2. Sauté Masala:

Heat oil or ghee in a pan. Add cumin seeds and let them crackle.

Add onions and sauté until golden brown.

Add ginger-garlic paste and green chilies. Sauté for 1 minute.

Add tomato puree. Cook until oil separates and raw smell disappears (6–8 mins).


3. Add Spices:

Add turmeric, red chili powder, coriander powder, and salt.

Mix well and cook the masala for 1–2 minutes.


4. Add Peas & Simmer:

Add green peas and about 1/2 cup water. Cook covered for 5–7 minutes until peas are tender.


5. Add Paneer & Finish:

Add paneer cubes and mix gently.

Simmer for 3–4 minutes. Add more water if you want thinner gravy.

Stir in garam masala, kasuri methi (crushed), and cream or milk.

Cook for 1–2 minutes and turn off the heat.



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🌿 Garnish

Sprinkle chopped coriander before serving.



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🫓 Serve With:

Roti, naan, paratha, jeera rice, or plain basmati rice.



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Would you like a Dhaba-style version, a no-onion garlic version, or a restaurant-style matar paneer next?


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