Matar Paneer Recipe
Matar Paneer Recipe Here’s a detailed Matar Paneer recipe—a delicious North Indian dish made with green peas (matar) and paneer in a rich tomato-based gravy.
Ingredients
For the Gravy:
- 2 tablespoons oil or ghee
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chilies, chopped (optional)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- Salt to taste
- 10 cashews (soaked in warm water)
- 1/2 cup water (adjust as needed)
For the Main Dish:
- 200g paneer (cut into cubes)
- 1 cup green peas (fresh or frozen)
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons fresh cream (optional, for richness)
- Fresh coriander leaves for garnishing
Instructions
Step 1: Prepare the Gravy Base
- Heat oil and butter in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for another minute until fragrant.
- Add tomato puree and cook until the oil starts separating (around 5-7 minutes).
- Blend soaked cashews into a fine paste and add to the pan. Stir well.
Step 2: Cook the Masala
- Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
- Cook for another 2 minutes to let the spices blend.
Step 3: Add Peas & Paneer
- Add green peas and 1/2 cup of water. Cover and cook for 5 minutes.
- Add paneer cubes and mix gently.
- Crush kasuri methi between your palms and sprinkle into the curry.
- Add garam masala and mix well.
Step 4: Final Touches
- Stir in fresh cream (if using) and cook for another minute.
- Garnish with fresh coriander leaves.
Serving Suggestions
- Serve hot with roti, naan, paratha, or jeera rice.
- Accompany with raita or salad for a complete meal.
Would you like variations, such as a restaurant-style or dhaba-style version? 😊
