Matar Paneer Recipe is a delectable blend of soft paneer cubes and sweet green peas simmered in a rich and aromatic tomato-based gravy. Typically, served with rice, roti, or naan bread.
I love this matar paneer recipe for its rich and tangy flavors, its versatility, and pure comfort food. This dish is a staple in my family. My family enjoys this dish with some steamed Basmati rice or naan for a comforting meal.
I like to serve simple laccha pyaaz (onion salad) and tangy mint chutney to add another layer of flavor. Honestly, after eating this scrumptious dinner we hardly have any space for dessert so I end the meal with a sweet and simple dessert, such as fruit or mango lassi, to complete the meal.
Table of contents
- About Matar Paneer
- Ingredients & Substitutes
- How to make Matar Paneer
- Tips for making the best Matar Paneer
- Frequently Asked Questions
- What is Matar Paneer made of?
- Do you need to soak Paneer?
- Is Matar Paneer gluten-free?
- Is Mutter Paneer spicy?
- What can I serve with Mutter Paneer?
- How long does Paneer Matar last in the fridge?
- Can I freeze Paneer Matar?
- What can I use instead of paneer cheese?
- Can Paneer Matar Recipe be made vegan?
- What are some variations of Paneer Matar Recipe?
- Some more Paneer Recipes
About Matar Paneer
Matar paneer is a popular North Indian vegetarian dish made with paneer (a type of cheese) and green peas (matar) in a creamy tomato-based sauce. It is a delicious and nutritious dish often served with rice or Indian flatbreads such as naan or roti.
People of all ages relish matar paneer. It is a great source of protein and nutrients, and its rich and creamy texture makes it a comforting and satisfying meal.
Ingredients & Substitutes
Paneer: Paneer is a type of Indian cheese used in matar paneer. If you can't find paneer, you can substitute it with tofu, cottage cheese, or queso blanco.
Green peas: Fresh or frozen green peas add the sweetness to the dish.
Onions: Red or yellow onions add flavor to the dish.
Tomatoes: Fresh tomatoes make the base of the dish. If you don't have tomatoes, you can substitute them with canned tomatoes or tomato puree.
Ginger and Garlic paste: Ginger and garlic add a lot of flavor to this dish. You can use freshly grated ginger and minced garlic as well.
Spices: Coriander powder, Turmeric Powder, Red Chili Powder, and Garam Masala to add flavor to the dish.
Oil: You can use any neutral oil such as vegetable oil or canola oil for cooking.
Fresh cream: Cream is optional. To add rich flavor to the dish, use fresh cream. If you don't have fresh cream, you can substitute it with cashew cream or yogurt.
How to make Matar Paneer
To make matar paneer, paneer cubes are first lightly fried in oil or ghee. Then, a tomato-based gravy is prepared with onion, garlic, ginger, and a blend of spices such as cumin, coriander, turmeric, and garam masala. Green peas are added to the gravy, and the mixture is simmered till the peas are cooked.
Finally, the fried paneer cubes are added to the gravy and gently stirred to coat them with the sauce. Some variations of the dish may also include other ingredients such as potatoes, cream, or cashews.
Tips for making the best Matar Paneer
Use Good-Quality Paneer. Paneer cheese is the star of the dish, so it's important to use good-quality paneer that is fresh and firm. Avoid using pre-crumbled paneer, as it may be dry and lack flavor. I use homemade paneer in this recipe.
Use ripe, juicy tomatoes for the best flavor. If you can't find good fresh tomatoes, use canned ones instead.
You can substitute frozen green peas with fresh peas if you prefer. Just make sure to cook the peas longer, as fresh peas take more time to cook than frozen ones.
For a creamier sauce, you can add a splash of heavy cream, cashew cream, or a dollop of plain yogurt at the end of cooking.
If you prefer a spicier dish, add more chili powder or use fresh green chilies in place of the dry powder.
The sauce should be cooked until it thickens and the raw tomato flavor has cooked off. This usually takes about 8-10 minutes, depending on the heat and the size of the pan.
Don't Overcook the Peas, cook until they are just tender, but still have a little bit of bite. Overcooking the peas can make them mushy and lose their bright green color.
Don't overcook the paneer, as it can become tough and chewy. Add it to the sauce only at the end of cooking and let it heat through for a few minutes.
Serve the Matar Paneer hot for the best flavor and texture. Reheat leftovers in a pan on the stove or in the microwave.
Frequently Asked Questions
What is Matar Paneer made of?
Matar Paneer is made of paneer cheese and green peas in a spiced tomato-based sauce.
Do you need to soak Paneer?
Soaking the paneer in warm water for 10-15 minutes helps soften the paneer. If pressure cooking, you can skip this step.
Is Matar Paneer gluten-free?
Yes, Matar Paneer is naturally gluten-free.
Is Mutter Paneer spicy?
The spiciness in Matar Paneer comes from the blend of spices used in the tomato sauce, such as chili powder. You can adjust the level of spiciness to your liking by using more or less of the spices.
What can I serve with Mutter Paneer?
Matar Paneer is served with roti, rice, or naan bread.
How long does Paneer Matar last in the fridge?
Matar Paneer will keep in the refrigerator for 3-4 days if stored in an airtight container. Reheat it in a pan on the stove or in the microwave until hot before serving.
Can I freeze Paneer Matar?
Yes, you can freeze Mutter Paneer for up to 2 months. Store it in a freezer-safe container and thaw it overnight in the refrigerator before reheating.
What can I use instead of paneer cheese?
If you can't find paneer cheese, you can substitute it with firm tofu or extra-firm ricotta cheese. The texture and flavor may not be exactly the same, but it should still be a tasty alternative.
Can Paneer Matar Recipe be made vegan?
Yes, Matar Paneer can be made vegan by using a plant-based cheese substitute for the paneer, such as tofu or soy-based cheese. Use oil instead of ghee and plant-based cashew cream.
What are some variations of Paneer Matar Recipe?
Some variations of Mutter Paneer include adding cream, cashews, or almonds to the sauce for added richness, or using different blends of spices for different flavor profiles.
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Some more Paneer Recipes
Mattar Paneer Recipe [Mutter Paneer]
Equipment
Ingredients
For frying Paneer
- 10 oz Paneer cubes
- Ghee 1 tablespoon + oil 1 tbsp
- 2 cups warm Water
For Tomato puree
- 2 Tomato quartered
- 1-2 fresh Green chili, adjust to taste
For Gravy
- 2 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 2-3 Cloves
- 1 Black Cardamom optional
- 1 medium Onion, chopped
- 2 teaspoon Ginger-Garlic paste
- 1 cup frozen Green peas
- 1 teaspoon Kasuri methi optional
- 2 tablespoon Cashew Cream or Cream optional
- 1 cup water or as required
- Salt to taste
Dry Spices:
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red Chili powder, adjust to taste
- ½ teaspoon Kashmiri Red Chili powder
- 2 teaspoon Coriander powder
- ½ teaspoon Garam Masala, adjust to taste
For Garnish
- Fresh Coriander leaves
- 1- inch Ginger, julienned
Instructions
Stovetop Matar Paneer Recipe:
- For tomato purée, add Tomatoes, and Green Chili to a grinding jar and grind to a fine purée.
- For frying paneer, heat ghee and oil in a pan on medium heat. Add paneer and shallow fry the paneer from both sides until golden brown in color. Remove the paneer and keep it in a bowl of warm water to keep the paneer moist.
- For the gravy, heat the remaining oil or ghee in a large pan over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds. Add bay leaf, cloves, and black cardamon (optional).
- Now, add the onions, and ginger-garlic paste and cook until the onions are light golden brown.
- Add the pureed tomatoes, coriander powder, turmeric powder, and red chili powder and cook until the mixture thickens about 10 minutes.
- Add the green peas, salt to taste, and hot water as required to adjust the consistency of the gravy, stir well and cover and cook for 10-15 minutes on medium flame, stirring occasionally. The cooking time may differ depending on the quality of the green peas.
- Finally, add the fried paneer, garam masala, and kasuri methi (optional) and mix well. Bring the mixture to a gentle boil.
- Garnish with cream (optional), fresh cilantro leaves, and ginger juliennes.
- Serve hot with roti, rice, or naan bread.
- Enjoy your delicious and flavorful Matar Paneer!
Instant Pot Mater Paneer Recipe
- Turn ON Instant Pot to sauté mode. For frying paneer, add ghee and oil to the inner pot. Add paneer and shallow fry the paneer from both sides until golden brown in color. Remove the paneer and keep it in a bowl of warm water to keep the paneer moist.
- Add the cumin seeds and let them sizzle for a few seconds. Add bay leaf, cloves, and black cardamon (optional).
- Now, add the onions, ginger-garlic paste and cook until the onions are light golden brown.
- Add the pureed tomatoes, coriander powder, turmeric powder, and red chili powder and cook until the mixture thickens about 8-10 minutes.
- Add the green peas, paneer, salt to taste, and hot water as required to adjust the consistency of the gravy, stir well. Make sure to deglaze the pot. Press cancel and close the lid with the vent in a sealing position.
- Set the instant pot to manual or pressure cook mode on high pressure for 2 minutes.
- Once the instant pot beeps allow 5 minutes of natural pressure release, then release the remaining pressure manually. Add garam masala, cream (optional) and kasuri methi (optional) and mix well.
- Garnish with fresh cilantro leaves and ginger juliennes.
- Serve hot with roti, rice, or naan bread.
- Enjoy your delicious and flavorful Matar Paneer!
Notes
- Tips for the Best Matar Paneer
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
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