Matar Paneer Recipe: A Complete Guide to This Delicious Indian Dish

Matar Paneer is a classic North Indian dish that is beloved for its rich, flavorful, and comforting qualities. This vegetarian delight combines paneer (Indian cottage cheese) and matar (green peas) in a spicy gravy. It is a staple in many Indian households and is often enjoyed with roti, naan, or rice. Whether you are a seasoned cook or a beginner, this guide will walk you through everything you need to know about making the perfect Matar Paneer.

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Ingredients

For the Paneer and Peas:

• 250 grams of paneer (cubed)
• 100 grams fresh or frozen green peas

For the Gravy:

• 1 bowl onion, finely chopped
• 3-4 cloves of garlic
• 1-inch piece of ginger
• 9-10 chews
• 2 teaspoon sesame(til) seeds
• 2 teaspoon coconut powder
• 1 teaspoon mustard seeds
• 2-3 cloves
• 3-4 black pepper
• 1 cinnamon stick
• 1-2 bay leaves
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2-3 teaspoon red chili powder
• 1 teaspoons coriander powder
• 1 teaspoon garam masala
• 2 tablespoons oil or ghee
• Salt to taste
• 1 teaspoon kasuri methi
• Fresh coriander leaves for garnish
• Water

Optional:

• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• A pinch of sugar

Step by Step Recipe

Step 1: Preparation

1. Paneer: If using store-bought paneer, soak it in warm water for 10 minutes to soften it. Then, cut it into cubes.

Step 2: Making the Masala

1. In a pan, add 1 teaspoon of oil or ghee.
2. Add the chopped onions and sauté until golden brown.
3. Add the ginger and garlic. Sauté for a minute until fragrant. Remove from burner and allow it to cool down completely.
4. Dry roast cashews, sesame seeds and coconut powder separately. Allow them to cool down completely.
5. Mix everything and grind it to thick paste.

Step 3: Making the Gravy

1. In a pan add 2 tablespoon of oil or ghee. With ghee always add some oil which will save ghee from burning.
2. Add the mustard and cumin seeds. Let them splutter.
3. Now add clove, black pepper, bay leaves, cinnamon, and onion paste from the mixer. Stir well.
4. Cover and simmer for 10 minutes, allowing the flavors to meld.
5. Add turmeric powder, red chili powder and coriander powder. Mix everything well.
6. Add water and cook it for 5 to 10 minutes.

Step 4: Combining Everything

1. Add peas to the gravy and cook it for another 10 minutes.
2. Stir well and add a little water if the gravy is too thick.
3. Cover and simmer for 10 minutes, allowing the flavors to meld.
4. Add Garam Masala and salt to taste. Mix well.
5. Now add paneer cubes to the gravy.
6. Stir in the fresh cream and kasuri methi (if using).
7. Taste and adjust the seasoning if needed. Add a pinch of sugar to balance the flavors if desired.

Step 5: Garnishing and Serving

1. Turn off the heat and garnish with fresh coriander leaves.
2. Serve hot with roti, naan, or steamed rice.

Tips for Perfection

• Paneer: Use fresh, high-quality paneer for the best texture and flavor. Soaking store-bought paneer in warm water helps soften it.
• Spices: Freshly ground spices can elevate the dish. Consider grinding your own cumin and coriander seeds for a more intense flavor.
• Creaminess: Adding fresh cream at the end enhances the richness of the gravy. If you prefer a lighter version, you can skip this step.
• Consistency: Adjust the thickness of the gravy according to your preference. Add water or more cream to get the desired consistency.

Serving Suggestions

Matar Paneer pairs well with various Indian breads like roti, naan, or paratha. It also complements rice dishes like jeera rice or plain basmati rice. For a complete meal, serve it with a side of cucumber raita and some pickles.

Common Mistakes to Avoid

• Overcooking Paneer: Paneer can become rubbery if overcooked. Add it to the gravy towards the end of the cooking process.
• Balancing Flavors: Taste and adjust the seasoning throughout the cooking process.

History and Origin

Matar Paneer has its roots in North Indian cuisine, particularly from the Punjab region. It is a popular dish in Indian restaurants worldwide and is often featured in festive and celebratory meals. The use of paneer and peas reflects the agricultural produce of the region, making it a dish that is both comforting and familiar.

Health Benefits

Matar Paneer is not just delicious but also nutritious. Paneer is a great source of protein and calcium, which are essential for bone health. Green peas are rich in vitamins, minerals, and fiber, aiding in digestion and overall health. The spices used in the dish, like turmeric and cumin, have anti-inflammatory and digestive benefits.

Variations

• Vegan Matar Paneer: Substitute paneer with tofu and use coconut milk instead of cream.
• Spicy Matar Paneer: Increase the quantity of red chili powder and add a teaspoon of black pepper powder.
• Matar Paneer with Potatoes: Add cubed and boiled potatoes for an extra hearty dish.
• Dry Matar Paneer: Cook the dish with less water for a drier, more stir-fry-like version.

Regional Cuisines

While Matar Paneer is primarily a North Indian dish, its popularity has spread across India, leading to regional adaptations. In Bengal, for example, mustard oil might be used for a distinct flavor. In Maharashtra, a hint of coconut might be added to the gravy. Each region brings its unique twist to this beloved recipe.

Frequently Asked Questions (FAQs)

1. Can I use frozen peas for Matar Paneer? Yes, frozen peas work well for Matar Paneer. Just rinse them under warm water before adding them to the dish.
2. How can I make Matar Paneer without onions and garlic? You can skip onions and garlic and use a tomato and ginger-based gravy. Adding a pinch of asafoetida (hing) can help enhance the flavor.
3. Is Matar Paneer gluten-free? Yes, Matar Paneer is naturally gluten-free. Just ensure that any packaged ingredients you use, like paneer, are also gluten-free.
4. Can I prepare Matar Paneer in advance? Yes, Matar Paneer can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat it gently on the stove before serving.
5. What can I use instead of cream in Matar Paneer? You can use milk, cashew cream, or coconut milk as a substitute for fresh cream to make the dish lighter or vegan.

You may like to know more about Matar Paneer.

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