RESTAURANT STYLE MATAR PANEER | मटर पनीर RECIPE

Matar Paneer is one of the most popular paneer recipes where paneer (Indian cottage cheese) and matar (green peas) are simmered together in a luscious gravy made with tomatoes, onions and spices and simmered in a richly spiced tomato-onion sauce. It's a popular North Indian vegetarian curry.

How to make Restaurant Style Matar Paneer at Home?

Matar Paneer, or mattar paneer or mutter paneer, is a vegetarian curry consisting of paneer and peas simmered in a tomato-based sauce seasoned with garam masala and a few additional spices.

Matar is the word for "peas" in Hindi, whereas Paneer is India's version of cottage cheese. For this recipe of matar paneer, I have used a gravy made of onion, tomatoes, ginger, garlic, chilies and cashews. The cashews give a rich taste to the dish.

You can also add yogurt in this matar paneer recipe to give the dish that slight tangy taste. Because peas are sweet, the tanginess really helps balance the flavors. I finish off this matar paneer recipe with a garnish of fresh cilantro. If you want to make it even more rich and creamier, you may add a tablespoon or two of cream into the dish, that’s I leave to you to use cream or not in this dish.

INGREDIENTS –

• 250 Grams Paneer
• 1 Cup Green Peas
• 10 Whole Cashews
• 1 Tablespoon Ghee
• 1 Tablespoon Oil 15 ml
• 2 Whole Green Cardamom
• 4-5 Black Peppercorns
• 1/2 Teaspoon Cumin Seeds
• 1 Medium Onion 160 Grams, Roughly Chopped
• 1-Inch Ginger 13 Grams, Chopped
• 4 Large Garlic Cloves 14 Grams, Chopped
• 1-2 Green Chilies Roughly Chopped, Adjust to Taste
• 3 Medium Tomatoes 400 Grams, Roughly Chopped
• 1/4 Teaspoon Red Chili Powder
• 3/4 Teaspoon Coriander Powder
• 1/4 Teaspoon Garam Masala
• 1/4-1/2 Teaspoon Cumin Powder
• 1/4 Teaspoon Turmeric Powder
• Slat to Taste
• 1/2 Teaspoon Sugar Optional
• 2 Tablespoons Plain Yogurt
• 1.25 Cups Water
• 1 Bay Leaf
• Cilantro/Coriander leave to Garnish

Read Other Recipes –

1. CHOCOLATE BANANA CAKE RECIPE
2. BOMBAY VEGGIE CHEESE SANDWICH
3. PANEER CHANGEZI | पनीर चंगेजी
4. KUNDRU FRY | IVY GORD FRY
5. BEDMI POORI RECIPE
6. PUNJABI ALOO MATAR
7. DHABA STYLE HANDI PANEER | हांडी पनीर

 

INSTRUCTIONS TO MAKE MATER PANEER –

Before we start with the recipe –

1. If you are using store bought paneer, soak in warm water for 20 minutes before you begin the recipe.
2. Also soak frozen green peas in warm water for 10 minutes before using in the recipe.

Let us Start Making Onion-Tomato Puree –

1. Heat 1 tablespoon of oil in a kadhai/pan on medium heat. Once the oil is hot, add 2 green cardamoms, 4-5 peppercorns and 1/2 teaspoon cumin seeds. 
2. Saute until the spices are fragrant and the cumin seeds sizzle for few seconds.
3. Then add the onion, ginger, garlic and green chili. Cook for 4 to 5 minutes until the onions are light brown and soft.
4. Then add the chopped tomatoes and 10 whole cashews and mix.
5. Cover the pan with a lid and let it cook for 6 to 7 minutes until the tomatoes are soft.
6. Remove pan from heat and let the mixture cool down a bit.
7. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.

Making Paneer Gravy –

1. Heat a tablespoon of ghee (or oil) in a pan on medium heat.
2. Add bay leaf and then add 1/4 teaspoon red chili powder. Saute for few seconds until you see a nice bright red color.
3. Then add in the prepared onion-tomato paste back into the pan and mix well.
4. Add 3/4 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/4 teaspoon cumin powder, 1/4 teaspoon turmeric, 3/4 teaspoon salt (or to taste) and 1/2 teaspoon sugar (if using).
5. Mix well and cook the spices for one minute.
6. Whisk in 2 tablespoons plain yogurt and add it in the pan, stirring continuously until it mixes well.
7. Saute the mixture till oil starts ozzing out on the side of the pan.
8. Then add water to the pan and let it come to a boil.
9. Add green peas/matar. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat.
10. Now Add the Paneer cubes, mix the paneer cubes well and simmer it for 2-3 mins on low flame.
11. Sprinkle some garam masala and Kasuri Methi on top and mix it well and turn off the flame after 1 min.

 

Garnish with cilantro/coriander leaves  and serve Matar Paneer with some warm rotis or paratha.

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