Matar Paneer Recipe | Delicious and easy Matar Paneer recipe
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Matar Paneer is a popular Indian recipe made of peas and paneer cooked in a delicious gravy. This recipe tastes delicious with roti, naan or rice.
Introduction
Matar Paneer is a popular Indian recipe made of peas and paneer cooked in a delicious gravy. This recipe tastes delicious with roti, naan or rice. Know in this post the easy step-by-step recipe, essential ingredients, tips and FAQs—everything you need to make the perfect Matar Paneer.
Time Required:
Working Time
- Preparation Time 15 mins
- Cooking Time 30 mins
- Total Time Approx 45 mins
- Servings 4 people
Tools Required:
| उपयोग | उपकरण |
|---|---|
| मसाले पीसने के लिए | मिक्सर ग्राइंडर |
| ग्रेवी पकाने के लिए | गहरी कढ़ाही या नॉन-स्टिक पैन |
| पनीर तलने के लिए | फ्राइंग पैन |
| सामग्री काटने के लिए | चॉपिंग बोर्ड और चाकू |
| मापने के लिए | माप कप और चम्मच |
Matar Paneer Ingredients
Main Ingredients:
- Paneer – 250 gms (cut into cubes)
- Green Peas – 1 cup (fresh or frozen)
- Oil/Ghee – 2 tbsp
- Cumin seeds – 1 tsp
- Asafoetida – 1 pinch
- Onion – 2 medium (finely chopped)
- Tomatoes – 2 medium (puree or finely chopped)
- Ginger-garlic paste – 1 tbsp
- Cashews – 10-12 (for paste)
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Salt – to taste
- Cream or Malai – 2 tbsp (optional)
- Water – as required
- Coriander leaves – for garnishing
Step-by-Step Method: Make the best Matar Paneer at home
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Step 1: Preparing the paneer
- Firstly, cut the paneer into cubes.
- If you want, you can fry it lightly brown in light oil, or you can use it as is.
- After frying, put it in lukewarm water so that it remains soft.
Step 2: Making Onion-Tomato Masala
- Heat oil in a pan, then add cumin seeds and asafoetida.
- After this, add finely chopped onions and fry till golden.
- Now add ginger-garlic paste and fry for 1 minute.
- Add tomato puree and cook till the oil separates.
Step 3: Spices in the gravy
- Now add the spices – turmeric, red chili, coriander powder, and salt.
- Cook for a while then add cashew paste to it and fry for 2-3 minutes.
- Add some water and bring it to a boil.
Step 4: Adding peas and paneer
- Now add boiled or frozen peas (matar) and cook for 5 minutes.
- After this, add fried or plain paneer and mix it well in the gravy.
- Add water as required and cover and cook for 5–7 minutes.
Step 5: Final touches
- After cooking, add garam masala and cream, stir lightly.
- Garnish Matar Paneer with coriander leaves.
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Serving Tips
- Serve Matar Paneer with hot tandoori roti, naan, paratha or jeera rice.
- Serve green chutney and onion shreds alongside.
Pro Tips for Matar Paneer
- Cashew paste makes the gravy creamy and rich – don’t skip it.
- Soak frozen peas in hot water for 5 minutes before using.
- Let the gravy rest – this will add depth of flavour.
- Matar Paneer tastes even better when eaten a day later.
FAQ – Frequently Asked Questions:
Can Matar Paneer be made without cashews?
Yes, you can use some malai or cream in place of cashews. But cashew paste adds richness to the gravy.
Is it necessary to fry the paneer beforehand?
Not necessary, but it helps in preventing the paneer pieces from breaking and adds a little crunch to the taste.
Can Matar Paneer be stored in the fridge?
Yes, you can store it in the fridge for up to 2 days. Add a little water before reheating.
Can this recipe be made Vegan?
Yes, use tofu in place of paneer and coconut milk or cashew cream in place of cream.
How to make Matar Paneer less spicy for kids?
Add less chilli and garam masala and use more cream.