Matar Paneer Recipe | How to make Mutter Paneer ki Sabji
Matar Paneer Recipe | Matar Paneer ki Sabji is a famous restaurant-style Indian curry that we prepare with green peas and paneer. This is a well-known dish in North Indian cuisine that is packed with lip-smacking deliciosity.
The rich, spiciness, and creaminess of the curry, together with the sweetness and subtlety of the peas and the mild and milky taste of the paneer/chenna, make this meal a delectable feast.
Mutter paneer, as the name suggests, consists of green peas and paneer, our Indian cottage cheese.
It’s a delicacy prepared with peas and chenna that’s simmered in a spicy, creamy, and rich sauce.
Everyone’s method of preparation differs so does the flavor; here is my rendition of the meal, which everyone loves and enjoys eating.
This is a really simple and easy recipe that only takes a few minutes to prepare.
This delicacy is not only delicious but also nutritional, since it is high in protein and contains iron, folate, phosphorus, and vitamins A, C, and K. It is a tasty yet nutrient-dense dish to prepare and consume while dieting for weight loss and muscle building.
To obtain the ideal taste, the chenna must be fresh, very soft, and creamy, and it can be store-bought or homemade.
We can soften the store-bought ones by soaking them for 10-20 minutes in hot water with a pinch of salt.
Fresh green peas have the sweet plump taste that we must cook to tender and soft on hand before adding to the recipe. However, frozen green peas cook faster and we can put them straight but will be bland in flavor.
Try our other fascinating curry dishes featured in this blog Paneer Butter Masala, Rajma Masala, Baby potato curry, Kadai Mushroom, Stuffed Brinjal Curry
I used 500 gms of paneer to make this meal. First, I sauté the whole spices, followed by the onion puree, ginger-garlic paste, and tomato puree, to make the gravy base. Then, to bring richness, I add spices and cashew paste. Then, after adding the chenna and peas, I cook it for approximately 10 minutes and get it to a gravy consistency. Finally, I garnish it with fresh cream and Kasuri methi.
When eaten with roti, naan, chapati, plain rice, ghee rice, or puri, this meal is incredibly delightful and appetizing.
How to make Matar paneer
- Rinse the 200gms of paneer and cut it into cubes. To soften store-bought ones, soak them in boiling water with a teaspoon of salt for about 10 minutes.
2. In a medium saucepan, heat 2tbsp of oil and sauté 3 cloves, 2 cardamoms, 1-inch cinnamon, 1-star anise, and 1 bay leaf until fragrant.
3. On low heat, add 1/4tsp Turmeric and ½tsp red chili powder and sauté till aromatic. Don’t let the spices burn.
4. Now, add the purée of 2 large onions and cook for 5 minutes.
5. When the puree is entirely cooked, add 1tbsp ginger garlic paste and simmer for a minute, or until it loses its raw aroma.
6. Then, pour in the puree of 2 large tomatoes and simmer for 5 minutes, or until the mixture thickens, softens, and becomes mushy.
7. Next, add 1/2tsp garam masala, 1tsp coriander powder, 1/2tsp red chili powder, and the required amount of salt to the mixture.
8. Simmer for a further 2 to 3 minutes after adding 1/4th cup of cashew paste to make the curry smooth and creamy.
9. Now add the cubed paneer and 1/2 cup peas. (If using fresh peas, boil them until tender and soft; frozen peas can be used directly because they cook faster)
10. Cook for 5-10 minutes, or until the desired consistency is obtained, after adding the water.
11. Finish by sprinkling 1tsp of Kasuri methi and 2tbsps of fresh cream. (If the gravy is too thin, continue to cook for a few minutes more; the gravy should be neither too thin nor too thick)
12. Serve this scrumptious Matar paneer with roti, puri, chapati, naan, ghee rice, or plain rice.
Matar Paneer Recipe | Mutter Paneer ki Sabji
- 2 tbsp Oil
- 3 Cloves
- 2 Cardamom
- 1 inch Cinnamon
- 1 Star anise
- 1 Bay leaf
- ¼ tsp Turmeric
- 1 tsp Red chili powder
- 1 Onion (large) puree
- 1 tbsp Ginger-garlic paste
- 2 Tomatoes (large) puree
- ½ tsp Garam masala powder
- 1 tsp Coriander powder
- Salt as required
- ¼ cup Cashew paste
- 200 Paneer
- ½ tsp Peas
- ½ tsp Water
- 2 tbsp Fresh cream
- 1 tsp Kasuri methi
- Rinse the paneer and cut it into cubes. To soften store-bought ones, soak them in boiling water with a teaspoon of salt for about 10 minutes.
- In a medium saucepan, heat the oil and sauté the cloves, cardamom, cinnamon, star anise, and bay leaf until fragrant.
- On low heat, add Turmeric and ½tsp red chili powder and sauté till aromatic. Don't let the spices burn.
- Now, add the raw onionpurée and cook for 5 minutes.
- When the puree is entirely cooked, add the ginger garlic paste and simmer for a minute, or until it loses its raw aroma.
- Then, pour in the tomato puree and simmer for 5 minutes, or until the mixture thickens, softens, and becomes mushy.
- Next, add garam masala, coriander powder, red chili powder, and salt to the mixture.
- Simmer for a further 2to 3 minutes after adding the cashew paste to make the curry smooth and creamy.
- Now add the cubed paneer and peas. (If using fresh peas, boil them until tender and soft; frozen peas can be used directly because they cook faster).
- Cook for 5-10 minutes, or until the desired consistency is obtained, after adding the water.
- Finish by sprinkling with Kasuri methi and fresh cream. If the gravy is too thin, continue to cook for a few minutes more; the gravy should be neither too thin nor too thick.
- Serve this scrumptious Matar paneer with roti, puri, chapati, naan, ghee rice, or plain rice.