Matar Paneer Recipe: A Delicious North Indian Dish

Matar Paneer recipe is a popular vegetarian dish from North India made with paneer (Indian cottage cheese) and peas cooked in a spiced tomato-based gravy. It’s a perfect blend of creamy and tangy flavors and is commonly served with naan, roti, or rice. Here’s an easy-to-follow, informative recipe to make delicious Matar Paneer at home.

Ingredients:

• Paneer (cottage cheese): 250g, cubed
• Green peas (matar): 1 cup (fresh or frozen)
• Tomatoes: 2 large, finely chopped
• Onions: 2 medium, finely chopped
• Garlic: 5-6 cloves, minced
• Ginger: 1-inch piece, grated
• Green chilies: 2, finely chopped
• Turmeric powder: 1/2 tsp
• Coriander powder: 1 tsp
• Red chili powder: 1/2 tsp (adjust to taste)
• Garam masala: 1/2 tsp
• Cumin seeds: 1 tsp
• Bay leaf: 1
• Cashew paste: 2 tbsp (optional, for creaminess)
• Fresh cream: 2 tbsp (optional, for richness)
• Oil or ghee: 2 tbsp
• Water: 1 to 1.5 cups
• Salt: to taste
• Fresh coriander leaves: for garnishing

Cooking Instructions:

1. Prep the Ingredients:

• Cube the paneer into bite-sized pieces.
• If using fresh peas, boil them in water for 5 minutes or until soft. If using frozen peas, let them thaw.

2. Fry the Paneer (Optional):

• Heat a tablespoon of oil in a pan.
• Lightly fry the paneer cubes until golden brown. This step enhances the texture of the paneer but is optional. Set the fried paneer aside.

3. Prepare the Masala (Spice Base):

• Heat oil or ghee in a large pan or kadhai.
• Add cumin seeds and bay leaf. Allow the cumin seeds to crackle.
• Add chopped onions and sauté until they turn golden brown.
• Add ginger, garlic, and green chilies. Sauté until the raw aroma fades.

4. Make the Tomato Gravy:

• Add the chopped tomatoes and cook until they become soft and mushy.
• Add turmeric powder, coriander powder, and red chili powder. Cook until the oil separates from the masala, indicating it’s well-cooked.
• If you want a creamier texture, add cashew paste and stir well.

5. Cook the Matar (Peas):

• Add the boiled or thawed peas to the tomato mixture. Stir and cook for 3-4 minutes.

6. Add Paneer:

• Add the paneer cubes to the gravy and gently mix them into the masala.
• Pour 1 to 1.5 cups of water, depending on the consistency you prefer (thicker or thinner gravy).
• Simmer the curry for about 5-7 minutes to allow the paneer to absorb the flavors.

7. Season and Garnish:

• Add garam masala and salt to taste.
• If using, add fresh cream to give the gravy a rich and smooth texture.
• Turn off the heat and garnish with freshly chopped coriander leaves.

Serving Suggestions:

Matar Paneer is best enjoyed with:

• Indian bread: Naan, roti, chapati, or paratha.
• Rice: Plain basmati rice, jeera rice (cumin rice), or pulao.

Tips for Perfect Matar Paneer:

• Paneer Texture: If you prefer softer paneer, soak the fried paneer cubes in warm water for 5-10 minutes before adding them to the curry.
• Consistency: Adjust the gravy thickness by controlling the amount of water you add.
• Creaminess: Cashew paste and cream are optional but can elevate the richness of the dish.
• Spices: Adjust the spice levels by adding more or less green chili and red chili powder.

Nutritional Information (per serving):

• Calories: 250-300 (approx.)
• Protein: 12-15g
• Fat: 15-18g
• Carbohydrates: 15-20g

Here’s the nutritional information for Matar Paneer in table format:

Nutrient	Per Serving (Approx.)
Calories	250-300 kcal
Protein	12-15g
Fat	15-18g
Carbohydrates	15-20g
Dietary Fiber	3-5g
Saturated Fat	8-10g
Cholesterol	25-30mg
Sodium	400-450mg
Calcium	200-250mg
Iron	1-2mg

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This Matar Paneer recipe combines the goodness of protein-rich paneer and fiber-packed peas, making it not only delicious but also nutritious.