Matar Paneer Recipe

Matar Paneer Recipe is a tasty Indian curry recipe made using Cottage Cheese and Green Peas. It goes really well along with roti, paratha, puri, plain rice, pulao and naan.

Course Main Course

Cuisine Indian, punjabi

Keyword matar paneer, matar paneer recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 636kcal

Author Puja

Equipment

Ingredients

500 gm Paneer cut into bite-size cubes
2 cups Green Peas
5 nos Onion thinly sliced
4 nos Tomato roughly chopped
6-7 nos Green Chilli
4 tbsp Coriander Seeds
1/2 tsp Cumin Seeds 2 tbsp extra to make a paste
10-12 pods Garlic
2 inch Ginger
2 nos Black Cardamom
2 nos Bay Leaf
2 inch Cinnamon Stick
1 tsp Turmeric Powder
Kashmiri Red Chilli Powder to taste
1 tbsp Dry Fenugreek Leaves
Salt to taste
6-7 tbsp Oil some more oil extra to deep fry paneer

Instructions

Heat oil in a pan and deep fry paneer cubes in batches on medium heat. Set aside.
Wash green peas and cook by adding water as needed.
Once green peas are well cooked, set aside. Do not throw the water.
Grind coriander seeds, cumin seeds, garlic and ginger to a fine paste. Set aside.
Grind tomato and green chilli together and set aside.
Heat oil in a pan, add cumin seeds to it.
When the seeds start spluttering add bay leaf, cinnamon sticks and black cardamom.
Immediately add sliced onion and salt.
Fry until the onion turns golden brown in colour.
Now add the ground coriander paste and fry masala until the raw smell of masala goes off.
Add ground tomato paste and fry again until the oil starts separating from the masala.
Add boiled green peas along with water. Let it boil.
Once it starts boiling add the fried paneer cubes and garam masala powder. Let it simmer on low flame.
After few minutes add fenugreek leaves and give it a nice mix.
Simmer for another 4-5 minutes and turn off the.
Serve along with paratha, pulao, plain rice, roti, puri or naan.

Notes

Soak store-bought paneer in warm water for 20 minutes before cooking to soften it.

Save the water from boiling the peas — it adds natural sweetness to the gravy.

Use fresh green peas in winter for the best flavour.

Adjust green chillies based on your spice preference.

For a vegan version, replace paneer with firm tofu.

This curry keeps well in the fridge for 2 to 3 days. Tastes even better the next day.

Nutrition