Matar Paneer recipe is a beloved North Indian dish that brings together the creamy richness of paneer (Indian cottage cheese) and the earthy sweetness of green peas, all simmered in a flavorful tomato-based curry. A staple in Indian households, this dish is often enjoyed with rice or Indian breads like roti, naan, or paratha.
The combination of tender peas and soft paneer cubes creates a delightful texture, while the aromatic blend of spices adds depth to the dish. Whether you’re a seasoned cook or new to Indian cuisine, Matar Paneer is a simple yet rewarding recipe that’s sure to become a favorite in your kitchen. It’s also an excellent source of protein and essential nutrients, making it a nutritious and satisfying meal for vegetarians.
Matar Paneer (Peas and Cottage Cheese Curry)
Equipment
- 1 Medium-sized frying pan
- 1 Blender or food processor
- 1 Wooden spatula or spoon
- 1 Knife and chopping board
- 1 Measuring spoons and cups
- 1 Serving bowl
Ingredients
- 250 g paneer (cottage cheese), cubed
- 1 cup green peas (fresh or frozen)
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 inch piece ginger, grated
- 4 cloves garlic, minced
- 2 green chilies, chopped (optional)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
- ¼ cup heavy cream (optional, for a richer curry)
- Fresh coriander leaves, chopped (for garnish)
- Fresh coriander leaves, finely chopped
- A few slices of fresh green chili (optional)
Instructions
- Prepare the Paneer:If using store-bought paneer, soak the cubes in warm water for 10 minutes to soften. If fresh paneer is used, cut it into 1-inch cubes.
- Fry the Paneer (Optional):Heat 1 tablespoon of oil or ghee in a frying pan over medium heat. Lightly fry the paneer cubes until they turn golden on all sides. Set them aside on a plate lined with paper towels.
- Cook the Curry Base:In the same pan, heat another tablespoon of oil. Add cumin seeds and let them splutter.Add the chopped onions and sauté until they turn golden brown, about 5 minutes.Add the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.
- Add Spices and Tomatoes:Stir in turmeric, coriander powder, cumin powder, red chili powder, and salt. Cook for a minute to let the spices bloom.Add the pureed tomatoes and cook for 5-6 minutes until the oil begins to separate and the sauce thickens.
- Cook the Peas:Add the green peas (fresh or frozen) and about 1/4 cup of water to the pan. Cover and cook for 5 minutes, or until the peas are tender.
- Add Paneer:Stir in the fried paneer cubes, ensuring they are coated with the tomato gravy. Simmer for 5 minutes, allowing the paneer to absorb the flavors.
- Finishing Touch:Add garam masala and stir in the heavy cream (if using) for a rich and creamy texture. Let the curry simmer for another 2-3 minutes.Taste and adjust seasoning if needed.
- Garnish and Serve:Remove from heat and garnish with chopped coriander leaves and sliced green chilies (if desired).Serve hot with naan, roti, or steamed basmati rice.
Notes
- For a vegan option, substitute paneer with tofu and cream with coconut cream.
- If you prefer a spicier curry, add more green chilies or red chili powder.
- You can also add cashew paste for a creamier consistency instead of using heavy cream.
More Vegetarian Recipes:
- Vegan Jambalaya Recipe
- American Pancakes Recipe
- Rice Cake Cress Faces Recipe
- Breakfast Casserole Recipe
Ingredients:
- 250g paneer (cubed)
- 1 cup green peas (fresh or frozen)
- 2 medium-sized onions (finely chopped)
- 2 tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies (slit)
- 1/2 cup yogurt (whisked)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Prepare the Paneer and Peas:
- If using frozen peas, thaw them by soaking them in warm water for a few minutes and then draining.
- Cut the paneer into bite-sized cubes. Optionally, lightly fry the paneer cubes in oil until they turn golden brown and set them aside.
2. Sauté the Onions and Spices:
- Heat oil or ghee in a large pan or kadai over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add finely chopped onions and cook until they turn golden brown.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Add Tomatoes and Spices:
- Add pureed tomatoes to the pan and cook for 4-5 minutes until the oil starts separating from the masala.
- Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for a couple of minutes until they are well combined.
4. Incorporate the Peas and Paneer:
- Add green peas to the tomato mixture and cook for 2-3 minutes.
- Stir in the whisked yogurt and mix well.
- Carefully add the paneer cubes, ensuring they are evenly coated in the curry.
- Pour in 1/2 to 1 cup of water to adjust the consistency of the gravy. Cover the pan and let the curry simmer for 8-10 minutes on low heat, allowing the flavors to meld.
5. Finish with Garam Masala and Garnish:
- Once the curry has thickened and the peas are cooked through, sprinkle garam masala and mix well.
- Turn off the heat and garnish with freshly chopped coriander leaves.
Serving Suggestions:
Matar Paneer is best served hot with steamed basmati rice or Indian breads like roti, naan, or paratha. Pair it with a side of raita or salad for a complete meal.
Tips:
- For a richer flavor, you can add cream or cashew paste towards the end of cooking.
- Adjust the spice levels by increasing or decreasing the amount of green chilies or red chili powder.
- To make the dish vegan, replace paneer with tofu and yogurt with coconut milk or a plant-based alternative.
Conclusion:
Matar Paneer is a comforting and versatile dish that’s perfect for lunch or dinner. Its combination of protein-rich paneer and nutrient-dense peas, along with the warmth of traditional Indian spices, makes it a nutritious and flavorful option for vegetarians.