Matar Paneer Recipe
Matar Paneer is a popular North Indian dish that is made with peas and cottage cheese (paneer) in a creamy tomato-based sauce. The dish is a vegetarian dish that is typically made with a combination of spices such as coriander, cumin, garam masala, and turmeric. The peas and paneer are simmered in the sauce until they are tender, and the dish is then garnished with fresh coriander leaves.
Ingredients
For making Matar Paneer Gravy
- 4 tbsp oil
- 8 black pepper
- 4 cloves
- 1 tsp Cumin (Jeera)
- 2 cloves garlic
- ½ inch ginger
- 2 onions
- ¼ tsp turmeric powder
- ½ tsp Red Chilli Powder
- ½ tsp coriander powder
- 2 cups water
- 2 to Tomato
- 1 tsp salt
- ¼ tsp kasuri methi / dry fenugreek leaves
To sauté peas
- 2 tbsp butter, salted
- 1 cup Green peas
- ¼ tsp salt
- 2 green chillies
To sauté cottage cheese / paneer
- ½ tbsp oil
- 400 paneer / cottage cheese
For garnishing
- coriander leaves / cilantro
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and finely chop ginger, garlic, onions, tomatoes, coriander leaves and green chillies.
- Cut paneer into cubes
- Peel and wash fresh green peas.
Cooking
- Heat oil in a Kadai and add black pepper, cloves and cumin. Stir and then, add chopped garlic,
- ginger and cook till garlic starts to brown.
- Now, add chopped onions and sauté them.
- Add chilli powder, turmeric powder and coriander powder and salt.
- Then add chopped tomatoes and keep stirring for 10 mins more.
- Now, add 1 cup water and boil again. Let it cool down a bit.
- Transfer it to a Grinder or Blender and make it into a puree. In a Frying Pan, melt butter and add green peas and sauté them with salt and chopped green chillies.
- Cook for 2 mins and then add the puree and 1 cup water and let it boil.
- In another Frying Pan, heat oil and add paneer cubes and sauté them till they get browned.
- Now add the paneer cubes to the curry. You can add dried fenugreek leaves / kasoori methi at this point.
- At the end, garnish it with fresh chopped coriander leaves.
- Your Matar Paneer is ready to serve!
- You can serve it with naan, rotis, parathas or steamed rice.
Equipment Used for This Recipe
Notes & Tips
- Oil: You can choose any neutral tasting oil. I have use olive oil for this Matar Paneer Recipe.
- Spices: You can adjust spices and salt as per your taste preference.
- Kasoori Methi: If kasoori methi / dry fenugreek leaves are not available at your place, you can completely skip this step. However, kasoori methi adds flavor to the recipe.
- Fresh green peas: I recommend to choose fresh peas to prepare Matar Paneer. However, you can also choose frozen peas.
- Fresh tomatoes: You can also use readymade tomato puree.
- Ginger- Garlic: You can also choose ginger garlic paste if you are out of stock or these ingredients are not available at your place.
- Green Chillies: You can add or reduce green chillies if you like less spicy recipes.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Matar Paneer Recipe
Amount per Serving
Calories
323
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
18
mg
6
%
Sodium
1144
mg
50
%
Potassium
487
mg
14
%
Carbohydrates
21
g
7
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
15
g
30
%
Vitamin A
1035
IU
21
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
1
mg
5
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.3
mg
15
%
Vitamin B12
0.5
µg
8
%
Vitamin C
30
mg
36
%
Vitamin D
0.2
µg
1
%
Vitamin E
3
mg
20
%
Vitamin K
29
µg
28
%
Calcium
144
mg
14
%
Iron
2
mg
11
%
Magnesium
42
mg
11
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.