Matar paneer recipe with step by step photos. Restaurant style matar paneer recipe made easily at home with easily available ingredients.
Matar paneer recipe is a tasty restaurant style side dish recipe along with aloo matar, restaurant green peas masala, methi malai matar, peas pulao, matar ka nimona. Paneer recipes are always a treat and this matar paneer recipe would be a perfect side dish for roti/naan etc.
Matar paneer is a mildly spiced and flavorful side dish where, onion cashew paste along with tomato puree is simmered with spice powders and par boiled peas and paneer cubes are added. The gravy is further simmered for few minutes and then a generous dose of cilantro leaves and kasuri methi are added as garnish.
There are many ways of making matar paneer recipe. I have 2-3 different recipes for matar paneer, one no grind matar paneer, one home style easy matar paneer and the restaurant style matar paneer recipe I am sharing today is a paneer and matar simmered in a very rich and smooth gravy, mildly spiced and goes best with any flatbread ot even pulao.
To make matar paneer recipe, I suggest you use fresh shelled green peas, if it is not available you can use frozen green peas too. Dried green peas used for chats should not be used in this recipe. Make sure you keep the paneer cubes in hot water until you add to the gravy to retain the softness. If you wish you can saute the paneer cubes in oil before adding to the gravy. If you want a deep red color gravy use kashmiri chili powder. Spices are used moderately in this recipe, no whole spices are added here. The consistency van be thick or thin as you prefer, I usually make somewhat thick gravy for such recipes.
Serve matar paneer with butter naan, dhaba naan, veg pulao, roti, jeera rice, poori.
here is how to make matar paneer recipe, do try this restaurant style recipe!
Matar paneer recipe with step by step photos.
1. Bring a pot full of water to rapid boil. Add the shelled green peas along with 1/2 teaspoon sugar. Parboil green peas for 6-8 minutes. Drain and set aside.
2. Take roughly chopped onions, cashew nuts, minced ginger and garlic in a mixer jar. Add little water and grind to a smooth puree. Remove to a bowl. Add tomatoes and puree it too.
3. Heat 2 tablespoons butter/ oil in a kadai. Add bay leaf and cumin seeds. Saute for 1-2 minutes till the bay leaf turns a bit dark and cumin seeds crackle.
4. Add the onion-cashew puree and saute very well.cook for 3-4 minutes.
5. Add tomato puree and mix well. Saute for 3-4 more minutes till the tomato puree gets cooked and leaves the side of the kadai. Add 1/2-3/4 cup water and mix well.
6. Add salt, chili powder,garam masala powder, turmeric powder, coriander powder and mix well.
7. Continue to cook for 10-12 minutes till the gravy thickens well,
8. Add par boiled green peas and cook for 5-6 more minutes.
9. Add cubed paneer and mix gently. Simmer for 3-5 minutes.
10. Add chopped cilantro leaves and mix well. Add crushed kauri methi mix well and remove from flame. Serve matar paneer hot with rice/roti.
Vegans can make matar tofu instead of matar paneer:
1. Oil for sauteing i stead of butter
2. Tofu cubes instead of paneer
Matar paneer recipe card below:
Matar paneer recipe | How to make matar paneer
Ingredients
- 1 cup paneer cubes 200 grams
- 1 1/4 cup shelled green peas
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons chopped cilantro leaves
- 1/2 tablespoon kasuri methi
- 1 teaspoon cumin seeds
- 1 bay leaf
- To grind to a smooth puree:
- Set 1
- 1 large onion
- 10 cashew nutes
- 1 " ginger
- 3-4 garlic cloves
- Set 2:
- 3 large tomatoes
Instructions
- Bring a pot full of water to rapid boil. Add the shelled green peas along with 1/2 teaspoon sugar. Parboil green peas for 6-8 minutes. Drain and set aside.
- Take roughly chopped onions, cashew nuts, minced ginger and garlic in a mixer jar. Add little water and grind to a smooth puree. Remove to a bowl. Add tomatoes and puree it too.
- Heat 2 tablespoons butter/ oil in a kadai. Add bay leaf and cumin seeds. Saute for 1-2 minutes till the bay leaf turns a bit dark and cumin seeds crackle.
- Add the onion-cashew puree and saute very well.cook for 3-4 minutes.
- Add tomato puree and mix well. Saute for 3-4 more minutes till the tomato puree gets cooked and leaves the side of the kadai. Add 1/2-3/4 cup water and mix well.
- Add salt, chili powder,garam masala powder, turmeric powder, coriander powder and mix well.
- Continue to cook for 10-12 minutes till the gravy thickens well,
- Add par boiled green peas and cook for 5-6 more minutes.
- Add cubed paneer and mix gently. Simmer for 3-5 minutes.
- Add chopped cilantro leaves and mix well. Add crushed kauri methi mix well and remove from flame. Serve matar paneer hot with rice/roti.
Notes
2. You can use milk for grinding cashews instead of water.
Nutrition
Rithi Pathak says
I tried many recipes all over the web bu only with your matar paneer recipe I got the restaurant taste. thanks a lot!.