Matar Paneer

A real quick and tasty recipe for restaurant style Matar Paneer (Cottage Cheese with peas in tomato curry). Do try it and leave your comments. Enjoy!

A great under 30 minutes recipe for a lazy night. You can leave out cream and sugar if you are watching out for calories and it will make a great home style cooked matar paneer recipe.You can also try other paneer (cottage cheese) recipes like chilli paneer, paneer butter masala etc.

Course: Main Dish for Lunch/ Dinner
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3-4
Difficulty: Easy to Medium

Ingredients:
For the masala paste
4-5 medium red tomatoes – roughly chopped
1 medium onion – roughly chopped
1 to 2 green chilies (hari mirch) – chopped
½ inch ginger (adrak) – chopped
2 to 3 garlic (lahsun) – chopped
2 tablespoon roughly chopped coriander leaves – chopped
10 to 12 whole cashews (kaju) – chopped
4 to 5 whole black peppercorns (sabut kali mirch)
2 to 3 cloves (lavang)
½ inch cinnamon (dalchini)
1 teaspoon coriander seeds (sabut dhania)

For the curry
2 to 2.5 tablespoon oil or ghee
½ teaspoon cumin seeds (jeera)
¼ teaspoon turmeric powder (haldi)
¼ to ½ teaspoon red chili powder (lal mirch powder)
¼ to ½ teaspoon garam masala powder
1 tablespoon malai or cream- optional
½ teaspoon sugar or add as required – optional
1 cup peas (matar) – fresh or frozen
1 to 1.25 cup water or as required
250 to 300 grams paneer (cottage cheese)
Garnish with chopped fresh coriander leaves  or crushed dried fenugreek leaves
Salt as required

Method:
Making the masala
1. In a grinder or blender, add all the ingredients mentioned under “masala paste” section- 1 chopped onions, 4-5 chopped tomatoes, ½ inch ginger, 2-3 garlic, 1-2 green chilies, 10-12 chopped cashews, 2 tbsp coriander leaves, 4-5 black pepper, ½ inch cinnamon, 1 tsp coriander seeds and 2-3 cloves.
2. Grind all the ingredients to a smooth paste. Keep aside.

Making the matar paneer curry:
4. Heat oil or ghee. Add 1/2 tsp cumin seeds. Saute till they splutter.
5. Then add the ground masala paste prepared above. Stir and cover partly in case the paste splutters. Saute for 10-12 minutes till the oil separates.
6. Add all the dry spice powders – turmeric powder, red chili powder, garam masala powder. stir well. Add cream or malai. Stir and saute for a minute.
7. Then add the peas or matar. Stir again.
8. Add water and season with salt. Simmer till the matar/peas are cooked. If the gravy thickens, then add some water and simmer.
9. Add the paneer cubes. Cook for 1 to 2 minutes on a low flame. Don’t overcook as the paneer becomes dense and hard then.
10. Garnish with crushed dried fenugreek leaves (kasuri methi) or chopped fresh coriander leaves.
Serve matar paneer with rotis, parathas, naan or rice.

A detailed method with step by step pictures:
Making the masala
1. In a grinder or blender, add all the ingredients mentioned under “masala paste” section- 1 chopped onions, 4-5 chopped tomatoes, ½ inch ginger, 2-3 garlic, 1-2 green chilies, 10-12 chopped cashews, 2 tbsp coriander leaves, 4-5 black pepper, ½ inch cinnamon, 1 tsp coriander seeds and 2-3 cloves.
20170516_212542.jpg
2. Grind all the ingredients to a smooth paste. Keep aside.
20170516_212729.jpg

Making the matar paneer curry:
4. Heat oil or ghee. Add 1/2 tsp cumin seeds. Saute till they splutter.
20170516_212853.jpg
5. Then add the ground masala paste prepared above. Stir and cover partly in case the paste splutters. Saute for 10-12 minutes till the oil separates.
20170516_213036.jpg
6. Add all the dry spice powders – turmeric powder, red chili powder, garam masala powder. stir well. Add cream or malai. Stir and saute for a minute.
20170516_214111.jpg
7. Then add the peas or matar. Stir again.
20170516_214439.jpg
8. Add water and season with salt. Simmer till the matar/peas are cooked. If the gravy thickens, then add some water and simmer.
20170516_214521.jpg
9. Add the paneer cubes. Cook for 1 to 2 minutes on a low flame. Don’t overcook as the paneer becomes dense and hard then.
10. Garnish with crushed dried fenugreek leaves (kasuri methi) or chopped fresh coriander leaves.
20170516_231115.jpg
Serve matar paneer with rotis, parathas, naan or rice.

Advertisements

3 thoughts on “Matar Paneer

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s