Matar paneer is the classic Indian delicacy which you will find in every Indian restaurant across the globe and it truly deserves all the love it gets! Read on and you will know why!
I don’t know how I missed matar paneer from my series of Paneer recipes @Flavor Quotient! And I can hardly forgive myself for that! If you check out our primary blog – Flavor Quotient – you will find all possible paneer recipes there from Indian cuisine; then how come a recipe as popular as matar paneer was missed, I really don’t have a clue about it! If you are on a road trip or vacationing in any part of India, this matar paneer is one recipe which you will find in every restaurant’s & dhaba’s menu without fail. Matar paneer has proved to be a savior many a times on a road trip when you don’t have anything else available but you still need to fill your tummy up; then you get this delicious bowl of scrumptious matar paneer gravy carrying all the heritage of Indian cuisine on the shoulder of its cute little paneer cubes and green peas!
Matar paneer is, as the name suggests, a gravy of cottage cheese cubes with the green jewels i.e. the green peas scattered all over. It’s not only a feast to the eyes but also a soul-touching dish which you will never be able to take out of your mind even if you taste it once! This thick gravy is best accompanied with naan or paratha, but you can also enjoy it with fluffy Basmati rice. It’s a gorgeous meal and you will never forget this experience. I have added a twist to the matar paneer which results into a gravy with such amazing consistency and flavor that is just to die for and I bet you will agree with me once you make it at home!
Paneer is a very versatile ingredient I must say! And the best part is it is loved by all – vegetarians and non-vegetarians alike. There are actually endless dishes you can make with paneer. I am sure you will love our paneer collection @Flavor Quotient. Today’s matar paneer was loved by all in the family and I can’t keep this wonderful recipe just to myself. The very reason that we write this blog is to share good food and bring smile and happiness to each one of you. With the increasing negativities around ourselves, it’s becoming tough to keep our enthusiasm and positive energies alive with each passing day. The least we can do to create a happy society is to spread as much joy as we can around ourselves. Both of our blogs work with this vision of ‘happiness for all’ as we strongly believe that everyone deserves to have a happy life. Circumstances can pull you down and make things work against you but keep reminding yourself that this is the halfway through the story and the happy ending is just a while away!
When life brings me down, I find my solace in creating a great dish and make myself happy. I do love to cook for others as much as I love to cook for myself. Good food has never failed to lift my mood and I acknowledge it with all my soul. When you take a look at these pictures of matar paneer, don’t they talk to you as if it’s your best friend promising to keep you happy for life? I feel it. I feel my food talking to me; assuring me that nothing can pull me down until I pull myself down and being strong is the only way to fight back and conquer! With this positive note, I leave you with my recipe of matar paneer – do make it at home for yourself and who you love the most! Thank me later as I love to hear from you!
- Paneer – 250 gms, cut into 2 cm cubes
- Green peas – ¾ cup (You can use either fresh or frozen. If using fresh, boil them before adding to the gravy.)
- Vegetable / mustard oil – 2 tbsp (You can use ghee instead for more richness)
- Onions – 2, medium, finely chopped
- Peanuts – 1 tbsp, skinned
- Kashmiri red chilli powder – 1 tbsp
- Yogurt – 2 tbsp
- Cumin seeds – ½ tsp
- Ginger paste – 1 tbsp
- Garlic paste – ½ tbsp
- Tomato puree – 1 cup
- Garam masala – ½ tbsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Sugar – 1 & ½ tsp
- Fresh cream – 2 tbsp
- salt to taste
- Freshly chopped coriander leaves to garnish
- Heat 1 tablespoon of oil into a skillet and add the chopped onion. Sauté the onions until they turn golden brown, about 6 to 8 minutes on medium flame.
- Transfer the browned onion to a grinder. Add the skinned peanuts, yogurt and red chili powder to the grinder. Grind everything together until you get a smooth paste.
- Add the remaining oil to the same skillet. Once the oil is hot, add cumin seeds and let them splutter for few seconds.
- Next add the ginger and garlic paste and cook them for couple of minutes until the raw smell is gone.
- Next add the onion-peanut-yogurt paste to the skillet and stir them well.
- Add the tomato puree and garam masala. Sauté them on medium-high for 5 to 7 minutes.
- Then add the coriander powder, cumin powder and sugar. Season the gravy with salt and add about 1 cup of water.
- When the gravy comes to a boil, add green peas and paneer cubes. Cover and simmer for about 8 minutes.
- After about 8 minutes, check the consistency of the gravy and adjust it as per your liking – add little more water if it’s too dry or boil off any excess. Check and adjust for the seasoning if needed.
- Finally drizzle the fresh cream and sprinkle garam masala. Give a final mix.
- Garnish the matar paneer with freshly chopped coriander leaves and serve hot with naan, rotis and paratha. Enjoy!