Matar Paneer Recipe, Punjabi Style
by Tarla Dalal
matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with 39 amazing images.
matar paneer is super easy and perfect to make when you are in a mood to make something restaurant style at home. Learn how to make matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi |
Punjabi style mutter paneer masala is a classic North Indian vegetarian dish made with green peas (matar) and cottage cheese (paneer) cooked in a flavorful tomato-based gravy. It's a delicious and creamy dish that is often enjoyed with parathas">paratha, naan, or jeera rice.
The key to a good matar paneer is the gravy. The gravy should be thick and creamy, with a deep flavor from the tomatoes and spices. The paneer should be soft and tender, and the green peas should be cooked through but still have a bite to them. mutter paneer sabzi is a creamy and delightful dish that's sure to be a hit at your dinner table.
pro tips to make matar paneer : 1. Instead of fresh green peas you can use frozen green peas also. 2. For richer and creamier flavour, instead of cashews you can add little yoghurt. 3. Adding shallow fried paneer in warm water prevents it from getting chewy and rubbery.
Enjoy matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | with detailed step by step photos.
Matar Paneer Recipe, Punjabi Style recipe - How to make Matar Paneer Recipe, Punjabi Style
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Masala
1 cup roughly chopped onions
3/4 cup roughly chopped tomatoes
8 to 10 garlic (lehsun) cloves
1 inch ginger (adrak) piece
2 slit green chillies
3 cashew nuts (kaju)
1 whole dry kashmiri red chilli , broken into peices
Other Ingredients
3 tbsp oil
1 tbsp butter
1 1/2 cups paneer (cottage cheese) cubes
1 cup boiled green peas
1 bay leaf (tejpatta)
1 black cardamom (badi elaichi)
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp kashmiri red chilli powder
1 tbsp dried fenugreek leaves (kasuri methi)
salt to taste
1 tbsp finely chopped coriander (dhania)
For matar paneer
- For matar paneer
- To make {span class="bold1"}matar paneer recipe{/span}, heat 1 tbsp oil in a broad non stick pan, add the paneer cubes and shallow fry them on medium flame until light golden brown from all the sides.
- Remove the shallow fried paneer in a warm water bowl and keep aside.
- In the same pan, add onions, garlic, ginger, green chillies, cashewnuts, kashmiri dry chilli and tomatoes.
- Cook on medium flame for 3 to 4 minutes, while stirring occasionally. Remove in a plate and keep aside to cool.
- Transfer the mixture into a mixer jar and blend into a smooth paste.
- Heat remaining 2 tbsp oil and 1 tbsp butter in a deep pan, add bayleaf, cardamom and cumin seeds, saute for few seconds.
- Lower the flame and add turmeric, chilli powder, coriander cumin seeds powder, kashmiri chilli powder and saute for a few seconds.
- Add the prepared masala paste, mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally until the oil oozes out.
- Add the green peas, drain and add the paneer, kasuri methi, salt to taste and add 1 cup hot water. Mix well and cook on medium flame for 5 minutes.
- Serve {span class="bold1"}matar paneer{/span} hot.
Shahi Paneer Mutter Video by Tarla dalal
like matar paneer recipe
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matar paneer recipe | Punjabi style mutter paneer masala | mutter paneer sabzi | then do try other paneer sabzi recipes also:
- lehsuni palak paneer recipe | lasooni palak paneer sabzi | dhaba style lasuni palak paneer |
- kadhai paneer recipe | Punjabi style kadhai paneer | paneer kadai sabzi |
what is matar paneer made of?
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See the below image of list of ingredients for making matar paneer.
how to shallow fry the paneer
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To make matar paneer recipe, heat 1 tbsp oil in a broad nonstick pan.
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Add 1½ cups paneer (cottage cheese) cubes.
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Shallow fry them on medium flame until light golden brown from all the sides.
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Remove the shallow fried paneer in a warm water bowl and keep aside.
how to make the masala paste
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In the same pan, add 1 cup roughly chopped onions. Onions have a mild, sweet flavor that complements the other ingredients in the sabzi, such as the peas, paneer, and spices.
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Add 8 to 10 garlic (lehsun) cloves. Garlic has a strong and pungent flavor that complements the other ingredients in the sabzi, such as the peas, paneer, and tomatoes.
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Add 1 inch ginger.
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Add 2 slit green chillies. Green chilies add a spicy kick to matar paneer sabzi.
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Add 1 whole dry kashmiri red chilli. It is not spicy but gives a beautiful colour to the sabzi.
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Add 3 cashew nuts (kaju). They give a richer flavor and creamier texture.
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Add ¾ cup roughly chopped tomatoes. Tomatoes help to thicken the gravy and give it a smooth, velvety texture.
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Cook on medium flame for 3 to 4 minutes, while stirring occasionally.
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Remove in a plate and keep aside to cool.
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Transfer the mixture into a mixer jar.
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Blend into a smooth paste.
how to make matar paneer
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Heat the remaining 2 tbsp oil.
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Add 1 tbsp butter in a deep pan.
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Add 1 bayleaf.
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Add 1 black cardamom (badi elaichi).
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Add 1 tsp cumin seeds (jeera).
- Sauté for few seconds.
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Lower the flame and add ½ tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add ½ tsp kashmiri red chilli powder.
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Sauté for a few seconds.
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Add the prepared masala paste.
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Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally until the oil oozes out.
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Add 1 cup boiled green peas. Green peas have a mild, sweet flavor. Green peas add a bit of bite and texture to the sabzi, making it more enjoyable to eat.
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Drain and add the paneer (cottage cheese) cubes. Paneer has a mild and slightly nutty flavor. Paneer has a soft and creamy texture that adds richness and substance to the curry.
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Add 1 tbsp dried fenugreek leaves (kasuri methi).
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Add salt to taste.
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Add 1 cup hot water.
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Mix well and cook on medium flame for 5 minutes.
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Garnish with coriander.
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Serve matar paneer hot.
pro tips to make matar paneer
-
Instead of fresh green peas you can use frozen green peas also.
-
For richer and creamier flavour, instead of cashews you can add little yougurt.
-
Adding shallow fried paneer in warm water prevents it from getting chewy and rubbery.
-
Add roughly chopped onions. Onions have a mild, sweet flavor that compliments the other ingredients in the sabzi, such as the peas, paneer, and spices.
-
Add garlic (lehsun) cloves. Garlic has a strong and pungent flavor that compliments the other ingredients in the sabzi, such as the peas, paneer, and tomatoes.
| Energy | 232 cal |
| Protein | 7.3 g |
| Carbohydrates | 10.6 g |
| Fiber | 2.7 g |
| Fat | 17.7 g |
| Cholesterol | 5 mg |
| Vitamin A | 386.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 12 mg |
| Folic Acid | 12.3 mcg |
| Calcium | 199.1 mg |
| Iron | 0.7 mg |
| Magnesium | 16.5 mg |
| Phosphorus | 153.6 mg |
| Sodium | 22.4 mg |
| Potassium | 95.3 mg |
| Zinc | 0.2 mg |
Low fat paneer and fibre rich green peas in a healthy white gravy... Without the use of any fat laden ingredients like ghee or cream and with the use of just 1 tbsp of cashew paste, this subzi is truly quick and healthy.
Soft cottage cheese and peas cooked in a onion paste. Amazingly, you cannot tell that there is no oil in the recipe. Low fat paneer also keeps the recipe healthy. Tasty!