Matar Paneer | How to Make Matar Paneer | Matar Paneer Recipe

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When it comes to making paneer dishes at my home, the most requested one is by default, the very humble and delicious Matar Paneer. Whether making it as an everyday dish or for a dinner party/ get together, this recipe always comes out as a winner leaving everyone happy and satisfied. This beautiful and very popular North Indian delicacy is very easy to prepare and only uses a handful of ingredients from the kitchen pantry. So, let's see what all goes in making the same.. 






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INGREDIENTS

  • Paneer - 200 grams
  • Medium sized onions (roughly sliced) - 2
  • Medium sized onion (finely chopped) - 1
  • Medium sized tomatoes (roughly chopped) - 3
  • Ginger (roughly chopped) - 1 inch
  • Garlic cloves (roughly chopped) - 5 to 6
  • Roughly chopped green chilies - 2 to 3
  • Fresh or frozen green peas - 1/2 cup
  • Oil - 3 to 4 tbsp
  • Cumin seeds - 1 tsp
  • Black pepper corns - 5 to 6
  • Green cardamoms - 2 to 3
  • Bay leaves - 2
  • Cloves - 3 to 4
  • Turmeric powder - 1/2 tsp
  • Kashmiri red chili powder - 2 tsp
  • Normal red chili powder - 1/2 tsp
  • Dhaniya powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Kasoori methi - 1 to 2 tsp
  • Besan - 1/2 tbsp
  • Whisked curd - 1/2 cup





METHOD

  1. In a pan, heat about a tbsp of oil. Add in chopped ginger, green chilies and garlic.
  2. Cook for 2 to 3 minutes till their raw smell disappears. Next add the roughly sliced onions.
  3. Saute till onions sweat.
  4. Now add the roughly chopped tomatoes along with a pinch of salt.
  5. Give a nice mix. Cover and cook for 5 to 7 minutes or until tomatoes turn soft and mushy.
  6. Let the mixture cool down. Transfer to a blender and blend to a smooth puree.
  7. In a pan, heat the remaining oil. You can also use ghee.
  8. Once it is nice and hot, add all the whole spices: cumin, bay leaves, cloves, black pepper corns and green cardamoms.
  9. Saute for just a second or two, then add the finely chopped onions.
  10. Saute these onions on medium flame until golden brown.
  11. Add in all the powdered spices along with salt. Saute for 2 to 3 seconds.
  12. Add besan and roast for a minute or two.
  13. Next add the blended onion tomato paste.
  14. Cook for 2 minutes. Cover for 5 to 6 minutes until it starts releasing oil.
  15. Add the whisked curd. Give a nice mix. Again cover to 5 to 7 minutes or until you again see the oil separating.
  16. Add about half a cup of hot water along with fresh green peas. Cover for 10 minutes and let the green peas cook.
  17. After 10 minutes, adjust the consistency of water by adding half a cup more along with cubed paneer peices.
  18. Again cover and cook for 5 to 7 minutes. You would see the oil nicely separating.
  19. Mix in garam masala and crushed kasoori methi. Garnish with fresh chopped coriander. 
  20. Enjoy with chapati or parantha, whatever way you like. 







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