Chits Kitchen

Matar Paneer is a North Indian Punjabi recipe made with Paneer cubes and Matar (Peas) in spicy Onion-Tomato gravy. It is very popular in North India and is prepared at homes regularly. It can be prepared with Fresh Green Peas or with Frozen Peas and can be made in various ways. It is very easy and simple to prepare. The Paneer used can be fried in oil or can be used without frying it. It tastes yummy in either ways and you can prepare in whichever way you like. I have not fried the paneer here.

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Spicy Matar Paneer

I have been preparing Paneer Masala, Paneer Butter Masala, Paneer Makhani, Kadai Paneer and Palak Paneer, but never prepared Matar Paneer. So I decided to give it a try. I took help from my family members and couldn’t believe that it came out very good in my first trial only. So I thought to share the recipe with you all through my post. Matar Paneer can be served with Parantha, Naan, Steamed Rice, Jeera Rice, Veg Pulao or Poori.

Course Main Course

Cuisine Indian

Keyword Matar Paneer

Preparation Time 10 minutes minutes

Cook Time 30 minutes minutes

Passive Time 0 minutes minutes

Total Time 40 minutes minutes

Servings 3 servings

Calories

Author Recipe by Chits

Ingredients:

• 200 gm Paneer Cubes
• 1 cup Fresh Matar (Peas)
• 3 medium Chopped Tomato
• 2 medium Chopped Onion
• 2 medium Chopped Green Chilli
• 1 tablespoon Chopped Garlic
• 1 tablespoon Chopped Coriander Leaves
• 2 teaspoon Ginger Garlic Paste
• 1/2 teaspoon Cumin Seeds (Jeera)
• 1/2 teaspoon Turmeric Powder
• 3/4 teaspoon Kashmiri Red Chilli
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• 2 tablespoon Oil to cook
• Salt to Taste

Instructions:

• Heat oil in a pan over medium flame. Add Cumin seeds and allow it to crackle.
• Add Chopped Garlic, Green Chilli and Chopped Onion. Saute it till the onion becomes light golden brown.
• Then add chopped tomatoes and salt to it. Saute it till the tomatoes become soft and mushy.
• When the tomatoes become mushy, switch off the flame and allow the mixture to cool down and come to room temperature.
• Put the mixture into the mixer grinder jar and make a paste of it without adding water to it. Remember not to make a very smooth paste. Take it out and keep it in a bowl.
• Wipe the same pan with a kitchen towel and heat oil over medium flame.
• Add a pinch of cumin seeds and let it crackle.
• Add Turmeric Powder and Kashmiri Lal Mirch. Saute it for few seconds.
• Now add Ginger Garlic paste and cook for 30-45 seconds.
• Add fresh peas (or frozen peas) and fry it for 2 minutes.
• After frying it for 2 minutes, add the Onion Tomato paste and mix it.
• Then add Coriander powder. Mix it well and cook it for 5 minutes. Add water as and when required and mix it.
• Add Paneer cubes and Garam Masala and cook for another 3-4 minutes. Add salt if required.
• At last add Chopped Coriander leaves and mix it. Switch off the gas after a minute.
  
• Serve by garnishing with coriander leaves over it with Parantha, Naan, Steamed Rice, Pulao or Fried Rice.
  

Notes:

1. Kashmiri Lal Mirch and Turmeric Powder are added to the oil to give a good red colour to the recipe.
2. While preparing Matar Paneer, fresh peas or frozen peas can be used. Fresh Peas are available during winter while Frozen Peas are available round the clock.
3. You can add fresh cream and cashew paste to make creamy rich Matar Paneer. You can visit, Restaurant Style Matar Paneer for creamy rich Matar Paneer.
4. While grinding the Tomato Onion mixture, you must keep in mind not to make very smooth paste. Also do not add water. Add only if required.
5. You can also fry the paneer in oil before adding it to the Tomato Onion gravy