Matar Paneer Recipe

Here’s a classic Punjabi-style Matar Paneer recipe. This creamy, spiced dish combines green peas and paneer in a rich tomato-based gravy. It’s perfect with naan, roti, or rice.

Ingredients

• 200g paneer, cut into cubes
• 1 cup green peas (fresh or frozen)
• 2 tbsp oil or ghee
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2-3 green chilies, slit (adjust to taste)
• 3 large tomatoes, pureed
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste
• 1/2 cup heavy cream or fresh cream (optional, for richness)
• Fresh coriander leaves, chopped for garnish

Instructions

1. Sauté the Paneer:
• (Optional) In a pan, heat a little oil or ghee and lightly fry the paneer cubes until golden on all sides. Remove and set aside on paper towels.

2. Prepare the Base:
• In the same pan, add 2 tbsp of oil or ghee. Add chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste and sauté for another minute until fragrant.
• Add slit green chilies and stir briefly.

3. Add Tomatoes and Spices:
• Add the tomato puree and cook until the oil starts to separate from the mixture. This can take around 10-15 minutes.
• Add turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for a few more minutes, stirring to blend the spices into the tomato base.

4. Cook the Peas:
• Add the green peas to the pan along with a little water (about 1/2 cup) to help them cook. Cover and simmer for 5-7 minutes until the peas are tender.

5. Add Paneer and Finish the Gravy:
• Add the paneer cubes and salt. If you want a richer texture, stir in the heavy cream at this point.
• Sprinkle garam masala, and simmer for another 5 minutes to let the flavors meld together.

6. Garnish and Serve:
• Turn off the heat and garnish with fresh coriander leaves.
• Serve hot with naan, roti, or basmati rice.

Enjoy your delicious and creamy Punjabi-style Matar Paneer!

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