Matar Paneer: A Classic North Indian Delight
Matar Paneer is a beloved North Indian dish that combines the richness of paneer (Indian cottage cheese) with the sweetness of green peas in a luscious tomato-based gravy. This vegetarian curry is commonly enjoyed with naan, roti, or rice and is a staple in Indian households and restaurants alike.
1. Introduction to
Matar Paneer
Matar Paneer is a North Indian curry that
originates from Punjabi cuisine. This dish features soft paneer cubes and
green peas cooked in a flavorful, spiced tomato-based gravy. The richness
of the paneer, combined with the mild sweetness of peas, makes it a comforting
meal.
It is often cooked at home for special occasions
and festivals and is a go-to recipe for vegetarians craving a protein-rich,
flavorful dish.
2. Ingredients List
For the Gravy:
- 2 tablespoons oil (or
ghee for richness)
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 large onion (finely
chopped)
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes
(pureed)
- 2 green chilies (slit,
optional)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon cumin powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
For the Curry Base:
- 1 cup green peas (matar)
(fresh or frozen)
- 200 grams paneer (cut into cubes)
- ½ cup water (adjust as needed)
- ¼ cup fresh cream (optional, for richness)
- Fresh coriander leaves (chopped, for garnish)
3. Step-by-Step
Cooking Instructions
Step 1: Prepare the
Ingredients
- Chop onions finely and blend the tomatoes into a smooth puree.
- Cut the paneer into cubes and keep it aside. If using frozen
paneer, soak it in warm water for 10 minutes for softness.
- If using fresh peas, boil them for 5 minutes until tender.
Step 2: Cook the
Gravy
1.
Heat oil or ghee in
a pan on medium heat.
2.
Add cumin seeds and
let them splutter. Then, add the bay leaf.
3.
Add chopped onions
and sauté until golden brown.
4.
Mix in ginger-garlic
paste and sauté for a minute until fragrant.
5.
Pour in the tomato
puree and cook until oil starts separating.
6.
Add turmeric, red
chili powder, coriander powder, cumin powder, and salt. Cook for 2 minutes.
Step 3: Cook the
Matar and Paneer
1.
Add green peas and
cook for 2-3 minutes.
2.
Gently add paneer
cubes and mix well.
3.
Pour in water and
let it simmer for 5 minutes.
4.
Stir in garam masala
and kasuri methi. Mix well.
Step 4: Finish and
Serve
- Add cream for a rich texture. Mix and cook for another minute.
- Garnish with fresh coriander leaves.
- Serve hot with roti, naan, or rice.
4. Tips for the
Perfect Matar Paneer
- Use fresh paneer for
the best taste. If using store-bought, soak it in warm water to soften it.
- Cook the masala well
until oil separates for enhanced flavors.
- Adjust spice levels as
per your preference.
- For a restaurant-style touch,
add 1 tablespoon of butter before serving.
5. Variations of
Matar Paneer
Dhaba-Style Matar
Paneer
- Use mustard oil for cooking.
- Add whole spices like cloves and cardamom.
- Cook the gravy on low heat for deeper flavors.
No Onion-No Garlic
Version
- Skip onions and garlic and use cashew paste for creaminess.
Vegan Matar Paneer
- Substitute paneer with tofu.
- Use coconut cream instead of dairy cream.
6. Serving
Suggestions
Matar Paneer pairs well with:
- Roti, naan, or paratha for
a classic meal.
- Jeera rice or plain basmati rice for
a comforting lunch.
- Side of salad or raita to
balance the spices.
7. Health Benefits
- Rich in protein: Paneer
provides essential amino acids.
- High in fiber: Green peas
support digestion.
- Loaded with vitamins:
Tomatoes and peas offer Vitamin C and antioxidants.