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Matar Paneer Recipe

Matar Paneer Recipe is a typical North Indian dish made with creamy paneer and peas in a slightly spicy tomato sauce.

I was a very finicky eater as a child, but not in the way you might assume. Many children suffer from fussy eating; some dislike eggplant, while others refuse to eat mushrooms.

My issue, though, was that I frequently detested eating the same food more than once. But there was one dish that I never grew tired of Matar Paneer. It didn’t matter if my mom prepared it or if it came from a neighborhood restaurant—the acidic, spicy tomato sauce coupled with creamy paneer was always a favorite of mine Garam masala.

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Matar Paneer Recipe

During the epidemic, I ordered Matar Paneer from our favorite Indian restaurant one too many times before deciding to make my own. Most restaurant versions in the United States have a creamy foundation of spices, aromatics, tomatoes, cashews, and cream (or yogurt) mixed into a smooth sauce. Matar Paneer Recipe!

The paneer and peas should only be simmering in the sauce for a few minutes before serving. When creating this recipe, I wanted to keep it simple enough to fit into a weeknight schedule while yet retaining all of the tastes I grew up with.

What is Matar Paneer Recipe?

Matar Paneer is Hindi for “peas paneer,” and it refers to a typical North Indian meal of peas and paneer (a type of soft Indian cheese) cooked in a spicy tomato sauce. Matar Paneer Recipe!

Some versions of the meal include dairy, such as cream or yogurt, while others include extra vegetables, such as potatoes. My mother’s version, for example, excluded dairy for a lighter, everyday dinner, but if we had visitors around for a party or special occasion, we’d dress it up with a dollop of cream. Matar Paneer is popular among both adults and children because of its moderate spice flavor.

Matar Paneer Recipe

What is Paneer?

Paneer is a type of fresh cheese prepared from buffalo or cow milk. It has a moderate flavor and a delicate texture. Paneer serves as a protein in many Indian dishes and is frequently used in curries and gravies.

Paneer is available in most supermarkets and Indian grocery stores. Sach Foods is one of my favorite store-bought brands since it has one of the freshest flavors with a delicate texture. Gopi Paneer is another reliable brand that you may purchase.

How to Cook with matar Paneer?

With the exception of Sach Foods paneer, most store-bought brands will need you to soak the cheese in warm water before using it. If you miss the soaking, the paneer will still be edible, but it will be chewier and rougher. Simply cut your paneer into cubes and soak it in a dish of warm water for at least 15 minutes.

To achieve a crispy surface and somewhat chewy interior, deep-fry paneer first, then boil it in your sauce. For the softest texture, put the uncooked cubes immediately into a sauce.

It simply takes a few minutes for the paneer to soften and cook completely. Cooking it too long might cause it to turn rubbery. When properly prepared, the paneer should have a soft texture with a mild chew.

Matar Paneer Recipe

Matar Paneer Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servingsCalories:599 kcal Best Season:Available

Description

Matar paneer is a typical North Indian dish made with creamy paneer and peas in a slightly spicy tomato sauce. My version of the classic dish takes around 30 minutes to prepare.

Ingredients

Instructions

  1. Place 8 ounces of canned tomatoes in a medium bowl and refrigerate. Any surplus canned liquid should be saved for another purpose.
  2. If you’re using a store-bought paneer, soak it according to the recipe notes while you make the tomato-onion puree.
  3. 1 tablespoon oil, ginger, and garlic in a medium Dutch oven or large pan over medium-low heat Cook, stirring periodically, for approximately 2 minutes, or until the ginger and garlic are fragrant and faintly golden brown.
  4. Increase the heat to medium, then add the onions and cook, stirring periodically, for 6 to 7 minutes, or until tender and golden brown.
  5. The brown caramelization on the onions adds flavor here, so don’t be hesitant to crank up the heat if needed.
  6. If the onions are browning too rapidly or sticking to the pan, add a tablespoon of water and use a wooden spoon to scrape away any parts at the bottom.
  7. Turn off the heat and pour the onion mixture into a blender carafe. Take the tomatoes out of the fridge and place them in the blender.
  8. Check that the temperature of the combination is no more than lukewarm (otherwise, you will need to let it cool to room temperature for about an additional 5 minutes before blending).
  9. Blend on high for 1 minute, or until the mixture is thick and uniform. Place aside.
  10. Using a clean kitchen towel or paper towels, wipe off the Dutch oven or skillet. Increase the heat to medium and stir in the remaining 2 tablespoons of oil, cardamom, and cloves.
  11. Stir in the pureed sauce, garam masala, chili powder, coriander, cumin, and salt as they start to sizzle. Cook for 5 minutes, or until the sauce thickens and begins to peel away from the edges of the pan.
  12. Stir in 1 cup of water and maple syrup to mix. Bring the mixture to a boil and continue to cook, uncovered, over medium heat for 5 minutes. The sauce should be rich and not watery, akin to marinara sauce.
  13. Cook until the peas are barely warmed through, about 1 minute. Incorporate the cream and paneer. Cook for 1 minute on low heat, or until the sauce is a rich orange color and the peas and paneer are evenly dispersed throughout the liquid.
  14. Taste the sauce and season with salt as required. If preferred, remove the entire cardamom and cloves. As you sprinkle the dried fenugreek leaves into the pan, crush them with your hands.
    Garnish with cilantro if desired. Serve immediately with roti, naan, and/or rice.

Notes

  • With the exception of Sach Foods paneer, most store-bought brands will need you to soak the cheese in warm water before using it. If you miss the soaking, the paneer will still be edible, but it will be chewier and rougher.
  • Simply cut your paneer into 3/4-inch cubes and soak it in a dish of warm water for at least 15 minutes.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 599
Calories from Fat 416
% Daily Value *
Total Fat 46g71%
Saturated Fat 15g75%
Trans Fat 1g
Cholesterol 69mg23%
Sodium 1026mg43%
Potassium 455mg13%
Total Carbohydrate 25g9%
Dietary Fiber 6.4g26%
Sugars 9.2g
Protein 23g46%

Vitamin A 66%
Vitamin C 28%
Calcium 49%
Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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