Authentic Matar Paneer Recipe: Creamy Indian Cheese and Peas
45 minutes
1250 reads
About Authentic Matar Paneer Recipe: Creamy Indian Cheese and Peas
Dive into the rich flavors of authentic Matar Paneer, a beloved North Indian dish. This recipe expertly combines tender paneer (Indian cottage cheese) and sweet green peas in a luscious tomato-onion gravy, infused with aromatic ginger, garlic, and a blend of traditional spices. It's the perfect comforting meal for any occasion.Perfectly balanced and bursting with flavor, our Matar Paneer is incredibly easy to make, even for beginner cooks. The creamy texture and delightful spice levels make it a crowd-pleaser, ideal served with warm naan, roti, or fluffy basmati rice.Get ready to experience the true taste of India with this detailed, step-by-step guide. Let's create a memorable culinary journey together!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Paneer & Peas
- 150 gm Cottage Cheese indian cottage cheese; ensure it's fresh and firm
- 1 cup Peas fresh or frozen, green
For the Spice Paste
- 1 tsp Ginger Garlic Paste
For the Gravy
Spices
- 1/4 tsp Turmeric Powder haldi
- 2 tsp Coriander Powder dhania
- 1 tsp Chili Powder mirch. adjust to your spice preference.
- 1 tsp Garam Masala
- 1.5 tsp Salt or to taste
Instructions
Prepare the Ingredients
- Blanch the tomatoes in boiling water for 3-4 minutes, then peel and puree them.
- Soak the cashews in hot water for 15 minutes, then blend into a smooth paste.
- Boil the peas with a pinch of salt until tender. Cut the paneer into cubes. Soak store-bought paneer in hot salted water for 5 minutes if needed.
- Finely chop the onion.
Sauté the Aromatics
- Heat butter or oil in a pan or kadai. Add cumin seeds and bay leaf. Once the cumin seeds sizzle, add the chopped onions and sauté until light brown, adding a pinch of salt to speed up the process. Stir continuously for even browning.
- Add the ginger-garlic paste and sauté for a few more minutes.
Build the Gravy
- Add the tomato puree and all the dry spices (turmeric, coriander, chili powder, garam masala, and salt). Cook over medium heat until the tomatoes soften and release their oil, stirring frequently.
- Stir in the cashew paste and cook for a few minutes until the raw flavor is gone.
Combine and Simmer
- Add the cooked peas and paneer cubes. Gently mix to combine with the masala.
- Add 1 cup of water (adjust as needed) and simmer until the flavors meld and the gravy reaches your desired consistency. Check seasoning and adjust salt as needed.
Garnish and Serve
- Garnish with fresh coriander leaves and a dollop of fresh cream (optional).
- Serve hot with naan, roti, or basmati rice.
Recipe Notes
Expert Tips for Perfect Matar Paneer
- For extra creaminess, use full-fat coconut milk instead of or in addition to the fresh cream.
- Adjust the amount of chili powder to control the spice level according to your preference.
- Don't overcook the paneer; it should remain tender and not become dry or crumbly. Add it towards the end of the cooking process.
- If using frozen peas, there's no need to pre-boil them. Add them directly to the gravy during the final stages of cooking.
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Recipe Nutrition
Calories: 999kcalCarbohydrates: 58gProtein: 37gFat: 75gSaturated Fat: 3gPolyunsaturated Fat: 21.6gMonounsaturated Fat: 43.2gCholesterol: 1mgSodium: 1710mgFiber: 7gSugar: 17g
Abhinav Dhiman
Articles: 19
5 Comments
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This is so tempting! Thank you.
Such a scrumptious dish! Thank you.
What a delicious recipe! Thanks for posting.
Cashew gives the creamy texture and such a delicious flavor to Mutter Paneer but I am always scared to put it because of the calories.
This looks so appealing! Thanks for sharing.