Marianne Martinez
Matar Paneer is a popular North Indian dish, especially common in Punjabi cuisine. It is made with green peas and paneer (a type of Indian cottage cheese) in a creamy, onion-tomato masala gravy. The dish is packed with flavour and is often served with Indian flatbreads like roti, paratha, naan, or rice. The recipe is simple and easy to prepare, with basic ingredients to make a premium curry. This paragraph will provide an introduction to the topic of how to make Matar Paneer at home, a delicious and flavourful dish that can be easily prepared and enjoyed by all.
| Characteristics | Values |
|---|---|
| Dish | Matar Paneer, Mutter Paneer, or Mattar Paneer |
| Cuisine | North Indian, Punjabi |
| Ingredients | Peas (Matar), Paneer, Onion, Tomato, Spices, Yogurt, Tomato Paste, Coriander Powder, Turmeric, Fennel Powder |
| Preparation | Sautéing, Grinding, Boiling, Frying, Soaking, Blending |
| Equipment | Stovetop Pressure Cooker, Instant Pot, Pan, Skillet, Blender, Food Processor |
| Serving | Roti, Paratha, Naan, Rice, Jeera Rice, Basmati Rice, Poori, Bread, Dinner Rolls |
| Notes | Soak store-bought paneer in warm water for 15-20 minutes to soften it. |
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What You'll Learn
Ingredients and preparation
Matar Paneer is a popular North Indian dish, also known as Mutter Paneer. It is a creamy curry made with paneer (Indian cottage cheese) and green peas in a spicy onion-tomato masala gravy. The dish is vegetarian and can be made in various ways, with different spices and ingredients. Here is a step-by-step guide to making Matar Paneer at home:
Ingredients:
- Paneer: You can use store-bought or homemade paneer. If using store-bought, it is recommended to soak the paneer in warm water for 15 to 20 minutes to soften it and prevent it from becoming chewy.
- Green Peas: Fresh peas are preferred, but frozen peas can also be used. If using frozen peas, soak them in hot water for about 10 minutes before adding them to the dish.
- Onions: Yellow or red onions can be used, depending on your preference. A larger onion will create a thicker sauce, while using less onion will result in a thinner sauce.
- Tomatoes: Large, sweet tomatoes are recommended to reduce the tanginess of the gravy. You can also use tinned chopped tomatoes.
- Spices: Basic Indian spices such as coriander powder, turmeric, and fennel powder are commonly used. You can also add other spices like red chilli powder, cumin powder, and garam masala to taste.
- Other Ingredients: Some recipes call for yogurt, cream, cashews, or tomato paste to be added for extra flavour and richness. Additionally, you can use water or oil to adjust the consistency of the gravy.
Preparation:
- Making the Gravy: Start by sautéing the onions and tomatoes with the spices. This step enhances the flavours and makes the dish unique. You can also fry the onions and tomatoes separately before grinding them into a paste. Once the mixture is cooled, blend it into a smooth paste. Then, spice it further and simmer it with water until a thick consistency is achieved.
- Cooking the Paneer: Cut the paneer into small cubes, about 1/2-inch in size. You can lightly sauté the paneer cubes or add them directly to the gravy towards the end of the cooking process.
- Adding Peas: If using fresh peas, add them to the gravy and cook until tender. If using frozen peas, add them earlier in the cooking process so they have time to thaw and cook through.
- Finalizing the Dish: Once the gravy has thickened and the peas are cooked, add the cream and give it a final stir. Taste and adjust the seasoning as needed. Serve hot with Indian flatbreads like roti, paratha, or naan, or with steamed basmati rice.
Matar Paneer is a delicious and easy dish that can be customized to your taste preferences. It is a great option for a weeknight meal and can be made in larger batches to enjoy as leftovers.
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Cooking the gravy
To make the gravy for Matar Paneer, start by sautéing onions and tomatoes with some spices. You can also add herbs and cashews to the mix. The onions should be fried until they are lightly browned. Then, allow the mixture to cool and blend it into a smooth paste. Next, add water and spices and simmer until you get a thick consistency. This forms the base of the curry.
The type of onion you use is up to you, but a large onion will create a thicker sauce, and a smaller onion will create a thinner sauce. You can also use less water to create a thicker sauce. If you want to avoid frying the onions, you can blanch them and puree them with raw tomatoes.
The gravy should be tangy, but not too sour. To avoid an overly tangy flavour, use large, sweet tomatoes. You can also add yogurt to the gravy, but be aware that very sour yogurt can also make the dish too tart.
You can freeze the gravy without adding the peas, paneer, or cream. Just make sure to cool it down immediately after cooking and store it in airtight containers.
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Adding paneer and peas
Now it's time to add the paneer and peas to your Matar Paneer. If you are using store-bought paneer, you can soak it in warm water for 15 to 20 minutes to soften it and prevent it from becoming rubbery or chewy. It is important to ensure that your paneer is moist, juicy, and tender. If you are using frozen peas, soak them in hot water for 10 minutes before adding them to the dish.
Cut the paneer into cubes of around 1/2 inch in size. You can lightly sauté the paneer cubes before adding them to the tomato gravy. If you are adding cream to your Matar Paneer, do so after sautéing the ground spices and just before adding the peas.
Add the paneer and peas to the delicious curry base you have created. Matar Paneer is a North Indian dish with peas (matar) and paneer in a rich, tomato-based curry. It is a popular vegetarian dish that is packed with flavour and is perfect for weeknight meals.
Matar Paneer is best served with Indian flatbreads such as roti, paratha, or naan. It also goes well with rice, especially jeera rice and steamed basmati rice. If you have any leftovers, refrigerate them in an airtight container for up to two days.
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Serving suggestions
Matar Paneer is a popular North Indian dish, especially common in Punjabi cuisine. It is made with green peas and paneer (Indian cottage cheese) in a masala gravy. The dish is creamy, subtly spiced, and packed with flavour.
Matar Paneer is a versatile dish that can be served in many ways. It is often accompanied by Indian flatbreads such as roti, paratha, or naan. The sauce pairs beautifully with plain basmati rice, jeera rice, pepper rice, or any type of pulao. For a more indulgent option, try soaking up the sauce with poori (Indian fried bread).
If you're looking for a lighter option, a side vegetable salad or raita can complement the dish well, especially when served with paratha.
Matar Paneer is a hearty and satisfying meal, perfect for weeknights or special occasions. It is a popular choice for vegetarians, offering a good amount of protein and fibre.
The dish can be customised to your taste preferences. For a richer flavour, add a dollop of yogurt or cream, but be mindful that too much can make the dish overly sour. You can also experiment with different spices and herbs to enhance the depth of flavours.
For a more authentic experience, serve Matar Paneer with traditional Indian beverages such as chai tea or lassi.
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Storage and reheating
Matar paneer is a delicious dish, but it's always tricky to know what to do with leftovers. Here are some tips for storing and reheating your homemade matar paneer to ensure it stays tasty and safe to eat.
Storage
If you have leftover matar paneer, you can store it in an airtight container in the refrigerator for up to 3-4 days. This is the best way to keep the dish fresh and prevent spoilage. Make sure to cool the matar paneer to room temperature before storing it in the fridge. You can also freeze matar paneer if you want to keep it for longer. To do this, freeze the gravy without adding the peas, paneer, or cream. Cool the gravy after cooking and store it in airtight containers. You can then add the peas and paneer when you reheat the dish.
Reheating
When you're ready to enjoy your leftover matar paneer, simply reheat it in the microwave or on the stovetop until it's heated through. If you're reheating from frozen, you may need to add a little water to the gravy to thin it out before adding the peas and paneer. Stir frequently to ensure even heating and prevent overheating. It's important to ensure that the matar paneer is heated thoroughly before consuming it. You can serve the reheated matar paneer with rice or roti, just like the fresh dish.
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Frequently asked questions
You will need paneer, green peas, onions, tomatoes, and spices.
Sauté the onions and tomatoes with some spices. Cool and blend them into a smooth paste. Spice the paste and simmer with water until a thick consistency is achieved.
Coriander powder, turmeric, and fennel powder are all good options.
If using store-bought paneer, soak it in warm water for 15-20 minutes to soften it. If using homemade paneer, ensure it is moist, juicy, and tender.
