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Whether you want a quick fix for busy days or to make a lip-smacking dish to impress unannounced guests, matar paneer is just the way to go. To make it like a pro and level up the North Indian classic to how your favourite restaurant makes it, follow this step-by-step recipe.
Paneer is the heart of every vegetarian. Be it the quick-fix paneer ki bhurji, restaurant-style shahi paneer, or the best of all, mom’s special matar paneer. On a casual Sunday afternoon, especially in Northern India, it’s a common sight for everyone in the family to gather around the table with bowls filled with matar paneer.
High in protein, vitamins, and minerals, the comforting sabzi gives you the right amount of nutrients. So, whether you’re missing home or want to whip up a healthy dish for lunch, matar paneer is always an impeccable option. And the best part is that it is made with basic kitchen staples. All you’d need is some fresh paneer, peas, onions, tomatoes, and a blend of your favourite spices.
Simmering the paneer cubes in a tomato and onion-based gravy, you can get the North Indian classic in less than an hour. Pair it with roti if you’re in a hurry, or make a wholesome meal by whipping up jeera rice, matar pulao, or even tandoori paratha or naan. You can serv
Read MoreTake the paneer and cut it into cubes. If you like a little crisper texture, you can lightly sauté the cubes in a little oil. The slightly golden crust paneer cubes will also prevent them from crumbing when added to the gravy.
Next, start preparing the base. Heat some oil or ghee and cumin seeds, bay leaf, cinnamon, and cloves, and let them splutter.
Finely chop the onions, add to the same kadhai and sauté till translucent. Mix in ginger-garlic paste and slit green chillies.
Puree the tomatoes and cook them with the mixture till the oil starts to separate from the masala. Add turmeric powder, red chilli powder, and coriander leaves.
Keep stirring and cook the spices for about two to three minutes. Then, add the peas and about one cup of water.
Simmer for about ten minutes or till the peas are tender. You can add some more water depending on your preferred consistency of matar paneer.
Once the gravy is consistent, fold in paneer cubes and let the sabzi simmer.
After the paneer cubes have absorbed the masala, crush some kashuri methi between your palms and stir it. Sprinkle garam masala and a little cream to make the sabzi richer.
Stir everything together and turn off the heat. Garnish with chopped coriander leaves and pair with roti, rice, or naan.
1 If you’re using store-bought paneer, make sure that you soak it in warm water for at least ten minutes. The soaking process helps to keep the paneer soft.
2 If you’re using frozen peas, rinse them in warm water before adding them to the gravy. To bring out the subtle sweet flavour of the peas, you can even pressure cook for a couple of minutes.
3 To get the restaurant-style richness of matar paneer, you can blend some cashew nuts or almonds and add them to the tomato and onion base.
4 You can always adjust the consistency of matar paneer as per your preference. If you like a little thicker sabzi, you can simmer the gravy for a longer time, letting the excess water evaporate. If you want a runny gravy, you can add some water.
5 Once your sabzi is ready, don’t forget to add kasuri methi. To make the most of the essential oils present in the dried fenugreek leaves, crush the kasuri methi before stirring it into the gravy.
Yes, for a vegan or dairy-free substitute, you can replace paneer with tofu. However, since the texture of tofu is a little different from paneer, the taste can also vary.
Paneer gets hard or chewy if you either over-fry the cubes or do not soak them. So, before chopping the paneer into cubes, soak it. Also, if you’re sautéeing or frying for a crispy texture, do so on medium heat and turn off the heat when the cubes turn light brown.
The sour taste of a gravy usually means something is wrong with the tomatoes. Either the tomatoes you used were not fully ripe, or they were not cooked thoroughly. For a quick fix, add a pinch of sugar, a spoonful of cream, or a bit of milk, and the tanginess will be balanced.
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