Here’s a fantastic homemade Punjabi Matar Paneer recipe that’s bursting with flavor! The dish features a vibrant, spicy onion-tomato gravy that complements soft, succulent paneer cubes and perfectly cooked green peas. This is an absolute must-try for any paneer enthusiast!
HOW TO MAKE MATAR PANEER RECIPE
INGREDIENTS
For Sauté and Purée:
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium red onion (about 1 cup), roughly chopped
- ½ inch ginger, chopped
- 2 cloves garlic, chopped
- 1 green chili, chopped
- 2 medium tomatoes (about 1½ cups), roughly chopped
For Gravy:
- 6 oz (170 grams) paneer, cut into cubes
- 1 cup green peas, cooked (microwave or boiled)
- 1 tablespoon oil
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt, to taste
- ½ teaspoon garam masala
- 1 teaspoon kasoori methi (dried fenugreek leaves), crushed before adding
- 1 cup water
- 2 tablespoons heavy whipping cream or fresh cream (malai)
INSTRUCTIONS
- Sauté and Purée:
- Heat 1 tablespoon of oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle briefly.
- Add the chopped onion, ginger, garlic, and green chili. Sprinkle a little salt to speed up the cooking process. Cook until the onions are soft and light pink in color.
- Add the chopped tomatoes and cook until they are softened. Allow the mixture to cool slightly.
- Transfer the mixture to a blender and blend until smooth.
- Prepare the Gravy:
- In the same pan, heat the remaining 1 tablespoon of oil. Once hot, add the prepared purée and let it simmer. If it splatters too much, you can partially cover the pan with a lid while cooking.
- Stir occasionally to prevent sticking to the bottom and sides of the pan. Cook until the mixture thickens and most of the water evaporates.
- Add the turmeric powder, red chili powder, coriander powder, and the remaining salt. Mix well and sauté for about a minute.
- Pour in the water and let the gravy simmer for 5 minutes.
- Cook Peas and Paneer:
- While the gravy is simmering, place the green peas in a bowl with a couple of tablespoons of water and a sprinkle of salt. Microwave for about 4 minutes.
- Add the paneer cubes and cooked peas to the gravy. Mix gently and simmer for an additional 2 minutes.
- Stir in the garam masala and crushed kasoori methi. Mix well.
- Finally, add the heavy cream and stir until combined. Allow the dish to come to a simmer before turning off the heat.
NOTES
- For Vegan Matar Paneer: Substitute paneer with tofu and replace heavy cream with a little cashew paste.
- To Make Restaurant-Style Matar Paneer:
- Use ghee or butter instead of oil.
- Add 7-8 cashews along with the tomatoes and blend into the purée.
- Increase the amount of heavy cream to a total of ¼ cup.
STORAGE INSTRUCTIONS
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze portions in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
SERVING IDEAS
- Meal 1: Pair Matar Paneer with Indian bread, such as naan or lachha paratha, and serve alongside a refreshing Indian onion salad and salted lassi.
- Meal 2: Enjoy Mutter Paneer with steaming hot basmati rice or jeera rice made in the Instant Pot. Complement the meal with some roasted papad and kachumber salad for added crunch and freshness.
