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Matar Paneer | Paneer Matar Masala
Restaurant style Matar Paneer Recipe
Ingredients
Adjust Servings:
| 200 g, Cubed Paneer | |
| 1 Cup Green Peas | |
| 1, Finely Chopped Onion | |
| 3, Finely Chopped Tomato | |
| 1 Tablespoon Cashew | |
| 1 Green Chilli | |
| Chopped, 1 Teaspoon Ginger | |
| Chopped, 1 Teaspoon Garlic | |
| 1 Teaspoon Red Chilli Powder | |
| 1 Teaspoon Coriander Powder | |
| 1/2 Teaspoon Cumin Powder | |
| 1 Teaspoon Dry Kasoori Methi | |
| To taste Salt | |
| 1 Tablespoon Fresh Cream | |
| For Garnishing Coriander Leaves | |
For Tempering |
|
| 2 Tablespoon Oil | |
| 1" Piece Cinnamon (Pattai) | |
| 3-4 Cloves (Krambu / Lavang) | |
| 2 Cardamom | |
| 1 Teaspoon Cumin Seeds |
Nutritional information
1 Cup
Serving Size
210
Calories
13 g
Fat
15 g
Carbs
9 g
Protein
An absolute classic delicacy! Delicious Paneer Curry Perfect with any Indian Breads!
Features:
Cuisine:
Ingredients
-
200 g, Cubed Paneer
-
1 Cup Green Peas
-
1, Finely Chopped Onion
-
3, Finely Chopped Tomato
-
1 Tablespoon Cashew
-
1 Green Chilli
-
Chopped, 1 Teaspoon Ginger
-
Chopped, 1 Teaspoon Garlic
-
1 Teaspoon Red Chilli Powder
-
1 Teaspoon Coriander Powder
-
1/2 Teaspoon Cumin Powder
-
1 Teaspoon Dry Kasoori Methi
-
To taste Salt
-
1 Tablespoon Fresh Cream
-
For Garnishing Coriander Leaves
-
For Tempering
-
2 Tablespoon Oil
-
1" Piece Cinnamon (Pattai)
-
3-4 Cloves (Krambu / Lavang)
-
2 Cardamom
-
1 Teaspoon Cumin Seeds
Directions
Matar paneer is the classic Indian delicacy which you will find in every Indian restaurant across the globe. In this Masala, Paneer is cooked with Peas and tomato sauce. This is a very simple curry, yet the flavors that are in play work well with each other so well that you will keep wanting more! The tangy tomato sauce mixed in with the spices gets absorbed by the paneer and the green peas does more than just making the curry more appealing. There are many variations we can bring in and this is one of the method. A perfect vegetarian gravy for Roti / Chapati / Naan!
Most of the Paneer dishes tastes so awesome with any Indian Bread. Paneer is very special to many kids and even for many adults. Whenever we go to a restaurant, most of us order atleast one Paneer gravy as an accompaniment for roti / naan or even for Pulao. I personally love Malai Paneer, thought it tastes a little sweet than spicy. In restaurants, Paneer Butter Masala is sometimes too creamy. This Matar Paneer is perfect in spice and less creamy and it would make a perfect accompaniment even for Pulao / Biriyani etc.
Paneer Butter Masala, Kadai Paneer, Paneer 65, Paneer Matar Masala are some of the special dishes in most of the Indian restaurants.Please click here for more Paneer Recipes
Video Version of Matar Paneer
How to make Restaurant style Matar Paneer Recipe?
(For detailed step by step instruction along with pictures, please scroll down further to the Steps section below)
- Heat oil in pan and add cashew nuts and fry for 30 seconds. Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color
- Add turmeric, green chillies and saute it for 10 seconds. Then add chopped tomatoes and saute them in medium flame till the tomatoes are cooked and become mushy
- When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer and grind it to a paste
- Heat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds
- When the cumin seeds starts to sputter, add ground tomato mixture along with salt and also add 1/2 cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes. Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well.
- When the sauce is ready, add peas and mix well and allow it to boil for a minute. Then add paneer cubes along with salt and mix well.
- Finally add chopped coriander leaves and before switching off the flame, add fresh cream and remove from flame
Notes:
- Vegan Variation: Skip the cream and add more coconut cream.
- If you like matar paneer creamy like in restaurants, you can either add 1/4 Cup of double cream at the end of cooking or add milk, instead of water.
- It is possible to use Tofu instead of paneer, but the taste will be a little different. Cut tofu into bite size squares. Shallow fry on both sides in a non-stick frying pan, until lightly brown and add it to gravy
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Steps
|
1
Done
10 mins
|
Preparing MasalaI used store bought paneer cubes which I refrigerated and so I took it fridge an soaked the paneer cubes in warm water for 10 minutes. My paneer cubes are soft by that time. Let's prepare our masala now. Heat oil in pan and add cashew nuts and fry for 30 seconds. Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color |
|
2
Done
5 mins
|
Cooking TomatoesAdd turmeric, green chillies and saute it for 10 seconds. Then add chopped tomatoes and saute them in medium flame till the tomatoes are cooked and become mushy |
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3
Done
5 mins
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Grinding Onion-Tomato MasalaWhen the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer and grind it to a paste |
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4
Done
2 mins
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Tempering ProcessHeat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds |
|
5
Done
5 mins
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Cook Masala & Spice it upWhen the cumin seeds starts to sputter, add ground tomato mixture along with salt and also add 1/2 cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes. Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well. |
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6
Done
2 mins
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Time to Add PaneerWhen the sauce is ready, add peas and mix well and allow it to boil for a minute. Then add paneer cubes along with salt and mix well. Again allow the mutter paneer to boil for 2 minutes. |
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7
Done
5 mins
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Garnishing TimeFinally add chopped coriander leaves and before switching off the flame, add fresh cream and remove from flame |
|
8
Done
|
Slurp!!!The yummy, creamy Mutter Paneer is now ready to serve with hot Chapati / Roti / Naan |
15 Comments Hide Comments
Wow Subbu mami. I love your dishes and do try at home. I love you like my mom.
Wow Subbu Mami. The dishes you post are very easy to prepare and excellent. I tried couple of them and my family liked it. Thank you. Keep posting. We love you.
indeed delicious… lovely clicks too
colorful and yummy to see madam…sure i will try…one small doubt which fresh cream is suitable for this gravy…
You can try any fresh creams available in the market. For example, Amul, Nestle, and many more..
Maami, I tried this dish last weekend, and it came out very nicely. Very delicious and yummy. Thanks for the recipe.
Ma'am I tried ur dish yesterday. …came out very well and my kids loved it but my husband said it was a little pulipu. How do I reduce the tanginess? I used bangalore tomato.
Hi Sneha, You can try reducing tomatoes. Guess your tomatoes are more tangy. Also you need to check on the fresh cream. Cream may also make the dish tangy.
Can we use ginger garlic paste instead of chopped one s ?
Hi, we can very well use ginger-garlic paste
Trying this tonight!
U have made my kitchen life very easy with u r yummy and simple receipe
Thank you
Hi Ma’m,I had prepared this dish earlier ..mutter paneer.It was an instant hit in my house.My hubby who is a bit fussy ,loved this.Thanks to you.I had one doubt.The Curry which I had cooked earlier looked different..A little reddish (when you scroll down this page you can see it).Is the above recipe the same… with the camera altering the colour.?Kudos for such wonderful work..Thanks
Hello Sahana, Thanks for your comment and glad that your husband liked the recipe. All the pictures in the page were taken on the same day.. may be the lighting effect / photo editing caused the difference.