A healthy, decadent, desi accompaniment that goes well with Indian bread like Masala Paratha, Chatpata Paratha, Ajwain Paratha, Naan, Multigrain Roti, Makai Missi Roti, this restaurant-style Matar Paneer Recipe turns out similar to the restaurant style, folks! Here is a simple tasty recipe to make Mutter Paneer at home.
I simply cannot deny that I love South Indian food but my heart definitely beats more for the scrumptious North Indian fare. With a prominent use of succulent cottage cheese, garam masala, chilli powder, coriander powder, onions, tomatoes, green chillies, cumin seeds, ginger and garlic, North Indian food is more than what just meets your taste buds – it is an affair with all the desi-ness of India and this Matar Paneer Recipe is a true definition of delicious scrumptious North Indian fare.
What is Matar Paneer?
A fine, smooth motley of tomatoes, onion, garlic, masalas, green peas, paneer and more, Matar Paneer or Mutter Paneer is a simple curry dish that satiates without any use of fancy ingredients.
One of the reasons why it is this tempting is because of the fact that is made with the mix of paneer or Indian Cottage Cheese and peas which creates magical flavours. Top it with the pure masalas and other condiments and you know that an amazing sabzi or curry is ready to be served!
Want to serve your clan something delicious, salubrious and yet something that doesn’t take much time? I would say, lock down on Matar Paneer then. All you need to make is a masala gravy of onions, tomatoes and simmer it with cottage cheese or paneer. And within a flick of your eye, this supremely lip-smacking curry is all set to go on the dinner table, yes, yes!
Quickly note down its recipe to try it out this weekend and have a happy feast with your family!
How to make Mutter Paneer without Onion Garlic?
To make Matar paneer without onion and garlic, heat oil or ghee in a pan. Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds. Add tomato puree and cook for a minute. Add coriander powder, turmeric powder, red chilli powder, garam masala powder and salt and cook for 2-3 minutes. Now add fried paneer and peas as mentioned below. Add water and cook for 3-4 minutes. Mutter Paneer without onion and garlic is ready.
Variations of Paneer Matar Masala
You can add some cream or milk in the curry to give it a rich taste.
If adding cream, also add some lemon juice and honey to balance out the flavours.
You can also add some khoya in the curry to make the Matar paneer Masala even more richer. I call it Shahi Matar Paneer 🙂
You can make this Mutter Paneer Recipe without onion and garlic as mentioned above.
Add some cashew nut or almond paste in the masala to give a different taste and richer feel.
You can also add some curd for a slightly different taste of the gravy.
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How to make Matar Paneer Step by Step
Add onion, tomato, ginger, garlic and green chilli in a blender and blend to make a coarse paste.
Keep aside.
Cut the paneer into small pieces and shallow fry till golden brown.
Drain and add them in a bowl filled with water.
Heat oil in a pan.
Once the oil is hot, add the onion and tomato paste and fry till the masala turns golden brown.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, cumin powder and garam masala powder and fry for another 2-3 minutes.
Now add the paneer and peas in the masala along with a cup of water and salt.
Bring the curry to a boil. Cook on low heat for 2-3 minutes.
Matar Paneer Recipe
Matar Paneer
Matar Paneer is a simple everyday Indian recipe made using Indian cottage cheese and peas. It goes very well with Indian breads or Pulao.
Ingredients
- 4 tbsp Vegetable oil plusfor frying paneer
- 1 cup Onion Chopped
- 1 cup Tomato Chopped
- 1 inch Ginger Chopped ]
- 5-6 cloves Garlic
- 2 tsp Green chilli Chopped
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Kashmiri red chilli powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam masala powder
- 400 g Paneer
- 1 cup Peas Boiled till soft
- Salt to taste
- Fresh coriander for garnishing
Instructions
Add onion, tomato, ginger, garlic and green chile in a blender and blend to make a coarse paste.
- Keep aside.
- Cut the paneer into small pieces and shallow fry till golden brown.
Drain and add in a bowl filled with water.
- Heat oil in a pan.
Once the oil is hot, add the onion and tomato paste and fry till the masala turns golden brown.
- Do this on medium heat.
- Frying the masala may take up to 15 - 20 minutes.
- Keep adding little water if the masala turns out dry.
- Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
- Add coriander powder, turmeric powder, kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes.
- Add some water if required.
Now add the paneer and peas in the masala along with a cup of water and salt.
- Bring the curry to a boil.
- Cook on low heat for 2-3 minutes.
- Garnish with fresh coriander.
- Serve hot with pariah or Naan or rice.
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thanks for sharing, nice blog.
Happy that you liked it 🙂
Why are we keeping the paneer soaked after frying them? Won’t they become soggy?
It keeps the paneer soft. Try it and you will know the difference.