Matar Paneer - A Green Peas and Paneer Recipe
An immensely popular dish, Matar Paneer is a North Indian dish whose fame has spread everywhere. It is a must on all special occasions, as well as restaurant menus. A dish enjoyed by people of all ages as both matar and paneer, just on their own, are well loved,by all, and of course, when combined, it is a guaranteed hit
I have boiled the peas beforehand for 5 minutes so that they will get tender before the cooking - this also ensures both, that the color remains green, and the sweetness is preserved. Its always great if you get great peas which are tender - the tip is to avoid mature peas which lose their tenderness and sweetness. The paneer is lightly fried as deep fried paneer hardens in texture. I also add kashmiri chilli which gives a reddish color, and it also enhances the taste to the dish without making it hot.
So, lets not wait a bit and get to the recipe.
- 250 gms matar (green peas)
- 150 gms paneer
- 2 medium size onions
- 2 medium size tomato
- 1 tbsp ginger-garlic paste
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- 1 or 2 pinches of kashmiri chilli powder
- 1/4 tsp garam masala powder
- 1/4 tsp sugar
- Salt (according to taste)
- 5 tbsp oil
- 1 tbsp coriander leaves (chopped)
1. Boil the matar in a little water for 5-7 minutes. Then drain the water and keep the matar aside.
2. Cut the paneer into cubes.
3. Cut the onions and tomatoes finely.
Instructions for cooking
1. Heat oil in a pan and when its ready, on a low to medium flame, fry the paneer pieces very lightly and then remove the paneer cubes from the pan and keep aside.
2. In the same pan, add onions and fry till it changes its color. Now, add the ginger-garlic paste and stir fry for a minute.
3. Add tomatoes and fry till it cooks. Now, add 2 tbsp of water and turmeric, chilli, kashmiri chilli, coriander, cumin and garam masala powder, and stir fry for 3 to 4 minutues. Now, add sugar and salt, and stir fry for a minute. At this point, the oil will start to separate from the masala.
4. Add your boiled peas and fry for 2 to 3 minutes. Then, add paneer pieces and stir fry for 2 to 3 minutes. Now, add 1 1/2 cup of water and cook for 10 minutes with the lid on. By this time, the peas would have completely cooked. Add and adjust water according to your preference - if you want thicker, add less, if more liquid-y, then more water. Switch off the flame.
5. Your Matar Paneer is ready.
6. Garnish with coriander leaves.
Matar is such a vegetable that it has a sweetness inherent to it and so I love this veggie. And when combined with paneer, this dish tastes great. I enjoyed cooked this and eating it. This works great too if you have guests over and it is served with roti, paratha or any type of rice.
So, prepare this and enjoy.