Matar Paneer
Creamy Matar Paneer is one of the most popular paneer dish across that is loved by one and all. Fresh peas and soft paneer cubes simmered with spices in onion tomato and cashew nut gravy. Tastes best with warm roti, naan or pulao rice.
Servings: 4 servings
Calories: 395kcal
Ingredients
To make tomato cashew nut masala paste
- 2 Tomatoes large sized, cubed
- 2-3 Green chillies
- 1/2 inch Cinnamon Stick
- 2-3 Green Cardamom
- 1 Black Cardamom
- 5-6 Black Peppercorns
- 6-8 Cashew Nuts
For matar paneer gravy
- 1 tablespoons Ghee
- 3 tablespoons Oil
- ¾ teaspoon Cumin Seeds
- 1 inch Cinnamon Stick
- 1 Bay Leaf
- 1 Onion large sized, very finely chopped or grated
- 1 teaspoon Garlic Paste
- ¾ teaspoon Ginger Paste
- 1 teaspoon Red Chilli Powder
- ¾ teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- Salt To Taste
- 1 tablespoon Tomato Puree
- 1 and 1/4 cup Green Peas (fresh or frozen)
- Water as needed
- 3 tablespoons Cream
- ¾ teaspoon Garam Masala Powder
- 1 teaspoon Kasuri Methi
- ¾ teaspoon Sugar
- 250 grams Paneer (Indian Cottage cheese) or tofu for vegan version
Instructions
Preparation
- In a blender, add tomatoes, green chillies, cinnamon, green and black cardamom, peppercorns, and cashew nuts.
- Blend it to a fine paste, set it aside.
- Soak paneer cubes in warm water for 20 minutes and set it aside. The temperature of the water should be more that the luke warm water.
How to make matar paneer recipe on stove top
- Heat ghee and oil in pan.
- Then, add cumin seeds, cinnamon, bay leaf and fry for 15 seconds.
- Add chopped onion and fry on medium heat until pink and translucent.
- Now, add, garlic and ginger paste, fry for a minute until raw smell goes off.
- Add ground masala paste and saute on high for 3-4 minutes.
- Add chilli powder, cumin powder, coriander powder, turmeric powder, salt and cook until masalas leaves oil.
- Then, tomato puree, green peas and saute for a minute.
- Add water and bring it to a boil, cover and cook for 3-4 minutes or until peas are cooked.
- Add cream, garam masala powder, kasuri methi and sugar, and cook for 2-3 minutes.
- Finally, add paneer cubes and mix, cook for a minute.
- Dish out, garnish with coriander leaves and serve with naan or tandoori rotis, parathas or pulao.
Matar Paneer In Instant Pot
- Switch on the IP. place the inner pot and press Sauté mode. Once IP displays 'Hot', add ghee and oil.
- Add cumin seeds, cinnamon and bay leaf . Fry for few seconds.
- Add finely chopped onion and fry until soft and pink.
- Now, add garlic paste and ginger paste and sauté for 1 minute or until raw smell goes off.
- Add ground tomato cashew masala paste, chilli powder, cumin powder, coriander powder, turmeric powder, salt. Fry for 1 minute.
- Then add tomato puree, peas, and 1/2 cup of water and mix.
- Close the lid with pressure valve in sealing position. Switch off the sauté mode and press manual/pressure cook mode. Set the timer to 3 minutes on high pressure.
- Once the IP beeps, quick release the pressure and open the pot.
- Press Sauté mode on low, add cream, garam masala powder, kasuri methi and sugar and cook for 1 minute. You can add more water for thinner gravy consistency.
- Add paneer cubes, gently mix and cook for another 1 minute. Delicious creamy matar paneer is ready to serve.
Notes
You can add water as per the consistency of the gravy required. I prefer it to be little thick so added water accordingly.
Adjust the spiciness to suit to your taste.
For smoky dhaba style flavour, give charcoal dhunghar to the dish at the end.
For vegan version, swap paneer with tofu, skip ghee and swap cream with coconut cream or cashew cream
Nutrition
Calories: 395kcal | Carbohydrates: 17g | Protein: 10g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 100mg | Potassium: 300mg | Fiber: 4g | Sugar: 6g | Vitamin A: 955IU | Vitamin C: 28.3mg | Calcium: 283mg | Iron: 1.8mg