matar paneer recipe | restaurant style matar paneer recipe

matar paneer recipe | restaurant style matar paneer recipe with detailed photo and video recipe. basically a north indian curry recipe prepared from paneer cubes and green peas. it is usually served with plain rice, jeera rice or choice of roti or parathas
matar paneer recipe | restaurant style matar paneer recipe with step by step photo and video recipe. this exotic paneer curry is cooked in a tomato and onion based sauce with other indian spices. there are several variations to this recipe including adding potato, cream and even cashew paste. however, this recipe is simple matar paneer recipe with just peas and paneer cubes. moreover, this recipe can be extend to aloo matar recipe by replacing paneer with potato.

while, my husband not so great fan of paneer recipes, but for some reason matar paneer is an exception. hence, most of the time, i end up preparing matar paneer recipe in my home. also, the big advantage of this recipe is it can be easily served with both rice and roti. being a south indian, rice is cooked daily for our lunch and dinner. but preparing sambar or rasam can be monotonous. hence i try to bring variations by preparing paneer gravy recipes like kadai paneer recipe or matar paneer recipe. these gravy recipes tastes heaven when served with jeera rice recipe or veg pulav recipes.

furthermore, i would like to share few tips and tricks about matar paneer recipe. firstly, try to use or prepare medium to hard paneer cubes for this recipe. otherwise, the paneer cubes may get dissolved while cooking in the sauce. secondly, you can use both frozen peas or fresh green peas. if you are using fresh peas, then make sure to boil for 5 – 10 minutes in water. lastly, you can extend this recipe by adding cooking cream to make it more creamy. however, i personally does not recommend it as we have already added thick yogurt/curd.

finally, i request you to check my other paneer recipes collection. particularly, palak paneer, kadai paneer, paneer tikka masala, malai kofta recipe. in addition, do visit my other indian recipes collection which can be served with matar paneer recipe like

• rice recipes collection
• roti recipes collection
• paratha recipe collection

matar paneer recipe | restaurant style matar paneer video recipe:

recipe card of matar paneer recipe | restaurant style matar paneer recipe:

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matar paneer recipe | restaurant style matar paneer recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

easy matar paneer recipe | restaurant style matar paneer recipe

Course: Side Dish

Cuisine: Indian

Servings: 3 Servings

Author: Hebbar's Kitchen

Ingredients (1 cup = 250 ML)

for onion-tomato puree:

• 2 tsp oil
• 1 onion finely chopped
• 3 garlic cloves
• 1 inch ginger
• 2 to matoes finely chopped
• 4 cashews

other ingredients:

• 1 - 2 tbsp oil
• ½ tsp jeera / cumin seeds
• 1 inch cinnamon stick dalchini
• 1 ­ bay leaf / tej patta
• ¾ tsp kashmiri chilli powder
• ¼ tsp turmeric powder / haldi
• salt to taste
• ¾ tsp coriander powder
• ¼ tsp cumin powder / jeera powder
• ½ - 1 tsp sugar
• ½ tsp garam masala powder
• 1 cup water add to adjust consistency
• 2 tbsp curd / yogurt fresh
• ½ cup peas fresh / frozen
• 10 pieces paneer / cottage cheese homemade paneer
• 1 tsp kasuri methi / dry fenugreek leaves crushed
• few coriander leaves chopped

Instructions

onion-tomato paste recipe:

1. firstly, in a large kadai take oil and add chopped onions, ginger and garlic.
2. saute on medium flame till onions turns slightly golden brown.
3. further add chopped tomatoes and saute till they turn soft.
4. finally, add few cashews and blend to smooth paste.

matar paneer recipe:

1. firstly, in the same kadai add oil.
2. further add jeera, cinnamon and bay leaf.
3. add chilli powder and turmeric directly to oil.
4. now added blended onion - tomato paste and fry.
5. additionally add coriander powder, cumin powder, garam masala, sugar and salt and fry.
6. furthermore, add 1 cup of water add 2 tbsp of curd and mix
7. further add peas and add paneer cubes.
8. cover and simmer for 10 minutes.
9. finally, add crushed methi and coriander leaves.

how to make restaurant style matar paneer with step by step photo recipe:

onion-tomato paste recipe:

1. firstly, in a large kadai take oil.
   
2. furthermore, add chopped onions, ginger and garlic.
   
3. saute on medium flame till onions turns slightly golden brown. finely chopping onions will fasten the cooking process.
   
4. further add chopped tomatoes and saute till they turn soft.
   
5. allow the mixture to cool completely and transfer to a blending jar.
   
6. also add few cashews to get creamy texture.
   
7. and blend to smooth paste without adding any extra water.
   

matar paneer recipe:

1. firstly, in the same kadai add oil. use more oil if you are not diet conscious and looking for restaurant style taste.
   
2. further add jeera, cinnamon and bay leaf. saute till they turn aromatic.
   
3. lower the flame and add chilli powder and turmeric directly to oil. saute for few seconds, this helps to get bright red colour to gravy.
   
4. now added blended onion – tomato paste and fry for 4-5 minutes.
   
5. additionally add coriander powder, cumin powder, garam masala, sugar and salt.
   
6. fry till the spices gets cooked completely.
   
7. furthermore, add 1 cup of water or as required to adjust the consistency of gravy.
   
8. also add 2 tbsp of thick curd. simmer the flame and whisk well, else lumps of curd will be formed.
   
9. give a good mix and get to a boil.
   
10. further add boiled / frozen peas. if you are using fresh peas, make sure to boil till they are almost tender.
    
11. also add paneer cubes and give a gentle mix.
    
12. cover and simmer for 10 minutes or till the masala is absorbed completely by paneer and peas.
    
13. furthermore, add crushed kasuri methi.
    
14. finally, garnish with few coriander leaves and serve with tandoori roti / garlic naan.
    

notes:

• firstly, use more oil if you are not diet conscious and looking for restaurant style taste.
• furthermore, adding cashews while blending puree, gives nice texture and taste to gravy.
• additionally, add green chilli to make more spicy.
• moreover, adding cream at the end will enhance the flavour of matar paneer. however, its optional.
• finally, do not over boil the paneer as they will turn hard.

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