matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer

matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer with detailed photo and video recipe. a creamy and rich north indian curry recipe prepared from paneer cubes and green peas. it is an ideal gravy based curry recipe to be served with rice, roti, chapati or any indian flat breads. it is very easy and simple sabji to make with basic ingredients easily available in most of the indian kitchens.

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 add some tips, suggestions and variations for a creamy matar paneer recipe. firstly, i have used fresh or homemade paneer for this recipe which would absorb the flavour of the curry. you can use the store bought but make sure it is fresh and moist before using it in the curry. secondly, you can use both frozen peas or fresh green peas as both should have the same result. 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 besan. moreover i have not added butter, cream, curd, cashew paste too and added besan or chickpea flour for a perfect texture.

finally, i request you to check my other paneer recipes collection with this post of matar paneer recipe. 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 ki sabji are

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

matar paneer video recipe:

recipe card of matar paneer ki sabji recipe:

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

1. firstly, in a tawa heat 2 tbsp oil and saute 1 onion, 3 clove garlic and 1 inch ginger.
   
2. also add 3 tomato and saute until tomatoes soften.
   
3. cover and cook for 10 minutes or until tomatoes soften.
   
4. cool completely and blend to smooth paste. keep aside.
   
5. in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch cinnamon stick, 2 pods cardamom and 1 tsp cumin.
   
6. keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and 1 tbsp besan.
   
7. roast on low flame until the spices turn aromatic.
   
8. add in prepared onion tomato paste and saute well.
   
9. continue to saute until the paste thickens and oil separates.
   
10. further add ¼ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.
    
11. saute until spices turn aromatic.
    
12. now add 1 cup water and stir well. stir until smooth gravy is attained.
    
13. add in 1 cup peas and stir well.
    
14. cover and cook for 10 minutes or until matar is cooked well.
    
15. add in 12 cubes paneer and stir gently.
    
16. cover and simmer for 10 minutes or until oil floats.
    
17. now add 2 tbsp coriander, ¼ tsp garam masala and 1 tsp kasuri methi.
    
18. finally, enjoy matar paneer with roti or rice.
    

notes:

• firstly, roast the besan to get rid of raw flavour in the curry.
• additionally, add cashew paste or cream to make curry creamier and richer.
• furthermore, saute the spices on low flame to prevent from burning.
• finally, matar paneer recipe tastes great when served slightly spicy.

faq’s for matar paneer recipe

what is matar paneer?

matar paneer is a creamy and rich north indian curry prepared from paneer cubes and matar. it is usually served with roti chapati, naan, or any indian flatbread. also, it goes well with rice recipes like jeera rice or veg pulao too. here paneer curry is cooked with tomato and onion based sauce with other indian spices. it is easy and made with minimum basic ingredients that are easily available in indian kitchens.

can i substitute aloo instead of paneer in a matar paneer recipe?

yes. aloo or potatoes can be easily substituted in the place of paneer to prepare aloo matar recipe. also, we can prepare an aloo matar paneer recipe by adding all three i.e. aloo, paneer, and matar.

can we also substitute whole green peas or fresh peas instead of frozen matar?

yes. whole green peas can be substituted instead of frozen matar in the matar paneer recipe. but here, the green peas should be soaked overnight and have to be pressure cooked for 2 whistles in order to cook well. if the fresh peas are used, then make sure to boil for 5 to 10 minutes in water before adding to the gravy.

how to get the restaurant taste matar paneer?

to get the restaurant taste matar paneer, always use fresh paneer and peas for this recipe. use a generous amount of butter to fry all the spices. fry all the spices and besan well in low flame to get rid of raw smell. also, add cashew paste with that of onion tomato paste to make the gravy more rich and creamy. cook the tomato onion base for a longer time on low flame to make the gravy tastier. the more you cook, the tastier it is. also adding cream enhances the flavor of the gravy.

do you need to soak the paneer?

if you are using the store bought paneer, then you may need to soak in water for about 10 minutes. if you do so, paneer will become soft and spongy, absorbing the moisture in it. if you’re using fresh homemade paneer, the paneer will contain moisture in it, and in this case you needn’t soak the paneer. do not cook the paneer as it extracts the moisture from the paneer which makes the paneer hard.

how to soften the refrigerated paneer?

to soften the refrigerated paneer, take it out from the refrigerator 2 to 3 hours before. the paneer, when kept in the fridge, will turn hard. also, remember to keep the paneer in a box or container that has a lid. never keep it open in the refrigerator. you can also keep the paneer in warm water for about 5 minutes to make it soft. do not keep it for more than 5 minutes or do not cook the paneer as it makes the paneer hard.

why is my paneer hard or rubbery?

if you boil the paneer in water, the paneer turns hard or rubbery. so never heat the paneer. it will extract all the moisture content from it. if you prepare fresh homemade paneer, always prepare from the full fat milk which will make the paneer soft and moist.

can i use curd for the matar paneer recipe?

yes. curd can be used for the matar paneer recipe. adding curd helps to give the tanginess to the matar paneer dish. as the peas are having mild sweet, adding curd balances the taste of the dish. if the tomatoes you add are too sour, you can add little sugar which helps in balancing the taste of sour and sweetness in the matar paneer dish.

why does my paneer dissolve?

if the paneer contains too much moisture in it, or if the paneer is not squeezed properly, the paneer dissolves when you add to the gravy. always squeeze the curdled milk properly before hanging it in the muslin cloth. you can use the cheesecloth, and squeeze it and then hang it until it drips off all the moisture contents from it.

which is the best paneer?

paneer that is fresh and homemade is the best one. paneer should be soft, juicy, and not dry. the taste of the fresh paneer will be a milky kind of and also fresh paneer will be spongy and will be having a good smell.