Matar Paneer
Matar Paneer is a delicious dish eaten in every household in North India. It is a very popular North Indian dish. Made by combining green peas with paneer in a delicious tomato and cashew-based gravy. This vegetarian dish is known for its creamy texture, aromatic spices, and the perfect balance of sweetness from peas and richness from paneer.
Matar Paneer Recipe: A Step-by-Step Guide to a Classic Indian Dish
Matar Paneer is a delicious North Indian curry that brings together soft peas and juicy paneer in a tomato-based gravy. Follow this detailed guide to make delicious matar paneer in your own kitchen.
1. Gathering Materials
Ingredients required to make Matar Paneer
200 grams paneer, in cubes
1 cup green peas
2 large tomatoes, pureed
1 large onion, finely chopped
1 tbsp. ginger-garlic paste
1/2 cup cashews, soaked in water
1/2 cup fresh cream
2 tbsp. oil or ghee
1 teaspoon cumin
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
salt to taste
Fresh coriander for garnish
2. Preparing cashew paste
Mix the soaked cashews with some water and make a smooth paste. This will make the gravy creamy.
3. Frying the Paneer
Heat 1 tablespoon of oil or ghee in a pan. Now fry the paneer pieces until they turn golden brown on all sides. Remove the paneer from the pan and keep it aside.
4. Frying Onion and Ginger-Garlic Paste
Add another tablespoon of oil to the same pan. Add cumin and let it splutter. Then add the finely chopped onion and fry until it turns golden brown. Add ginger-garlic paste and fry until golden.
5. Tomato Puree and Spices
Add mashed tomatoes to the pan. Cook the mixture until the tomatoes are cooked well and the oil starts separating from the spices. Now add turmeric powder, red chili powder, garam masala, and salt, and mix well.
6. Mixing cashew paste
Now put the prepared cashew paste in the pan. This will increase the creaminess of the gravy. Mix it well with the spices.
7. Boiling Gravy
Let the gravy boil on a low flame for a few minutes. If necessary, water can also be added to it.
8. Include green peas and Paneer
Once the gravy is cooked well, add green peas. Let them cook in the gravy for a few minutes until they become soft. Then, slowly add the roasted paneer pieces.
9. Finishing with fresh cream
Add fresh cream, which adds a delicious and velvety feel to matar paneer. Let the curry simmer for an additional 5–7 minutes, which will enhance its flavor.
10. Decorating and serving
Garnish Matar Paneer with freshly chopped coriander leaves. Now your Matar Paneer is ready to serve.
11. Assembling and serving
Matar paneer is served with various Indian breads such as naan, roti or paratha. Alternatively, it can be served with boiled rice for a satisfying meal.
Ingredients List of Matar Paneer
| Ingredient | Quantity |
| Paneer | 250 grams |
| Green Peas (Matar) | 1 cup |
| Tomatoes | 3 medium-sized |
| Onion | 1 large |
| Ginger | 1-inch piece |
| Garlic | 3-4 cloves |
| Green Chili | 1 or as per taste |
| Cashews | 10-12 pieces |
| Cooking Oil | 2 tablespoons |
| Cumin Seeds | 1 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Garam Masala | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Fresh Coriander Leaves | For garnishing |
| Salt | To taste |
Nutritional values for Matar Paneer
| Nutrient | Amount per Serving (1 cup) |
| Calories | 300-350 kcal |
| Protein | 15-20 grams |
| Carbohydrates | 15-20 grams |
| Dietary Fiber | 4-6 grams |
| Sugars | 4-6 grams |
| Fat | 20-25 grams |
| Saturated Fat | 8-10 grams |
| Cholesterol | 30-40 mg |
| Sodium | 600-800 mg |
| Potassium | 400-500 mg |
| Calcium | 300-400 mg |
| Iron | 3-5 mg |
| Vitamin A | 800-1000 IU |
| Vitamin C | 20-30 mg |
Note: These values are approximate and can vary based on the specific ingredients and quantities used in your matar paneer recipe.