Best Matar Paneer Recipes

MATAR PANEER

Steps:

• Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
• Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.

MATAR PANEER

Steps:

• Bring a pot of water to a boil; add peas and cook for 10 minutes. Drain.
• Heat oil in a skillet over medium heat; add tomatoes, onions, ginger, garlic, coriander, cumin, and turmeric. Cook and stir mixture until heated through and fragrant, 2 to 3 minutes. Add curd to tomato mixture and simmer for 2 to 3 minutes; stir in red chile powder.
• Mix chile powder into tomato mixture. Add peas, paneer, and salt; cover the skillet and simmer until heated through, about 5 minutes. Garnish matar paneer with cilantro leaves.

ALOO MATAR PANEER (SIMMERED POTATOES WITH PEAS AND PANEER)

Steps:

• Place garlic and ginger in a blender or food processor; puree until smooth.
• Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.
• Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.
• Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.
• Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.

INDIAN MATAR PANEER (COTTAGE CHEESE AND PEAS)

Steps:

• In a large saucepan, bring the milk to a boil. Stir in the lemon juice. Continue cooking 15 minutes, stirring constantly, until curds have formed. Using a cheese cloth, separate the cheese from remaining liquid, and set aside.
• Heat the olive oil in a skillet over medium heat. Stirring constantly, cook the cumin seeds and onion in the skillet until golden brown. Mix in the bell pepper, corn, and peas. Season with garam masala, turmeric, and chili powder. Continue to cook and stir 10 minutes, until vegetables are tender.
• Mix the cheese into the skillet. Reduce heat to low, cover, and continue cooking 10 minutes. Sprinkle with cilantro to serve.

ALOO MATAR (PANEER OPTIONAL)

Steps:

• Heat oil in pressure cooker if you have one. If not, any pot/pan will do.
• Add onions and stir constantly until slightly brown.
• Add garlic and ginger to onions and stir constantly until mixture is brown.
• Add tomatoes and green chili to mixture and stir constantly for 3-5 minutes (if you find the mixture sticking to the pan, add a few tablespoons of water).
• Add salt, turmeric, black pepper, paprika, red chili, and garam masala, stir for 30 seconds.
• Add potatoes and peas (and paneer, if using) and stir for 2 minutes.
• Add cup of water and stir until water mixed in
• Close pressure cooker and cook for 1 whistle, take off burner, release pressure (or cover pot/pan and cook for 10-15 minutes (until potatoes cooked), stirring occasionally to prevent food from sticking to bottom of pot/pan).
• Garnish with cilantro (coriander).
• Serve hot with basmati rice or roti and cucumber raita. Enjoy!

VEGETARIAN MATAR PANEER

Steps:

• Heat 1 tablespoon oil in a large skillet and pan-fry paneer cheese until slightly browned, about 5 minutes. Remove from skillet and set aside. Heat 1 tablespoon oil over medium heat and cook onion until soft and translucent, about 5 minutes. Add cumin and coriander; stir-fry for 1 minute. Add tomatoes, ginger, garlic paste, red pepper flakes, turmeric, chili powder, and garam masala. Bring to a simmer and cook for about 10 minutes. Remove from heat and let cool slightly.
• Carefully pour about 3/4 of the mixture into a blender. Cover the top of the blender with a kitchen towel and blend until smooth. Pour back into the skillet. Add water, peas, and paneer. Cover, bring to a boil, reduce heat, and simmer until flavors are well combined, about 10 minutes.