If you’re craving a hearty, flavorful dish that’s also super comforting, Matar Paneer is the answer! It’s a creamy, mildly spiced curry made with soft paneer (Indian cottage cheese) and green peas. Perfect with naan, chapati, or even a bowl of hot rice.
Trust me, once you try this dish, it’ll become a regular on your dinner table. So, let’s dive into how to make it, step by step.
Don’t worry if you’re new to cooking Indian food – this is an easy one! lets look at matar paneer ingredients
Also read about Top 10 Paneer Dishes In India
Alright, so first things first – what’s Matar Paneer? It’s a vegetarian curry from North India that combines green peas (matar) and paneer in a creamy tomato-based gravy.
This dish is seriously versatile. Want it for a weeknight dinner? Great. Need something for a family gathering? Matar Paneer’s got you covered. The best part? You can tweak it to suit your taste – spicy, mild, rich, or light.
Let’s Talk Matar Paneer Ingredients
Alright, so first things first – what’s Matar Paneer? It’s a vegetarian curry from North India that combines green peas (matar) and paneer in a creamy tomato-based gravy.
This dish is seriously versatile. Want it for a weeknight dinner? Great. Need something for a family gathering? Matar Paneer’s got you covered. The best part? You can tweak it to suit your taste – spicy, mild, rich, or light.
Before we get into the cooking, let’s gather the essentials. The secret to a great curry lies in the ingredients. Here’s what you’ll need:
The Main Stars
- Paneer: About 200g, cut into cubes. Paneer gives that rich, creamy vibe.
- Green peas: 1 cup (fresh or frozen – either works fine).
- Tomatoes: 3 medium ones, pureed. They make the curry base tangy and flavorful.
- Onions: 2 medium, finely chopped (because onions = magic in curry).
- Garlic and Ginger: 4-5 garlic cloves and a 1-inch piece of ginger, both minced or grated.
Spices That Bring the Magic
- Cumin seeds: 1 teaspoon – fry these for a nutty flavor.
- Turmeric powder: Just ½ tsp for that beautiful golden color.
- Red chili powder: 1 tsp (or less if you’re not into heat).
- Coriander powder: 1 tsp – adds depth to the curry.
- Garam masala: ½ tsp, to finish the dish with authentic Indian flavors.
- Kasuri methi: A pinch of dried fenugreek leaves – optional but so good.
- Salt: To taste.
Optional for Extra Creaminess
- Fresh cream or cashew paste (2 tbsp). Totally up to you if you wanna go fancy.
Cooking Oil or Ghee
2-3 tablespoons. Ghee adds a lot of richness, but oil works too.
How to Make Matar Paneer: Step-by-Step
Ready? Let’s get cooking!
Step 1: Prep the Paneer
Cut the paneer into cubes. If you like it slightly crispy, fry the cubes lightly in a bit of oil or ghee until they’re golden. This step is optional, but it gives the paneer some texture. Set it aside.
Step 2: Cook the Base
- Heat oil or ghee in a pan.
- Toss in the cumin seeds and let them crackle. This takes, like, 30 seconds.
- Add the ginger, garlic, and chopped green chili. Stir it around for a minute until your kitchen smells amazing.
- Throw in the chopped onions and sauté till they’re golden brown. Be patient here – this is where the magic starts.
Step 3: The Tomato Mixture
- Pour in the pureed tomatoes and mix well. Cook until the oil starts separating from the mixture. This part is important because raw tomatoes taste… weird.
- Sprinkle in the turmeric, red chili powder, coriander powder, and salt. Mix everything together.
Step 4: Time for the Peas!
Add your green peas to the pan and mix them with the masala. If you’re using fresh peas, they might take a little longer to cook than frozen ones.
Step 5: Bring It All Together
- Add some water to the pan – about 1 to 1.5 cups, depending on how thick you want the gravy.
- Let it simmer for a bit (around 5-7 minutes) so the peas soften and absorb the flavors.
Step 6: Paneer Joins the Party
Gently add the paneer cubes to the curry. Be careful while stirring – paneer is soft and can break.
Now sprinkle garam masala and (if you’ve got it) crushed kasuri methi. Let it simmer for 2-3 minutes.
Step 7: The Final Touch
If you’re feeling fancy, stir in some fresh cream or cashew paste for that restaurant-style richness. Garnish with fresh coriander leaves, and you’re done!
Tips to Get It Just Right
- Don’t overcook the paneer – it can turn rubbery.
- If the curry feels too tangy, add a pinch of sugar to balance the flavors.
- Want it richer? A splash of cream or butter can do wonders.
- Adjust the spices based on your heat tolerance.
Why Matar Paneer Rocks
This dish isn’t just delicious – it’s also super wholesome. Paneer is packed with protein, while green peas are loaded with fiber and vitamins. Plus, it’s vegetarian-friendly, making it a hit for everyone.
A Few Fun Variations
- Vegan Version: Swap paneer with tofu and use coconut cream instead of dairy cream.
- Dry Matar Paneer: Skip the water and cook the peas and paneer in the masala for a drier curry.
- No Onion, No Garlic: Use a pinch of asafoetida (hing) for flavor instead.
What to Serve With Matar Paneer
This curry pairs perfectly with:
- Fluffy basmati rice.
- Buttery naan or paratha.
- Even toasted bread in a pinch – it’s surprisingly good!
Wrap-Up: You’re All Set to Make Matar Paneer!
And there you have it – a simple, delicious matar paneer recipe that’s perfect for any occasion. With these easy-to-find matar paneer ingredients and straightforward steps, you’ll have a dish that tastes just as good (if not better!) than what you’d get at a restaurant.
So, grab your ingredients, put on some music, and start cooking! You’re gonna love the result. Don’t forget to share your experience in the comments below – I’d love to hear how it turned out!