How to Make Matar Paneer

Welcome to my kitchen, today we will make Matar Paneer

Matar Paneer is one of India’s most popular paneer dishes. mostly it is made winter season because fresh peas are easily available in this season. Matar Paneer is made in North Indian homes mostly in the dinner menu or in lunch. As much as it is easy to make, it is also delicious to eat. Matar paneer is a delicious dish made by paneer and peas in spicy onion tomato masala.

You can serve it with chapati, naan, paratha, plain rice or jeera rice. so let's see which ingredients are needed.

Ingredients for Matar Paneer

• 250 to 300 grams paneer (cottage cheese)
• 1 cup peas or matar -  You can use fresh matar or frozen matar.
• water as required
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric powder
• ¼ to ½ teaspoon Kashmiri red chili powder
• 1 tablespoon coriander powder
• ¼ to ½ teaspoon garam masala powder.
• 1 tablespoon malai or cream (optional)
• ½ teaspoon sugar or add as required
• oil or ghee
• A few coriander leaves (dhania Patta) for garnishing
• salt as required

Ingredients for Masala Paste

• 3 medium-sized ripe red tomatoes - roughly chopped
• 1 medium to the large onion - roughly chopped
• 2 to 3 green chilies - chopped
• ½ inch ginger - chopped
• 3 to 5 garlic - chopped
• 10 to 12 whole cashews - chopped
• 4 to 5 whole black peppercorns
• 2 to 3 cloves
• ½ inch cinnamon
• 1 teaspoon coriander seeds

Step by Step methods are here for Matar Paneer

Step 1:- Heat the 1tbsp oil on the pan or Kadai. When the oil turns hot add 2 green cardamoms, (4-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds & (2-3) cloves. chopped ginger and garlic. and chopped green chilis, fry 1-2 min.

Step 2:- Now add chopped onion, and cook until they turn lightly golden. add chopped tomatoes. and cook on medium heat until tomatoes turn mushy and soft. in the last add cashews nuts. and off the gas stove.

Step 3:- Now add the cooled onion tomatoes to a mixer jar. and blend it to smooth paste without adding water. and keep aside.

Step 4:-Heat 2tbsp oil or ghee on the same pan,  add 1/2 tsp cumin seeds, and bay leaf, when the cumin seeds crackle, low the gas flame.

Step 5:-Then add the ground masala paste. stir well. If there is too much spluttering, then cover with a lid till.

Step 6:- Cook the masala over low heat till it starts to release the oil. Stir the spice continuously.

Step 7:-When the oil separates from the paste. add all the dry spice powders. like-turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala powder. stir well.

Step 8:-Add the matar, salt and about 1.5 to 2 cups water. close the pan and cook the peas till they become soft.

Step 9:-When the peas become soft, and gravy has thick. then add paneer cubes,1tbsp cream, and 1tsp sugar. cook a few seconds.

Step 10:-In the last you can add water according to gravy's thickness.

Matar Paneer is ready to serve. transfer the hot Matar Paneer in a bowl, and garnish with coriander leaves. you can serve Mater paneer with, Phulka, Paratha, Naan,  jeera rice, plain rice. on the side, you can take Bundi Rayta.

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