Matar Paneer, a classic North Indian dish, is a delightful combination of soft paneer (Indian cheese) and green peas simmered in a rich and creamy tomato-based gravy. This vegetarian favorite is renowned for its comforting flavors and versatility, making it a popular choice for both everyday meals and special occasions. The dish is a culinary embodiment of simplicity meeting sophistication, where fresh ingredients are harmoniously blended to create a symphony of taste. Whether you’re a seasoned chef or a home cook looking to expand your repertoire, this Matar Paneer recipe offers a rewarding and flavorful experience.
Matar Paneer Recipe
Here’s a recipe to guide you through creating this culinary masterpiece. This version focuses on ease of preparation while maintaining the authentic flavors of Matar Paneer. Follow these steps for a delicious and satisfying meal.
Ingredients:
- 200g Paneer (Indian Cheese), cubed
- 1 cup Green Peas (fresh or frozen)
- 2 medium Onions, finely chopped
- 2 medium Tomatoes, pureed
- 1 inch Ginger, grated
- 2 cloves Garlic, minced
- 1-2 Green Chilies, finely chopped (adjust to your spice preference)
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
- 2 tbsp Oil or Ghee
- 1 cup Water or Milk
- Fresh Cilantro leaves, chopped (for garnish)
- Salt to taste
Instructions:
- Prepare the Paneer: Gently cube the paneer. You can optionally shallow fry the paneer cubes in a little oil until lightly golden for a firmer texture. Alternatively, you can add them directly to the gravy for a softer consistency.
- Sauté the Aromatics: Heat oil or ghee in a pan or pot over medium heat. Add the chopped onions and sauté until golden brown. Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until fragrant.
- Cook the Tomato Base: Add the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. Stir frequently to prevent sticking.
- Add the Spices: Stir in the turmeric powder, red chili powder, and coriander powder. Cook for another minute, stirring continuously, to avoid burning the spices.
- Simmer the Peas: Add the green peas and mix well with the tomato-onion base. Cook for a few minutes until the peas are slightly softened. If using frozen peas, you can add them directly. If using fresh peas, you may need to cook them a little longer.
- Add Paneer and Liquid: Gently add the paneer cubes to the pan. Pour in water or milk to adjust the gravy consistency. For a richer and creamier gravy, use milk or cream. Season with salt to taste.
- Simmer and Finish: Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
- Final Touches: Stir in the garam masala and crushed kasuri methi. Cook for another minute. Garnish with fresh cilantro leaves.
- Serve: Serve hot with rice, roti, naan, or paratha.
Enjoy your homemade Matar Paneer! This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 2-3 days. Reheat gently before serving. Feel free to adjust the spices and liquid according to your preference to create your perfect version of this classic Indian dish.
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