Alright, let’s dive into a comforting classic: Matar Paneer! This dish always feels like a warm hug on a plate. It’s creamy, flavorful, and relatively easy to make, making it perfect for a weeknight dinner or a special occasion. I’m excited to share my take on this beloved Indian dish with you.
Matar Paneer - A Culinary Delight
Picture this: tender cubes of paneer (Indian cheese) swimming in a luscious, vibrant gravy made with fresh peas (matar), tomatoes, onions, and a blend of aromatic spices. The combination is simply divine. It’s a dish that appeals to everyone, even those who aren’t usually fans of vegetarian cuisine. Trust me, you won’t miss the meat one bit!
So, let’s get started! Here’s what you’ll need:
Ingredients:
- 200g Paneer (Indian cheese), cubed
- 1 cup Green Peas (Matar), fresh or frozen
- 1 large Onion, 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 Cooking Oil or Ghee
- 1/2 cup Fresh Cream (optional, for extra richness)
- Fresh Coriander Leaves, chopped, for garnish
- Salt to taste
Instructions:
- Prepare the Paneer: If using frozen paneer, soak it in warm water for about 10 minutes to soften it. Gently pat it dry with a paper towel. You can lightly pan-fry the paneer in a little ghee for a golden crust if you like, but it’s perfectly fine to add it directly to the gravy.
- Sauté the Aromatics: Heat oil or ghee in a pan or pot over medium heat. Add the chopped onions and sauté until they turn golden brown. This is key for developing a rich flavor base.
- Add Ginger, Garlic, and Chilies: Add the grated ginger, minced garlic, and chopped green chilies to the pan. Sauté for another minute until fragrant.
- Cook the Tomatoes: Pour in the tomato puree and cook for 5-7 minutes, or until the tomatoes are cooked through and the raw smell disappears. Stir occasionally to prevent sticking.
- Add the Spices: Add the turmeric powder, red chili powder, and coriander powder. Sauté for another minute, stirring constantly, until the spices release their aroma. Be careful not to burn the spices. You can add a splash of water if the mixture gets too dry.
- Add the Peas: Add the green peas (matar) to the gravy and mix well. Cook for 5-7 minutes, or until the peas are tender. If using frozen peas, they will cook more quickly.
- Add the Paneer: Gently add the paneer cubes to the gravy and mix carefully to avoid breaking them.
- Simmer and Season: Add about 1/2 cup of water (or more, depending on the desired consistency) to the gravy. Bring to a simmer, then reduce the heat to low, cover the pan, and simmer for 5-10 minutes to allow the paneer to absorb the flavors.
- Finish with Flavor: Stir in the garam masala and crushed kasuri methi. If using, add the fresh cream for a richer, creamier texture. Season with salt to taste.
- Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, rice, or paratha.
Enjoy your homemade Matar Paneer! It’s a dish that’s sure to bring a smile to your face. Feel free to adjust the spice level and the amount of cream to suit your personal preferences. Happy cooking!
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