Hey there, foodies! Let’s get cooking with one of my absolute favorites – Matar Paneer! This creamy, flavorful dish is a staple in many homes and restaurants, and I’m so excited to share my version with you. It’s easy to make and guaranteed to impress.
Matar Paneer Restaurant Style
Picture this: tender paneer cubes swimming in a luscious tomato-based gravy, studded with sweet green peas and infused with aromatic spices. That’s Matar Paneer in a nutshell. It’s comfort food at its finest, perfect for a cozy weeknight dinner or a special occasion feast. Trust me, once you try this recipe, you’ll be making it again and again!
Okay, let’s dive into the ingredients. Don’t be intimidated by the list, most of these are pantry staples!
Ingredients:
- Paneer: 250g, cubed (fresh or frozen, thawed)
- Green Peas: 1 cup, fresh or frozen
- Tomatoes: 2 large, roughly chopped
- Onion: 1 medium, finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Green Chilies: 1-2, finely chopped (adjust to your spice preference)
- Cashews: 1/4 cup (soaked in warm water for 30 minutes)
- Oil/Ghee: 2 tablespoons
- Cumin Seeds: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (or to taste)
- Coriander Powder: 2 teaspoons
- Garam Masala: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
- Fresh Cream: 2 tablespoons (optional, for extra richness)
- Fresh Cilantro: For garnish, chopped
- Salt: To taste
- Water: As needed
Instructions:
- Prepare the Paneer: If using frozen paneer, thaw it completely. You can lightly pan-fry the paneer cubes in a little oil until golden brown for a firmer texture, or add them directly to the gravy for a softer texture. I personally like to pan-fry them – it adds a nice bit of caramelization.
- Make the Tomato-Cashew Paste: In a blender, combine the chopped tomatoes, soaked cashews, and a little water. Blend until you have a smooth paste. This is the secret to that restaurant-style creamy gravy!
- Sauté the Aromatics: Heat oil or ghee in a pan or pot over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and green chilies. Sauté for another minute until fragrant.
- Add the Spices: Add turmeric powder, red chili powder, and coriander powder. Sauté for a few seconds, being careful not to burn the spices.
- Cook the Gravy: Pour in the tomato-cashew paste. Add salt to taste. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, or until the gravy thickens and the oil starts to separate from the sides. Stir occasionally to prevent sticking.
- Add the Peas and Paneer: Add the green peas and cooked paneer cubes to the gravy. Gently stir to combine. Add a little water if the gravy is too thick. Cover and simmer for 5-7 minutes, allowing the peas and paneer to absorb the flavors.
- Finish and Serve: Stir in the garam masala and crushed kasuri methi. If using, add fresh cream for extra richness. Garnish with fresh cilantro. Serve hot with rice, naan, or roti.
And there you have it! A restaurant-worthy Matar Paneer that you can easily make at home. Enjoy!
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