Okay, so I’ve been trying to cut back on onions and garlic lately, mostly because my stomach just hasn’t been agreeing with them. But I still crave that rich, savory Indian flavor! I was absolutely thrilled when I stumbled upon this Matar Paneer recipe that skips both. Honestly, I wasn’t sure if it would measure up, but it’s surprisingly delicious and really hits the spot. I had to share this with you all!
Matar Paneer (Onion & Garlic Free!)
This recipe delivers all the creamy, spiced goodness of traditional Matar Paneer, without the ingredients that sometimes cause… digestive distress. Trust me, you won’t even miss them! It’s perfect for a weeknight meal and feels fancy enough to serve to guests. The secret? Using a good quality tomato base and a generous blend of warm spices.
### Ingredients:
* 200g Paneer, cubed * 1 cup frozen peas * 2 large tomatoes, pureed * 1 inch ginger, grated * 2 green chilies, finely chopped (adjust to taste) * 1 tsp cumin seeds * 1 tsp coriander powder * 1/2 tsp turmeric powder * 1/2 tsp red chili powder (adjust to taste) * 1/4 tsp garam masala * 2 tbsp heavy cream * 2 tbsp oil or ghee * Fresh cilantro, chopped for garnish * Salt to taste * Optional: a pinch of asafoetida (hing) ### Instructions:
First, let’s get the paneer ready. You can lightly fry the paneer cubes in a little oil until golden brown for a firmer texture, or you can skip this step for a softer paneer. I personally prefer it lightly fried, but it’s completely up to you!
Next, heat the oil or ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. If you’re using asafoetida, add a pinch now. Then add the grated ginger and green chilies, and sauté for about a minute until fragrant. Be careful not to burn the ginger!
Now, pour in the tomato puree and cook for about 5-7 minutes, stirring occasionally, until the tomatoes have thickened and the raw smell is gone. This step is crucial for developing the flavor. Don’t rush it!
Add the coriander powder, turmeric powder, and red chili powder. Stir well to combine and cook for another minute until the spices are fragrant. Be careful not to burn the spices! If the mixture starts to stick, add a splash of water.
Add the frozen peas and salt to taste. Mix well and cook for about 5 minutes, or until the peas are tender. If you’re using fresh peas, you may need to cook them a little longer.
Gently add the paneer cubes to the sauce. Stir carefully to coat them evenly without breaking them. Simmer for another 3-5 minutes to allow the paneer to absorb the flavors.
Stir in the heavy cream and garam masala. Cook for another minute until the sauce is smooth and creamy. The heavy cream really elevates the dish!
Garnish with fresh cilantro and serve hot with rice, roti, or naan. I love serving it with a dollop of plain yogurt on the side. Enjoy!
Seriously, this Matar Paneer is a game-changer. It’s satisfying, flavorful, and surprisingly easy to make. Let me know if you try it and what you think!
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Matar Paneer Without Onion And Garlic - Spice Chronicles
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