Easy Matar Paneer Recipe (Indian Style)
Recipe to make delicious Matar Paneer at home. Simple ingredients, instructions, and equipment to cook Indian-style Matar Paneer gravy easily.
Equipment
- 1 Induction Cooktop
- 1 Kadhai
- 1 Mixer Grinder
Ingredients
- Paneer
- ½ cup Tomatoes Ripe, a few medium size
- Green peas fresh or frozen
- ½ cup Onion one medium to large
- Green chilis
- 10-12 Cashew nuts
- 1/4 Turmeric powder
- Red chili powder
- ½ tsp Cumin seeds
- 1 tsp Ginger
- Garlic
- 2 tbsp Coriander leaves
- 1 tsp Coriander seeds
- 1 Cardamom green
- 1 inch Cinnamon
- 2 Clove
- Black pepper
- Corns
- Salt
- 1/4 Garam Masala powder
Instructions
Prepare the paste
- Take chopped onions, chopped tomatoes, chopped ginger, cashews, chopped or slit green chilis, coriander leaves, cinnamon sticks, coriander seeds, black peppercorns (as per heat tolerance), cardamom, and clove in a mixer.
- Add ¾ cup of water and make a smooth and creamy paste.
- When it turns creamy without any lumps, set it aside.
Prepare the masala
- Add 2-3 tbsp of oil in a kadhai or pot. When light smoke starts coming from the oil, reduce the heat to low.
- Put the cumin seeds in the kadhai.
- Fry until it splatters and the fragrance comes off. Make sure not to burn it.
- Now to this, add the creamy masala paste and stir it well.
- The masala will start to splatter, so be mindful, and if you want, put a lid on the top for some time.
- Next up, sauté the mixture well for around 12-15 minutes. The heat should be medium-low to avoid the paste from sticking at the bottom.
- Stir until the oil starts separating from the masala and the rawness goes away.
- At this point the cooked masala will look yummy, thick and shiny, and have a great fragrance.
Prepare the gravy
- Now add all the dry spice powders (turmeric powder, Kashmiri red chili powder, garam masala) to the preparation.
- After this, you can add light or heavy cream to the masala (add 1 tbsp to keep it light).
- Stir everything well and put in the already rinsed matar or green peas.
- Mix all of it well and then, add 1-1 ½ cups of water along with salt to taste. Let this shimmer for some time on low heat.
Prepare the paneer
- While this is cooking, cut your paneer into cubes, and heat another pan will a bit of oil.
- When it is hot, put in the paneer, stir it for 10-15 seconds, and take it out. Put it into ice-cold water. This makes the paneer much softer and flavorful.
Prepare Matar Paneer
- In between, check on the gravy. Mix and stir occasionally to prevent it from burning. If needed, add a bit more water and continue cooking covering it with a lid.
- Taste in between, and when you get your desired thickness and flavor, add in the paneer cubes.
- If you want lightness, then put in around ½ tsp of sugar.
- Shimmer it on low heat for around a minute or less.
- Finally, garnish it with chopped coriander.
- Serve it hot!