Matar Paneer is one of the most famous and ubiquitous Indian curry recipes that you can find on any Indian restaurant menu.
Having its origins in Punjabi cuisine (which by the way influences a lot of North Indian recipes), Matar Paneer finds its place in a simple lunch menu or at an exquisite Indian party menu. Such is its elegance.
You could vary how dry or gravy-like Matar Paneer should be, based on your preference. Matar Paneer Subzi/Curry gets is name from the combination of the two main ingredients – Matar (Peas) and Paneer (Cottage Cheese).
For many vegetarian lovers, this used to be the go-to comfort food recipe for any main course Indian dish – such as Rotis, Parathas, Naan or Chapatis.
Regardless, this Matar Paneer recipe will enhance any occassion and will be enjoyed by everyone who encounters them.
Find below for a step-by-step recipe. Do try this and let us know your comments.
Punjabi Matar Paneer Recipe
- 1 no. Onion Medium - Peeled and chopped
- 1 inch Ginger Fresh, chopped
- 6 tabelspoon Vegetable Oil
- 10 pieces paneer Plus 2 cups of Whey
- 1 no. whole dried red pepper
- 1 teaspoon Ground Coriander Seeds
- 1/4 teaspoon ground turmeric
- 3 nos. medium sized tomatoes peeled and minced
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 cups Peas Peeled
How to make:
- Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste.
- Leave paste in the blender container.
- Heat oil in a heavy 10-inch wide pot over a medium flame.
- When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides.
- This happens pretty fast. Remove to a plate.
- Put the dried red pepper into the same oil.
- Within 2 seconds, turn the pepper over so that it browns on both sides.
- Now put in the contents of the blender (keep your face averted as the paste might splatter).
- Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color.
- Add the coriander and turmeric and fry, stirring, for another minute.
- Put in the minced tomatoes.
- Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade.
- Now pour in 2 cups (0.47 l) (0.47 l) of the whey.
- Add the salt and the black pepper.
- Mix well and bring to a boil.
- Cover, lower heat, and simmer gently for 10 minutes.
- Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked.