Mouthwatering Matar Paneer Recipe: A Delightful Blend of Peas and Cottage Cheese

Calling all curry connoisseurs and veggie enthusiasts! Matar paneer, the classic North Indian dish featuring melt-in-your-mouth paneer cubes in a vibrant tomato and pea gravy, is back and tastier than ever. This blog post isn’t just about serving up another recipe (although you’ll get a stellar one!), it’s about infusing this beloved dish with fresh flavors and modern twists that will tantalize your taste buds and win over even the pickiest eaters.

Why Matar Paneer Matters:

  • A Vegetarian Powerhouse: Packed with protein from paneer and fiber from peas, Matar paneer is a plant-based hero that satisfies and nourishes.
  • Flavor Fiesta: The creamy tomato base dances with warming spices like turmeric and coriander, creating a symphony of taste that’s both comforting and exciting.
  • Versatility Reigns: Pair it with fluffy rice, buttery naan, or even crusty sourdough for a tastebud adventure. Whether a weeknight meal or a celebratory feast, Matar paneer adapts effortlessly.

Modern Twists for Timeless Taste:

  • Kick up the Spice: Swap classic red chili for smoked paprika or harissa for a touch of smoky heat.
  • Coconut Cream Craze: Add a dollop of coconut cream for a touch of tropical sweetness and a velvety texture.
  • Roasted Veggie Remix: Toss cauliflower florets or Brussels sprouts in tandoori spices and roast until caramelized before adding them to the gravy for a textural and flavor explosion.
  • Jackfruit Jamboree: Replace paneer with jackfruit for a meaty, sustainable alternative that takes on the spice like a champ.

Matar paneer is a classic North Indian dish featuring soft paneer cubes in a flavorful tomato and green pea gravy. It’s a crowd-pleaser, perfect for a weeknight dinner or a special occasion. Here’s a recipe for you to try:

Gathering Ingredients:

  1. 2 tbsp vegetable oil
  2. 1 tsp cumin seeds
  3. 2 cloves garlic, minced
  4. 1 inch ginger, grated
  5. 1 medium onion, chopped
  6. 1 green chili, chopped (optional)
  7. 1 tsp turmeric powder
  8. 1 tsp coriander powder
  9. 1/2 tsp red chili powder (adjust to your spice preference)
  10. 1 (14.5 oz) can diced tomatoes
  11. 1 cup frozen peas
  12. 1 cup water (or more as needed)
  13. 250g paneer, cubed
  14. 1/2 tsp garam masala
  15. 1/4 cup chopped fresh cilantro
  16. Salt to taste

Instructions to cook Mouthwatering Matar Paneer:

  1. Heat oil in a large pan or Dutch oven over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds.
  2. Add garlic and ginger, and cook until softened, about 1 minute.
  3. Add onion and green chili (if using), and cook until softened and translucent, about 5 minutes.
  4. Stir in turmeric, coriander powder, and red chili powder, and cook for 1 minute until fragrant.
  5. Add diced tomatoes and cook for 5 minutes, breaking them up with a spoon.
  6. Stir in peas and water. Bring to a simmer and cook for 5 minutes, or until peas are tender.
  7. Add paneer cubes and cook for 2-3 minutes, until heated through.
  8. Stir in garam masala and cilantro. Season with salt to taste.
  9. Serve hot with rice or naan.

Tips:

  • For a richer flavor, you can use ghee instead of vegetable oil.
  • If you don’t have fresh ginger, you can use 1/2 teaspoon ground ginger.
  • You can adjust the amount of red chili powder to your spice preference.
  • If you like your gravy thicker, you can simmer it for a few minutes longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
  • You can garnish your Matar paneer with a dollop of plain yogurt or cream.

I hope you enjoy this recipe!

Here are some additional tips for making a delicious Matar paneer:

  • Use fresh paneer for the best results. Paneer that is too old can be tough and crumbly.
  • If you can’t find paneer, you can substitute tofu cubes. Just be sure to press the tofu to remove excess moisture before adding it to the gravy.
  • Adjust the amount of water to your desired gravy consistency. You want it to be thick enough to coat the paneer and peas, but not too thick that it’s difficult to eat with rice or naan.
  • Don’t overcook the paneer. It will become tough and rubbery if cooked for too long.
  • Garnish with fresh cilantro for a pop of color and freshness.

With a little practice, you’ll be making restaurant-quality Matar paneer in no time!

Frequently Asked Questions (FAQs)

Q: Can I use frozen peas for this recipe?

Absolutely! Frozen peas work well in this recipe and can be conveniently substituted for fresh peas.

Q: Is it necessary to fry the paneer before adding it to the gravy?

Frying the paneer adds a delightful texture and enhances its flavor, but you can skip this step if you prefer a lighter version of the dish.

Q: Can I make this recipe vegan-friendly?

Yes, you can substitute paneer with tofu to create a vegan version of Matar Paneer, retaining the essence of the dish while catering to dietary preferences.

Q: How long does it take to cook Matar Paneer?

On average, the preparation and cooking time for Matar Paneer is approximately 30-40 minutes, making it a convenient option for busy weeknights.

Q: Can I adjust the spice level according to my preference?

Certainly! Feel free to adjust the quantity of spices or omit certain ingredients to suit your taste preferences and dietary restrictions.

Q: Can leftovers be stored and reheated?

Yes, Matar Paneer can be stored in an airtight container in the refrigerator for up to 2-3 days. Simply reheat it gently on the stove or in the microwave before serving.

 

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