Matar paneer

matar-paneer
Many of the readers requested for this recipe. So finally here it is. Though I love paneer, I use it very rarely in my cooking. Recently I bought it to make ‘butter paneer masala’ for a small get together at home. The next day, I made this mater paneer – green peas with paneer, with naan.

I have noticed that, frying paneer for few minutes before adding it to any gravy, makes it very tasty. So that is what I followed for this recipe too. Another thing I am following these days is, making fresh spice powders. That makes the dish very fragrant.

Ingredients:
2 tomatoes (blanched and pureed)
1/2 cup finely chopped onion (fry in little oil and puree) or 2 tbl spn cashews (blanched and pureed)
1/2 tea spn cumin seeds
1 bay leaf
1 cup green peas(fresh/frozen)
1 cup paneer cubes
Butter/Oil/Ghee
1 tea spn ginger-garlic paste (freshly made)
3-4 strands coriander leaves
Salt

Spice powder –
1 tea spn chilli powder
3 cloves
1″ cinnamon
3/4 tea spn coriander seeds
3/4 tea spn cumin seeds

Method:
Heat ghee/butter/oil and shallow fry paneer cubes till they turn golden brown. Take them on a clean paper towel.
matar-paneer1
Now add bay leaf, cumin seeds to the remaining oil. When cumin seeds start popping, add ginger-garlic paste and fry for few minutes. Now add peas and fry for few minutes.
Add the tomato and onion(or cashew) puree, spice powder, salt and let it cook till the peas are done.
Now add paneer and cook for 2-3 mins (do not mix a lot, the paneer gets crumbled).
Garnish with coriander leaves and serve hot.
matar-paneer2

Serves : 2
Preparation time : 20mins

32 Comments for “Matar paneer”

M

says:

Hi Shilpa…

Thanks for this recipe.. I just finished peeling a kilo or so of pea pods 🙂 One question… Tomato based gravies always turn out sour for me… What to do?

Thanks!
-M

Shilpa: Do not use very sour tomatoes. Use the ones which are very red and less sour.

says:

Shilpa, lovely color n texture of this. ( Sanjeev Kapoor tip..which I follow when I use frozen paneer, lightly fry in tsp oil, and keep in warm salted water until use..maybe 15-20 mins..try kari kedanai fresh ani soft zatta..) Tks for sharing your methods and agree that fresh spices surely take the dish to higher level!

says:

Hi Shilpa! It’s been so long since I visited I hope you remember me 😉

I”m in a new job and it’s taking much of the energy I used to have to gaze at recipes and cook on weeknights.

Paneer is always my favorite — I need to make this dish your way. The bay leaf must add a special taste esp. with bigger peas. Also, I love your kadai… do you mind if I ask whether you got that here in the states?

Hope you’re well! 🙂

Shilpa: So nice to see you here Linda. I got the kadai from India.

rajini

says:

hi,
i do matar paneer the same way.i tried your prawn rice it was so yummy and i could do in flat 15 mins.
i just wanted to know about the kadai..is it cast iron kadai.What is it made of…i want to get it from india.Please tell..thanks

Shilpa: Which kadai? The one in above picture is copper bottom kadai, it is for serving only. The other one in which I fried paneer is some special kind of aluminum. I don’t use/own cast iron

Rashmi

says:

Hi Shilpa,

Did you prepare Naan at home? If so, can you post the recipe for making Naan at home?

Thanks,

Shilpa: Please click the link given in post

says:

Hello, Admin.
Can I get a picture from your blog?
Of course, i will place a link to source.
Thanks.
Yours Robor

Shilpa: I would like to know which picture you need.

Ashwini Bhat

says:

One cool tip to keep paneer soft after frying and prevent it from getting dehydrated and rubbery is to quickly soak it in a bowl of warm water after frying.

Archana

says:

Hi Shipa,

I am just go through your site and it’t nice.This receipe is nice, simple and easy. I will try to use fresh ginger and garlic paste as I always use readymade.
Thanks for nice receipes.

says:

hi shilpa this matar panner is mouth watering,should definetly try this,i love panner dishes and always do dishes like karahi panner,garlic panner,mushroom with panner curry and especially panner pasanda my all time favourites.but never did this should tyr this awesome recipe.
thanks
swetha

Priti

says:

Hi Shilpa, this looks yum so will try soon. Do you also mind giving us recipe for paneer korma if you get a chance? I love that too and I would love to try both dishes, hence the request. Thanks again and keep up the good work…

Shubha

says:

Hi! shilpa!
i tried this it turned out great as usual with your recipes!I altered a bit i.e onions substituted with almond/ cashew paste and minus garlic ..also added a pinch sugar! Gravy was amazing! Thank u for a tasty recipe!

Arpana

says:

Hi Shilpa,

I am from North Canara , Honnavar. I used to check all your receips. I like gobhi much so if you have any kind of gobhi receipe please publish it..as specially Gobi masala receipe

Thank you
Arpana

sandhya

says:

Hi shilpa i follow many of yr recipes pls tell me what is tomato blanced and pureed

says:

Bring water to boil in a vessel and add whole tomato. Switch off heat. Close the lid and leave the tomatoes there for a while(this is called blanching). Then peel tomatoes and grind the to paste (called pureeing)

Namziee

says:

Hi,

Thanks for the recipe! Can you please tell me what goes in your spice powder? Is it all the ingredients up until cumin seeds?

Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.