Indulge in the classic flavors of North India with our Matar Paneer Recipe. This dish harmoniously marries the sweetness of green peas (Matar) with the luxurious creaminess of paneer (Indian cottage cheese). A beloved vegetarian choice, it graces both home-cooked meals and restaurant menus, celebrated for its aromatic spices and luscious texture.
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Matar Paneer Recipe: A North Indian Delight
Embark on a culinary journey with our step-by-step guide to crafting the perfect Matar Paneer. This cherished North Indian creation beautifully melds the flavors of green peas (matar) and paneer, enveloped in a symphony of aromatic spices. Join us as we unravel the art of preparing this delectable masterpiece, rich in tradition and taste.
In this Matar Paneer Recipe, we'll explore two convenient cooking methods: the traditional Stovetop Pressure Cooker and the modern Instant Pot. These methods provide options for both classic and time-efficient preparations."
- Preparation Time: 20 minutes
- Cooking Time: 25-30 minutes(for each Method)
- Total Time: 50 minutes
- Servings: 4-5
Ingredients for Matar Paneer Recipe
For the Masala Paste:
- 3/4 to 1 cup chopped tomatoes (about 120 grams or 3 medium-sized)
- 1/2 cup chopped onions (about 60 grams or 1 medium-sized)
- 1 teaspoon chopped green chilies (or serrano peppers, or 1 to 2 green chilies)
- 1 teaspoon chopped ginger (or 1 inch ginger)
- 1 teaspoon chopped garlic (or 3 to 4 medium-sized garlic cloves)
- 2 tablespoons chopped coriander leaves
- 10 to 12 cashews
- 4 to 5 black peppercorns
- 2 cloves
- 1 inch cinnamon (true cinnamon, or 1/2 inch cassia cinnamon)
- 1 green cardamom (optional)
- 1 teaspoon coriander seeds
Main Ingredients:
- 3 tablespoons oil or ghee
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder (ground turmeric)
- 1/2 teaspoon Kashmiri red chili powder (or 1/4 to 1/2 teaspoon red chili powder, cayenne pepper, or paprika)
- 1/4 teaspoon Garam Masala (or Punjabi garam masala powder)
- 1 tablespoon heavy cream (or 1 tablespoon malai, or 2 tablespoons of light cream - optional)
- 1 cup green peas (matar) – fresh or frozen (about 130 grams)
- 1 to 1.25 cups water for stovetop pressure cooker and 1 cup water for Instant Pot
- Salt, to taste
- 1/2 teaspoon sugar (optional)
- 250 to 300 grams Paneer (Indian cottage cheese)
- 1/2 teaspoon kasuri methi (dry fenugreek leaves), crushed
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
Step by step Instructions for making Matar Paneer
Making the Masala Paste:
- In a grinder or blender, combine all the ingredients listed under "masala paste."
- Grind into a smooth paste, adding 2 to 3 tablespoons of water if needed. Ensure there are no cashew pieces remaining.
- Set the masala paste aside.
Sautéing the Masala:
- Heat oil in a 2-liter pressure cooker.
- Add cumin seeds and fry until they splutter.
- Stir in the ground masala paste. Be cautious, as the paste may splutter.
- Sauté for 10 to 12 minutes on medium-low heat until the paste thickens and the oil separates.
- Add turmeric powder, red chili powder, and garam masala. Mix well.
- If using cream or malai, add it now and sauté for a minute.
- Add green peas and mix.
- Pour in water and season with salt.
Cooking in Stovetop Pressure Cooker:
- Close the cooker and pressure cook for 2 to 3 whistles (about 9 to 10 minutes).
- After the pressure drops, open the lid.
- Simmer until you reach the desired consistency, adjusting with water if needed.
- Add paneer cubes and mix gently. Avoid overcooking.
- Garnish with kasuri methi and coriander leaves. Serve hot.
Cooking in Instant Pot:
- Press the sauté button and let it heat until "hot." Add oil.
- Sauté cumin seeds and add the masala paste. Sauté until thickened and glossy.
- Add turmeric, red chili, and garam masala powders. Sauté for a minute.
- Add green peas, water, and salt. Cancel the sauté mode.
- Seal the Instant Pot and pressure cook for 3 minutes on high.
- After a 5-minute natural release, perform a quick pressure release.
- Cancel the cooking mode, add paneer cubes, and mix.
- Garnish with coriander leaves. Serve hot.
Serving Suggestions:
Storage and Leftovers:
- Refrigerate leftovers in an airtight container for 1 to 2 days. Reheat with a bit of water to adjust consistency.
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Conclusion:
Matar Paneer is a timeless dish that brings together the flavors of India in a delightful way. With the combination of aromatic spices, creamy paneer, and vibrant peas, this recipe is a celebration of Indian cuisine. Whether you're a seasoned chef or a beginner in the kitchen, this step-by-step guide will help you create a perfect batch of Matar Paneer to enjoy with your favorite Indian accompaniments.
Pro Tips for Perfect Matar Paneer
- Use fresh or frozen green peas, but do not overcook them.
- Add the spices towards the end of cooking so they don't lose their flavor.
- Add a dollop of cream or malai for richness and creaminess.
- Garnish with kasuri methi and coriander leaves for freshness and flavor.
- Serve with Indian flatbreads, steamed basmati rice, or puri.
- Refrigerate leftovers in an airtight container for 1 to 2 days.
Additional tips:
- Use a good quality oil, such as ghee or vegetable oil.
- Don't overcrowd the pan when sautéing the masala paste.
- If you don't have a pressure cooker, you can simmer the matar paneer in a pot on the stovetop for about 15 minutes, or until the peas are tender.
- Adjust the amount of spice to your liking.
- Get creative with your garnishes! You can also add chopped onions, tomatoes, or cilantro.
I hope these tips help you make a delicious and authentic matar paneer!
Matar Paneer Calories and Nutritional Information
(per 1 cup serving)
- Calories: 272
- Fat: 21 grams
- Saturated fat: 6.6 grams
- Cholesterol: 31 mg
- Sodium: 466 mg
- Carbohydrates: 11 grams
- Fiber: 2.9 grams
- Sugar: 4.2 grams
- Protein: 11 grams
The nutritional content of matar paneer can vary based on ingredients and cooking methods.
Matar paneer is a good source of protein and fiber. It is also a good source of vitamins A and C, as well as iron and calcium. However, it is also high in fat and calories, so it should be enjoyed in moderation.
Here are some tips to make matar paneer healthier:
- Use less oil or ghee when cooking.
- Use low-fat or fat-free cream or malai.
- Serve with whole-wheat flatbreads or basmati rice.
- Add vegetables such as carrots, potatoes, or cauliflower to the curry.
- Garnish with fresh herbs instead of heavy cream.
By following these tips, you can enjoy matar paneer without guilt!
