Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Matar paneer is a popular Indian dish prepared with green peas and cottage cheese. It can be accompanied by rice or roti, the Indian flatbread.
You will make this delicious matar paneer again and again. Try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
1 hour 40 min
For the roasted spices:
- 1/2 tbsp oil
- 1 tsp jeera (cumin seeds)
- 4 lavang (cloves)
- 1 moti elaichi (black cardamom), crushed
- 2 hari elaichi (green cardamom), crushed
- 1 inch piece dalchini (cinnamon)
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For the tomato-onion paste:
- 3 medium tomatoes, chopped
- 10 to 12 garlic cloves
- 1 inch piece ginger, chopped
- 2 medium onions, sliced
- 1/4 cup water
For the paneer stir-fry:
- 1 tbsp oil
- 200 grams paneer (cottage cheese), cubed into large pieces
- 2 dry whole red chillies
- 1/2 tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- 1/4 tsp salt, or to taste
- 2 tsp kasuri methi (dry fenugreek leaves), crushed
- 2 to 3 tbsp hara dhania (cilantro), chopped
For the matar paneer dish:
- 2 tbsp oil
- 1 tsp coriander powder
- 1/2 tsp deghi mirch (red chilli powder)
- 1/2 tsp turmeric powder
- 1 tsp salt, or to taste
- 1 cup green peas
- 750 ml water
- 1 tsp chopped hara dhania
- 1/2 tsp garam masala
- 2 tbsp fresh malai (cream), stirred until smooth
- To dry-roast the whole spices, put the oil in a pan and let it heat up on low heat. Add the whole spices to the oil. Increase the heat to low-medium and stir-roast until the jeera crackles. Mix well.
- To make the tomato-onion paste, add the chopped tomatoes, garlic cloves, chopped ginger and sliced onions. Cook until the tomatoes turn soft. Keep the heat on low-medium. This should take about 10 minutes. Transfer the mixture to a bowl and let it cool down completely. Then grind to a fine paste with water.
- To stir-fry the paneer, heat the oil in a pan on medium heat; then reduce the heat to low-medium. Add in the dry whole red chillies, turmeric powder and kashmiri red chilli powder. Stir for a few seconds; then add the cubed paneer. Add the salt, kasuri methi and the chopped hara dhania. Mix well and stir-fry for 2 minutes. Transfer the mixture to a bowl and set aside.
- In a pressure cooker, add the oil and let it heat up on low heat. Then raise the heat to low-medium and add in the tomato-onion paste. Stir-roast the paste for about 5 minutes. Keep the heat on medium.
- Add the coriander powder, deghi mirch powder, turmeric powder and salt. Stir well, raise the heat to medium and cook the masala until the oil separates out.
- Add the green peas and stir for 1 minute. Add the water, raise the heat to medium-high and stir well. Add the hara dhania and put on the cooker lid. At the first whistle, put off the heat and let the pressure in the cooker subside on its own.
- Open the pressure cooker and transfer the contents to a pan. Keep the heat on medium-high and cook for about 3 to 4 minutes until the gravy thickens a bit. Add the stir-fried paneer and mix well. Add the garam masala and mix well. Cook for another 3 to 4 minutes until the gravy is medium-thick.
- Add in the fresh cream and stir until it mixes well with the gravy.
- The matar paneer dish is ready. Transfer it to a serving dish and serve with rice or roti.
Matar Paneer Gravy (Cottage Cheese and Pea Curry) Recipe
© 2020 Rajan Singh Jolly