Elevate Your Cooking Game With This Detailed Mattar Paneer Recipe

Mattar Paneer is a flavorful curry of paneer cubes and green peas cooked in a spiced tomato-onion gravy. It's enriched with garam masala, kasuri methi, and optionally, cream or yogurt. This dish is best enjoyed with roti, naan, or rice.

Mattar Paneer is a classic North Indian dish made with tender paneer cubes and green peas simmered in a rich, spiced tomato-onion gravy. The paneer is optionally fried for added texture and then soaked in warm water to keep it soft. The dish is flavored with a blend of aromatic spices, including cumin, garam masala, and kasuri methi. A touch of cream or yogurt can be added for richness, and it's finished with a garnish of fresh coriander leaves. The result is a hearty, flavorful curry that pairs beautifully with Indian bread or rice. This dish is a staple in Indian households and is often served during special occasions.

Ingredients:

200-250 grams Paneer (cubed)
1 cup Green peas (fresh or frozen)
2 medium Onions (finely chopped)
2 medium Tomatoes (pureed)
1 tablespoon Ginger-garlic paste
2-3 Green chilies (slit)
1/2 teaspoon Turmeric powder
1 teaspoon Red chili powder
1 teaspoon Coriander powder
1 teaspoon Garam masala
1/2 teaspoon Cumin seeds
1 teaspoon Kasuri methi (dried fenugreek leaves)
1/4 cup Cream or yogurt (optional)
2-3 tablespoons Oil or ghee
Fresh coriander leaves (for garnish)
Salt to taste
Water as needed

Step-By-Step Preparation:

1. Preparing the Paneer:

Cut the paneer into medium-sized cubes.
Optionally, lightly fry the paneer cubes in a little oil until golden brown on all sides. This gives the paneer a nice texture and enhances its flavor.
After frying, soak the paneer in warm water for about 10 minutes to keep it soft. Drain and set aside.

2. Cooking the Base Masala:

Heat oil or ghee in a heavy-bottomed pan or kadhai over medium heat.
Add cumin seeds and let them sizzle until they start to crackle, releasing their aroma.
Add the finely chopped onions and saut until they turn golden brown. This step is crucial as it forms the base flavor of the dish.
Stir in the ginger-garlic paste and slit green chilies, cooking until the raw smell disappears.

3. Adding the Tomato Puree:

Pour in the tomato puree and cook until the oil starts to separate from the masala. This indicates that the tomatoes are well-cooked.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala until it thickens and the spices are well incorporated.

4. Incorporating Green Peas:

Add the green peas to the pan and mix them into the masala.
Cook for a few minutes to allow the peas to absorb the flavors of the spices. If using fresh peas, you may need to cook them longer until they are tender.

5. Cooking the Paneer and Gravy:

Add the paneer cubes to the pan, gently mixing them with the peas and masala to avoid breaking them.
Pour in enough water to create a gravy of your desired consistency. Stir well and bring the mixture to a gentle boil.
Reduce the heat and let the curry simmer for about 10 minutes, allowing the paneer and peas to soak up the flavors.

6. Finishing Touches:

Sprinkle garam masala and crushed kasuri methi over the curry, stirring well to blend the spices into the gravy.
For a richer texture, you can add cream or whisked yogurt at this stage. Stir well and cook for another 2-3 minutes.
Adjust the seasoning with salt and spices as needed.

7. Serving:

Garnish the Mattar Paneer with freshly chopped coriander leaves for a burst of freshness.
Serve hot with roti, naan, paratha, or steamed rice. Mattar Paneer also pairs well with jeera rice or pulao.

Tips:

For a more intense flavor, you can add a bay leaf, a small stick of cinnamon, and 2-3 cloves while tempering the cumin seeds.
If you prefer a thicker gravy, reduce the amount of water added and let the curry cook until it reaches the desired consistency.
You can also make this dish spicier by adding more green chilies or using a spicier variety of red chili powder.