Matar Paneer
Indulge in the rich and flavorful world of Indian cuisine with this delectable Matar Paneer recipe! Featuring tender cubes of paneer and sweet green peas simmered in a luscious tomato-based gravy, this vegetarian curry is packed with bold spices like garam masala, coriander, and cumin. The addition of fresh cream creates a velvety texture, while a garnish of fresh coriander leaves adds a burst of freshness. Perfectly balanced and irresistibly aromatic, Matar Paneer is a quick and hearty dish that pairs beautifully with steamed rice, roti, or naan, making it an ideal choice for cozy family dinners or festive gatherings. With just 15 minutes of prep time and easy-to-follow steps, this classic North Indian delicacy is a must-try for lovers of comforting, home-cooked meals.
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Recipe Information
Ingredients
- 250 grams Paneer
- 1 cup Green peas
- 1 large, finely chopped Onion
- 3 medium, pureed Tomatoes
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 finely chopped Green chili
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1 teaspoon or to taste Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Fresh cream
- 2 tablespoons, chopped Fresh coriander leaves
- 1 cup Water
Instructions
Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and allow them to splutter.
Add 1 large finely chopped onion to the pan and sauté until golden brown.
Stir in 1 teaspoon each of ginger paste and garlic paste, and 1 finely chopped green chili. Cook for 1-2 minutes until the raw aroma disappears.
Add the pureed tomatoes from 3 medium tomatoes to the pan. Cook for 5-7 minutes until the oil starts to separate from the masala.
Mix in 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Cook the spices for 2 minutes.
Add 1 cup of green peas to the masala and 1 cup of water. Stir well and bring to a boil.
Cut the paneer into cubes and add it to the pan. Gently stir to combine everything.
Cover the pan and simmer the curry for 10 minutes on medium-low heat to allow the flavors to meld.
Stir in 2 tablespoons of fresh cream and 0.5 teaspoon of garam masala. Mix well and cook for another 2-3 minutes.
Turn off the heat and garnish with 2 tablespoons of chopped fresh coriander leaves.
Serve the hot matar paneer with steamed rice or Indian breads like roti or naan.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.2 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
