Mattar Paneer
Indulge in the vibrant flavors of North India with this classic Mattar Paneer recipe, a comforting vegetarian dish starring tender paneer cubes and sweet, plump green peas simmered in a luscious spiced tomato-onion gravy. Infused with aromatic spices like cumin, turmeric, and garam masala, and enhanced by the earthy touch of kasuri methi, this curry strikes the perfect balance between richness and warmth. Whether you choose to swirl in fresh cream for added decadence or enjoy it as is, this easy-to-make recipe is ready in under 40 minutes, making it an ideal choice for a quick yet flavorful weeknight dinner. Serve it with naan, roti, or basmati rice for a satisfying meal that brings authentic Indian cuisine to your table. Perfect for vegetarians and spice lovers alike, Mattar Paneer is a must-try curry dish that’s wholesome, aromatic, and utterly delicious!
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Recipe Information
Ingredients
- 200 grams Paneer
- 1 cup Green peas (fresh or frozen)
- 2 medium Onion
- 3 medium Tomatoes
- 1 tablespoon Ginger-garlic paste
- 3 tablespoons Cooking oil or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1.5 teaspoons Salt
- 1.5 cups Water
- 2 tablespoons Fresh cream (optional)
- 2 tablespoons Cilantro (fresh coriander leaves, chopped)
Instructions
Cut the paneer into 1-inch cubes. If using frozen paneer, soak it in warm water for 10 minutes to soften.
Finely chop the onions and puree the tomatoes using a blender or food processor. Set aside.
Heat 3 tablespoons of oil or ghee in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds, releasing their aroma.
Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
Reduce the heat and add turmeric powder, red chili powder, coriander powder, and salt. Mix well and let it cook for another 2 minutes.
Add the green peas and water, then mix well. Bring the mixture to a gentle boil and cook for 5 minutes on medium heat.
Gently add the paneer cubes to the curry and simmer for another 5 minutes, allowing the paneer to absorb the flavors of the gravy.
Stir in the garam masala and crush the kasuri methi between your palms before adding it to the dish. Mix and cook for 1-2 more minutes.
Optional: Add fresh cream for a richer gravy and mix well.
Garnish with freshly chopped cilantro and remove from heat.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
1473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 38.7 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1412 mg | 109% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2256 mg | 48% | |
*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.
