For as long as I can remember, making something with Paneer meant Matar Paneer was the first choice. There is something about this simple dish that truly appeals to me; perhaps the fact that it was the first Paneer dish I learnt to make. 🙂
Matar Paneer is mildly flavoured and if you make it without frying the Paneer, quite light on the stomach.
How to Make Matar Paneer
Ingredients
- Paneer or Cottage Cheese – 250 gms
- Matar or Peas – 250 gms
- Tomatoes – 2 Medium-Sized
- Onion – 3 Large-Sized
- Moti Elaichi or Brown Cardamom – 1
- Dahi or Yoghurt – 1/3 Cup
- Cloves – 3
- Red Chilli Powder – 3/4 tsp
- Garam Masala – 1/2 tsp
- Coriander Powder – 1 tsp
- Ghee or Oil – 2 tbsp
- Salt to Taste
Method
- Cube the Paneer into 1″ cubes.
- Chop the onions and tomatoes into large pieces.
- Grind the onion, tomato, cardamom seeds, and loves into a fine paste.
- In a wok or kadhai, heat the ghee or oil.
- Add the onion-tomato paste and stir-fry till the ghee or oil starts to leave the sides.
- Beat the yoghurt to a smooth paste.
- Add the to fried onion-tomato paste and stir-fry till the ghee or oil starts to leave the sides.
- Add the red chilli powder, coriander powder, and garam masala.
- Stir-fry for 5 minutes.
- Add the peas and 3/4 cup water.
- Over medium, cook covered till the peas are slightly soft.
- Add the salt and mix well.
- Add the Paneer pieces and 1/4 cup water.
- Over medium, cook covered for 7 to 10 minutes till the gravy is thick.
- Serve the Matar Paneer hot with rotis or puris.
Tips
- You could fry the Paneer pieces to a golden brown colour before adding it to the curry. I do not because fried Paneer tends to become very heavy to digest.
- If you wish to fry the Paneer, in step 4 add 3 tbsp of ghee or oil. Fry the Paneer pieces and continue from step 5 in the same lot of ghee or oil.
Wow! Looks yummy :).
Oh man. Oh man! This looks so good! I just want to pour that over a thing of naan and have a Mutter Paneer sloppy joe!
You are giving me ideas!
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Will do, Michelle.
Oh yum! Aruna, this is one of my favourite Indian dishes, alongside Palak Paneer and goat curry 🙂 Thanks for sharing your recipe, can’t wait to make this for myself!! P.S thanks for stopping by my blog and helping me to find your lovely recipe archive. Looking forward to reading through your posts! x
Hey, I’ve got a question: I read about Mutter Paneer, Matter Paneer and Mater Paneer. Are these all the same dishes? It would be great, if you could help me. Best wishes, Isabelle
Yes, they are….. Just spelt differently. 🙂
Thanks for the quick and helpful answer.