Cooking Matar Paneer, a classic North Indian dish, involves combining peas (matar) and Indian cheese (paneer) in a rich and flavorful tomato-based gravy. Here’s a traditional recipe to help you prepare it:
Ingredients:
- 200g paneer (Indian cottage cheese), cubed
- 1 cup green peas (fresh or frozen)
- 2 large tomatoes, finely chopped
- 1 large onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise (adjust according to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter)
- Fresh coriander leaves for garnish
Instructions:
- Prepare the Ingredients:
- Cube the paneer and keep it soaked in warm water until needed to keep it soft.
- If using fresh peas, shell them and blanch them in boiling water for a few minutes. If using frozen peas, you can thaw them.
- Make the Gravy:
- Heat oil or ghee in a pan or kadhai over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add Spices:
- Once the tomatoes are cooked, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Cook the spices for a couple of minutes until the raw smell disappears.
- Add Peas and Paneer:
- Add the blanched peas to the gravy. Mix well and cook for 3-4 minutes.
- Drain the paneer cubes and add them to the gravy. Be gentle while adding paneer to prevent it from breaking. Mix carefully so that paneer is coated with the gravy.
- Simmer:
- Add some water if the gravy is too thick. Bring the mixture to a gentle simmer.
- Cover the pan with a lid and let it simmer for 5-7 minutes on low heat. This allows the flavors to meld together.
- Finish:
- Once the peas and paneer are cooked through and the gravy reaches the desired consistency, sprinkle garam masala over the dish.
- Garnish with freshly chopped coriander leaves.
- Serve:
- Serve hot with naan, roti, paratha, or steamed rice.
Enjoy your homemade Matar Paneer! Adjust the spices according to your taste preferences.