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Ingredients
- Serves 4 people
For the Matar Paneer Masala:
3 tomatoes, roughly-chopped
1 white onion, roughly-chopped
2 green chilies, roughly-chopped
½ inch ginger, roughly-chopped
2 to 3 garlic, roughly-chopped
15 g fresh coriander leaves, roughly-chopped
4 to 5 whole black peppercorns
2 to 3 cloves
½ inch cinnamon
3 g coriander seeds
For the Matar Paneer:
250 to 300 g Paneer (cottage cheese)
200 g Matar (pea), fresh or frozen
300 ml water
30 g cashew paste (30 g cashews boiled in 50 ml water and blended into a fine paste)
3 g cumin seeds
2 g turmeric powder
3 g red chili powder
3 g Garam Masala powder
5 g sugar
15 g Ghee
3 to 4 g salt to taste
For garnishing:
few sprigs of fresh coriander
Matar Paneer (Cottage Cheese and Green Pea Curry)
Matar Paneer is a North-Indian delicacy from India’s Northern province of Punjab. It features the classic combination of Paneer (cottage cheese) and Matar (peas). Matar Paneer is flavored with a tomato and cashew-based sauce, giving it immense richness. Enjoy your Matar Paneer with a hot tandoor Roti or with steaming rice.
- Easy
- 15 min
- 15 min
- 15 min
- 2 steps
- 22 Ingredients
- Easy
- 2 steps
- 22 Ingredients
- 15 min
- 15 min
- 15 min
Instructions
-
Make the Matar Paneer Masala
- In a blender, add all the ingredients for Matar Paneer Masala.
- Grind all the ingredients to a smooth paste.
- Water is not required for the grinding. Ensure that the cashew is completely blended and that there are no small bits and pieces of cashews in the paste.
- Keep the ground paste aside in a bowl.
-
Make the Matar Paneer
- In a large pot over medium heat, add Ghee and heat. Add the cumin seeds and cook them until you hear a crackling sound or for 1 minute.
- Add the Matar Paneer Masala paste from the previous step and stir well. Cook for 10 to 12 minutes or more on a low flame until it is completely cooked.
- Add all the dry spice powders – turmeric powder, red chili powder, Garam Masala powder, followed by the peas and cashew paste. Stir again.
- Add water and season with 3 to 4 g of salt.
- Cover the pot and cook for about 6 to 8 minutes until the peas are cooked.
- Add the Paneer cubes and simmer for 1 to 2 minutes on a low heat, or till the Paneer cubes get cooked.
- Do not overcook as the Paneer can easily become dense and hard
Plate and Serve!
Serve the Matar Paneer hot and garnish with a few sprigs of coriander
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Ingredients
- Serves 4 people
-
For the Matar Paneer Masala:
3 tomatoes, roughly-chopped
1 white onion, roughly-chopped
2 green chilies, roughly-chopped
½ inch ginger, roughly-chopped
2 to 3 garlic, roughly-chopped
15 g fresh coriander leaves, roughly-chopped
4 to 5 whole black peppercorns
2 to 3 cloves
½ inch cinnamon
3 g coriander seeds
-
For the Matar Paneer:
250 to 300 g Paneer (cottage cheese)
200 g Matar (pea), fresh or frozen
300 ml water
30 g cashew paste (30 g cashews boiled in 50 ml water and blended into a fine paste)
3 g cumin seeds
2 g turmeric powder
3 g red chili powder
3 g Garam Masala powder
5 g sugar
15 g Ghee
3 to 4 g salt to taste
-
For garnishing:
few sprigs of fresh coriander
Nutrition
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