Best 2 Mattar Paneer Indian Peas With Paneer Cheese Recipes

**Discover the Delectable Flavors of Mattar Paneer: A Culinary Journey Through India's Beloved Dish**

In the culinary tapestry of India, Mattar Paneer stands as a jewel, a dish that embodies the essence of comfort, flavor, and tradition. Originating in the vibrant streets of North India, this delectable dish has captured the hearts of food lovers across the globe. Mattar Paneer, meaning "peas with paneer cheese," is a symphony of flavors, textures, and aromas that tantalizes the senses and leaves a lasting impression. This article presents a comprehensive guide to this beloved dish, featuring three distinct recipes that cater to various tastes and preferences. Embark on a culinary adventure as we delve into the depths of Mattar Paneer, exploring its rich history, diverse ingredients, and the techniques that bring this dish to life. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you in creating an authentic Mattar Paneer experience that will transport your taste buds to the bustling streets of India.

Check out the recipes below so you can choose the best recipe for yourself!

MATAR PANEER, HOW TO MAKE MUTTER PANEER

Matar Paneer, How to Make Mutter Paneer image

Matar paneer is a delicious dish made by cooking paneer & green peas in spicy onion tomato masala. This recipe will give you restaurant style creamy & rich matar paneer. It tastes amazing to serve with rice, naan or paratha. Stovetop and instant pot instructions included.

Provided by Swasthi

Categories Main

Time 45m

Number Of Ingredients 25

Ingredients

1 tablespoon oil
1 to 2 green cardamoms ((optional, skip if you don't like))
3 garlic ((cloves ))
1 inch ginger (chopped)
1 cup onions (cubed (1 large or 2 medium))
1½ cup tomatoes ((2 large) chopped)
12 cashewnuts ((or almonds, soaked for 2 hours and blanched))
½ teaspoon salt
¼ to ⅓ cup curd ((yogurt, optional, refer notes))
2 tablespoon oil (or ghee)
1 inch cinnamon ((dalchini) (optional))
1 small bay leaf ((optional))
¼ teaspoon turmeric
¾ to 1 teaspoon Kashmiri red chili powder ((adjust to taste))
¾ to 1 teaspoon garam masala ((adjust to taste))
½ to ¾ teaspoon coriander powder
1 teaspoon sugar
1 cup green peas ((matar) (boiled or frozen))
1 to 1 ¼ cup water ((use more if needed))
1 green chili (deseeded & slit (optional))
250 grams paneer ((indian cottage cheese))
1 teaspoon kasuri methi ( (dried fenugreek leaves))
¼ teaspoon salt ( as needed (about ¼ to ½ tsp))
2 tablespoon coriander leaves ((cilantro))
3 to 4 tablespoon cream ((optional))

Steps:

If using store bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.
Pour 1 tbsp oil to a hot pan. When the oil turns hot, add 1 to 2 green cardamoms (optional), ginger & garlic.
Fry for a minute. Next add 1 cup chopped onions & saute until they turn light golden.
Put in 1½ cup tomatoes and ¼ teaspoon salt.
Saute for 2 to 3 mins. Add 12 cashews. Cook covered until soft & mushy.
Cool this completely. Add to a grinder along with curd/ yogurt (optional) and make a smooth puree.
Heat 2 tbsps oil in the same pan. Saute 1 inch cinnamon & 1 bay leaf for a minute.
Lower the heat and add ¼ teaspoon turmeric, ¾ to 1 teaspoon chili powder, sugar (optional), ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. Mix well.
Pour the pureed onion tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.
Saute until the masala comes together and turns thick. Keep stirring to prevent burning.
Next add ¾ cup green peas. Pour 1 to 1 ¼ cups water. If using fresh peas, boil them until tender in a pot, drain and use. If using frozen peas then you can rinse and use.
Mix well to make a thick gravy. Add more water if needed.
Mix and cook covered on a medium heat until the gravy thickens and traces of oil appear over the gravy.
Crush 1 teaspoon kasuri methi in your palm & sprinkle all over. Mix well.
Check salt and add more if needed. Add 1 slit green chilli (optional) & 250 grams cubed paneer.
Cover and cook just for 2 mins. Sprinkle coriander leaves and cream.
Stir well. Serve matar paneer with jeera rice, naan or paratha.
Make a fine paste of ginger garlic and keep aside. Bring 1 ½ cups water to a rolling boil and add the onions. Boil for 5 mins and remove them.
To a blender jar, add chopped tomatoes, boiled onions, cashews, cardamoms and yogurt (optional). Blend them to make a very smooth puree without adding water.
Press saute button on the instant pot and pour oil. Do not let the pot become too hot. Add bay leaf, cinnamon and ginger garlic (to a side into the oil). Saute for 30 seconds.
Pour the onion tomato puree. Add red chilli powder, turmeric powder, salt, sugar, coriander powder and garam masala.
Saute until the mixture turns slightly thicker and aromatic. Cover with an external lid to avoid splatters. This step takes about 5 minutes. Press cancel button.
Pour 1 cup water and deglaze the pot well. Secure the Instant pot with the lid and position the steam release valve to sealing.
Press pressure cook button (low) & set the timer to 5 mins. If you want to put your rice together, soak basmati rice for 30 mins and drain the water. Place the rice bowl over a trivet and pour hot water.
When the IP is done, wait for 6 to 7 minutes & then release the rest of the pressure manually.
Stir the gravy. Add green peas and cook for 2 minutes. (If you are using fresh peas, you will need to boil them separately and then add here.) To avoid splatters, cover the pot when you cook.
Taste test and add more salt if needed. If the curry is runny, cook it on saute mode for a few minutes.
Add kasuri methi, cream and paneer. Stir and Press cancel. Remove the steel insert carefully & cover the pot immediately. Let matar paneer rest for 10 minutes.

Nutrition Facts : Calories 371 kcal, Carbohydrate 18 g, Protein 12 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 764 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE

Mattar Paneer - Indian Peas with Paneer Cheese image

I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others.

Provided by PalatablePastime

Categories Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups paneer cheese, cubes
5 tablespoons vegetable oil or 5 tablespoons ghee
1 cup finely chopped onion
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon ground cayenne pepper
1 cup diced tomato, with juice
1/2 cup water
1 1/2 cups frozen green peas, thawed
1/2 cup chopped cilantro

Steps:

Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
Add the tomatoes and cook 2-3 minutes, stirring once or twice.
Add the paneer, water, and peas and bring to a boil.
Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
Garnish with cilantro before serving.

Tips:

1. Use fresh ingredients: Fresh peas and paneer cheese are essential for the best flavor. If using frozen peas, thaw them completely before using. 2. Don't overcook the peas: Peas should be cooked until just tender, but not mushy. Overcooked peas will lose their flavor and texture. 3. Use a good quality paneer cheese: Paneer cheese should be firm and have a slightly tangy flavor. If you can't find paneer cheese, you can substitute a firm tofu. 4. Season the dish to taste: The amount of garam masala, turmeric, and chili powder you add will depend on your personal preference. Start with a small amount and add more to taste. 5. Serve the dish with rice or naan bread: Mattar paneer is a delicious dish that can be served with a variety of sides. Rice or naan bread are both great options.

Conclusion:

Mattar paneer is a delicious and easy-to-make Indian dish that is perfect for a weeknight meal. It is a good source of protein and fiber, and it can be made vegan by using tofu instead of paneer cheese. With its creamy sauce and flavorful spices, mattar paneer is sure to be a hit with your family and friends.