Mattar Paneer Indian Peas With Paneer Cheese Recipes

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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

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

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.

MATAR PANEER



Matar Paneer image

Matar paneer is a traditional North Indian dish of creamy paneer and peas swimming in a mildly spiced tomato sauce. My take on the classic dish can be prepared in just around 30 minutes.

Provided by Karishma Pradhan

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 21

1 cup (8 ounces) canned whole peeled tomatoes
3 tablespoons canola oil, divided
1 tablespoon ginger, peeled and minced (from about a 1-inch piece)
2 garlic cloves, minced
1 small red onion, diced
2 whole cardamom pods
2 whole cloves
1 teaspoon garam masala
1/4 teaspoon mild chili powder, such as Kashmiri chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1 cup water, plus more if needed
2 teaspoons maple syrup
2 tablespoons heavy cream
3/4 cup (4 ounces) frozen peas
8 ounces paneer, cut into 3/4-inch cubes
1/2 teaspoon dried fenugreek
1/4 cup loosely packed fresh cilantro, chopped
To serve
Rice , roti , and/or naan

Steps:

  • Blend the tomato onion into a puree: Turn the heat off and transfer the onion mixture to a blender carafe. Remove the tomatoes from the fridge and add them into the blender. Check that the mixture's temperature is no warmer than lukewarm (otherwise, you will need to let it cool to room temperature for about an additional 5 minutes before blending). Blend on high for about 1 minute until the mixture is a thick, homogeneous puree. Set aside.

Nutrition Facts : Calories 606 kcal, Carbohydrate 59 g, Cholesterol 48 mg, Fiber 5 g, Protein 22 g, SaturatedFat 11 g, Sodium 1038 mg, Sugar 10 g, Fat 32 g, UnsaturatedFat 0 g

MAKHANI MATTAR PANEER



Makhani Mattar Paneer image

This is a rich variation of the classic Mattar (Sweet Pea) & Paneer (Cottage Cheese) dish that is found on most north Indian table. Not for people watching their weight but certainly for anyone who wants to try Spicy Indian food without burning their taste buds :-)

Provided by Sandeep

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

1 (16 ounce) can sweet peas (NOT Salted)
8 ounces indian cottage cheese (Paneer)
2 tablespoons cashews (lightly salted)
1 large red onion, finely chopped
3 -4 garlic cloves, finely chopped
4 green chilies, finely chopped (Not Jalapeà os)
1 teaspoon fresh ginger (available in the Ethnic section of most departmental store like Target) or 1 teaspoon for a better test try pickled ginger (available in the Ethnic section of most departmental store like Target)
1 tomatoes, chopped
2 tablespoons fresh cream (can use Half & Half instead)
1/4 teaspoon cumin seed
4 cardamom pods
1 inch cinnamon stick
2 bay leaves
2 tablespoons garam masala
1 tablespoon red chili pepper
1/2 tablespoon coriander powder
1/2 tablespoon cumin powder
salt
2 -3 tablespoons ghee or 2 -3 tablespoons oil

Steps:

  • Heat deep heavy bottom Wok
  • Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes.
  • Add Ghee/Oil.
  • Add Chopped Onion and fry till brown.
  • Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry.
  • Fry till the mixture becomes dark brown and Ghee/Oil Seperates.
  • Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes.
  • Add the Cashews and fry for 5 minutes.
  • Add Tomato and fry till the Masala becomes consistent.
  • Add Salt and fry for 3 minutes.
  • Drain the Peas and add to the Masala stirring till the Masala coats the Peas.
  • Add Paneer and mix again so that the Masala Coats the Paneer.
  • Add Salt & Water
  • Amount of water depends upon the consistency of the gravy.
  • Once the water and the Masala Mixes and comes to a boil
  • Add the cream and bring the mixture to a boil.

Nutrition Facts : Calories 456.6, Fat 30.5, SaturatedFat 17.8, Cholesterol 94, Sodium 307.8, Carbohydrate 31.8, Fiber 7.7, Sugar 11.8, Protein 17.4

MATAR PANEER



Matar paneer image

Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 12

1 tbsp sunflower oil
225g paneer, cut into 3cm cubes
2.5cm piece ginger, grated
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 green chilli, finely sliced
4 large ripe tomatoes, peeled and chopped (or ½ 400g can chopped tomatoes)
150g frozen peas
1 tsp garam masala
small pack coriander, roughly chopped
naan bread, roti or rice, to serve

Steps:

  • Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
  • Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.

Nutrition Facts : Calories 544 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium

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From fastfoodcounter.blogspot.com


EASY MATAR PANEER RECIPE - RESTAURANT STYLE - YOUR FOOD FANTASY
Cover the lid and cook for 5 minutes. Now add all the spices/ dry masala and sauté until it start leaving oil. Now add peas/matar and paneer cubes to it and add 1.5 cup of water. Cover with lid again and cook for 10 minutes on slow-medium flame. After 10 …
From yourfoodfantasy.com


MUTTAR PANEER (GREEN PEAS W/PANEER) – INDIAN RECIPE
Frozen Green Peas – 16 oz pkt Yogurt – 1/2 cup Heavy Cream – 3 tbsp Water – as needed Method: 1. Heat a medium size pan on medium heat. 2. Add in the Oil and allow it to heat up. 3. Cook and stir the Paneer in the Oil till it is golden in color. 4. Take out the Paneer on a paper towel and keep aside. 5.
From showmethecurry.com


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