Mattar Paneer 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

MUTTAR PANEER



Muttar Paneer image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 12

1/2 cup vegetable oil
8 ounces paneer, cut into 1/2-inch cubes
1 onion, halved
2 cloves garlic, roughly chopped
1-inch piece ginger, roughly chopped
Sprinkling of salt
1 teaspoon turmeric
1 teaspoon garam masala
2 (10-ounce) packets frozen peas
1 teaspoon tomato puree
1 cup vegetable stock
Special equipment: food processor

Steps:

  • Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
  • Pour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
  • Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan. Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender. You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
  • In which case, take off the foil and add the paneer cubes to warm them through 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

MATTAR PANEER



Mattar Paneer image

This was one of the first dishes I cooked for my husband when I was newly married, and it's the recipe I get most requested to make. I have managed to make it less fattening so we can eat it more often by successfully substituting the cream with fatfree half&half or even fatfree yoghurt sometimes (of course it won't taste quite as good as it does with heavy cream). I always use my own homemade paneer in this, and I also roast and grind my own cumin and coriander to bring out the best flavors, but you don't have to do that.

Provided by eatrealfood

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

20 ounces panir (cubed)
2 tablespoons oil or 2 tablespoons ghee
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seed
1 small onion
1/4 teaspoon ginger
3 -4 garlic cloves
2 large tomatoes
1/4 teaspoon sugar
salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
1/4 cup water (or as needed)
1 cup peas
1/4 cup heavy cream
2 tablespoons fresh cilantro

Steps:

  • Heat oil and fry paneer cubes till they turn golden brown. Set aside.
  • In a separate pot, heat oil (or ghee) and mustard and cumin seeds, until they turn color and sputter.
  • Add chopped onions, ginger and garlic and cook until onions soften.
  • Add tomato, salt, sugar, and cook till the tomatoes soften.
  • Then add garam masala, chilli powder, turmeric powder coriander powder and cumin powder.
  • Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates - you want your tomatoes soft anyway.
  • Add the peas.
  • Cook just until the peas are tender.
  • Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.
  • Garnish with cilantro.

Nutrition Facts : Calories 119.1, Fat 8.6, SaturatedFat 2.9, Cholesterol 13.6, Sodium 13.6, Carbohydrate 9.1, Fiber 2.6, Sugar 3.9, Protein 2.6

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

MATTAR PANEER (PEAS AND PANEER IN SPICED TOMATO GRAVY)



Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy) image

Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.

Provided by Zainab Shah

Categories     dinner, weeknight, curries, main course

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 15

1/4 cup ghee or neutral oil
1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry
1 medium yellow onion, finely chopped
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
3/4 teaspoon kashmiri or other red chile powder
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
3 medium plum tomatoes, finely chopped
1 teaspoon fine sea salt
2 tablespoons cashew butter
8 ounces frozen (no need to thaw) or fresh green peas (about 1¾ cups)
3 tablespoons heavy cream or cashew cream (optional)
1/2 teaspoon garam masala
Rice or roti, for serving

Steps:

  • Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
  • In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
  • Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
  • Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.

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.

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From manjulaskitchen.com


EASY MATAR PANEER RECIPE - RANVEER BRAR
Add tomato puree, mix well and cook till the oil separates. Add turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder and salt. Mix everything well. Add green peas and paneer cubes, mix well. Add water, cover and cook for 7-8 minutes. Add garam masala, dried kasuri methi and chopped coriander leaves.
From ranveerbrar.com


CREAMY MATAR PANEER CURRY (STEP BY STEP VIDEO RECIPE)
2020-01-20 Switch off the flame and use a hand blender to blend the curry to a consistency that you like. This step is completely optional. Switch the flame back on and add the peas, garam masala and kasuri methi. Mix and simmer for 5 minutes and then add the paneer. Mix well and simmer for another 2-3 minutes and turn off the flame.
From myfoodstory.com


MATAR PANEER RECIPE RESTAURANT STYLE - TASTY QUICK EASY
Add the dry spices like chilly powder, garama masala, coriander Powder and salt and saute for 5 mins. Add water and mix all the masalas well. Now add Fresh green peas. Add Tomato Pure and saute for 5 to 8 minutes. Now, add paneer paste and mix well. Add water after mixing all the ingredients well.
From tastyquickeasy.com


MATAR PANEER - SPICE UP THE CURRY
2021-02-03 1) Heat 1 tablespoon of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. 2) Then onion, ginger, garlic and green chili. Sprinkle a little salt to speed up the cooking process. 3) Cook until onions become soft and light pink in color. 4) Then add tomatoes and cook until they are softened.
From spiceupthecurry.com


MATAR PANEER | KITCHN
2020-11-10 In the same pan over medium-high heat, warm the remaining 2 tablespoons ghee. Add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Reduce the heat to low and add the bay leaves, turmeric, and asafetida (if using). Pour the sauce into the pan, add the salt, and mix well.
From thekitchn.com


CREAMY MATAR PANEER RECIPE (WITHOUT ANY CREAM)
2020-06-17 Step 1 Heat a tablespoon of oil in a pan. Step 2 Add grated ginger, garlic and chopped onion. Sauté for couple of minutes. Step 3 Add tomato, cashew and ¼ cup water. Step 4 Cover and cook for 10 minutes until tomatoes are cooked. Step 5 Cool the mixture and blend it. Step 6 Heat remaining oil in a pan. Add cumin seeds.
From cookinghealthy.co


MATAR PANEER RECIPE - PANEER IN PEAS GRAVY BY ARCHANA'S KITCHEN
Add the tomato puree, salt and sugar and give the mixture a stir. Allow the tomato masala to come to a brisk boil. Once it comes to a brisk boil, stir in the kasuri methi, paneer and the buttered green peas. Cover the pan, and simmer the Matar Paneer for about 5 minutes and turn off the heat. Give the Matar Paneer a taste and adjust the salt ...
From archanaskitchen.com


MUTTER PANEER RECIPE - OLIVEMAGAZINE
2015-05-21 Make this mutter paneer recipe for a comforting dinner, then check out our easy spinach, chickpea & potato curry, aloo gobi mattar, saag chana masala and other vegetarian curry recipes. For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
From olivemagazine.com


MATTAR PANEER - MY VEGETARIAN ROOTS
2021-10-27 Mix well. Mix in ¼ cup of heavy cream, ¼ cup of water and 2 tsp of honey. Mix well. Add prepped peas & paneer to the gravy. Mix gently. Add another ¼ cup of water if the gravy is too thick. Mix well and let it simmer for 2-4 minutes. Mix in freshly chopped cilantro. Mix well.
From myvegetarianroots.com


MATAR PANEER | HOW TO MAKE CREAMY RESTAURANT STYLE MATTAR PANEER
Cook the mixture for few minutes by stirring continuously. Add cooked green peas and mix well. Now add a cup of water and adjust the consistency. Close the lid and let the mixture cook well. After five minutes a nice red color achieved as shown in …
From sangskitchen.com


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