MATAR PANEER, HOW TO MAKE MUTTER PANEER
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
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
MATAR PANEER
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
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
MATAR PANEER
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
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)
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
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.
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- In a large skillet over medium heat, warm ¼ cup of the ghee. Add the cardamom and coriander and cook, stirring, for about 1 minute, until they have lightly browned. Stir in the onion, ginger, and chile and cook until the onion is translucent, 5 to 6 minutes. Increase the heat to high, add the tomatoes, and cook, stirring, until the tomatoes are wilted, 5 to 6 minutes more. Remove from the heat and let cool to room temperature.
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