Matar Paneer Recipe | How to Make Matar Paneer - Rachna cooks (2024)

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• 250 gm. Paneer fresh cottage cheese
• 1 cup Peas fresh or frozen
• 2 onions finely chopped
• 5-6 cloves of garlic
• ½ inch ginger
• 2 green chillies
• 3 ripe tomatoes finely chopped
• 2 tbsp. cashews soaked for 30 minutes in warm water
• 2 tsp. vegetable oil
• 1 tsp. cumin seeds
• 1 tsp. garam masala
• 1 tsp. coriander powder
• 1 tsp. cayenne or red chilli powder
• ½ tsp. turmeric powder
• 1 tsp. kasuri methi or dried fenugreek
• 1 tsp. cilantro chopped for garnish

• Heat oil in a pan.

• Add cumin seeds and allow them to sputter for about a minute.

• Add chopped onions, ginger, garlic and green chillies.

• Saute for about 10 minutes till golden brown.

• Add tomatoes and turmeric powder and cook for another 6-8 minutes till everything turns mushy.

• Now cool this mix, add soaked cashews and blend to a smooth, creamy paste.

• Heat the pan and put this masala paste back in.

• Add some water and mix.

• Now add garam masala, coriander powder, chilli powder (optional) and crushed kasuri methi with salt. Taste and adjust seasoning.

• Heat for a couple of minutes and add peas. Thaw the peas if using frozen ones. Cook on medium heat till peas are cooked through. Takes about 5-7 minutes.

• Now add paneer cubes. Cook for a couple of minutes well till they are heated through.

• Don't cook them too much or they become hard and stringy.

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• Taste and adjust for salt and spice.

• Take off the heat and garnish with chopped coriander leaves.

• Serve with rotis, parathas or rice.

Some people like to shallow or deep fry the paneer or cottage cheese pieces. I prefer the softer, moist non-fried pieces. Go by your taste.

I prefer to saute chopped onion, garlic, ginger and tomatoes and then make a paste instead of making a paste of raw ingredients and then sauteing it. There is a difference in taste in both the methods and I prefer the former.

You can add cream to make the curry richer if you like.