This recipe is prepared in my home almost every week. My husband’s all time favorite menu is matar paneer, puri and kheer. So this is to all my readers who share the same love for paneer like my husband.
Lets get started !!
Preparation Time : 5 minutes
Cooking Time : 15 minutes
- Pressed Cottage Cheese (Paneer) – 200g, cut into small cubes
- Onion – 1 big, finely chopped
- Garlic and Ginger Paste – 2 teaspoon
- Tomato – 1 big, roughly chopped
- Green Peas (Matar) – 250g (You may also use 400g if you like more peas)
- Green Chillies – 3, chopped in thin circular slices (garnish)
- Fresh Coriander Leaves – 2 tablespoons, roughly chopped
- Turmeric Powder – 2 teaspoons
- Red Chilli Powder – 1 teaspoon
- Cumin Powder – 1 tablespoon
- Coriander Powder – 1 tablespoon
- Salt – as per taste
- Whole Cumin seeds – 10
- Whole Dried Red Chillies – 4
- Clarified Butter (Ghee) – 2 teaspoons
- Refined Oil – 6 to 8 tablespoons
- Take a wok and let it heat up in the oven.
- Add whole cumin seeds and dried red chillies into the wok. Stir until they turn brown.
- Add the cumin and chillies in a grinder and make a powder. Keep it aside.
- Now add refined oil in the wok and let the oil heat up.
- Add the paneer cubes and fry them until they turn golden brown. Keep the fried paneer cubes in a separate bowl.
- Now add chopped onions into the same oil used above. Stir fry for a minute.
- Now add ginger garlic paste. Mix well and stir fry for until the onions start turning golden.
- Next add the green peas into the wok. Mix everything and cover the wok with a lid. Occasionally stir and mix. Keep doing this for 3 to 4 minutes.
- Add the tomatoes. Mix well and cover the lid. Occasionally stir. Wait until the tomatoes become soft.
- Now add the spices – turmeric powder, red chilli powder, cumin powder, coriander powder and salt. Mix everything well.
- Next add the paneer cubes into the gravy.
- Pour 1 to 2 cups (teacup) warm water into the wok and cover the lid.
- When the gravy thickens up and the paneer cubes become soft, turn the flame off.
- Add ghee, chopped coriander leaves and cumin-redchilli powder we prepared in step3. Mix everything well.
- Garnish with few whole coriander leaves and green chillies. Serve hot with rice / bread.
MuMi’s Tips and Tricks :
There can be many variations of preparing matar paneer. I am listing few of them below. You can try whichever you like more 🙂
- Butter Matar Paneer : Use 4 tablespoons of melted butter instead of ghee.
- Garlic Matar Paneer : Use thin slices of garlic instead of garlic paste. Also add 2 to 3 teaspoons of Chilli Garlic Sauce into the gravy before you serve and mix well. (I use the Weikfield Chilli Garlic Sauce)
- You can skip using onion and garlic for complete vegetarian guests / religious occassions. Use 2 tablespoons of ginger paste in this case and be a bit more generous in adding ghee 😉 Use fresh green peas instead of frozen ones if you skip onion garlic.
- You can use 1 teaspoon of shahi garam masala powder instead of the cumin seed-dried red chilli powder I used.
- You can use more green peas like 400grams green peas for 250 grams paneer if you want. But since my husband loves paneer I used almost equal amount of them.