Tuesday, September 15, 2009

Matar Paneer

Matar paneer is a classic north Indian curry made with green peas-“matar” and Indian cheese- “paneer” as the name suggests. One can tell from the ingredients it is highly proteinaceous with a considerable amount of fat in the paneer. It is made very tasty and spicy by use of the typical Indian spice the garam masala which adds significant heat to the dish and dhania (coriander seed) powder. It is quintessentially on menu in any north Indian restaurant you may visit. Although the procedure to make it is a little elaborate the result is delectable. Here is a simpified recipe you can follow to make it at home and enjoy-:)

2 cups garden peas (canned or presoaked in water if using dried ones)
1 cup cubed paneer
1 large onion – thinly sliced
1 cup tomato puree
½ cup milk
3 tbsp oil
1 tsp turmeric
1 tsp cumin
2 tbsp garlic paste
1 tbsp dhania powder (coriander seed powder)
1 tbsp garam masala
Salt to taste

For marinating paneer:
1 tbsp red pepper powder or paprika
2 tsp lemon juice
1 tsp ginger paste
1 tsp salt

Marinate the paneer first by mixing all the marinating ingredients with cubed paneer and store in refrigerator for an hour or more. If desired to avoid the sweet taste from peas as some people may wish, also marinate the peas in the same manner separately (or you may use them as is)

Heat 2 tsp oil in a pan; add turmeric, cumin the sliced onions and garlic paste and sauté. Now add dhania powder and garam masala and mix well. Add the paneer and sauté until they turn golden brown and are cooked well and devoid of that raw taste. Follow it with peas and stir in the tomato puree and let cook until it blends well. If desired for a creamy taste add half a cup milk and cook until the gravy is reduced and all the flavors infused into the peas and paneer. Adjust the salt. Turn of the heat, garnish with fresh chopped cilantro and serve hot

Variations: If paneer is added direcly to the dish, usually you get a raw taste so one has to fry or cook it enough before adding to the dish. If you plan ahead paneer can be prepared in different ways for the dish. One way is to roast the marinated paneer in an oven at 350oC until they turn golden brown and can be added to the sautéed onions as above. Or you can pan roast the paneer separately before mixing it with the cooked onions.
Serving suggestions: Serve with chapathi, puri or any north Indian bread as naan, paratha, kulcha or rice.


  1. One of my favourite dishes...surely looks delicious

  2. Mutter paneer looks yumm... delicious side dish for chapathis/parathas... thanks for visiting my blog and leaving your comments... have added you in my blog roll :)

  3. Woww such a delicious matar paneer, prefect with rotis..makes me hungry!

  4. u hv a nice blog dear.....lovely matar paneer

  5. Thank you all for your lovely comments. Keep visiting.

  6. I enjoyed eating Indian food. Will stop by often.

  7. Wow.. this looks interesting and its a nice post with step by step procedure. Paneer is yummy for me always.

    Here for the first time and sure to be back often. you have a lovely blog. keep it going.

    Do take a look at my blogs and participate in my event too. :)


  8. Thanks Anncoo and Nithya for coming by and your sweet comments.

    Nithya, I will be gald to participate in your events. Will send my entry soon.

  9. Oh I love muttar paneer .. haven't made it in a long time. But I must try your version, which looks a lot more flavorful and creamier than mine!


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