Matar Paneer: Understanding The Cheese Within

Matar Paneer is a popular North Indian dish of peas and paneer (Indian cottage cheese) cooked in a spicy and flavoursome curry. The Hindi word for peas is 'matar' and 'paneer' means Indian cheese.

Paneer is a super-soft, fresh, un-aged Indian cottage cheese, usually made from dairy milk. It is a common ingredient in Indian meals, often added to curries and gravies as a source of protein.

Matar Paneer is a filling, delicious, and hearty vegetarian dish that can be served with steamed Basmati Rice, flavoured rice, Butter Naan, Tandoori Roti, or flatbreads.

Matar Paneer is made with Indian cottage cheese (paneer) and green peas (matar)

Matar Paneer is a popular North Indian dish of Indian cottage cheese (paneer) and peas cooked in a spicy and flavoursome curry. The dish is said to have originated in the Punjab region but is made in numerous ways across the country.

Paneer is a super soft, fresh, un-aged Indian cottage cheese, usually made from dairy milk. It is a type of soft cheese with a mild flavour and is often cubed before being cooked. It is a common source of protein in Indian meals and is often added to curries and gravies.

Matar or mutter, meaning peas in Hindi, are usually fresh or frozen green peas. They add a sweet taste to the dish.

Matar Paneer is a delicious, rich, spicy, and creamy dish that is often served with steamed Basmati Rice, any flavoured rice, Butter Naan, Tandoori Roti, or flatbreads. It is a filling and hearty vegetarian meal that can be enjoyed by the entire family.

There are many ways to make Matar Paneer, and every Indian home and restaurant may have a different recipe. Some recipes may include dairy, like cream or yogurt, while others may include additional vegetables, such as potatoes. The dish can also be made vegan by substituting the paneer with tofu.

Ingredients:

• Oil
• Cumin seeds
• Green cardamom
• Cloves
• Red onions
• Salt
• Ginger-garlic paste
• Pureed tomatoes
• Ground spices (turmeric powder, Kashmiri chilli powder, red chilli powder, coriander powder, and garam masala powder)
• Water
• Green peas
• Paneer
• Kasuri methi (dried fenugreek leaves)
• Fresh cilantro

Instructions:

• Heat oil in a pan and add cumin seeds, green cardamom, and cloves. Saute for about 30 seconds.
• Add sliced green chillies and saute for 30 seconds.
• Add red onions and season with salt. Saute for 3-5 minutes until golden, stirring occasionally.
• Add ginger-garlic paste and saute for 1 minute.
• Add pureed tomatoes and stir for 1 minute.
• Add ground spices and stir well.
• Cover and cook for 15 minutes on low-medium heat until a paste-like consistency is achieved.
• Add 1 cup of water and stir.
• Add green peas and stir.
• Cover and cook for 4-5 minutes on low-medium heat.
• Add kasuri methi and garam masala. Stir the sauce.
• Add sauteed paneer and garnish with fresh cilantro.
• Enjoy with roti, naan, or rice.

Note: If using store-bought paneer, soak the paneer in hot water for 20 minutes before cooking to ensure it is soft. Do not overcook the paneer, or it will become rubbery.

It is cooked in a masala base of onions, tomatoes, cashews, spices and herbs

Matar paneer is cooked in a masala base of onions, tomatoes, cashews, spices and herbs. The masala base is made by sautéing onions and tomatoes with spices, then blending them into a smooth paste. This paste is then cooked with various spices, including turmeric, red chilli powder, coriander powder and garam masala. The cashews are added to create a creamy texture. Finally, the paneer and peas are added and the dish is simmered until the sauce thickens.

The process of sautéing the onions and tomatoes first brings out their subtle sweet flavour and enhances the depth of various tastes and flavours in the gravy. This step is what makes this Matar Paneer unique and special.

The masala base can be made in a pressure cooker, a pan or skillet on the stove-top, or in an Instant Pot. If making it in a pressure cooker, you will need to sauté the paste mixture for around 10 to 12 minutes on a medium-low heat. You want to sauté for long enough that the oil separates from the paste, which will also thicken and look glossy. If making it in a pan or skillet on the stove-top, you will need to cook the paste for around 15 minutes on a low-medium heat until it reaches a paste-like consistency. If making it in an Instant Pot, you will need to sauté the paste for around 5 minutes until it thickens and looks glossy.

There are many variations of the masala base. Some recipes include ginger and garlic, while others include cumin seeds, green cardamom, cloves, cinnamon, coriander seeds, black peppercorns, or bay leaves. Some recipes include yoghurt or tomato paste for a rich and tangy flavour, while others include cream or milk for a creamier texture.

It is a popular North Indian dish

Matar Paneer is a popular North Indian dish. It is a curry made with green peas and paneer (Indian cottage cheese) in a masala base of onions, tomatoes, cashews, spices and herbs. The dish is said to have originated in the Punjab region but is made in numerous ways across the country.

Matar Paneer is also known as Mattar Paneer or Mutter Paneer, with 'matar' or 'mutter' meaning 'peas' in Hindi. It is a tasty, satisfying, and comforting dish, often served with roti, paratha, naan, rice, or bread.

The dish is usually made in a pan or skillet on a stovetop, but it can also be made in an Instant Pot or pressure cooker. The process begins by sautéing onions, tomatoes, and spices, which are then blended into a smooth paste. This forms the base of the curry. Separately, the paneer is fried until golden, and then added to the curry along with green peas. The dish is cooked until the sauce thickens, and the flavours combine.

Matar Paneer can be made in a variety of ways and can be customised to suit different tastes. For a richer flavour, ghee (clarified butter) can be used instead of oil. For a creamier texture, milk, cream, or yogurt can be added. The spice level can also be adjusted to taste, and the dish can be made vegan by substituting tofu for paneer.

It is also known as Matar Paneer ki Sabji in Hindi

Matar Paneer, also known as Matar Paneer ki Sabji in Hindi, is a popular North Indian dish. It is made with green peas and paneer (Indian cottage cheese) in a masala gravy. The gravy is typically made with a base of onions, tomatoes, cashews, spices, and herbs.

Matar Paneer is a delicious and hearty vegetarian dish that is perfect for a dinner with tons of North Indian flavours. It is a rich, spicy, and creamy curry that can be served with steamed Basmati Rice, any flavoured rice, Butter Naan, Tandoori Roti, or flatbreads of your choice.

The dish is said to have originated in the Punjab region but is made in numerous ways across India. Every Indian home and family may have a different recipe, which is why Matar Paneer tastes different everywhere you go.

Matar Paneer is also known as Mattar Paneer or Mutter Paneer. It is one of the most popular dishes from North Indian cuisine and is often made at home. The dish is usually served with Indian flatbreads like Roti, Paratha, and Naan. It also pairs well with Jeera Rice and steamed Basmati Rice.

The key ingredients in Matar Paneer are paneer and green peas. The paneer used is super soft, fresh, and un-aged. It is usually made from dairy milk but can be substituted with ricotta cheese or tofu for vegans. The green peas can be fresh or frozen.

The spices and seasonings used in Matar Paneer include cumin seeds, turmeric powder, red chilli powder, garam masala powder, salt, ginger, garlic, coriander leaves and seeds, black peppercorns, cardamom, cloves, and cinnamon. The dish can be made spicier by increasing the amount of green chillies and red chilli powder.

The preparation of Matar Paneer starts with making a masala paste by grinding onions, tomatoes, ginger, garlic, green chillies, cashews, coriander leaves, black peppercorns, cinnamon, cardamom, coriander seeds, and cloves into a smooth paste. This paste is then sautéed in oil or ghee until the oil separates from it. The dry spice powders are added and sautéed for a minute before adding green peas, water, and salt. The mixture is then pressure-cooked until the peas are fully cooked. Finally, paneer cubes are added and mixed well before serving.

It can be made in a stove-top pressure cooker, in the Instant Pot and in a pan or skillet on the stove-top

Matar paneer is a delicious vegetarian Indian curry made with soft Indian cottage cheese (paneer) and green peas (matar) cooked in an onion and tomato masala sauce. It can be made in a stove-top pressure cooker, in the Instant Pot, and in a pan or skillet on the stove-top.

Stove-top Pressure Cooker

The traditional method of making matar paneer is in a stove-top pressure cooker. This method takes longer than the Instant Pot, but still yields delicious results.

First, sauté the onion, garlic, and ginger until they form a smooth paste. Then, add the spices and tomato and cook until the oil separates from the masala paste. Next, add the peas, paneer, and water, seal the cooker with a lid, and cook until done. Finally, add the kasuri methi, garam masala, and fresh coriander leaves, and serve warm.

Instant Pot

The Instant Pot is a great option for those who want a quicker cooking time without sacrificing flavor. The entire cooking process, including sautéing and pressure cooking, takes around 20 minutes.

Start by setting the Instant Pot to sauté mode and adding oil. Once the oil is hot, add the cumin seeds, bay leaf, and Curry Paste A (onion, garlic, and ginger paste). Sauté for a couple of minutes, then add Curry Paste B (tomato and dried red chili paste), along with the spices. After sautéing for a few minutes, add the peas, paneer, and water, seal the Instant Pot, and pressure cook for 5 minutes. Once the cooking time is up, release the pressure, open the lid, and add the kasuri methi, garam masala, and fresh coriander leaves.

Pan or Skillet on the Stove-top

Using a pan or skillet on the stove-top is another option for making matar paneer. This method allows for more control over the cooking process but may take longer than the Instant Pot method.

Start by heating oil in a pan and adding the whole spices, followed by the ginger-garlic paste. Fry the paste until the raw smell disappears, then add the onion-tomato puree and sauté until the mixture thickens. Next, add the peas, water, and spices, and cook until the gravy thickens. Finally, add the paneer, kasuri methi, and fresh coriander leaves, and serve.

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