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I had never made Matar Paneer before. This was my first attempt. On our Delhi trip, a few months back, T had a chance to taste this completely North Indian version of Mattar Paneer. He loved the chunky paneer spread with peas – both his favorite – so much that he insisted that I make this when we get back home. So last week, I thought to oblige to his request and here is how I made this one.
Ingredients:
- Preparation Time: 5 min
- Cooking Time: 15-20 min
- Recipe Level: Easy
- Serves 2
- Source: Mom
- Cuisine: North Indian
- 2 cups of cubed paneer pieces
- 1 large tomato
- 1 cup of peas
- 1 tsp cumin seeds or jeera
- Pinch of hing or asafoetida
- 1-2 medium sized Green chillies
- shredded ginger
- 1 tbsp red chilly powder
- Salt to taste
- 1 tsp garam masala
- 1 tsp of lemon juice
- Cilantro for garnish (optional)
- Cut Paneer slab to medium size cubes and keep aside
- In a Kadhai on medium heat, add cumin seeds to splutter and hing
- Add green chillies and ginger, followed by tomato to make a gravy
- After water leaves sides of tomato, add red chilly powder and mix
- Now add paneer cubes and lid the kadhai
- After 2-3 min, add peas, followed by salt, garam masala, and lemon juice
- Sim the gas burner and cook for another 5 min
- Garnish with Cilantro and serve
Matar Paneer is best enjoyed with Indian breads such as puri or phulka.
Mad Notes:
- Thaw peas if using frozen packet peas
- You can use home-made paneer or pick a slab ready-made paneer like amul or equivalent
- Add onions (if your prefer) before adding tomatoes
- Lid the kadhai for faster cooking