Matar Paneer is one of the classics in Indian vegetarian cusine.
It’s simply cottage cheese cubes and peas dunked in a thick creamy sauce and served with naan, roti, paratha whatever you fancy.
It’s one of the more faster meals too as we can make it using whatever ingredients we like(for how we make masala) and it’s like your own version of it.
Today I am sharing mine!!
A long time back I shared my way of making a basic onion and tomato masala and how to store it for a long time, it’s uses and the similar method is used today. It saves so much of my time and has been my saviour on busy weekends?
One of my most searched post on my blog.
If interested in the recipe check here?
Directions to make Restaurant Style Matar Paneer-
200 gm paneer/cottage cheese
1&1/2 cup peas/Matar
Salt as per taste
Pepper as per taste
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli powder(that has more color)
2 tsp coriander powder
1/2 tsp garam masala
2 tbsp kasturi methi/dry fenugreek leaves
For the gravy-
2 red onions sliced
1 tsp ginger paste
1 tsp garlic paste
1 tsp Green chilles finely chopped
3-4 medium sized tomatoes roughly chopped
In a cooker/insta pot heat mustard oil till it smokey.
*if you don’t like mustard oil use any oil that you prefer.
Add in the onions and 1/2 tsp salt.
*Salt is just added to brown the onions faster.
**the onions needs to be browned and caramelized enough to get that deep flavor in the gravy.
Once onions are brown add ginger garlic paste and chillies.
Add tomatoes and cook till they are soft.
Now blend this masala with a hand blender. I blend in the same pot.
Add salt, pepper, turmeric, red chilli powder, garam masala and coriander powder.
Cook the spices well.
Add Matar/peas and cottage cheese/paneer, add 2 cups water and cook for one whistle on high and simmer for 7-10 mins.
Once cooked mix in the kasturi methi(it’s optional but gives a very nice flavor).
Serve with paratha. Enjoy!!
Can’t make it now. Pin it here for later ??
Some other Paneer Dishes-
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