Matar Paneer
Matar Paneer, a classic North Indian dish, combines the goodness of green peas and soft paneer cubes in a rich, spiced tomato-based gravy. This vegetarian delight is perfect for festive meals, casual gatherings, or even weekday dinners.

1 bowl
For 3 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Protein: Paneer is an excellent source of protein, essential for muscle repair and growth.
Boosts Immunity: Green peas contain vitamin C, which supports immune health.
Aids Digestion: The fiber in peas helps maintain digestive health.
Energy-Boosting: Packed with essential nutrients like iron, this dish helps combat fatigue.
Good for Bones: Paneer provides calcium, crucial for strong bones and teeth.
210 kcal
in 121g
Protein:
10g
Fats:
11g
Carbs:
14g
Cholesterol:
20mg
Sodium, Na:
400mg
Potassium, K:
250mg
Matar Paneer, a classic vegetarian dish from North India, combines the goodness of green peas and paneer in a rich, spiced tomato-based curry. Its tantalizing aroma, creamy texture, and health benefits make it a favorite for family meals and special occasions alike. Packed with protein, vitamins, and minerals, this dish is not only delicious but also nourishing.
Allergy Advice
This recipe contains Dairy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
3
200 grams Paneer
50 grams Green peas
3 pieces Tomatoes
2 tbsp Oil
1 teaspoon Cumin seeds
1 teaspoon Ginger - garlic paste
1 teaspoon Coriander powder
half teaspoon Cumin powder
quarter teaspoon Turmeric powder
1 teaspoon Red chili powder
half teaspoon Garam masala
Salt as per taste
quarter cup Curd
1 teaspoon Gram flour
Coriander leaves as per choice
Cream as per choice
1 cup Water
Tips
Use fresh paneer for the best texture. You can lightly fry the paneer before adding it to the curry for enhanced flavor.
Adjust the spice level according to your taste preferences.
If the curry becomes too thick, add a splash of water and mix well.
Always use full-fat curd to avoid splitting while cooking.
Directions
Heat water in a saucepan and add the tomatoes. Boil for 5-7 minutes or until the skin starts peeling.
Remove the tomatoes, allow them to cool, peel the skin, and blend into a smooth puree.
Heat a kadhai (or deep pan) on medium heat and add oil.
Add cumin seeds and let them splutter for a few seconds.
Add the ginger-garlic paste and sauté until aromatic.
Pour in the tomato puree and cook, stirring occasionally, until the oil separates from the mixture.
Add coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt to the tomato base.
Mix well and cook for another 2-3 minutes to blend the spices.
In a bowl, whisk together the curd and gram flour until smooth.
Lower the heat and slowly add the yogurt mixture to the curry, stirring continuously to avoid curdling.
Cook for 2-3 minutes.
Add green peas and paneer cubes to the curry.
Mix gently to coat the paneer and peas with the curry.
Add water and adjust the consistency as desired. Cover and simmer for 5-7 minutes.
Garnish with freshly chopped coriander leaves and a drizzle of fresh cream if desired.
Serve hot with roti, naan, or steamed rice.
Notes
Individuals with lactose intolerance should avoid paneer or opt for dairy-free alternatives.
Those on a low-fat diet should consume this dish in moderation or skip the cream garnish.
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