Punjabi Matar Paneer Sabji Recipe

Table of Content

• STEP 4 | 5 MINS
• Masala paste for mutter paneer recipe
• STEP 5 | 2 MINS
• What is paneer
• Make Gravy
• SEARCH A RECIPE OR INGREDIENT
• Matar Paneer Recipe

You can also eat it with puri . A side vegetable salad or raita pairs really well with the combination of matar paneer and paratha. Cover the cooker tightly and pressure cook for about 2 to 3 whistles or 9 to 10 minutes.

Finally add some coriander leaves and mix again. After that, you will grind the ingredients into a smooth paste. If needed add 2 to 3 tablespoons of water while grinding the masala paste.

STEP 4 | 5 MINS

Thank you so much Asha for the trust and feedback on the recipes. Thanks for your kind wishes too. So glad to read your comment. Thanks again and wish you all the best. Hi Dassana I am a very big fan of you and your recipe. I just love the way you prepare and blindly go along with that and no doubt it comes out to be very tasty.

If you want you can also add ¼ cup yogurt at this stage and then blend. Pour the onion tomato puree. If your puree is not smooth, turn off the stove and then pass it through a strainer. Saute all of these until the mixture comes together & turns thick. This only takes 2 to 3 mins. Heat a pan with 2 tablespoons oil.

Masala paste for mutter paneer recipe

The masala paste will also thicken and look glossy. Before adding the paneer, make sure you fry them separately. This will make the paneer crispier.

If you do not have a powerful blender, you may pass through a sieve and blend the coarse mixture again. Wrap the cheesecloth around itself in order to squeeze out moisture from the curds. The more you squeeze, the firmer the resulting paneer shall be. Flavor up the oil, butter or ghee with aromatics like whole spices and ginger garlic. Paneer was rarely cooked in my household. I always ended up ordering a paneer vegetarian dish whenever we visited restaurants, I began liking it and still do.

STEP 5 | 2 MINS

This softens the paneer and prevents it from turning rubbery. Switch off the stove and add finely coriander leaves. Serve matar paneer with roti or rice. Add ¾ to 1 teaspoon chili powder, ¾ to 1 teaspoon garam masala, ½ to ¾ teaspoon coriander powder, 1 teaspoon sugar and ½ to ¾ salt.

I thought of trying to make paneer at home for the first time as I have been always purchasing from the stores. I googled and found your page first… after reading I didn’t even bother reading or checking on other sites as your page sounded so confident. Whey will have the strong smell of vinegar. But it can be used to make dough or even added to smoothies made without milk. I usually put a pot or cast iron pan over the paneer and then place a 2 to 3 kg rice pack. Meanwhile place a colander over a large bowl to collect the whey.

What is paneer

The curry will thicken after cooling and so while reheating, add a bit of water to loosen the consistency. Both methods work well, but with this recipe, I decided to cook the paneer directly in the sauce for a faster, cozier weeknight meal. Paneer only takes a couple of minutes to soften and cook through.

Use best quality soft paneer. You can use store bought paneer or homemade I have shared method link above. Here in the United States, I don’t see fresh peas very often so I almost always make my matar paneer using frozen peas. This recipe uses frozen peas too. My mom often made matar paneer during winters when fresh peas were in abundance in the market.

Make Matar Paneer

Its very easy and you have to follow some simple steps. Within an hour it can be made. In this recipe, I have used Curd.

Then, tie a knot and hang the bundle on the kitchen faucet for 20 to 30 minutes. Use a Dutch oven or a saucepan with a heavy bottom to boil the milk. It’s easier than you think to learn how to make paneer at home to complement from-scratch Indian recipes. This detailed step-by-step guide will teach you how to make this Indian essential. Don't overcook after adding paneer, as they will becomes dense and hard.

Spread a cheese cloth over the colander. The following tips will help you to make soft and well set paneer. Cow’s milk, buffalo milk or goat milk can be used to make paneer.

Whether it is North Indian or South Indian or any dish, yours is superb. There should be no small chunks or pieces of cashews in the paste. Editor's pick on the best recipes, articles and videos. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

How to make paneer Swasthi's Recipes

Table of Content

• Matar paneer recipe ( Mutter paneer recipe )
• Palak Paneer Recipe | Spinach Paneer
• More Paneer Recipes On The Blog!
• Most Popular Recipes
• thoughts on “Matar Paneer”
• Liked our recipe collection?

Once the acid ingredient is added to the milk, stir and check if the milk has curdled completely. If not add as much needed and turn off the stove in time. Every recipe here tells a story that is simple, easy to follow and has a tasty soul. Come join me in my kitchen and let me take you on a gastronomical journey.

Crush the dried fenugreek leaves with your hands as you sprinkle them into the pan. Turn the heat off and transfer the onion mixture to a blender carafe. Remove the tomatoes from the fridge and add them into the blender. Some variations of the dish add dairy, like cream or yogurt, while others include additional vegetables, such as potatoes. Because of its mild spice flavor, Matar Paneer is often enjoyed by adults and kids alike.

Matar paneer recipe ( Mutter paneer recipe )

This recipe is roughly adapted from my Paneer Butter Masala which is a popular recipe on the blog. But this tastes completely different as there is no butter used & the process is slightly different. If you want you can also add a few tablespoons of yogurt when you blend the ingredients.

To ensure this I always hang the paneer for 30 min to drain it completely otherwise the paneer will not set well. Turn off the stove as soon as you see the milk has curdled completely. When the paneer is done correctly you will see the whey being clear and not milky. The color of the whey will be yellowish or green but not milky white.. It is important you turn off when it is done. If you continue to cook longer, it becomes hard and grainy.

Palak Paneer Recipe | Spinach Paneer

You will need to cook it a little longer if using fresh green peas. To make paneer, heat 1 liter of milk until it is nearly boiling, and turn off the heat. Then, add 3-4 tablespoons of lemon juice one teaspoon at a time, stirring the milk after each addition.

Sauté for 2 to 3 minutes. Finally add some garam masala and crushed kasuri methi , mix well and enjoy it with jeera rice or Naan or any other flatbread of your choice. I suggest using cornflour only if your homemade paneer cubes ever broke in the gravy. Do not use more than suggested as it may turn the cubes hard after cooking. Ensure excess whey is drained from the paneer before you keep it for setting. Any excess whey will prevent it from setting well.

More Paneer Recipes On The Blog!

Then add 1½ cup chopped tomatoes, ½ teaspoon salt and 12 whole cashew nuts. Though this extra step consumes a bit of time it is totally worth the effort when you want to make something special like the restaurant kind. Sometimes when I am in a rush, I make it in a short cut way by simply blanching the onions and pureeing them with raw tomatoes. Matar Paneer is a popular North Indian dish of Indian cottage cheese aka Paneer and peas cooked in a spicy and flavorsome curry. Matar Paneer translates to peas paneer where ‘Matar’ is the Hindi word for ‘peas’ and ‘paneer’ for “Indian cheese”.

Hi Swasthi, thanks for sharing such great recipes. I face a problem while storing home made paneer. Whenever I refrigerate it soaked in water, paneer again absorbs so much of water and while using in curries, it just scatters. After 3 to 4 hours, remove the cloth and cut the paneer to cubes. Do not continue to boil after the milk has curdled completely.

Once they begin to sizzle, stir in the pureed sauce, garam masala, chili powder, coriander, cumin, and salt. Cook, until the sauce thickens and begins to pull away from the sides of the pan, about 5 minutes. You can purchase paneer at most supermarkets or Indian grocery stores.

The popularity of paneer in India is unquestionable. For every event, wedding, parties there are at least 2 paneer dishes on the menu. I’m just curious to know are they any brands in the market which is close to home made paneer sold in Mustafa.

Fry ginger garlic paste until the raw smell goes off. I have shared that method too as method 2 below upon readers’ request. You can also make that in the Instant pot, for which I have included the instructions in the recipe card. This classic dish is made in numerous ways across the country. Every Indian home and even every family may have a different recipe.

I usually put the entire block in a steel box and refrigerate. You can also cut them and freeze. Remove the cloth and you will find a round block of paneer. You will also notice a dent on the block. Pick up cheesecloth or cheese bags to strain the curds.

thoughts on “Matar Paneer”

I followed this recipe & the results were fabulous. Your matar paneer was the star of our dinner party. I made 3x and we had no leftovers.

These days people make it all the time using frozen peas. However the fresh sweet peas definitely make the dish more delightful. Yogurt yields very soft yet firm paneer. You can skip rinsing the chenna but it has to be very well drained by squeezing the excess whey.

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The paneer and peas simmer in the sauce for just a few minutes until ready to serve. My problem, though, was that I often disliked eating the same dish multiple times. But there was one dish I never got sick of which was Matar Paneer. Matar Paneer is one of the most popular North Indian paneer dishes. It is a simple preparation which can be made with the easily available, everyday ingredients in your kitchen.