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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.
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.
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