matar paneer recipe creamy and flavorful
matar paneer recipe creamy and flavorful
Okay, so matar paneer is one of those dishes that just hits different. It’s creamy, it’s got that perfect mix of spices, and the paneer? Oh man, the paneer. It’s like little bites of heaven in a rich, tomato-y gravy. I first had this at a friend’s house years ago, and I swear I couldn’t stop thinking about it for days. So obviously, I had to learn how to make it myself.
Now, I’m not gonna lie—my first attempt was a disaster. The gravy was too thin, the paneer was rubbery, and I may or may not have burned the onions. But after a few tries (and a lot of YouTube tutorials), I finally nailed it. And guess what? It’s actually not that hard. So if I can do it, you definitely can too.
Recipe Card
Recipe Title: matar paneer recipe creamy and flavorful
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 2 cups paneer, cubed
- 1 cup green peas (fresh or frozen)
- 2 medium onions, chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1/2 cup heavy cream (or coconut milk for a lighter version)
- 2 tbsp butter or ghee
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Directions:
- Heat butter or ghee in a pan. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until golden brown. Don’t rush this—it’s the secret to good flavor.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the tomato puree and cook until the oil starts to separate from the mixture. This takes about 5-7 minutes.
- Now add all the dry spices—turmeric, coriander, garam masala, red chili powder, and salt. Mix well.
- Pour in the heavy cream (or coconut milk) and stir until everything is combined.
- Add the paneer cubes and green peas. Gently mix so the paneer doesn’t break.
- Let it simmer for 5-7 minutes on low heat. If the gravy is too thick, add a splash of water.
- Garnish with fresh cilantro and serve hot with naan or rice.
See? Not too complicated, right? And the best part? It tastes like something you’d get at a restaurant, but you made it in your own kitchen. Winning.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Heavy cream | Coconut milk or yogurt |
| Paneer | Tofu (for a vegan version) |
| Butter/ghee | Oil (any neutral oil works) |
Tips
- Don’t skip browning the onions properly. It adds so much depth to the flavor.
- If your paneer is too hard, soak it in warm water for 10 minutes before adding it to the gravy.
- Want it spicier? Add a chopped green chili when you sauté the onions.
FAQ
Q: Can I make this ahead of time?
A: Absolutely! Just store it in the fridge for up to 2 days. Reheat gently on the stove with a splash of water to loosen the gravy.
Q: Can I freeze leftovers?
A: You can, but the paneer might get a bit crumbly when thawed. If you don’t mind that, go for it!
Q: My gravy is too thin. Help!
A: No worries! Just let it simmer uncovered for a few more minutes, or mash a few peas to thicken it naturally.
That’s it, folks! This matar paneer recipe is my go-to when I want something comforting but still kinda fancy. It’s creamy, it’s flavorful, and it’s totally doable even if you’re not a pro in the kitchen. Give it a try and let me know how it turns out. And if you burn the onions like I did the first time, just laugh it off and try again. Cooking’s all about the mess, right?
