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Indian Vegetarian Recipes

Matar Paneer | Peas and Cottage Cheese Curry

https://www.vegrecipesofindia.com/matar-paneer/

Matar Paneer is a popular Indian curry dish made with green peas and cottage cheese from the North Indian cuisine. There are many variations of making this dish and in this post I am sharing 2 such delicious variations.

  1. Matar Paneer – Easy Home Style.
  2. Dhaba Style Matar Paneer – Spicy in Taste.

Both the recipes are shared with step by step photos and taste good. You can make either of them as per your preference.

About Easy Home Style Matar Paneer

This is a family recipe to make this spiced and creamy curry with peas and cottage cheese.

I often make this tasty mutter paneer recipe. In fact matar paneer is one of the most popular paneer dishes from North India.

This is a simple recipe for matar paneer and not a restaurant-style but a simple homemade dish that tastes good. The kinds which make for a homely comforting meal.

I learned to make mutter paneer first time at my in-laws’ place. This is a classic Punjabi recipe that we make. It is simple, fuss-free and easy.

For a slightly creamier version, I add cashews. To give some citrus notes to the curry, I also add coriander leaves (cilantro).

Matar paneer goes well with parathas or naan or cumin rice and even steamed rice. At home I usually make parathas or roti to go with it. A side veg or raita also goes well with the combination of matar paneer and parathas.

In the photos are paratha and mix veg salad with nuts served with the mutter paneer.

Vegans can substitute tofu with paneer and still enjoy the deliciousness.

How to make Matar Paneer

1. Take ingredients for making the masala paste in a wet grinder – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, 2 to 3 small to medium garlic cloves, 1 to 2 green chilies, 10 to 12 cashews (chopped), 2 tbsp coriander leaves, 4 to 5 whole black pepper, ½ inch cinnamon, 1 tsp coriander seeds & 2 to 3 cloves

 

2. Grind all the ingredients to a smooth paste. No need to add water while grinding. There should be no small bits and pieces of cashews in the paste. Keep the ground paste aside.

 

3. heat 2 to 2.5 tbsp oil or ghee. Add ½ tsp cumin seeds.

 

4. Add the ground masala paste. Stir. Take care while sautéing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.

 

5. Sauté for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.

 

6. Add all the dry spice powders – ¼ tsp turmeric powder, ¼ to ½ tsp red chili powder and ¼ to ½ tsp garam masala powder. Stir very well. If adding cream or malai, you can add now. Stir and sauté for a minute.

 

7. Add 1 cup rinsed peas or matar.

 

8. Stir well.

 

9. Then add 1 cup to 1.25 cups water and salt. Stir again.

 

10. Pressure cook till the peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. Check notes in recipe card below, on how to cook in a pan.

 

11. When the pressure drops on its own, open the lid of the pressure cooker. If the gravy appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin. If the gravy appears thick, then add some water and simmer. For a slight sweet taste, you can also add up to ½ tsp of sugar.

Add the paneer cubes (250 to 300 grams). Simmer on a low flame for 1 minute or till the paneer cubes are cooked. Avoid overcooking as then the paneer would become dense and rubbery. You can even shallow or pan fry the paneer pieces separately and then add these to the curry.

 

12. Garnish with chopped coriander leaves.  Serve matar paneer with parathas or naan or tandoori roti. You can also serve it with khasta roti or with steamed rice or jeera rice or saffron rice.

 

Few more Paneer curry recipes

Note: This Matar Paneer recipe is from the archives (April 2013) and has been republished and updated on 28th June 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Matar Paneer

Matar paneer is a spiced and creamy curry made with peas and cottage cheese.

Servings (change the number to scale):4

(1 CUP = 250 ML)

making masala paste

  • In a grinder or blender take all the ingredients Mentioned under “masala paste” – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-3) garlic, (1-2) green chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (4-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds and (2-3) cloves.
  • Grind all the ingredients to a smooth paste.
  • No need to add water while grinding. There should be no small bits and pieces of cashews in the paste.
  • Keep the ground paste aside.

making matar paneer

  • Heat oil or ghee. Add 1/2 tsp cumin seeds. Saute the cumin till they splutter.
  • Then add the ground masala paste. Stir. Take care while sauteing as the paste splutters. If there is too much spluttering, then cover partly with a lid till the spluttering stops.
  • Saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
  • Add all the dry spice powders – turmeric powder, red chili powder, garam masala powder. Stir well.
  • If adding cream or malai, you can add now. Stir and saute for a minute.
  • Then add the peas or matar. Stir again.
  • Add water and season with salt.
  • Cover the cooker tightly and pressure cook till the peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes below on how to cook in a pan.)
  • When the pressure drops on its own, open the lid of the pressure cooker.
  • If the curry appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin.
  • If the gravy appears thick, then add some water and simmer.
  • Add the paneer cubes. Simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked. For a slight sweet taste, you can also add sugar just before you add the paneer cubes.
  • Don’t overcook as the paneer becomes dense and hard then.
  • Garnish it with coriander leaves and Serve matar paneer with Indian Flatbreads like roti, paratha, naan or with steamed basmati rice or cumin rice.

For making mutter paneer in a pan or pot

  1. First fry the cumin seeds in a pan.
  2. Then add the masala paste and saute till oil releases from the sides.
  3. Add the dry spice powders and stir.
  4. Add the matar, salt and about 1.5 to 2 cups water.
  5. Close the pan and cook the peas till they become soft. If the curry dries up whilst cooking, add more water. Then continue with the rest of the recipe.

Note: If the tomatoes are sour, then sweeten the gravy by adding some sugar.

Nutrition Facts

Matar Paneer

Amount Per Serving

Calories 197 Calories from Fat 109

% Daily Value*

Fat 12.1g19%

Saturated Fat 6.1g38%

Polyunsaturated Fat 0.8g

Monounsaturated Fat 3.6g

Cholesterol 31.2mg10%

Sodium 824.9mg36%

Potassium 332.4mg9%

Carbohydrates 13.7g5%

Fiber 3.4g14%

Sugar 6.2g7%

Protein 10.5g21%

Vitamin A 700IU14%

Vitamin C 32.2mg39%

Calcium 90mg9%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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About Dhaba Style Matar Paneer

This dhaba style matar paneer has the flavors and taste of dhaba like food in it.

Dhabas are eateries, food joints or restaurants on the highways and roads. Dhabas are frequented by folks who are travelling and the truck drivers. Dhabas usually serve local or regional food.

The food served in the Dhabas is mostly spicy and rich. They taste good too and that is why many people visit dhabas for a fulfilling soul satisfying meal.

This dhaba style matar paneer recipe is also easy and shared with step by step photos and video.

It is our favorite dish when we are looking to have a dhaba style food at home.

I have made the entire recipe in a pan. But you can even use a pressure cooker to save time.

You can pair this dhaba style mutter paneer with naan, tandoori roti or even steamed rice. It can also be had with saffron rice or cumin rice or biryani rice.

How to make Dhaba Style Matar paneer

preparing masala paste

1. In a grinder jar, add 1 teaspoon cumin seeds.

 

2. Add ⅓ cup chopped onion.

 

3. Then add 1 green chili (chopped), 1 inch ginger, (chopped) and  5 medium garlic cloves (chopped).

 

4. Add 2 tablespoons chopped coriander leaves.

 

5. Add 1 cup chopped tomatoes.

 

6. Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.

 

7. Also add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.

 

8. grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

 

Making Mutter Paneer Curry

1. Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.

 

2. On a low to medium-low flame begin to saute the paste.

 

3. Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.

 

4. The color of masala will also change and you will clearly see the oil releasing from the paste.

 

5. Then add ¼ teaspoon turmeric powder.

 

6. Next add 1 teaspoon Kashmiri red chili powder or deghi mirch.

 

7. Mix the spice powders very well with the masala.

 

8. Add 1 cup green peas. You can use fresh or frozen green peas.

 

9. Mix the peas with the masala.

 

10. Then add 2 to 2.25 cups water or add as required.

 

11. Season with salt as required. Mix very well.

 

12. Cover the pan with its lid and simmer the peas gravy on a medium-low to medium flame till the peas are cooked.

 

13. Do check when the peas are cooking and if required add some more water.

 

14. Check the doneness of green peas by pressing them with a spoon and they should get mashed easily.

 

15. Then add ¼ teaspoon garam masala powder.

 

16. Add ½ teaspoon crushed kasuri methi (dry fenugreek leaves).

 

17. Add 200 to 250 grams paneer (cubed).

 

18. Mix and cook for a minute.

 

19. Then add ½ inch ginger (julienne).

 

20. Add 3 tablespoons low-fat cream.

 

21. Mix very well. Switch off the flame.

 

22. Then lastly add 3 tablespoons chopped coriander leaves. Mix again.

 

23. Serve dhaba style matar paneer with Indian flatbreads like chapati, tandoori roti, naan or with rice-based dish like steamed rice or cumin rice.

 

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Dhaba Style Matar Paneer

Delicious and spicy dhaba style curry made with green peas and cottage cheese.

Cuisine:north indian,punjabi

Diet:Vegetarian

Servings (change the number to scale):4

(1 CUP = 250 ML)

making masala paste

  • In a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onion,  1 green chili (chopped), 1 inch ginger, (chopped) and 5 medium garlic cloves (chopped).
  • Add 2 tablespoons chopped coriander leaves and 1 cup chopped tomatoes.
  • Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.
  • Add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.
  • Grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

making dhaba style matar paneer

  • Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.
  • On a low to medium-low flame begin to saute the paste.
  • Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.
  • The color of masala will also change and you will clearly see the oil releasing from the paste.
  • Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chili powder or deghi mirch.
  • Mix the spice powders very well with the masala.
  • Add 1 cup green peas. You can use fresh or frozen green peas. Mix the peas with the masala.
  • Then add 2 to 2.25 cups water or add as required. Season with salt as required. Mix very well.
  • Cover the pan with its lid and simmer the matar gravy on a medium-low to medium flame till the peas are cooked.
  • Do check when the peas are cooking and if required add some more water.
  • Check the doneness of peas by pressing them with a spoon and they should get mashed easily.
  • Then add ¼ teaspoon garam masala powder.
  • Add ½ teaspoon kasuri methi (crushed).
  • Add 200 to 250 grams paneer (cubed). Mix and cook for a minute.
  • Then add ½ inch ginger (julienne) and 3 tablespoons low fat cream.
  • Mix very well. Switch off the flame.
  • Then lastly add 3 tablespoons chopped coriander leaves. Mix again.
  • Serve matar paneer with chapatis, tandoori rotis, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.
  1. For a less spicy taste add ½ teaspoon kashmiri red chili powder or deghi mirch.
  2. Instead of paneer you can use tofu.
  3. For a thicker gravy, you can add less water.
  4. For cooking in a pressure cooker, add 1.5 cups water and pressure cook for 2 to 3 whistles.

Nutrition Facts

Dhaba Style Matar Paneer

Amount Per Serving

Calories 341 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 10g63%

Cholesterol 40mg13%

Sodium 655mg28%

Potassium 286mg8%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 4g4%

Protein 10g20%

Vitamin A 990IU20%

Vitamin C 24.6mg30%

Calcium 277mg28%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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