How To Make Matar Paneer || Matar Paneer Recipe || Iskcon Prasad || Krishna's Cuisine #matarpaneer
Recipe Information
Matar Paneer
Cultural Context
Matar Paneer, a beloved dish from North India, combines fresh green peas and paneer cheese in a spiced tomato gravy. Traditionally served with rice or roti, it symbolizes comfort and celebration in Indian households. Over the years, it has gained popularity worldwide, often appearing on menus of Indian restaurants globally, showcasing the rich flavors of Indian cuisine.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can mimic the texture of paneer.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk adds creaminess with fewer calories.
green peas
🥗Healthier: frozen peas
💰Cheaper: canned peas
Frozen peas are often more affordable and just as nutritious.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder can offer a similar flavor profile at a lower cost.
Heat some water in a pot.
Add 3/4 cup of green peas and boil for 5-6 minutes until softened.
Strain the green peas and keep aside.
Turn off the flame.
Heat a kadai and add 3 tbsp of oil.
Add 200 grams of fresh paneer cubes and shallow fry on low flame for 3-4 minutes until fried on all sides.
Take the fried paneer out onto a plate.
Soak the fried paneer cubes in water for half an hour, then strain to keep it soft.
In the same kadai, add 1 green chili, 1/2 inch of ginger, and 10 to 12 cashew nuts.
Stir until the cashews turn golden in color.
Add 4 medium sized diced tomatoes and mix.
Add 1/4 cup of water, mix, and cook for 5-6 minutes on low flame with the lid covered.
After 5-6 minutes, check if the tomatoes have softened and turn off the flame.
Let the mixture cool completely for 15 minutes.
Transfer the cooled mixture into a mixy jar and grind it into a smooth paste.
Prepare the spice mix: take 1 tsp red chili powder, 1 tbsp coriander powder, 1/4 tsp turmeric powder, and 1/4 tsp roasted cumin powder and mix.
Add 1/4 cup of water to the spice mix and mix well without lumps.
In the same kadai, add 2 tsp of oil, 1/2 tsp cumin seeds, 2 bay leaves, 1/4 tsp asafoetida, and 1/4 tsp turmeric powder.
Keep the flame low and add the prepared spice mix, stirring for 2 minutes.
Add the tomato gravy prepared earlier, along with 1/2 cup of water, and keep the flame low.
Add salt to taste and cook for 5-6 minutes on low flame with the lid covered.
After 6 minutes, check the gravy; it should be well cooked.
Add the boiled and strained green peas and strained paneer cubes, combining well.
Cook for 2-3 minutes on low flame.
After 3 minutes, add 1 tsp sugar, garam masala, and 1 tbsp kasuri methi, mixing well.
Check the consistency; it will thicken as it cools.
Garnish with chopped coriander leaves and turn off the flame.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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