Matar Paneer or Methi Matar Malai Paneer is a classic North Indian dish that never fails to delight the taste buds. This vegetarian dish, combining green peas and paneer (Indian cheese), is a spicy and flavorful curry that can easily be prepared at home for a restaurant-quality dining experience.
It's as simple to make as it is delicious, and is a perfect option for a filling dinner. This dish pairs wonderfully with basmati rice, naan, roti, or any other flatbread of your choice.
Origin of the Methi Matar Malai Paneer Recipe
Matar Paneer originates from the Punjab region, but its popularity extends far beyond that province. Every Indian household has its own version of this dish, which means each preparation of Matar Paneer can have a unique flavor.
The main ingredient, paneer, is an Indian cheese made by curdling milk, while peas are "matar" in Hindi. This dish can be made in a variety of ways, but the basics often remain the same: a sauce made with onions, tomatoes, and spices.
Making Paneer
Boil a liter of milk and then curdle it with the addition of lemon juice and a few tablespoons of yogurt. Drain the curdled milk through a clean cloth and let it hang for a few hours until all the whey has drained. Then, press it under a weight for a few hours, and finally, let it cool in the refrigerator for a few hours. Cut it into cubes, and your paneer is ready.
Preparation of the Methi Matar Malai Paneer
To begin, preparing the curry is crucial for authentic and flavorful Matar Paneer, you need to heat a tablespoon of oil in a pan. Once the oil is hot, add green cardamom, garlic, and fresh ginger. Sauté until fragrant. Next, add diced onions and sauté them until they turn pink and lightly brown.
Next, add chopped tomatoes, salt, and cashews. Cover the pan and simmer until the onions and tomatoes become soft and mushy. This step may take 2 to 3 minutes. Once the mixture is cooked through, let it cool before blending it into a smooth purée. This purée forms the base of your curry.
Cooking the Methi Matar Malai Paneer
Heat a pan with oil or ghee (clarified butter) again. Add a small cinnamon stick and a bay leaf, then reduce the heat and add spices like turmeric, Kashmiri red chili, garam masala, and coriander powder. Stir well to prevent the spices from burning.
Next, pour the onion and tomato puree into the pan. Stir-fry the mixture until it thickens and smells good. Add boiled or frozen peas. If using fresh peas, boil them first. Add water to make a thinner sauce, then simmer over medium heat until the sauce thickens again.
Preparing paneer
While the sauce simmers, prepare the paneer. If using store-bought paneer, it is recommended to soak it in hot water for 20 minutes to make it more tender. Cut the paneer into cubes and add it to the sauce regularly, stirring gently.
Finish and serve
Once the curry has reached the desired consistency and all the ingredients are well blended, add a small spoonful of kasuri methi (dried fenugreek leaves) crushed between your hands. You can also add chopped green chilies for a spicier taste. Then add fresh cream and chopped fresh coriander leaves.
Serve Matar Paneer with basmati rice, naan, roti, or jeera rice (cumin rice). This simple recipe, packed with North Indian flavors, can be made for any occasion and is sure to please the whole family.
Tips and variations
For a vegan version, replace the paneer with extra-firm tofu. You can also experiment with other spices to adjust the flavor to your preference.
Tips:
- If you prefer, you can buy the paneer already made. Or use fresh cheese or goat cheese instead.
- If using store-bought paneer, soak it in hot water for 20 minutes to prevent it from becoming rubbery.
- Do not stir-fry the paneer for more than 2-3 minutes to maintain its tender texture.
- Add the paneer to the sauce for only one or two minutes to prevent it from becoming too soft.
- Can I cut milk with vinegar instead of lemon juice? Yes, you can. Personally, I like lemon better as it doesn't impart as strong a flavour. But both work the same.
- You can use frozen or fresh peas, but do not use canned ones under any circumstances. These have a worse flavour and an extremely soft texture.
Variants:
- Add half a cup of whole milk or two tablespoons of heavy cream for a richer, creamier texture.
- Use blanched almonds instead of cashews for a softer texture.
- For a more exotic taste, add soaked and ground white poppy seeds.
- You may have seen many matar paneer recipes with a deep red colour. This is due to the addition of tomatoes.
Ingredients
2 bay leaves
2 tsp fenugreek leaves
1 tsp fresh ginger
1 tsp dhania powder
1 tsp jeera powder
1 green chilli
1 tbsp cooking oil
1 cup peeled peas
3 potatoes
2 tomatoes
1 cup of water
Salt to taste
Method
Add oil, bay leaves and ginger to the pan and place it on medium heat. Stir for a few minutes. Add coriander, cumin, fenugreek and chilli, and stir the spices into the oil for another minute.
Add the tomatoes and if the mixture seems too dry, add a little water. Lower the heat and cook the tomato for at least 5-7 minutes until everything is well mixed. At this point, turn the heat up to maximum, add the peas and mix for 1-2 minutes and then add the potatoes and the glass of water. Mash a potato to make the curry thicker.
Cover the pan and lower the heat and let it cook for about 5 minutes and then turn off the heat. When the pan has cooled down enough, open it to check if the consistency is to your liking. Turn the heat up again, and possibly add more water if the liquid is too thick (to eat with rice, you need to have a more liquid mattar paneer, but if you want it as a side dish, you can also leave it thicker).
Add salt and taste, if it seems ready, add the roasted paneer cheese pieces. Cook it for another 10 minutes, stirring gently so as not to break the cheese pieces. The mattar paneer is ready.
Matar Paneer is a staple of Indian cuisine, loved for its richness and flavor. By mastering this recipe, you can treat your family and friends to a remarkable dining experience while enjoying the many benefits of peas and paneer. Whether it's for a special occasion or a simple weeknight dinner, Matar Paneer is always a winning choice.
