Traditional Restaurant-Style Matar Paneer

Jan 27

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**Traditional Restaurant-Style** **Matar Paneer** brings this popular North Indian restaurant-style dish right to your kitchen! Matar paneer is one of the most popular Indian paneer dishes, and you can easily replicate that luscious gravy and those perfectly crunchy peas for an exquisite dinner for you and your loved ones!

Traditional Restaurant-Style Matar Paneer is one of my top three my favourite paneer recipes! Of course, Mughlai-Style Paneer Makhani is king for me, but I’d hold Matar Paneer tied for second alongside Kadai Paneer. Who doesn’t love paneer? Paneer translates to “Indian cottage cheese.” However, as I always disclaim in my paneer recipes, I really wouldn’t recommend you substitute paneer with actual cottage cheese! Please don’t do that! I took the translation literally when I first came to Canada. I wasn’t able to find paneer at my local grocery store, so I did in fact “substitute” with real cottage cheese to make paneer makhani. Well, you can imagine how that turned out… A huge disappointment!!

Anyhow, paneer is a popular and versatile Indian protein source, similar to tofu. It doesn’t have that much flavour on its own, but it sure acts as a fabulous blank canvas! You can typically find paneer at your local South Asian or Indian grocery store. Otherwise, you can feel free to make your own Fresh Homemade Paneer! Let me tell you that while it may seem like a bit of work, it’s well worth it! Fresh paneer is so soft and absorbs your curry amazingly well!

If you’re looking to switch up then be sure to keep reading on! For vegetarians and non-vegetarians, this matar paneer is sure to be a delight. What’s amazing about this recipe is that everything comes together in one-pot. Even if you’re looking for a comforting dinner on a weeknight, there’s no reason not to indulge in this matar paneer! Pair with simple basmati rice, naan bread, or rumali roti, and you’ve got an exquisite Indian feast ready in no time! This dish is absolutely perfect for winter! So let’s get started!

About Easy Matar Paneer REcipe

Matar paneer translates to “peas and paneer” curry. Peas are actually my favourite green veggie! I like to have peas with my Potato Brunch Rolls and my homemade samosas. I like peas because they’re a very sweet and delicious veggie!

Even if you or someone in your family is the pickiest of eater and isn’t a fan of green peas, I challenge you try this Matar Paneer recipe. This luscious gravy combined with the soft paneer and a serving of bread or rice will make you fall in love with peas! The peas will add some nice texture to this curry, and you’ll be gobbling them up!

Matar paneer can be prepared homestyle or restaurant-style. This recipe is inspired by restaurant recipes. My mom made matar paneer on occasion but it just wasn’t the same, no offense to my mom! When I like to make my dishes, I love to recreate the intense and bold flavours from the restaurant! I’ve had some scrumptious matar paneer back in Delhi, and I’d say this is darn close to what I used to enjoy in my childhood!

I’d say that part of the richness and creaminess of this matar paneer recipes comes from the cashews. I’ll be making a smooth cashew paste that adds incredible flavour to our curry.

For the pea, you can use fresh or frozen. For the sake of convenience, I’m using frozen peas, but feel free to use fresh peas if you’d like. If using frozen peas, ensure they have completely thawed before cooking. For fresh peas, make sure you’ve cooked them prior.

Tips for an Excellent Restaurant-Style Matar Paneer

As an optional step, soak the cashews in warm/hot water for 30 minutes before pureeing. This will add additional flavour to the cashews
Be sure to cook the masala (onion, ginger-garlic puree and tomatoes) well. This is the base of the dish and its important that it is well cooked.
The masala is cooked when the mixture has most of its moisture cooked out and it slides around the pan easily. Based on the amount of oil used while cooking, you may also notice oil released on the sides of the masala.
If you notice the masala getting stuck on the pan, add water asap and scrape clean the pan. Continue cooking and monitoring.
While creating the gravy, add more water than needed. Once the gravy has simmered to bring the flavours together, the consistency will be just right.
The gravy without the cream is tasty enough that if you choose not to use cream today, you can still enjoy a yummy dinner. Enjoy!

Ingredients for Matar Paneer

Restaurant-style matar paneer uses a few staple ingredients. Let’s review what you’ll need to prepare this mouthwatering curry!

Paneer
Peas
Onions
Tomatoes
Ghee or olive oil
Cloves
Cumin seeds
Ginger-garlic paste
Bay leaf
Turmeric
Green cardamom pods
Cinnamon sticks
Deggi mirch
Cashews
Garam masala
Dried fenugreek leaves/kasoori methi
Water, as needed
Peas, fresh or frozen
Cream

How to Prepare Traditional Restaurant-Style Matar Paneer

Add onion, ginger and garlic to a food processor, puree until smooth with the help of a bit of water. Set aside.
Add tomatoes to same food processor, puree until smooth. Set aside.
Add cashews to same food processor, puree until smooth with the help of a bit of water.
Heat a pan/wok on medium heat and add ghee. Add all the whole spices and cook until aromatic, about 30 seconds.
Add onion, ginger and garlic paste and mix well.
Add turmeric, deggi mirch and ground coriander. Stir well and cook this “masala” until dry. Most of the moisture should evaporate. If the masala starts to stick at the bottom, add water and clean the bottom of the pan and continue cooking.
Add pureed tomatoes and bring up to a simmer. Add salt to taste and continue cooking with the lid on.
Stir well and cook the masala is dry. Most of the moisture should evaporate. If the masala starts to stick at the bottom, add water and clean the bottom of the pan and continue cooking.
Add cashew paste and cook for 1-2 minutes.
Then add the cubed paneer and mix well in the masala, add the peas as well and mix well. Cook for 1-2 more minutes.
Add enough water to create a gravy and bring up to a simmer. Finish with garam masala, kasoori methi and cream. Serve with roti/naan/paratha/rice/.

Watch How to Make Traditional Restaurant-Style Matar Paneer Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Indian, vegetarian, dinner

Indian

Yield: 4

Author: Anadi

Traditional Restaurant-Style Matar Paneer Recipe | Easy Pea Paneer Curry | How to Make Matar Paneerhttps://youtu.be/Va7ibxt1brMThis traditional matar paneer recipe is a take on the the restaurant-style variation. Matar paneer translates to peas and Indian cottage cheese curry, and is a rich and creamy curry that's a staple Indian comfort dish. This matar paneer recipe is excellent because I'll be showing you how to prepare it in one pot! Fragrant whole and ground spices will be used along with a cashew paste and cream to really make a luxurious gravy. All of these incredible flavours will coat your paneer so nicely! Enjoy with naan, rumali roti, or rice for an indulgent dinner on a weeknight!2021-01-27

Traditional Restaurant Matar Paneer

Traditional Restaurant-Style Matar Paneer brings this popular North Indian restaurant-style dish right to your kitchen! Matar paneer is one of the most popular Indian paneer dishes, and you can easily replicate that luscious gravy and those perfectly crunchy peas for an exquisite dinner for you and your loved ones!

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

2 Tbsp ghee/olive oil
1 bay leaf
2 cloves
2 green cardamom pods
1/2 tsp cumin seeds
1/2 inch cinnamon sticks
1/2 onion, roughly diced
1 Tbsp ginger-garlic paste (or 3-4 cloves garlic, 1/2 inch piece ginger)
1/2 tsp turmeric
2 tsp deggi mirch
1 tsp ground coriander
2 medium tomatoes
1/8 Cup cashews
salt to taste
175 g paneer (store-bought or homemade), cubed
1/2 Cup fresh/frozen peas
1/2 tsp garam masala
2 tsp dried fenugreek leaves/kasoori methi
1/4 - 1/2 Cup 10% half and half cream
water as needed

Instructions

Add onion, ginger and garlic to a food processor, puree until smooth with the help of a bit of water. Set aside.
Add tomatoes to same food processor, puree until smooth. Set aside.
Add cashews to same food processor, puree until smooth with the help of a bit of water.
Heat a pan/wok on medium heat and add ghee. Add all the whole spices and cook until aromatic, about 30 seconds.
Add onion, ginger and garlic paste and mix well.
Add turmeric, deggi mirch and ground coriander. Stir well and cook this “masala” until dry. Most of the moisture should evaporate. If the masala starts to stick at the bottom, add water and clean the bottom of the pan and continue cooking.
Add pureed tomatoes and bring up to a simmer. Add salt to taste and continue cooking with the lid on.
Stir well and cook the masala is dry. Most of the moisture should evaporate. If the masala starts to stick at the bottom, add water and clean the bottom of the pan and continue cooking.
Add cashew paste and cook for 1-2 minutes.
Then add the cubed paneer and mix well in the masala, add the peas as well and mix well. Cook for 1-2 more minutes.
Add enough water to create a gravy and bring up to a simmer. Finish with garam masala, kasoori methi and cream. Serve with roti/naan/paratha/rice.