Paneer and Matar Gravy Recipe – Paneer and Green peas is a great combo. It works so well with roti or fried rice. It’s called Matar Paneer Curry, it’s a very popular North Indian dish. It’s not a traditional recipe, I just modified a little bit. It’s a quick recipe.
- Paneer – 100 gm
- Green peas – 100 gm
- Oil – 2 tbsp
- Onion – 1 medium-sized (finely chopped)
- Tomato – 1 medium-sized (finely chopped)
- Ginger – 1 inch
- Garlic – 4 to 5 cloves
- Green Chilies – 1 to 2
- Turmeric – 1/2 tsp
- Chili powder – 1 tsp
- Coriander powder – 1/2 tsp
- Cumin Powder – 1/2 tsp
- Garam Masala – 1 tsp
- Salt – required level
- Kasthuri Methi – few
- Coriander leaves – few
- Curry leaves – few (optional)
Get all the ingredients ready. First heat 1 tbsp of oil in a Kadai, Saute garlic and ginger in that.
Once the aroma of garlic and ginger starts to build, add onions, chilies, and curry leaves into it. Saute well.
After a min, add tomatoes as well.
Once everything blends well, cool it off and add it to the blender.
Make a smooth paste of it. Now in the same Kadai, add 1 tbsp of oil, once it starts to heat, add the ground masala into that.
Mix well, add 1/2 cup of water, salt, turmeric powder, chili powder, coriander powder, cumin powder, and garam masala into it. I prefer to add all these masalas and give a good mix. Some prefer to add in different stages of the curry.
Now add the green peas also. Fresh peas would take a little bit more time to cook. If you are using frozen peas, defrost and use it in the gravy.
Once the peas started cooking, add the paneer cubes also into it. Do not cook the paneer for a long time. If you don’t prefer to use the raw paneer in gravy. Add the paneer cubes in the warm water for a few minutes, then add it to the gravy. It will moisturize the paneer. Do not leave for a long time.
In the end, add kasthuri methi leaves, and some coriander leaves also into it.
Once it is done, transfer to a bowl. The delicious Matar paneer is ready to serve.