This matar paneer is delicious, juicy and all ready to devour in 30 minutes 🙂 This the one of those dishes that is my go to on days when I am not really in a mood to cook but still want great tasting home cooked food and fast! I am sure most of us feel that way at least once in while right? And when you do, may I suggest you give this delicious dish a try! Paneer and green peas are simmered in a rich tomato,onion based sauce along with some simple spices. The resulting dish is comforting, yummy and super filling.
What is Matar Paneer?
Matar Paneer is a vegetarian dish from the Northern part of India. It primarily contains green peas (matar) and paneer which is a non-melting Indian cheese made from cow or buffalo’s milk. The base of the dish uses a combination of onions, garlic, ginger and tomatoes cooked with spices quite similar to a few other dishes from this region. Paneer has a mild flavor, is rich in protein and takes on any flavors beautifully. You can add the paneer as it is or toast it in a pan before mixing it in.
Make it delicious
I have provided a few tips below to help you make the best matar paneer possible. These tips are also included in the recipe card notes as well so that you can just print them out.
- Preferably use canned tomatoes vs fresh tomatoes. The flavors are more concentrated and the juices add a more umami kick to the whole dish. If you prefer to use the fresh ones, I would also suggest adding 2-3 heaping tablespoons of tomato paste along with it.
- Kasuri Methi is dried fenugreek leaves which I frankly feel is very underrated as compared to other spices and herbs used in Northern Indian cuisine. It adds a beautiful and subtle flavor and fragrance to the dish. I highly recommend getting your hands on some online or in store.
- The secret to great Indian cooking especially when you are using spices is to take your time and let the dish cook well. There is some magic that happens when the spices get enough time to cook and amalgamate with the other ingredients. The flavors get magnified even more and the dish goes from a 6-7 to a 10(or at least a 9!).
- I have tested this recipe with medium firm Tofu and it tasted great. But what tasted even better was tofu that was frozen and then thawed overnight. The texture of tofu changes upon freezing and it acts like a sponge and soaks in all the flavors. I am still drooling thinking about that and I will be writing another post with the vegan version. If you don’t care for tofu, I think king oyster mushrooms would be a great option as well.
- You can make the gravy a little thinner by pureeing the tomatoes and by adding a little extra water. If you want to make it a bit more creamier and less acidic, try adding a little cream or thick coconut/ oat milk.
Looking for more recipes? Check these out for more cooking inspiration
Making Matar Paneer in an instant pot
You can make the entire dish in the instant pot as well by using the sauté mode at low or medium level. Follow the steps exactly as written in the recipe card and while simmering, just close the lid while turning the saute level to low. Keep checking every few minutes to ensure there is enough moisture to prevent it from burning.
Serving and storage
Matar Paneer goes very well with both flatbread and rice. You can serve with freshly sliced cucumbers, radishes, raw onions, freshly cut lime/lemon or Indian pickles as well. A great drink to serve alongside is salty or sweet lassi.
The dish can easily be stored for 2-3 days in the refrigerator. I honestly love eating the leftovers because the flavors are even more developed. Reheat it on the stove top or in the microwave oven. You can also freeze it for up to 3 months and heat it directly after removing from the freezer by putting it in the oven at 375 deg f for 40-45 minutes.Else let it thaw overnight in the refrigerator and then reheat it.
Did you try it?
I hope you give this matar paneer a try! It is simple dish with low key ingredients but the final result will make you think someone spent hours making it. Please share your thoughts, questions and comments below. Want to share your creations with me? Please tag #dillandthyme on Instagram. You can also follow along on FB or Pinterest.
Disclosure: As an Amazon Associate I earn from qualifying purchases. The links provided in this post might include affiliate links which earns me a small commission when you purchase using them at no additional cost to you. Thank you for your support.
Matar Paneer
Equipment
- 1 Instant Pot
- 1 Deep Pan
Ingredients
- 8 oz Paneer cubed
- 1 Onion, large peeled and finely chopped
- 1 can Tomatoes sub with 2 fresh tomatoes, finely chopped
- 1 cup Frozen or Fresh Green peas
- 2 tbsp Ginger Garlic paste
- 2 Green Chillis sub with 1/2 jalapeño for less heat
- 1/2 tsp Kasuri Methi reserve a pinch to top the dish
- Handful of cilantro washed and finely chopped
- 2 tbsp Ghee/Oil
- 1-2 cups Water
- Salt to taste
Whole and Powdered Spices
- 1 tsp Cumin Seeds
- 2 Bay Leaves
- 1 inch Cinnamon Stick
- 1/4 tsp Turmeric Powder
- 1 1/2 tsp Kashmiri Chilli Powder
- 2 tbsp Coriander Powder
- 1 tsp Garam Masala
Instructions
- Heat a deep pan to medium and add the ghee/oil. Once hot, add the cumin seeds, cinnamon and bay leaf. Once the cumin starts sizzling and spluttering, add the onions. Cook for 3-4 minutes. Add the ginger garlic paste and cook for another 3 minutes.
- Heat a frying pan and add the paneer pieces. Regularly toss or flip to ensure the paneer is being evenly browned.
- Now add the tomatoes to the cooked onions and peas.Then add turmeric, chilli powder, coriander powder and kasuri methi. Season with salt and mix well. Add a cup of water and cover the pot and simmer for 10 minutes.
- Now add the paneer and mix well. Add some more water if the dish needs it and let it simmer for 2-3 minutes. Season with more salt if required and top with garam masala and gently mix. Add the chopped cilantro and top with remaining kasuri methi .
Video
Notes
- You can also puree the tomatoes before adding to the onions to give it a smoother texture.
- If you want to make mater paneer a little creamier, you can add some cream. You can also try adding coconut milk.
- Preferably use canned tomatoes since they add an extra punch of tomato flavor. If using fresh tomatoes, I would recommend adding 2-3 heaping table spoons of tomato paste.
- If possible, don’t skip kasuri methi as it adds a subtle flavor and fragrance to the finished dish.
- Give your dish enough time to cook as this lets the spices cook thoroughly and amalgamate well with the rest of the ingredients.
- Use tofu or king oyster mushrooms as a vegan swap for paneer.
- Nutritional information provided are approximate and not exact values.
Disclosure: As an Amazon Associate I earn from qualifying purchases. The links provided in this post might include affiliate links which earns me a small commission when you purchase using them at no additional cost to you. Thank you for your support.