Matar Paneer | How to make Matar Paneer

2 reviews
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BySupriya Bhatia
Created on 23rd Jan 2016
  • Matar Paneer, How to make Matar Paneer
Matar Paneerby Supriya Bhatia
  • Matar Paneer | How to make Matar Paneer (14 likes)

  • 2 reviews
    Rate It!
  • By Supriya Bhatia
    Created on 23rd Jan 2016

About Matar Paneer

A very popular Punjabi paneer dish.

Matar Paneer, a succulent delicacy which is famous all over the world. Matar Paneer is one dish which makes its accompaniments tastier. With the overflow of flavours, Matar Paneer has always been everyone's favourite. This recipe by Supriya Bhatia is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Matar Paneer, just the perfect situation when you realise that you need to know how to make the perfect Matar Paneer. So, at that time you can try out this delicious recipe by Supriya Bhatia. The recipe of Matar Paneeris very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Matar Paneer is 25 minute. This recipe of Matar Paneer is perfect to serve 4. Matar Paneer is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time10mins
  • Cook Time25mins
  • Serves4People
Matar Paneer

Ingredients to make Matar Paneer

  • 250 gms - Paneer cubed and lightly fried
  • 1 cup - Peas
  • 2 large - Onions, minced
  • 3 large - Tomatoes, pureed
  • 1 tsp - Ginger-garlic paste
  • 1 tsp - Jeera powder
  • 2-3 pieces - Javitri, crushed
  • 1 tbsp - Coriander powder
  • 1/2 tsp - Red chilli powder
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Jeera
  • 1 tbsp - Kissan tomato puree
  • 1 tbsp - Fresh coriander/dhaniya
  • 1 pinch of hing
  • 2 tbsp - Refined oil
  • 1 large cup of Water

How to make Matar Paneer

  1. Heat oil in a pressure cooker. Add the hing, jeera sabut, javitri and minced onions. Sauté and cook till it turns pinkish in colour.
  2. Add ginger-garlic paste and sauté again for 2-3 minutes. Add fresh tomato puree and kissan tomato puree. Stir well and add in the dry masalas except for the garam masala and salt to taste. Mix and sauté till the sides start separating from the oil.
  3. Next add in peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. Close the pressure cooker and cook till 2 whistles blow.
  4. Once the steam releases itself, add the garam-masala and stir. Garnish this dish with fresh dhaniya.
  5. Serve it hot with chapati or rice.

Reviews for Matar Paneer (2)

Dr. Nisheeth Saawarn10 months ago

Payal Lambaa year ago