How to Make Matar Paneer (Green Peas & Paneer Curry)
Matar paneer curry is a delicious dish made with combination of green peas and soft paneer, cooked in onion and tomato based gravy. This is a classic North Indian Cuisine. This is an easy to cook recipe.
While preparing this recipe I have mixed the curry paste with whole spices for additional flavors. With this curry paste, I took only 15 minutes to prepare this dish. Check the recipe of curry paste here! The only task to do is heat the required amount of stored paste and add water. Add whole spices to 1 tsp oil before adding the paste. Give it a boil. In the meanwhile, boil green peas till they are soft. Or you can directly simmer & cook the peas in gravy. Add paneer and cook for another 3 – 4 minutes till it soaks all aromatic flavors of spices.
If you don’t have the ready curry paste then use fresh onion & tomato paste. Grind 2 medium onion, 2 tomatoes, 5 – 6 garlic pods, 1tbsp chopped/ crushed ginger. Also add 1-2 green chilli, 2 cloves, 2 cardamom, 1/2 inch cinnamon stick, 4 – 5 black pepper to the mixer along with onion and grind them together.
You can make this curry rich by adding cashew and almond paste. I have marinated paneer in spiced curd for 10 minutes which is optional. You can add paneer directly to the gravy. After the onion and other spice gets cooked completely, add beaten curd and mix well. Add 1/2 cup water and let it simmer for some time before adding paneer into it.
You can shallow fry the paneer cubes. Another tip to make paneer soft, soak them in hot water for 10 – 15 minutes.
I have one more important tip friends which I have learnt from experience. I have once cooed paneer for 15 minutes (after adding to gravy). It turned out as chewy and hard. So the lesson learned is don’t over cook paneer as they will be hard and chewy by this and will spoil the whole preparation.
Lets prepare this super delicious food.