Homemade Matar Paneer

The homemade matar paneer is a thick gravy of matar (peas), paneer (cheese), onion, tomato, and various spices. Cook all together to perfection. It is the perfect meal for lunch and dinner. Serve it with naan, basmati rice, soft chapati, and poori along with boondi raita. It’s very easy to prepare this homemade matar paneer with an amazing taste.

About homemade matar paneer

What is matar? Matar are the green peas(green vegetable) that are easily available in all seasons. What’s about paneer? Paneer is a fresh cheese made with curdling milk with an acidic ingredient like lemon juice. They both cooked in a spicy curry till it thickened.

The homemade matar paneer is a North Indian dish, and everyone knows about it very well. There is no home where matar paneer is not made. The only method is different, and everyone likes to make it in their style. I will show you the simplest way that I learned from my mother.

I grew up eating this matar paneer dish. My all family likes to have it once a week. When I was a child, I did not eat much of it. But now I can eat it daily without any complaint. When you try this flavoursome homemade matar paneer, you will also like to add it to your food menu.

Ingredients

• Paneer- You have to take fresh paneer and cut it into cubes.

• Vegetables- You need frozen green peas/fresh green peas, which you like, and medium-sized onion, and tomatoes.

• Ginger and garlic- Peel and thinly slice them.

• Green Chili- Take fresh and spicy chillies.

• Spices- You need all basic spices here: coriander powder, garam masala, kashmiri lal mirch, dried fenugreek leaves, bay leaf, green cardamom, cloves, etc. The spices should be fresh.

• Ghee- For sauteing the vegetables

• Oil- For cooking the dish

How to make homemade matar paneer

1. Start by taking one tbsp of ghee in a pan and heat it.

2. When the ghee heats, add chopped onion, garlic, ginger, and green chili. Sauté them till the onion gets a golden colour.

3. After that, add chopped tomatoes to it. Sauté them till they are soft.

4. When tomatoes are soft, turn off the flame. Keep them aside and wait to cool down.

5. When the vegetables are cool down, add them to a blender.

6. Make a smooth paste of them like this.

7. Now heat 2 tbsp oil in a large kadai on medium flame.

8. Add 1 bay leaf, 2 green cardamom, 2 cloves, and 1 tsp cumin seeds. Sizzle them for a few seconds.

9. Pour the tomato and onion puree into it. Sauté them for a minute.

10. Add spices: 1 tsp Kashmiri lal mirch, 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1 tsp salt to it.

11. Mix all of them well and saute them.

12. After that, add green peas and paneer cubes to it.

13. Pour 2 cups of water into it and mix everything well. Cover the kadai with a steamer and cook it on a medium flame.

14. Simmer it on medium heat and stir at intervals. Cook it till it gets a thick gravy texture.

15. It takes 14-15 minutes to cook and get thick curry texture.

16. Now add 1/4 tsp kasuri methi (dried fenugreek leaves) and 1/2 tsp garam masala to it.

17. Mix them very well and turn off the flame. The homemade matar paneer dish is ready.

Serve this homemade matar paneer with steamed rice, chapati, naan, and poori. This is the best dish to serve to your relatives with hot phulkas. Perfect meal for lunch and dinner too.