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Matar Paneer: A Culinary Pyaar Story!

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Chef Curry Do’pyaza

Matar Paneer: A Culinary Pyaar Story!

Namaste Dosto! Sat Sri Akal! Kem Cho! Vanakkam!

Chef Curry Do’pyaza here, back in your kitchens and hearts with another delicious dish! Today, we are diving into the creamy, dreamy world of Matar Paneer. This dish is a true superstar in Indian cuisine, loved from Delhi to Durban, and beyond!

Think of Matar Paneer and you think of joyous occasions. It graces our tables during Diwali feasts, Holi celebrations, weddings, and even simple family get-togethers. It’s a winter warmer, a summer delight, and honestly, perfect any time of the year! The vibrant green peas and the soft, milky paneer make it a feast for the eyes and the stomach.

A Little History Lesson

The story of Matar Paneer is as comforting as the dish itself. While paneer (Indian cheese) has been around for centuries, the combination with matar (green peas) is believed to be a relatively modern innovation. It likely originated in North India, where both ingredients are readily available. It’s a testament to Indian ingenuity – taking simple ingredients and transforming them into something truly special!

Get Ready to Cook!

Preparation Time: 15 minutes
Cooking Time: 30 minutes

What You’ll Need (The Ingredients)

  • 200 grams Paneer (Indian Cheese), cubed
  • 1 cup Matar (Green Peas), fresh or frozen
  • 2 medium Pyaaz (Onions), finely chopped
  • 2 medium Tamatar (Tomatoes), pureed
  • 1 inch Adrak (Ginger), grated
  • 2-3 Lahsun (Garlic) cloves, minced
  • 1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
  • 1 teaspoon Haldi Powder (Turmeric Powder)
  • 1 teaspoon Lal Mirch Powder (Red Chilli Powder)
  • 1 teaspoon Dhaniya Powder (Coriander Powder)
  • ½ teaspoon Garam Masala
  • 2 tablespoons Tel (Cooking Oil)
  • 1 tablespoon fresh Hara Dhaniya (Cilantro), chopped, for garnish
  • Salt to taste
  • 1/2 cup fresh cream (optional)

Let’s Get Cooking! (The Method)

  1. Paneer Prep: Gently fry the paneer cubes in a pan with a little oil until they are lightly golden brown. This gives them a nice texture and prevents them from becoming rubbery. You can skip this step if you prefer soft paneer. Soak the fried paneer in warm water to keep it soft.

  2. The Base: Heat oil in a kadhai (wok) or a deep pan. Add the chopped pyaaz (onions) and sauté until they turn a beautiful golden brown. Patience is key here!

  3. Aromatic Magic: Add the grated adrak (ginger) and minced lahsun (garlic) to the onions and sauté for another minute until fragrant. The aroma will fill your kitchen with happiness!

  4. Tomato Tango: Pour in the tamatar (tomato) puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. Stir occasionally to prevent sticking.

  5. Spice it Up!: Add the haldi powder (turmeric powder), lal mirch powder (red chilli powder), and dhaniya powder (coriander powder). Cook for another 2-3 minutes, stirring constantly, until the spices are well combined and fragrant.

  6. Pea Power: Add the matar (green peas) and salt to taste. Mix well and cook for 5 minutes, allowing the peas to soften a bit.

  7. Creamy Dreamy: Add about 1 cup of water (or more, depending on your desired consistency) and bring the mixture to a simmer. Gently add the fried paneer cubes.

  8. Simmer Down: Cover the pan and simmer for 10-15 minutes, allowing the flavors to meld together beautifully.

  9. Finishing Flourish: Stir in the garam masala and fresh cream (if using). Garnish with chopped hara dhaniya (cilantro).

  10. Ready to Serve: Your delicious Matar Paneer is ready to be served!

Chef Curry’s Tips for Perfection

  • Fresh is Best: If possible, use fresh green peas for the best flavor.
  • Spice it Right: Adjust the amount of green chillies and red chilli powder to your preference.
  • Creamy Goodness: Adding fresh cream at the end gives the dish a rich and luxurious texture. You can substitute it with cashew paste for a vegan option.
  • Paneer Perfection: Soaking the fried paneer in warm water keeps it soft and prevents it from becoming chewy.

Cooking it Your Way

  • Pressure Cooker: Sauté the onions, ginger, and garlic in the pressure cooker. Add the tomatoes, spices, and peas. Add 1 cup of water and pressure cook for 2 whistles. Add the paneer and simmer for a few minutes.
  • Slow Cooker/Crockpot: Sauté the onions, ginger, and garlic in a pan. Transfer to the slow cooker along with the tomatoes, spices, peas, and water. Cook on low for 6-8 hours or on high for 3-4 hours. Add the paneer in the last hour of cooking.
  • Microwave: This method is not recommended as it changes the texture of the paneer and peas.
  • Air Fryer/Oven: These methods are not suitable for making Matar Paneer.

Nutritional Information (Approximate per serving)

  • Calories: 350-400
  • Protein: 20-25 grams
  • Fat: 25-30 grams
  • Carbohydrates: 15-20 grams

Note: Nutritional values may vary based on specific ingredients and portion sizes.

Serving Suggestions

Matar Paneer tastes heavenly with:

  • Naan (Indian flatbread)
  • Roti (Whole wheat flatbread)
  • Jeera Rice (Cumin Rice)
  • Plain Rice
  • Paratha (Stuffed flatbread)

A Final Word

There you have it – my version of the classic Matar Paneer! It’s a dish that’s close to my heart, and I hope it becomes a favorite in your home too.

Now, go forth and create some culinary magic! Try this recipe at home and share the joy with your friends and family. I know they will love it!

Happy Cooking, Dosto!

Your friend,

Chef Curry Do’pyaza