How to Make Matar Paneer Recipe

Matar Paneer Ingredients

 
Paneer (Indian cottage cheese): 

Paneer is a super soft, fresh, un-aged Indian cottage cheese, usually made from dairy milk. You can use ricotta cheese if needed instead of paneer, but it’s important to note that ricotta cheese may be salted and paneer is not. Squeeze and drain any extra whey from ricotta before using.

 
Vegetables: You will need fresh or frozen green peas (matar), a few medium-sized ripe red tomatoes, a medium or large onion, and some green chilies.

 
Cashews: Cashews act as a creamy thickener for the masala paste. However, if you do not have cashews on hand, you can substitute almonds.

 
Spices, Herbs and Seasonings: You will need several seasonings and spices for this mutter paneer recipe, including cumin seeds, turmeric powder, red chili powder, garam masala powder, salt, ginger, garlic, coriander leaves and seeds, black peppercorns, cardamom, cloves and cinnamon.

How to Make Matar Paneer Recipe

 
Make Masala Paste
1. First, you will take all of the masala paste ingredients and add them to a grinder or a blender. Make sure you include:

½ cup chopped onions
¾ to 1 cup chopped tomatoes
1 teaspoon chopped ginger {sub with ¼ teaspoon of ground ginger (dry ginger powder)}
1 teaspoon chopped garlic
10 to 12 cashews
2 tablespoons coriander leaves (cilantro)
1 teaspoon chopped green chilies or serrano peppers
4 to 5 black peppercorns
1 inch cinnamon (Use true cinnamon. For cassia cinnamon, use ½ inch of it)
1 teaspoon of coriander seeds {sub with 1 teaspoon of ground coriander (coriander powder)}
1 green cardamom – optional
2 cloves

After that, you will grind the ingredients into a smooth paste. If needed add 2 to 3 tablespoons of water while grinding the masala paste. When the paste is creamy and blended to a fine consistency, set aside until later.
Next add 3 tablespoons oil in a 2-litre pressure cooker or a pot. Let the oil become hot. Reduce heat to a medium-low heat. Add ½ teaspoon cumin seeds and fry until they splutter.
Next, add in your ground masala paste, and mix well.
Now you will sauté the paste mixture for about 10 to 12 minutes on a medium-low heat.

You want to be sure to sauté long enough for the oil to separate from the paste. The masala paste will also thicken and look glossy

 
After sautéing the masala paste, add in all of the dry spice powders, stir to combine well and sauté for a minute. Be sure to include:

Next, add in 1 cup of rinsed green peas or matar. You can chose to add either frozen or fresh green peas.Mix again well.

Then, add 1 to 1.25 cups water, salt and mix thoroughly. It’s now time to pressure cook the green peas until they are fully cooked. Be sure to cover the cooker tightly, then cook for about 9 to 10 minutes or 2 to 3 whistles on medium to medium-high heat.Finally, add the paneer cubes and mix well or simmer on a low heat for a few seconds or until the paneer cubes are fully cooked. Don’t overcook as the paneer will become dense and hard.