Mater Paneer Recipe

Introduction – This is a delicious North Indian famous recipe. Matar paneer recipe is one of the most important Indian wedding and other party dishes along with other vegetables. This recipe has the status of expensive and rich recipe.

Indian hotel restaurants have given this recipe a prominent place in their menu card. When I think of making something good at home, I always make Matar paneer. It is a very quick and easy dish and everyone in our house loves it.

In this recipe, paneer is cut into cubes and lightly fried and cooked with boiled peas, mawa, tomato and onion gravy with aromatic spices. You can serve it with roti, naan paratha, lachha paratha or jeera rice. The beauty of this recipe is that it goes well with any kind of roti. So let’s start making this North Indian dish.

Preparation Time – 20 – 25 Min
Cook Time – 30 – 35 Min
Total Time – 45 Min
Servings – 4
Cuisine – North Indian

Table of Contents

Mater Paneer Ingredients:

200 gm – Paneer
200 gm – Peas (Boiled)
100 gm – Mawa
1 cup – Onion
1 cup – tomato
1 tbsp – garlic
1 inch – ginger (chopped)
2 – green chilli (chopped)
1/2 cup – green coriander leaf
1 – lemon
4 tbsp – cooking oil
1/2 tbsp – cumin seeds
2 pinch – asafoetida
1/2 tbsp – Kashmiri chili (for color)
2 tbsp – butter
1 tbsp – coriander powder
1 tbsp – red chilli powder
1/2 tbsp – turmeric powder
1/2 tbsp salt (as par teste)
1/2 tbsp – garam masala
4 – green cardamoms
1 inch – cinnamon stick
1/2 – black paper (coarsely ground)
2 – by leaf
50 gm – cashew
1 tbsp – dried fenugreek leaves

Mater Paneer Instructions:

Step 1

First, we will cut the paneer in small size as per our choice and put the peas on the flame for boiling. Peas are boiled, drain their water keep them aside, and deep fry the paneer pieces till they turn golden.

Step 2

Now we will prepare our gravy, place a pan on top of the flame, and pour cooking oil into it. When the cooking oil starts heating up, add chopped onions and add chopped garlic. When the onions turn light brown, We will also add chopped tomatoes and while stirring slowly, we will also add chopped ginger and chopped green chilies. Put some cashews too. We will soften them, and we will also add some water, when our tomatoes become soft, we will remove them from the flame.

Step 3

After the purry cools down, grind it in a mixer grinder to make a fine paste, do not add water. Place a pan on top of the plane and pour 4 tablespoons of cooking oil into it. When the oil becomes hot, add asafoetida and cumin seeds to it. Also add a little cardamom, by leaf, and cinnamon. When the cumin starts crackling, we will grade the mawa add it, and roast it while stirring slowly. When our mawa starts to cook slowly, we will put kasoori fenugreek leaves in it by rubbing it with both palms and also add some cashew nuts stir it slowly, and cook it.

Step 4

When the mawa is roasted, add coriander powder, red chili powder, turmeric powder, and salt inside it and stir slowly, after stirring for a while, we will put our purry which we had ground, and give it a boil while stirring slowly. When the gravy comes to a boil, we will put our boiled peas and fried paneer in it and stir it slowly, adding water as per requirement, not too much water, so that the gravy does not become thin.

Step 5

After the purry comes to a boil, we will close the flame and take down the pen, add garam masala and crushed black pepper. Now put butter in a pan heat it a little add Kashmiri red chili and apply tempering on top, your garnishing will be better. Garnish with chopped coriander and some grated paneer. So get your Mater Paneer Recipe ready. You can eat it with any roti paratha or rice.

Tips And Notes

1 – If your purry has become thin by mistake, then add gram flour rost in a little butter, and mix it, your gravy will be thick.
2 – While boiling the peas, put a spoonful of sugar in them, by doing this the color of the peas will remain green and a little sweetness will also come, which gives a better taste in food.
3 – Use only fresh peas available in the season; Use frozen peas only if you have to; Taste better than fresh peas.

Faq

Q: Can we put cream in the matar paneer?
Ans: Cream can be added to Mater Paneer, after it is finalized, add cream and give it a little boil.
Q: Can we eat pan every payday?
Ans: It is a good source of calcium and protein, But eating more cheese promotes cholesterol, those who have cholesterol problems should eat less chees.
Q: Ian I eat paneer at night?
Ans: Paneer should be eaten one or one and a half hours before sleeping at night because paneer is heavy stuff which brings heaviness to the food.

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In Conclusion

Welcome to the Khana Khilana Recipe Blog. Today we have told you about Mater Paneer Recipe. In this recipe, ie told you that after boiling the peas and frying the paneer, garlic onion tomato gravy is made with Mawa in some aromatic spices after boiling. This is a North Indian recipe. Which is loved by all. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog is the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.

Mater Paneer / Nutrition Value

Amount Per Serving 200 gm (one)
Calories➡ 243 kcal
Fat➡ 18.26 gm
Carbs➡ 6.65 gm
Protein➡ 12.70 gm

Rajeev Sharma

Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.

Mater Paneer Ingredients:

Mater Paneer Instructions:

Tips And Notes

Faq

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In Conclusion

Mater Paneer / Nutrition Value

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