Learn how to make Matar Paneer, a popular vegetarian Indian side dish recipe with paneer and green peas in an onion-tomato-cashew gravy. Mattar Paneer is a fantastic side dish for roti and pulao, perfect for when you have guests.
Anything with paneer is a definite win in our home, especially if it’s homemade paneer.
Why you should include paneer in your diet:-
5 Reasons to Include Paneer in Your Daily Diet
- Vegetarian Source of Protein – Paneer is a great source of protein and it must be included in any vegetarian diet in order to make up for the lack of meat and eggs. One cup of paneer contains almost 28 grams of protein, which comes to 56% of your daily protein intake.
2. Satiating Food Option – Being a low-carb and high protein food, paneer helps to prevent overeating and unmindful snacking on unhealthy foods, which is extremely important for weight management. The slow release of energy from the protein helps to keep you energized for a long time without causing any sudden burst in energy levels.
3. Aids Weight Loss – The conjugated linoleic acid or CLA present in paneer boosts body metabolism and promotes weight loss by speeding by the calorie burning process. Although, there are various other sources of CLA such as butter and red meats, but most of them are also high in saturated fats. Paneer is the only low-fat source of CLA.
4. Improves Bone and Dental Health – Panner is a rich source of calcium which helps to reduce the risk of osteoporosis and other bone diseases related to calcium deficiency. It also helps to develop stronger and healthier teeth.
5. Controls Diabetes – Cottage cheese is high in protein and low in carbohydrates, which makes it a healthy food for diabetics. High protein content in panner leads to slow release of energy in the body, which in turn prevents sudden spikes in blood sugar levels.
- Total time – 30 minutes
- Serves – 4-6
- Cuisine – North Indian
- Ideal for – Main Course
INGREDIENTS for matar paneer:–
- 2 cups of sliced onions
- and 1.5 cups of cubed paneer
- 1 tsp of minced garlic
- one tsp of grated ginger
- 1 tsp of red chilli powder
- 2 tsp of coriander powder
- 1/2 tsp of cumin powder
- 1/2 tsp of turmeric powder
- 1.5 cups of chopped, ripe tomatoes
- 1/2 cup of cashew nuts, soaked in water for 30 mins
- 1 heaping tsp of canned tomato paste
- 3/4 cup of fresh or frozen shelled green peas.
- 1 pinch of kasuri methi (dried fenugreek leaves)
- one tsp of garam masala (I use Kitchen King masala)
- 1 tbsp of cream
- 1/4 cup of chopped coriander leaves (cilantro), for garnish
- 2 tbsp of oil
INSTRUCTIONS for matar paneer:
1. Heat oil in a large pan and saute the onions onion the edges start turning brown
2. Add the ginger and garlic and saute again for a minute.
3. Add the chilli powder, coriander powder, and cumin powder, along with the turmeric. Saute for 30 seconds until fragrant.
4. Add tomatoes. Mix and cook until the tomatoes turn soggy and soft.
5. Top off with the tomato paste and mix again well.The tomato paste gives a nice depth to the dish and also gives the matar paneer some colour. You can omit if you want but I highly recommend adding some. You can transfer the remaining paste to an air tight container and keep in fridge for up to a week. Add to any tomato-based gravy.
6. Turn off flame and leave the above mixture to cool. Meanwhile, grind the soaked cashew nuts with some water. to a smooth paste. Set aside.
7. Saute the paneer cubes in some oil until all sides are light golden brown. Drain and set aside.
8. Once the tomato onion mixture is cool, grind to an almost-smooth paste.
9. Return this to the stove in the same pan along with the cashew paste and peas.
10. Add about 1.5 cups water and bring to a boil. Let it simmer for 5-6 mins or until the peas is cooked. You can add more water if the gravy is too thick.
11. Add the kasuri methi, cream, required amount of salt, and garam masala. Mix well.