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How To Make Restaurant-Style Best Matar Paneer Recipe
Restaurant-style Best Matar Paneer Recipe is creamy, delicious, and rich with aromatic flavours.
Matar paneer is India’s most popular paneer dishes which is commonly prepared in most Indian homes during winters when fresh piece are available in abundance.
You can also make this dish matar paneer in summers using the frozen peas.
The best-frozen peas that I like to use during any other time other than winters are Safal peas. They are hygienically packed and economically on the budget also.
The first matar paneer recipe is best planned for a special meal, and you can enjoy it with roti Nan, garlic naan on just plain basmati or jeera rice, or for that matter plain rice.
Usually, when I am cooking at home on a regular basis, the matar paneer that I make is with blanched onions tomatoes blended together. This is recipe no 2 for daily purpose.
If I have cashews on my hand, then I add cashews also to it. It is a sweeper super quick jhatpat recipe and is great to make when you are in a hurry.
I have shared both versions in this post. The easy and super quick method has been shared at the end of the post as method 2 for working women who are always in a hurry to make ends meet and want to prepare the best-tasting food for their family.
This recipe is roughly an adaption from my other recipe, which is a popular.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 40 Minutes
Servings: 4
Author: Ranjeeta Nath Ghai
How To Prepare Best Matar Paneer Recipe Gravy Step by Step
Ingredients
(One Cup = 240 Ml)
To Sauté and Puree
- 1 tbsp Oil
- 2 Cardamoms
- 3 Garlic
- 1 Cup Onions
- 1½ Cup Tomato
- 1¼ tsp Turmeric
- 10 Cashews
- Salt To Taste
For Matar Paneer Gravy
- 2 tbsp Oil
- 1 Inch Cinnamon
- 1 Small Bay Leaf
- 1 tsp Red Chili Powder
- 1 tsp FoodAllTime Garam Masala
- 1 tsp Coriander Powder
- ¾ Cup Green Peas
- 1 to 1½ Cups Water
- 3 tsp FoodAllTime Healthy Green Paste
- 1 Green Chili
- 1 tsp Kasuri Methi
- Coriander Leaves
- 3 to 4 tbsp Cream
Instructions To Prepare the Puree
Add 1 tablespoon mustard oil to your pan. When the mustard oil is heated and changes to a lighter colour, add green cardamoms, FoodAllTime healthy green paste. Saute for a minute.
Add the onions (chopped) and sauté them till they turn light golden.
Add chopped tomatoes, salt, and turmeric, FoodAllTime garam masala, Everest Kashmiri Lal Mirch, cashews, and cook the combined ingredients on medium flame until the onions and tomatoes turn mushy and leave the sides of the pan.
Turn off the store and allow this mixture to cool completely.
When cooled, transfer to a blender jar and blend without adding water until the puree is smooth.
How To Make the Best Matar Paneer Recipe
- Heat a pan with two 1 tablespoon of mustard oil (you can use any other cooking oil or ghee if you desire.) Add cinnamon, bay leaves, and cumin.
- Gently pour the onion and tomato puree that you had just blended.
- If you want to add extra spices to the hot oil like garam masala, you can do that, but you have to be quick about it; otherwise, it will get burnt.
- Saute all of these till the mixture comes together and turns thick. Keep stirring often to avoid burning and sticking to the bottom of the pan.
- Add the boiled or frozen green peas. If you are using fresh peas, you may need to parboil them before adding them into the gravy. Boil them, drain them and keep them aside. I normally prefer to use frozen peas so so as I can save time.
- Add a cup of water to make the gravy. The amount of water depends upon how thick you want the gravy to be.
- Mix well. Cook until the gravy thickens. Taste the gravy and append more salt if needed.
- Add the peas, 1 teaspoon Kasuri methi, and paneer/cottage cheese and mix gently.
- Allow it to cook (covered) for extra 2-3 minutes on slow heat.
- Garnish with powered green cardamon, chopped coriander, and three tablespoons of cream mix well and transfer to a serving bowl.
Quick Matar Paneer Recipe Method 2
Grate the onions and the tomatoes and set aside.
Heat oil and add the bayleaves followed by onions.
When the onion turns golden brown add the grated tomatoes and chillies, salt, turmeric, foodalltime green masala paste, foodalltime garam masala, and cook it for 2-3 minutes till they turn tender.
Cook till the paste leaves the sides of the pan.
In the meantime grate the cashews finely or grind them in a mixie.
When the gravy turns thick you will see it leave the pan. At that moment, slowly add the water that you had set aside.
Now allow the gravy to thicken to the required consistency. Once the gravy thickens, you will see some oil on top of the gravy.
Add the boiled peas/thawed frozen peas and paneer and Kasuri methi.
Cook Best Matar Paneer Recipe for approximately 2 to 3 minutes more and shut off the heat.
If you want to add fresh cream for an everyday meal, go ahead with it. It is optional.
Garnish with coriander leaves and serve Best Matar Paneer Recipe with chapati paratha or rice.
Quick Overview
Recipe Name: How To Make Restaurant-Style Best Matar Paneer Recipe
Author: Ranjeeta Nath Ghai
Description: Restaurant-style Best Matar Paneer Recipe is creamy, delicious, and rich with aromatic flavours and can be made easily in your kitchen without lots of labour.
Preperation time: 10M
Cook Time: 35M
Total Time: 45M
Type: Main Course
Recipe Yield: 4 servingds
Recipe Ingredients: To Sauté and Puree, , 1 tbsp Oil, 2 Cardamoms, 3 Garlic, 1 Cup Onions, 1½ Cup Tomato, 1¼ tsp Turmeric, 10 Cashews, Salt To Taste, For Matar Paneer Gravy, , 2 tbsp Oil , 1 Inch Cinnamon, 1 Small Bay Leaf, 1 tsp Red Chili Powder, 1 tsp FoodAllTime Garam Masala, 1 tsp Coriander Powder, ¾ Cup Green Peas, 1 to 1½ Cups Water, 3 tsp FoodAllTime Healthy Green Paste, 1 Green Chili, 1 tsp Kasuri Methi, Coriander Leaves, 3 to 4 tbsp Cream
Recipe Instructions: Add 1 tablespoon mustard oil to your pan. When the mustard oil is heated and changes to a lighter colour, add green cardamoms, FoodAllTime healthy green paste. Saute for a minute. Add the onions (chopped) and sauté them till they turn light golden. Add chopped tomatoes, salt, and turmeric, FoodAllTime garam masala, Everest Kashmiri Lal Mirch, cashews, and cook the combined ingredients on medium flame until the onions and tomatoes turn mushy and leave the sides of the pan. Turn off the store and allow this mixture to cool completely. When cooled, transfer to a blender jar and blend without adding water until the puree is smooth. Heat a pan with two 1 tablespoon of mustard oil (you can use any other cooking oil or ghee if you desire.) Add cinnamon, bay leaves, and cumin. Gently pour the onion and tomato puree that you had just blended. If you want to add extra spices to the hot oil like garam masala, you can do that, but you have to be quick about it; otherwise, it will get burnt. Saute all of these till the mixture comes together and turns thick. Keep stirring often to avoid burning and sticking to the bottom of the pan. Add the boiled or frozen green peas. If you are using fresh peas, you may need to parboil them before adding them into the gravy. Boil them, drain them and keep them aside. I normally prefer to use frozen peas so so as I can save time. Add a cup of water to make the gravy. The amount of water depends upon how thick you want the gravy to be. Mix well. Cook until the gravy thickens. Taste the gravy and append more salt if needed. Add the peas, 1 teaspoon Kasuri methi, and paneer/cottage cheese and mix gently. Allow it to cook (covered) for extra 2-3 minutes on slow heat. Garnish with powered green cardamon, chopped coriander, and three tablespoons of cream mix well and transfer to a serving bowl.
Recipe Cuisine: Indian/Punjabi
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