Have you ever wondered about the magic in Matar paneer that it tastes so rich and perfect, well here is the place where your mystery would be solved. Paneer is a very versatile ingredient, and it always features on the Indian menu in experimenter homes (with kadhai paneer,parmatatan ka saag etc etc), as well as across India – Delhi restaurants to Mumbai joints. The tricky part for most people is trying to achieve that same gourmet taste in your own kitchen. The best thing is that if you know the tips, tricks and how to make it with correct ingredients then Matar Paneer Restaurant Style will be ready in just like 30 minutes at your table.
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Why Choose Matar Paneer?
The Only Matar Paneer Recipe You Need Matar paneer is (as you know) quite popular among many esteemed dishes and with due reason; it’s rich, flavorful and can mean so many things to any (and most of all every) soulful heart. Serve it for a special dinner, a casual lunch or just indulge in your love for paneer and this dish will never disappoint you. Not to mention the protein from the paneer, and all the goodness from those peas – such a filling meal!
Avoid these mistakes when preparing matar paneer.
.1.Don’t Add Too Many Spices to the Gravy:
Overuse of spices might overpower the meal. Remain with the basic spices, such as red chilli powder, kasuri methi, and garam masala.
2.Paneer can be prepared without soaking:Many home cooks don’t soak the paneer in warm water after it’s fried. This can lead to less palatable chewy paneer.
3.Not Fully Cooking the Tomato Puree:
When tomato puree is cooked too quickly, the gravy retains its raw flavour. Cook it until the oil separates, taking your time.
4.Using Paneer of Low Quality: Store-bought or inferior paneer can be bland and tough. Best results are obtained using fresh paneer.
Restaurant-Style Matar Paneer Ingredients
This dish is magic, magically delicious — simply because of the ingredients. We require good quality spices, fresh paneer & a perfect proportion of spicy tomato-based gravy to have that restaurant style taste.
Essential Ingredients:
Paneer — 200g, Cut into Cubes
1 cup frozen green peas (Matar) 01 cup
Tomatoes – 2 large, pureed
1 Medium sized finely chopped Onion
1 tablespoons olive oil — in place of ghee 2 tablespoons ginger-garlic paste
Green chilies — 1 or 2, finely chopped
Optional – 2 tablespoons fresh Cream ( for creaminess)
Garam Masala – 1 teaspoon
Turmeric Powder – ½ teaspoon
Red Chili Powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Cumin Seeds – 1 teaspoon
Kasuri Methi (Dried fenugreek leaves) — 1 tsp.
Oil/Ghee – 2 tablespoons
Salt – to taste
Fresh Coriander Leaves — Garnish
Step-by-Step Guide: How to Make restaurant Style Matar Paneer at Home in 30 Minutes
1.avoid the paneer and peas ready:
If using frozen peas, blanch them for five minutes in hot water and then set them aside.
The paneer cubes should be gently fried in oil till golden brown all throughout. Place them aside in a warmed dish of water. By taking this step, you can make sure the paneer doesn’t become chewy and stays soft.
- Add the spices and sauté.
Heat two teaspoons of oil or ghee in a pan. Crackle the cumin seeds after adding them.
Dice the onions into small pieces and sauté them until they get golden brown.this is an important step because the gravy gains depth from the caramelised Dice the onions into small pieces and sauté them until they get golden brown.onions.
- Include the chiles and ginger-garlic paste.
Add the chopped green chillies and the ginger-garlic paste and stir. Simmer for 1 minute, or until the raw scent goes away.
- Add the spices and tomato puree.
After adding the tomato puree, simmer over medium heat until the masala and oil separate. Usually, this procedure takes four to five minutes.
Stir in the garam masala, red chilli powder, coriander powder, and turmeric. Cook for an additional two minutes, stirring thoroughly, to allow the spices to seep into the gravy.
- Mix paneer and peas together.
Fold the fried paneer cubes gently into the blanched peas. For 5-7 minutes, let them boil in the gravy so that all the flavours may be absorbed.
- Conclude with Kasuri Methi and Cream.
Add two tablespoons of fresh cream and a teaspoon of kasuri methi for a restaurant-style, creamy finish. This improves the flavour overall and provides a lovely scent.
Give it one last swirl and adjust the salt as necessary.
- Present and Garnish
Serve hot with naan, roti, or jeera rice, garnished with fresh coriander leaves.
.Suggestions for the Ideal Matar Paneer
Utilise Fresh Paneer: If at all feasible, prepare your own paneer or purchase it from a nearby dairy. Since fresh paneer is softer, it better absorbs the gravy’s flavours. Avoid Overcooking the Peas: Overcooked peas are mushy and lose their texture. To preserve their colour and shape, blanch them before adding them to the gravy.
The Proper Mixture of Spices: A balanced masala blend is essential to restaurant-quality matar paneer. Steer clear of overwhelming the meal with chilli powder or garam masala.
Frying Paneer:the paneer becomes firm once it is lightly fried, but it stays soft and doesn’t turn rubbery if it is then soaked in warm water.
Answers to Common Questions (FAQs)
- Can I veganize this dish?
Indeed! A tasty vegan version of Matar Paneer may be made by simply substituting tofu for paneer and using almond or coconut cream in place of dairy cream.
- What’s the best way to maintain the soft and supple paneer?
Before adding the paneer to the sauce, gently cook it and then soak it in warm water for a few minutes to keep it soft. This enhances its enjoyment and aids in maintaining its texture.
Q3. Can I make this dish with canned peas?
Although frozen or fresh peas work best for texture and flavour, canned peas can still be used. Rinse the canned peas well and add them to the gravy if using.
Q4. What is the best way to thicken the gravy?
You can mix part of the gravy and peas together or add a spoonful of cashew paste if you like your gravy thicker before adding it back to the pan.
Q5: What goes well with Matar Paneer?
Naan, roti, and paratha are some of the Indian breads that go well with matar paneer. Serve it with jeera rice or basmati rice as well.
Conclusion
You can make the delectable flavours of Matar Paneer, restaurant style, in your own kitchen in only thirty minutes. You’ve learnt how to combine the sweetness of peas and a well spiced gravy with the richness of paneer by sticking to this easy recipe. Every stage of the process, from preparing the ingredients to adding the last bit of cream, guarantees a tasty, filling dish. This Matar Paneer will wow your family and visitors whether it’s served over rice, naan, or roti.
You no longer need to rely on takeaway or spend hours cooking because you now know the trick to swiftly preparing this well-liked dish. Having this dish on hand is a terrific idea for hectic weeknights or special events.
Ready to prepare more mouthwatering Indian dishes? Visit (https://indianrecipemela.com) to sample more delectable recipes, and don’t forget to leave us a comment with your own Matar Paneer recipes!