Matar Paneer is the famous dish from North India, its a perfect combination of Matar (green peas) and Paneer (cottage cheese). In India, especially in North, you will find this dish in every restaurant and roadside dhabha. It’s a delicious side dish for soft rotis or with rice. The ingredients to make this simple dish start with a tomato base and basic spices including turmeric, coriander, and cumin powder. The secret is to cook the paneer before to make the gravy which keeps the edges crisp yet moist.
I would suggest making Matar paneer a few hours before serving this dish. It helps the paneer to soak up all the flavors from the curry and spices.
So let’s prepare today a delicious Punjabi style Mater Paneer
In a grinder, grind the cumin seeds, ginger and garlic and coriander seeds to a smooth paste and keep aside. Cut paneer (cottage cheese) into small cubes
Now heat the oil in a pan on medium flame. Add the paneer (cottage cheese) into this oil and shallow fry it. Take care that it should not get burnt, else it will become hard. Drain over the Kitchen paper and add to the bowl with warm water and keep aside.
Now take a shallow pan and heat oil in it, over medium heat. Add onions and fry for 12-14 minutes. Heat till they change color to golden brown. Add the ginger and garlic paste and fry well. Keep stirring continuously, else it will stick at the bottom of the pan.
Now add the cumin, coriander powder along with the turmeric and chili powder. Saute it for some time, add some water to it to avoid sticking to the bottom of the pan. Add the tomato puree into it and cook on a medium flame for 10 minutes. Add a pinch of sugar and salt to taste and cook for 5 minutes more.
Now add green peas along with garam masala into it. Add cubes of Paneer (cottage cheese) after draining the warm water fo the curry. Mix well till its coated well with the curry. Cook for 5 minutes and that’s it. Your Mater (Green Peas) Paneer is ready to eat. Garnish it with fresh coriander and serve the guest with hot roti/parathas or rice.