Shahi paneer is one of the most popular paneer recipe ever. This is one of most ordered dish on Indian restaurant menu. Any party or special occasion Two of the most popular paneer recipes are undoubtedly paneer butter masala, and shahi paneer.
Matar paneer is one of simplest paneer recipes. I simply can’t get enough of this North Indian easy paneer gravy made with soft Indian cottage cheese and peas. scoop up this super delicious Paneer with bites naan or pile up some matar paneer over a bowl of jeera rice, tastes best both ways.
Some people call it mutter paneer, some call it matar paneer sabji or sabzi. I know it sometimes becomes super confusing what’s the actual name of the dish. All these paneer recipes are same, so whatever name you call this curry matar paneer recipe is super delicious. I can very easily say one of best paneer gravy recipes ever.
Now again this is one of those punjabi curry recipes I have grown up eating. This Paneer recipe has been kind of a staple in punjabi kitchens. The recipe which I am sharing today is my Mom’s homemade matar paneer. It is homestyle Punjabi recipe. Dhaba style or restaurant style matar paneer recipe is slightly different and quite rich with cream, butter and lots of fat. That’s tasty as well but not the sort of paneer curry for everyday eating.
For making this matar paneer, first of all you need to fry paneer cubes. You can either deep fry paneer or you can pan fry it as per your taste. I prefer to pan fry in less oil. The taste of the matar paneer comes from the gravy. To make the recipe, fresh green peas taste best. I sometimes make the curry with frozen peas, that tases good too.
If you are looking for a nutritious meat-free meal, matar paneer with rice makes an excellent meal in a bowl.
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Easy Matar paneer recipe. North Indan Matar paneer or mutter paneer recipe with step by step method. Also known as matar paneer sabji. Perfect to serve with jeera rice , naan or chapati.
Cut the paneer into cubes and add paneer cubes in the pan, toss them well and lightly brown them from all the side.
Keep the fried paneer them aside.
Cook the spices for a minute and then add fresh tomato puree.
Add one tsp of garam masala, and mix it well.
Now add fresh peas/matar and mix it well, 200 ml of water and simmer the gravy and peas for 8-9 minutes.
Add pan fried paneer and cook for 2-3 minutes.
Garnish with coriander leaves and serve the matar paneer hot. Tatses best with jeera rice.
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