Matar Paneer Recipe – Restaurant Style

Step 1: Boil Peas

Heat water in a pot. Once boiling, add 300 grams of fresh green peas and 1 teaspoon of salt. Boil for 10 minutes until the peas are soft. Drain the peas and reserve the water for later use. Set aside.

Step 2: Prepare Yogurt Mixture

In a small bowl, whisk together 4 tablespoons of yogurt with 1 teaspoon of sugar until smooth. Set aside.

Step 3: Fry Paneer

Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan over high flame. Add 300 grams of paneer cubes and fry, stirring occasionally, until they turn golden brown on all sides.

Step 4: Soak Fried Paneer

Immediately transfer the fried paneer cubes into the reserved hot pea water. This will keep the paneer soft.

Step 5: Sauté Aromatics

In the same pan (or a fresh one with 1 tablespoon oil), add 1 large finely chopped onion, 4 slit green chilies, and 2 bay leaves. Sauté until the onion softens and turns light golden, about 5-7 minutes.

Step 6: Add Ginger-Garlic and Peas

Add 1 tablespoon of crushed ginger-garlic to the pan and sauté until fragrant and golden, about 2-3 minutes. Then, add the boiled green peas and fry on high flame for 1-2 minutes.

Step 7: Add Dry Spices

Reduce the flame to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 1 teaspoon red chili powder, and 1 teaspoon Kashmiri red chili powder. Mix well and sauté for 1 minute until fragrant.

Step 8: Incorporate Yogurt

Turn off the flame or keep it very low. Add the whisked yogurt mixture to the pan. Stir continuously for 2-3 minutes until the yogurt is well combined and the mixture starts to thicken and oil separates. This prevents the yogurt from curdling.

Step 9: Simmer Gravy

Cover the pan and let it simmer on low flame for 5 minutes to allow the flavors to meld. Uncover and stir.

Step 10: Add Salt and Continue Simmering

Add 1 teaspoon of salt (or to taste) and mix well. Cover again and cook on low flame for another 5 minutes.

Step 11: Combine with Paneer

Uncover and stir. Add the fried paneer cubes along with the water they were soaking in to the gravy. Mix gently. If you prefer more gravy, you can add a little more hot water at this stage.

Step 12: Final Cook and Garnish

Cover the pan and cook on medium flame for 3-4 minutes until the gravy thickens slightly and the paneer absorbs the flavors. Uncover and stir. Add 1 teaspoon of crushed kasuri methi, chopped fresh cilantro, and 1 teaspoon of garam masala powder. Mix well. Serve hot with roti, naan, rice, or puri.

• Boil fresh peas with a pinch of salt to ensure they are soft and retain their color.

• Soak fried paneer cubes in hot water (preferably the pea boiling water) to keep them soft and prevent them from becoming chewy.

• When adding yogurt, ensure the flame is very low or off, and stir continuously to prevent it from curdling.

• Adjust the amount of water according to your desired gravy consistency.

• For a richer gravy, you can add a tablespoon of cashew paste along with the yogurt.

• If using frozen peas, there's no need to boil them; add them directly to the masala and cook until tender.