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A classic North Indian curry where soft paneer cubes and sweet green peas are simmered in a rich, aromatic tomato and onion gravy. This comforting dish is perfect with roti or rice.
For 4 servings
Prepare the Gravy Base
Build the Curry
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A classic North Indian curry where soft paneer cubes and sweet green peas are simmered in a rich, aromatic tomato and onion gravy. This comforting dish is perfect with roti or rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 444.65 calories per serving with 17.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish
Garnish and Serve
Replace paneer with firm or extra-firm tofu (pan-fried until golden) and use cashew cream or full-fat coconut milk instead of dairy cream.
Add 1 medium potato, diced and boiled or fried, along with the green peas for a heartier curry.
For a richer, restaurant-style version, increase the amount of cashews to 1/4 cup and add 1 tablespoon of melon seeds (magaz) to the paste. You can also add a pinch of saffron.
Skip onions and garlic. Temper the oil with cumin seeds and a pinch of asafoetida (hing). Proceed with the tomato puree and increase the amount of ginger.
Paneer is an excellent source of high-quality protein, which is crucial for muscle repair, building new tissue, and overall body function.
Paneer is packed with calcium and phosphorus, two minerals that are essential for developing and maintaining strong bones and teeth.
Green peas provide dietary fiber, which aids digestion, along with essential vitamins like Vitamin K and Vitamin A. Tomatoes contribute Vitamin C and the antioxidant lycopene.
The combination of protein from paneer, healthy fats from cashews, and carbohydrates provides a balanced source of energy that keeps you feeling full and satisfied.
One serving of this Matar Paneer recipe (approximately 1 cup or 325g) contains around 370-400 calories. The exact count can vary based on the fat content of the paneer and cream, and the amount of oil used.
Matar Paneer can be a healthy dish as it's a great source of protein and calcium from paneer and fiber from peas. However, it can be high in fat due to oil, cream, and paneer. To make it healthier, reduce the amount of oil and cream, or skip the cream altogether.
Yes, you can easily make it vegan. Substitute paneer with an equal amount of firm tofu (press it well and pan-fry for best texture) and replace the dairy cream with cashew cream or full-fat coconut milk.
If the gravy is too thin, simmer it uncovered for a few more minutes until it reaches your desired consistency. If it's too thick, add a few tablespoons of hot water and stir until well combined.
Yes, you can freeze it for up to a month. However, the texture of paneer can become slightly rubbery upon reheating. For best results, freeze the gravy before adding paneer and cream. Thaw, reheat, and then add fresh paneer and cream before serving.
If you have a nut allergy or don't have cashews, you can use 1 tablespoon of melon seeds (magaz), poppy seeds (khus khus), or even 2 tablespoons of thick yogurt (whisked well) to add creaminess to the gravy.