Matar or Mutter means green peas in Hindi. Green peas and paneer make a great combo! This vegetarian paneer masala is mildly spiced, aromatic, and extremely comforting to taste. In India, this matar paneer recipe was mainly made during the winter because that was the harvest season for green peas in North India. But since now, they are available all year round, you don’t need to wait for winter! Frozen peas to the rescue! Green peas - I have used frozen green peas in this matar paneer recipe. You can also use fresh green peas. You will need to cook it a little longer if using fresh green peas. Tomatoes - Canned tomato puree or use fresh tomatoes to make a puree or even mix them both. Even canned crushed tomatoes or tomato sauce will work here. Other veggies and aromatics - Onion, garlic, ginger, and green chillies are what you will need Indian paneer ki recipe. Spices - Cumin seeds, chilly powder, Kashmiri chilly powder, turmeric powder, coriander powder, cumin powder, cardamom powder, Kasuri methi, cilantro, and garam masala are what you will need. Nuts - Cashews are crucial to this matar paneer recipe. They bring a creamy, nutty, and rich flavor and texture to the curry. To give it a rich, exotic, and restaurant flavor, make this vegetarian paneer dish in butter and ghee.
Some sides that will pair well with this meal are Burani Boondi Raita, Buttermilk Popsicles, Tomato Salad, and end the meal with Carrot Halwa! This exotic Matar paneer gravy can be prepared on special occasions, when guests come over, for parties, brunches, potlucks, on any festival days, during holidays, date nights, or for weekend dinners! After adding the tomatoes, do not rush the cooking process. The longer the tomatoes cook, the tastier they become. Once you add the paneer, do not overcook or overmix the curry. The paneer cubes could break and also become rubbery.
