Matar Paneer is a culinary masterpiece, where creamy paneer and vibrant green peas unite in a symphony of flavors, creating a dish that embodies the heart and soul of Punjabi cuisine. Have a pleasant bite of sizzling hot tandoori roti dunked in this mesmerizing matar paneer from "India's Bread Basket".
Table Of Contents:
A two minutes skim through these topics is sure to delight you with enchanting information...
1. The Origin And History Of Matar Paneer
2. Punjab And Its Glory: An Introduction
3. A Brief Note On Punjabi Cuisine
4. A Look Into Punjabi's Cooking Style
5. The Pomp And Glory Of Punjabi Food And Its Gastronomic Journey
6. A Sneak Peek Into Punajbi Gravies And Sabzis
7. The Unique Feature Of Punjabi Matar Paneer
8. Paneer And Matar: The Indispensable Duo In Punjabi Cuisine
9. Needed Ingredients To Make The Best Punjabi Matar Paneer
10. Step Wise Directions To Make Matar Paneer Recipe
11. Nutritional Value
12. Things To Remember While Making Punjabi Style Matar Paneer:
13. Faqs
14. Best Main Dishes That Can Be Paired With Matar Paneer
15. Best Desserts That Can Be served Along With Tandoori Roti And Punjabi Style matar Paneer
16. Punjabi Style Matar Paneer: A Nutshell
17. A Typical Lunch Scenario In a Punjabi Household With Tandoori Roti And matar Paneer
18. The Takeway
"Matar Paneer" is a rich and creamy North Indian dish, combining soft paneer cubes with vibrant green peas in a flavorful tomato-based gravy. It's a delightful vegetarian option, perfect for those craving a comforting and satisfying meal."
The Origin And History Of Matar Paneer:
Matar Paneer is a popular dish that originates from North India, particularly the Punjab region. Paneer itself, a fresh cheese made by curdling milk with a fruit- or vegetable-derived acid, has been a staple in Indian cuisine for centuries. Peas, known as "matar" in Hindi, are also a common ingredient in Indian cooking, especially in the northern parts of the country where they are grown abundantly.
The history of Matar Paneer likely traces back to traditional Punjabi cuisine, where hearty, rich dishes are common. The combination of paneer and peas cooked in a spiced tomato-based gravy is not only flavorful but also provides a satisfying balance of protein and vegetables. Over time, this dish has become a favorite in Indian homes and is also widely available in restaurants, both in India and around the world, as part of the diverse menu of Indian cuisine.
Punjab And Its Glory: An Introduction
Punjab, known as the "Land of Five Rivers," captivates with its unique blend of natural beauty and cultural richness. The sprawling fields of wheat and mustard paint the landscape in vibrant hues, especially during the harvest season when the golden crops sway in the gentle breeze. The region is steeped in history, with ancient sites like the Golden Temple in Amritsar drawing pilgrims and visitors from around the world.
Punjabi culture is a tapestry of traditions, from the lively Bhangra dances to the soulful melodies of Punjabi folk music. Hospitality is a way of life here, where guests are welcomed with open arms and treated to lavish feasts showcasing the diverse flavors of Punjabi cuisine. Beyond its agricultural abundance and cultural vibrancy, Punjab's true beauty lies in the resilience and warmth of its people, who embody a spirit of generosity and pride in their heritage.
A Brief Note On Punjabi Cuisine:
Punjabi cuisine is renowned for its rich and robust flavors, reflecting the agricultural abundance and hearty appetites of the Punjab region in North India and Pakistan. This cuisine is characterized by its generous use of ghee (clarified butter), dairy products like milk, cream, and paneer, and a wide array of spices.
Staples like wheat, rice, and pulses form the basis of many Punjabi dishes, including classics like roti (flatbread), paratha (layered flatbread), and various types of rice dishes. Vegetables like potatoes, cauliflower, peas, and spinach are commonly used, often cooked with spices to create delicious sabzis (vegetable dishes).
Punjabi cuisine is also famous for its tandoori cooking, where marinated meats and vegetables are cooked in a tandoor (clay oven), imparting a distinct smoky flavor. Dishes like tandoori chicken and naan (leavened bread) are popular examples.
Dal (lentils) is a staple protein source, cooked in various ways to create creamy and flavorful dishes. And no Punjabi meal is complete without a touch of sweetness, often in the form of desserts like gulab jamun, jalebi, and kheer (rice pudding).
Overall, Punjabi cuisine is celebrated for its vibrant colors, hearty portions, and a harmonious blend of spices that create dishes known for their warmth and comfort.
A Look Into Punjabi's Cooking Style:
The cooking style of Punjabis is characterized by its bold flavors, hearty ingredients, and generous use of dairy products and spices. Punjabi cuisine reflects the agricultural abundance of the region, with dishes that are rich, flavorful, and often indulgent. The tandoor plays a central role in Punjabi cooking, imparting a unique smoky flavor to meats, breads like naan and tandoori roti, and even vegetables. Gravies are an essential part of Punjabi dishes, with tomato-based sauces enriched with cream, butter, or yogurt, creating a luscious and velvety texture. The cuisine features a wide range of dishes, from the iconic Butter Chicken and spicy Chole to the comforting Sarson da Saag and Makki di Roti. Punjabi cooking also celebrates the vegetarian palate with dishes like Dal Makhani, Aloo Gobi, and of course, the beloved Matar Paneer. With its emphasis on robust flavors, fresh ingredients, and a joyful mingling of spices, Punjabi cooking is not just a culinary tradition; it's a celebration of life, culture, and the love of good food.
The Pomp And Glory Of Punjabi Food And Its Gastronomic Journey:
The pomp and glory of Punjabi food is a testament to the rich tapestry of flavors, colors, and textures that define this vibrant cuisine. Rooted in the fertile lands of Punjab, Punjabi food embodies a celebration of abundance and hearty flavors. From the sizzling tandoors that impart a smoky essence to succulent meats and breads, to the rich gravies like Matar Paneer that dance with aromatic spices, every dish tells a story of tradition, richness and hospitality. The gastronomic journey of Punjabi food is one of resilience and adaptation, where the fusion of flavors from Persia, Afghanistan, and Central Asia has created a culinary symphony. Whether it's the comforting warmth of Dal Makhani, the indulgent sweetness of Gulab Jamun, or the fragrant allure of Biryani, Punjabi food invites you to partake in a feast fit for royalty. It's a journey that spans generations, passed down through family recipes and cherished gatherings, where every meal is not just sustenance but a celebration of life itself.
A Sneak Peek Into Punajbi Gravies And Sabzis:
Punjabi gravies and sabzis are a vibrant and integral part of the region's rich culinary tradition, known for their robust flavors and hearty appeal. These dishes often start with a base of tomatoes, onions, and an array of spices like cumin, coriander, turmeric, and garam masala, creating a fragrant and versatile gravy. Gravies can range from creamy cashew-based ones to tangy yogurt-infused varieties, each lending its unique character to dishes. As for sabzis, Punjabi cuisine offers an array of vegetable delights, from the classic Aloo Gobi with its comforting blend of potatoes and cauliflower to the smoky richness of Baingan Bharta made from roasted eggplant. Chole, the spicy chickpea curry, and Rajma, the comforting kidney bean stew, are staples that showcase the hearty nature of Punjabi cooking. Whether it's the velvety texture of Palak Paneer or the sweet tanginess of Matar Paneer, these gravies and sabzis exemplify the warmth and depth of Punjabi flavors, making them beloved not just in India but around the world.
The Unique Feature Of Punjabi Matar Paneer:
The unique feature of Punjabi Matar Paneer is the harmonious combination of soft paneer cubes and vibrant green peas in a luscious tomato-based gravy. The dish balances the creamy richness of paneer with the sweetness of the peas, creating a delightful contrast of textures and flavors. What sets it apart is the use of Punjabi spices like cumin, coriander, and kasuri methi (dried fenugreek leaves), which infuse the gravy with an aromatic and earthy essence. The addition of these spices gives Punjabi Matar Paneer its distinctively robust and hearty flavor profile, making it a beloved vegetarian dish that is both comforting and satisfying.
Paneer And Matar: The Indispensable Duo In Punjabi Cuisine:
Paneer:
Origin and Preparation: Paneer, a fresh cheese made by curdling milk with an acid, has been a staple in Indian cuisine for centuries. Its origins are believed to trace back to ancient India, where it was a way to preserve milk in a tropical climate. Paneer is made by curdling hot milk with lemon juice, vinegar, or yogurt, then draining and pressing the curds to form a solid block.
Texture and Versatility: Paneer has a mild and milky flavor with a firm, yet crumbly texture. This makes it an excellent ingredient for absorbing the flavors of spices and sauces in dishes. In Punjabi cuisine, paneer is used in various forms, such as cubes in curries like Matar Paneer, grated in stuffing for parathas, or fried and used as a snack or appetizer.
Matar (Green Peas):
Cultural Significance: Matar, or green peas, hold a special place in Indian cuisine and culture. In Punjab, where agriculture thrives, green peas are a winter crop, and their arrival in markets heralds the onset of winter festivities. They are considered a symbol of prosperity and are used in celebratory dishes.
Nutritional Value: Green peas are not only delicious but also nutritious, packed with vitamins, minerals, and fiber. They are a good source of plant-based protein, making them a valuable addition to vegetarian diets. In Punjabi cuisine, green peas add a sweet and fresh flavor to dishes, balancing the richness of gravies like Matar Paneer.
The Combination in Punjabi Cuisine:
Classic Pairing: The combination of Paneer and Matar in dishes like Matar Paneer is a classic in Punjabi cuisine, showcasing the region's love for hearty, flavorful dishes. The creamy texture of paneer complements the sweetness and freshness of green peas, creating a delightful contrast.
Versatile Applications: Beyond Matar Paneer, this combination can be found in various Punjabi dishes. For example, Aloo Matar Paneer combines potatoes, peas, and paneer in a flavorful curry. The trio is also used in stuffed parathas, where a mixture of mashed peas, paneer, and spices is stuffed into wheat dough and cooked on a griddle.
Balanced Nutrition: This combination offers a balanced meal with protein from paneer and peas, along with vitamins and fiber. It's a popular choice for vegetarians and is often served with breads like roti, naan, or rice.
In essence, Paneer and Matar represent the heart and soul of Punjabi cuisine, embodying its rich flavors, cultural significance, and celebration of seasonal abundance. Whether enjoyed in a creamy curry or a hearty paratha, this iconic combination continues to captivate taste buds and evoke the warmth of Punjabi hospitality.
Needed Ingredients To Make The Best Punjabi Matar Paneer:
Step Wise Directions To Make Matar Paneer Recipe:
Chop the measured quantities of onion and tomato and keep aside.
Dice the paneer into even sized cubes and place them in a large plate. Pour in hot water over the cubes and keep aside. We do this to make it softer and supple.
Heat a saucepan and tip in a little oil and throw one or two cloves, a bay leaf and an inch of cinnamon to it, followed by a few cashews and two or three cardamom. When it becomes fragrant add the sliced onion and when it turns slightly golden, just plop in the chopped tomatoes too. Cook the ingredients until soft in low flame and turn off when it is done.
When it cools down, just discard the bay leaf and cinnamon stick and add it to a blender and make an absolute fine paste out of it. (the flavors of cinnamon and bay leaf would have seeped in).
Heat the saucepan again and add two tablespoons of butter along with two tablespoons of groundnut oil. When it starts to melt, plop in a tablespoon of ginger garlic paste and when it becomes fragrant strew in a teaspoon of red chili powder and coriander powder each. Also add a quarter teaspoon of turmeric powder.Stir in with one or two slit green chilies and sprinkle the required amount of salt. Get the whole thing done in low flame to retain the absolute flavor of it.
At this stage add the fresh peas and keep stirring for a while. Pop the lid on for a minute or to so that it softens. Now open the lid and squirt in the blended paste to it. Add a little more salt only if you feel necessary and slowly add a quarter liter of full fat milk little by little while stirring. Add a little water only if it is necessary and mostly you make not require at all.
Add the measured quantities of powdered rock candy,(rock candy is a healthy alternative for sugar) cumin powder and garam masala and let the whole mixture gets cooked for about five to seven minutes in low flame.
When the masala gets fragrant, gently squeeze out the paneer cubes and plop in. Gently stir along and pop the lid on for a minute or two. When the aroma starts wafting out from the masala and reaches the desired consistency, turn off the flame.
Note: You can also saute the paneer in a saucepan with a little ghee, butter or oil either partially golden or golden brown and add it to the masala, depending upon your calorie need. In any method, matar paneer tastes supergood and delicious.
Take out the lid and garnish with a dash of lemon, some tiny bits of coriander leaves and a sqeeze of fresh cream. Serve hot with any type of roti or rice along with a glass of aam panna.
Things To Remember While Making Punjabi Style Matar Paneer:
When making Punjabi-style Matar Paneer, there are a few key points to keep in mind to ensure the dish turns out flavorful and delicious:
Ingredients:
- Paneer: Use fresh, soft paneer for the best texture. You can either buy it from the store or make it at home.
- Green Peas (Matar): If using fresh peas, blanch them before adding to the dish. Frozen peas work well too.
- Tomatoes: Choose ripe and flavorful tomatoes for the gravy. They form the base of the sauce.
- Spices: Cumin powder, coriander powder, turmeric, garam masala, and kasuri methi are essential for that classic Punjabi flavor.
- Ginger-Garlic Paste: Freshly crushed ginger and garlic add depth to the gravy.
Preparation:
- Paneer: Cut the paneer into cubes and soak them in warm water for 15-20 minutes to keep them soft.
- Tomatoes: Blanch the tomatoes, remove the skin, and puree them for a smooth gravy.
- Onions: Sauté finely chopped onions until golden brown for a flavorful base.
- Green Peas: If using fresh peas, blanch them separately until they are tender. If using frozen, they can be added directly to the dish.
Faqs:
Can I use frozen paneer for Matar Paneer?
- Yes, you can use frozen paneer for convenience. Thaw it before use, and if the paneer feels tough, you can soak it in warm water for a few minutes to soften it.
How do I keep paneer cubes from becoming chewy?
- To prevent paneer cubes from becoming chewy, avoid overcooking them. Add the paneer towards the end of cooking and gently stir to coat it with the gravy. Simmer for just a few minutes to let the flavors meld without making the paneer tough.
Can I make Matar Paneer without onions and garlic?
- Yes, you can make a no-onion, no-garlic version of Matar Paneer. Simply skip the onions and garlic, and proceed with the rest of the recipe. You can enhance the flavor with additional spices and herbs like fenugreek leaves (kasuri methi).
What can I substitute for kasuri methi?
- If you don't have kasuri methi (dried fenugreek leaves), you can use fresh fenugreek leaves or skip it altogether. Kasuri methi adds a unique flavor, so it's worth using if possible, but the dish will still be delicious without it.
Can I make Matar Paneer ahead of time?
- Yes, Matar Paneer is a great dish to make ahead. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave before serving.
How do I make Matar Paneer spicier or milder?
- To make it spicier, increase the amount of red chili powder or add chopped green chilies. For a milder version, reduce the amount of red chili powder or omit the green chilies altogether.
Can I use cream instead of milk for a richer gravy?
- Yes, you can use cream instead of milk to make the gravy richer and creamier. Add it towards the end of cooking and simmer for a few minutes.
How do I prevent the peas from becoming mushy?
- To prevent peas from becoming mushy, add them when they are partially cooked. If using fresh peas, blanch them until they are tender but still have a bite. If using frozen peas, they can be added directly to the dish.
Best Main Dishes That Can Be Paired With Matar Paneer:
Jeera Rice (Cumin Rice):
- The earthy aroma of cumin complements the flavors of Matar Paneer perfectly. It's a simple yet flavorful rice dish that allows the Matar Paneer to shine.
Naan or Roti:
- Soft and fluffy naan or whole wheat roti are classic accompaniments to Matar Paneer. They are great for scooping up the creamy gravy and paneer cubes.
Pulao:
- Fragrant and mildly spiced pulao, such as vegetable pulao or peas pulao, provides a lovely contrast to the rich flavors of Matar Paneer. The combination makes for a satisfying meal.
Aloo Gobi (Potato and Cauliflower Curry):
- Aloo Gobi is another popular Punjabi dish that complements Matar Paneer. The mild flavors of potatoes and cauliflower pair well with the creamy and slightly spicy Matar Paneer gravy.
Rajma Chawal (Kidney Bean Curry with Rice):
- Rajma Chawal, a classic Punjabi dish of kidney beans cooked in a thick gravy, served with steamed rice, makes for a satisfying meal when paired with Matar Paneer. The creamy richness of both dishes complements each other well.
Tandoori Roti:
- For a more indulgent meal, tandoori roti, with its smoky flavor from the tandoor oven, complements the creamy Matar Paneer. The rustic and chewy texture of tandoori roti adds a delightful element to the meal.
Best Desserts That Can Be Served Along With Tandoori Roti And Punjabi Style Matar Paneer:
Gulab Jamun:
- These soft and sweet milk-solid balls soaked in sugar syrup are a classic Indian dessert. The richness of Gulab Jamun complements the creamy Matar Paneer and provides a satisfyingly sweet end to the meal.
Kheer (Rice Pudding):
- Creamy and fragrant rice pudding flavored with cardamom and garnished with nuts is a comforting dessert choice. It provides a contrast to the spiciness of the main course and goes well with roti.
Jalebi:
- Crispy and syrupy, Jalebi is a popular Indian dessert made by deep-frying flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. The sweet and crunchy texture pairs nicely with the creamy Matar Paneer.
Rasgulla:
- Rasgulla, soft and spongy cheese balls soaked in sugar syrup, is a light and refreshing dessert. It provides a sweet note without being overly heavy, making it a good choice after a rich main course.
Phirni:
- Phirni is a creamy rice pudding made with ground rice, milk, sugar, and flavored with cardamom, saffron, and nuts. It has a thick and smooth texture, perfect for scooping up with roti after a flavorful meal.
Kulfi:
- A traditional Indian ice cream, Kulfi is dense and creamy, flavored with cardamom, saffron, and nuts. Served frozen, it offers a refreshing end to the meal that complements the warm spices of Matar Paneer.
Badam Halwa (Almond Halwa):
- This rich and nutty dessert made from almonds, ghee, sugar, and milk is a decadent treat. The sweetness of Badam Halwa pairs well with roti and Matar Paneer, creating a satisfying end to the meal.
Punjabi Style Matar Paneer: A Nutshell:
- Color: Vibrant
- Taste: Flavorful
- Texture: Creamy
- Flavor: Spiced
- Smell: Aromatic
- Consistency: Rich
A Typical Lunch Scenario In a Punjabi Household With Tandoori Roti And matar Paneer:
In a typical lunch scenario in a Punjabi household, the kitchen is alive with the sizzle of tandoori roti baking in the clay oven, filling the air with a tantalizing aroma of smoky warmth. As the family gathers around the table, eager to dig into a hearty meal, the centerpiece is a steaming pot of Matar Paneer, its creamy gravy bursting with the flavors of tomatoes, onions, and a medley of spices. The vibrant green peas and soft paneer cubes nestle in the velvety sauce, promising a comforting bite with every spoonful. Each tear of the freshly baked tandoori roti reveals a fluffy interior, perfect for scooping up the rich gravy and tender pieces of paneer. Laughter and conversation fill the room as they share this quintessential Punjabi dish, a symbol of tradition, warmth, and the joy of coming together over a delicious meal.
The Takeaway:
The takeaway from this Punjabi lunch scene is more than just the delicious flavors of tandoori roti and Matar Paneer. It's about the warmth of family gatherings, the rich heritage of Punjabi cuisine, and the joy found in sharing a meal together. The sizzle of the tandoor and the aroma of spices evoke a sense of tradition and comfort, while the creamy Matar Paneer represents the heartiness and depth of Punjabi flavors. It's a reminder that food is not just sustenance but a way to connect, celebrate, and create lasting memories with loved ones. In a Punjabi household, every meal is a reflection of this cherished culture, where every dish tells a story and every bite is savored with gratitude.
Happy Cooking!
Ingredients
Directions
Chop the measured quantities of onion and tomato and keep aside.
Dice the paneer into even sized cubes and place them in a large plate. Pour in hot water over the cubes and keep aside. We do this to make it softer and supple.
Heat a saucepan and tip in a little oil and throw one or two cloves, a bay leaf and an inch of cinnamon to it, followed by a few cashews and two or three cardamom. When it becomes fragrant add the sliced onion and when it turns slightly golden, just plop in the chopped tomatoes too. Cook the ingredients until soft in low flame and turn off when it is done.
When it cools down, just discard the bay leaf and cinnamon stick and add it to a blender and make an absolute fine paste out of it. (the flavors of cinnamon and bay leaf would have seeped in).
Heat the saucepan again and add two tablespoons of butter along with two tablespoons of groundnut oil. When it starts to melt, plop in a tablespoon of ginger garlic paste and when it becomes fragrant strew in a teaspoon of red chili powder and coriander powder each. Also add a quarter teaspoon of turmeric powder.Stir in with one or two slit green chilies and sprinkle the required amount of salt. Get the whole thing done in low flame to retain the absolute flavor of it.
At this stage add the fresh peas and keep stirring for a while. Pop the lid on for a minute or to so that it softens. Now open the lid and squirt in the blended paste to it. Add a little more salt only if you feel necessary and slowly add a quarter liter of full fat milk little by little while stirring. Add a little water only if it is necessary and mostly you make not require at all.
Add the measured quantities of powdered rock candy,(rock candy is a healthy alternative for sugar) cumin powder and garam masala and let the whole mixture gets cooked for about five to seven minutes in low flame.
When the masala gets fragrant, gently squeeze out the paneer cubes and plop in. Gently stir along and pop the lid on for a minute or two. When the aroma starts wafting out from the masala and reaches the desired consistency, turn off the flame.
Note: You can also saute the paneer in a saucepan with a little ghee, butter or oil either partially golden or golden brown and add it to the masala, depending upon your calorie need. In any method, matar paneer tastes supergood and delicious.
Take out the lid and garnish with a dash of lemon, some tiny bits of coriander leaves and a sqeeze of fresh cream. Serve hot with any type of roti or rice along with a glass of aam panna.
