DISH RESEARCH · Main dish

Mattar paneer

Dassana Amit’s selected home-style Mattar Paneer combines green peas and paneer with a smoothly ground onion-tomato masala and whole spices.

About Mattar paneer

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Matar Paneer is a Punjabi curry of paneer and green peas in onion-tomato gravy. Dassana Amit also records the spellings Mattar and Mutter and presents this as a home recipe learned at her in-laws’ house.

Onion, tomato, ginger, garlic, green chili, cashews and coriander leaves are blended with peppercorns, cloves, true cinnamon, coriander seeds and the chosen green cardamom. The paste is ground until smooth.

Cumin crackles in the selected oil before the paste is sautéed until thick and glossy. Turmeric, Kashmiri chili powder and garam masala follow, with the selected optional heavy cream.

Fresh peas, cooking water and salt are added and pressure-cooked. After the pressure settles, the gravy can be simmered or loosened with more of the same water before paneer and the chosen sugar are added.

Crushed dried fenugreek adds the offered final flavor, and chopped coriander garnishes the curry. This selected version is served hot or warm with roti; the author describes a medium-consistency gravy rather than a very thick or thin sauce.

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Dish type: Main dish
Preparation: Read the preparation
Blend the onion, tomato, ginger, garlic, green chili, cashews, paste coriander and whole spices to a smooth paste, using optional blending water if needed. Heat the selected oil, crackle cumin, add the paste and sauté until thick and glossy. Stir in turmeric, Kashmiri chili powder, garam masala and the selected optional heavy cream. Add the fresh peas, main water and salt, then pressure-cook. Open after the pressure settles and adjust the same gravy by simmering or adding more of the same cooking water. Add the selected sugar before the paneer, briefly mix or simmer, and include the offered crushed dried fenugreek. Garnish with the separate coriander leaves and serve hot or warm with the chosen roti.
Serving presentation: hot or warm in the selected stovetop pressure-cooker recipe

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Ingredients in Mattar paneer

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections are still being added.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

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Countries

India

Cuisines & regions

Cuisine and regional connections are still being added.

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: North Indian / Punjabi / Dassana home-style Mattar Paneer

Sources & references

Matar Paneer Recipe (Punjabi Mutter Paneer)