Paneer Matar Makhani

Paneer Matar Makhani Recipe - Vegetarian Indian Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Paneer Matar Makhani is a popular North Indian dish that combines soft paneer cubes with peas in a rich and creamy tomato-based gravy. This dish is a favorite among vegetarians and is often served with naan or rice.

History

Paneer Matar Makhani has its origins in the Mughlai cuisine of North India. The dish is a variation of the classic Butter Chicken, where paneer and peas are used instead of chicken. The rich and creamy gravy is made with a blend of tomatoes, onions, and spices, making it a flavorful and satisfying dish.

Ingredients

2 cups diced paneer (cottage cheese), fried until lightly browned
1 cup fresh onion paste
2 cups finely chopped tomatoes
1 tbsp ginger-garlic paste
1 tsp tomato paste
2 tbsp plain yoghurt
1 cup peas
1 tsp cumin seeds
salt, to taste
0.25 tsp turmeric powder
0.5 tsp red chili powder
0.5 tsp coriander powder
0.5 tsp garam masala
2 tbsp cooking oil
Chopped coriander leaves for garnish

How to prepare

Heat oil in a pan and add cumin seeds. Fry until the seeds start to sizzle.
Add onion paste and fry until it starts to dry.
Add ginger-garlic paste and tomatoes. Cook until the tomatoes turn into a pulp.
Add salt, turmeric, red chili powder, coriander powder, and 1 tsp of tomato paste. Allow it to come to a boil.
Add water to achieve the desired gravy consistency.
Add yogurt and let the gravy come to a boil.
Add fried paneer pieces and peas. Cover and cook for 5 – 7 minutes.
Garnish with fresh coriander leaves and sprinkle some garam masala.

Variations

Add cashew paste for a creamier texture.
Use tofu instead of paneer for a vegan version.
Add bell peppers or mushrooms for extra flavor and texture.

Cooking Tips & Tricks

Make sure to fry the paneer cubes until they are lightly browned to enhance their flavor and texture.

- Use fresh ingredients for the best taste and aroma.

- Adjust the spices according to your taste preferences.

- To make the gravy creamier, you can add a splash of cream or coconut milk.

- Garnish with fresh coriander leaves for a burst of freshness.

Serving Suggestions

Serve Paneer Matar Makhani hot with naan, roti, or steamed rice. It pairs well with a side of raita or salad.

Cooking Techniques

Frying the paneer cubes adds a crispy texture to the dish.

- Slow cooking the gravy allows the flavors to meld together.

Ingredient Substitutions

Use tofu or seitan instead of paneer for a vegan version.

- Substitute fresh tomatoes with canned tomatoes for convenience.

Make Ahead Tips

You can prepare the gravy in advance and store it in the refrigerator for up to 2 days. Add the paneer and peas just before serving.

Presentation Ideas

Garnish Paneer Matar Makhani with a swirl of cream and a sprinkle of garam masala for an elegant presentation.

Pairing Recommendations

Pair Paneer Matar Makhani with garlic naan, jeera rice, or pulao for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Proteins

Protein: 18g per serving

Vitamins and minerals

Paneer Matar Makhani is a good source of Vitamin C, Vitamin A, Calcium, and Iron.

Alergens

Contains dairy (paneer)

Summary

Paneer Matar Makhani is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in vitamins and minerals, making it a healthy choice for a vegetarian meal.

Summary

Paneer Matar Makhani is a delicious and creamy dish that is perfect for a special occasion or a cozy dinner at home. With its rich flavors and nutritious ingredients, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Paneer Matar Makhani. It was a warm summer day, and I had decided to visit my friend Meera, who was known for her culinary skills. As soon as I entered her kitchen, I was greeted by the aroma of spices and simmering curry. Meera was busy chopping vegetables and stirring a pot of creamy sauce on the stove.

Curious, I asked her what she was making, and she smiled and replied, "Paneer Matar Makhani, a classic North Indian dish that is sure to tantalize your taste buds." Intrigued, I watched as she added tomatoes, cashews, and a medley of spices to the pot. The kitchen was filled with the fragrant scent of cumin, coriander, and garam masala.

As the dish simmered, Meera explained that Paneer Matar Makhani was a rich and indulgent curry made with paneer (Indian cottage cheese), green peas, and a creamy tomato-based sauce. She shared with me the secret to making the perfect gravy – simmering the tomatoes until they were soft and pulpy, then blending them into a smooth puree.

Once the sauce had thickened to her liking, Meera added the paneer cubes and green peas, allowing them to soak up the flavors of the sauce. She then garnished the dish with a dollop of cream and a sprinkle of fresh coriander leaves.

I was eager to taste the Paneer Matar Makhani, and when Meera served it to me with hot rotis, I was blown away by the explosion of flavors in my mouth. The creamy sauce was luscious and velvety, with a hint of sweetness from the cashews and a kick of heat from the spices. The paneer was soft and creamy, while the green peas added a burst of freshness to the dish.

I couldn't believe how delicious the Paneer Matar Makhani was, and I begged Meera to share the recipe with me. She laughed and handed me a handwritten copy of the recipe, telling me that she had learned it from her grandmother, who had learned it from her grandmother before her.

Excited to recreate the dish at home, I gathered all the ingredients and set to work in my own kitchen. Following Meera's instructions, I sautéed onions, garlic, and ginger in ghee until they were golden brown and fragrant. I then added the tomatoes, cashews, and spices, letting them simmer until they had melded into a thick, flavorful sauce.

Next, I blended the sauce into a smooth puree, then returned it to the pot to simmer with the paneer and green peas. As the curry bubbled away on the stove, the kitchen filled with the tantalizing aromas of spices and simmering vegetables.

When the Paneer Matar Makhani was finally ready, I couldn't wait to dig in. I scooped a generous portion onto a plate, garnished it with a dollop of cream and a sprinkle of fresh coriander leaves, and served it with hot rotis.

The first bite was pure bliss – the creamy sauce enveloped the tender paneer and sweet green peas, creating a harmonious blend of flavors and textures. The richness of the cashews and cream was balanced by the tangy tomatoes and fragrant spices, creating a symphony of taste that danced on my taste buds.

As I savored each mouthful of the Paneer Matar Makhani, I was transported back to Meera's kitchen, where I had first experienced this delectable dish. I felt grateful for the opportunity to learn from her and carry on the tradition of making this beloved recipe.

From that day on, Paneer Matar Makhani became a staple in my cooking repertoire, a dish I would often prepare for family gatherings and special occasions. Each time I made it, I would think of Meera and her grandmother, and the joy of discovering a new recipe that had become a cherished part of my culinary journey.

As I sit here now, reminiscing about that fateful day when I stumbled upon the recipe for Paneer Matar Makhani, I am filled with gratitude for the wonderful friends and family who have shared their knowledge and love of cooking with me. And I am excited to continue exploring new recipes and flavors, always seeking to expand my culinary horizons and create delicious dishes that bring joy and satisfaction to those I love.