Matar paneer
Matar Paneer[edit | edit source]
Matar Paneer is a popular North Indian vegetarian dish consisting of paneer (Indian cottage cheese) and peas cooked in a spiced tomato-based sauce. It is a staple in many Indian households and is often served with roti, naan, paratha, or rice.
Ingredients[edit | edit source]
The primary ingredients in Matar Paneer are paneer and peas. The dish is flavored with a variety of spices, including cumin, coriander, turmeric, garam masala, and chili powder. The sauce is typically made from tomatoes, onions, ginger, and garlic. Some variations may include cream or yogurt to add richness to the sauce.
Preparation[edit | edit source]
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To prepare Matar Paneer, the paneer is usually cut into cubes and lightly fried until golden brown. This step helps to firm up the paneer and enhance its flavor. The peas are either fresh or frozen, depending on availability.
The sauce is prepared by sautéing onions, ginger, and garlic until golden, then adding tomatoes and cooking until they break down into a thick paste. Spices are added to the mixture, and the fried paneer and peas are combined with the sauce. The dish is simmered until the peas are tender and the flavors meld together.
Variations[edit | edit source]
There are several regional variations of Matar Paneer. Some recipes include the addition of cashew paste or coconut milk for a creamier texture. Others might incorporate fenugreek leaves (methi) for added flavor. In some versions, the paneer is not fried but added directly to the sauce.
Serving Suggestions[edit | edit source]
Matar Paneer is typically served hot, garnished with fresh coriander leaves. It pairs well with Indian breads like chapati or naan, and can also be enjoyed with steamed rice or jeera rice.
Cultural Significance[edit | edit source]
Matar Paneer is a beloved dish in Indian cuisine, often prepared for special occasions and family gatherings. It is a common feature in Indian restaurants worldwide and is appreciated for its rich flavors and satisfying texture.
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See Also[edit | edit source]
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