A delicious North Indian dish made with peas and paneer, thickened with mashed potatoes instead of besan.
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Pressure cook the potatoes and peas until soft and mash it.
Heat oil in a pan and fry the cottage cheese pieces until golden brown. Rinse the fried cheese to remove excess oil.
In a separate pan, heat desi ghee and add cumin seeds. Once they splutter, add ginger garlic paste and sauté for a minute.
Add onion paste and cook until golden brown.
Add fresh tomato puree, salt, red chilli powder, degi mirch, coriander powder, garam masala, and turmeric powder. Cook until the oil separates.
Add peas and mashed potato to the mixture and cook for a few minutes.
Add curd and mix well. Cook for another few minutes.
Add the fried cottage cheese and bring the sabzi to a boil.
Garnish with coriander leaves and serve hot.
Use fresh peas if available for better taste.
Rinse the fried cheese to remove excessive oil.
Bring the sabzi to a boil after adding cheese to enhance the flavors.
How can I make Matar Paneer (Gharjaisa) without using besan?
In this recipe, we substitute besan with mashed potatoes to thicken the dish. Simply pressure cook the potatoes along with peas until soft, then mash them and add to the curry for a creamy texture.
What are some good dietary substitutions for Matar Paneer?
If you're looking for a vegan option, you can replace paneer with tofu or a plant-based cheese. For a lower-carb version, consider using cauliflower instead of potatoes to thicken the dish.
How should I store leftover Matar Paneer?
Store leftover Matar Paneer in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just make sure to reheat it thoroughly before serving.
What dishes pair well with Matar Paneer?
Matar Paneer pairs beautifully with naan, roti, or steamed basmati rice. You can also serve it with a side of raita or a fresh salad for a complete meal.
What is the cooking process for making Matar Paneer (Gharjaisa)?
To make Matar Paneer, start by pressure cooking the potatoes and peas until soft. Fry the cottage cheese until golden, then prepare the masala with onion paste and tomato puree. Combine everything, add spices, and finish with curd and fried paneer for a delicious North Indian dish.
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