Nepal Paneer Matar Curry Recipe: We believe that food tells a story, and our journey around the world has led us to discover some incredible flavors, especially in Nepal.
The Nepal Paneer Matar Curry is a delightful dish that combines soft paneer cheese and green peas in a rich, flavorful curry.
We have gathered this recipe from local chefs and our cooking classes, ensuring that it captures the authentic taste of Nepali cuisine.
This easy-to-follow recipe allows anyone to bring a piece of Nepal into their kitchen, making it perfect for casual dinners or special occasions.
Join us as we explore the ingredients and steps needed to create this comforting dish.
With just a few key components and some simple techniques, you can make a delicious Paneer Matar Curry that your family and friends will love.
About Us
We are John and Laurel Rodgers, an American couple passionate about food and travel. Our journeys take us to various countries, where we dive into local cuisines.
We believe that food brings people together. By visiting restaurants and taking cooking classes, we gather authentic recipes. Each dish has a story, and we love sharing these stories with you.
Our mission is to inspire you to try new recipes. We aim to make cooking accessible and enjoyable for everyone.
With clear instructions and helpful tips, we ensure you can recreate these dishes at home.
Our blog features a mix of recipes, including favorites like Nepal Paneer Matar Curry. We emphasize using fresh ingredients and traditional flavors.
Join us on this culinary adventure as we explore diverse foods from around the world!
Why You’ll Love This Nepal Paneer Matar Curry Recipe
We think you’ll adore this Nepal Paneer Matar Curry for several reasons.
Flavorful Combination
The mix of paneer and green peas creates a delightful taste. The spices add warmth and depth without being overpowering.
Easy to Prepare
This recipe is simple and quick to make. Whether you’re an experienced cook or a beginner, you’ll find it manageable.
Perfect with Rice
Serving this curry with rice enhances its flavor. The creamy curry contrasts nicely with fluffy rice, making a satisfying meal.
Customizable
You can easily adjust the spice levels. If you like it spicier, add more chili. For a milder flavor, reduce the spices.
Healthy Ingredients
Paneer is a good source of protein. Paired with peas, this dish offers nutrients and can fit well in a balanced diet.
Comfort Food
On a chilly day, this curry warms you up. Its rich, creamy texture makes it perfect for cozy nights.
We believe this Nepal Paneer Matar Curry will quickly become a favorite in your home. Enjoy making it as much as we enjoy sharing it!
What Makes This Recipe Special
This Nepal Paneer Matar Curry stands out for several reasons.
First, it combines paneer and peas, creating a perfect balance of protein and flavor. Paneer is an Indian cottage cheese that adds a rich, creamy texture. Fresh peas bring a natural sweetness to the dish.
Next, we use a blend of spices that enhances the curry’s taste. Aromatic spices like cumin and coriander offer depth and warmth. This mix captures the essence of traditional Nepali cooking.
Furthermore, the cooking method involves a slow simmer. This technique allows the ingredients to meld together, resulting in a more flavorful dish. By cooking on low heat, we develop a rich and satisfying sauce.
The optional addition of potatoes in some variations adds heartiness, making it a complete meal. It can be served with rice or bread, making it versatile.
Lastly, this recipe can be made quickly, often in under 30 minutes. It’s perfect for a weeknight dinner when time is short but you still want something delicious.
In summary, the combination of textures, flavors, and cooking techniques make this Nepal Paneer Matar Curry truly special. It’s a delightful dish that reflects our adventures in sharing the tastes of the world.
Cooking Equipment Needed
To prepare Nepal Paneer Matar Curry, we need a few essential cooking tools. These help make the cooking process smooth and efficient.
Essential Equipment:
- Cutting Board: For chopping the ingredients like paneer, onions, and tomatoes.
- Knife: A sharp knife is important for precise cutting.
- Large Pot or Deep Pan: We will use this to cook the curry.
- Ladle: A long ladle is helpful for stirring and serving the curry.
Optional Equipment:
- Blender: If we prefer a smoother curry, a blender can help purée the tomato and onion mixture.
- Measuring Cups and Spoons: These are useful for accurately measuring spices and liquids.
- Serving Spoon: For dish-ing up the curry when it’s ready to serve.
Having the right equipment makes it easier to follow the recipe and enjoy the cooking experience. By using these tools, we ensure that everything is prepared correctly and efficiently.
Cooking Instructions
To make Nepali Paneer Matar Curry, follow these steps:
- Gather Ingredients:
- Fry the Paneer:
Heat oil in a pan. Fry the paneer cubes until they turn golden brown. Remove and set aside. - Cook the Spices:
In the same oil, add cumin, fenugreek, and fennel seeds. Sauté until fragrant. - Add Onion:
Add chopped onion to the spices. Cook until the onion becomes soft. - Add Tomato Puree:
Mix in the tomato puree and cook until the mixture thickens. - Combine Ingredients:
Add the fried paneer and green peas. Stir to combine. - Season the Curry:
Add turmeric, chili powder, garam masala, and salt. Mix well. - Simmer:
Cover the pan and let it simmer for about 10 minutes.
Serve hot with rice or naan. Enjoy the delicious flavors!
Cooking Tips
Cooking Matar Paneer can be simple and rewarding with a few tips.
1. Fry the Paneer:
Before adding paneer to the curry, fry it first. This keeps the edges crispy and adds extra flavor.
2. Use Fresh Peas:
If possible, use fresh green peas. They have a sweeter taste compared to frozen peas, which enhances the dish.
3. Spice to Your Taste:
Adjust the spices based on your preference. We like to start with mild spices and add more as needed.
4. Consistency Matters:
For a creamier curry, add some yogurt or heavy cream. This will help create a rich texture that will coat the paneer and peas well.
5. Cook Time:
Make sure you do not overcook the paneer. It should remain soft yet firm, so add it toward the end of cooking.
6. Garnish with Fresh Herbs:
Adding fresh cilantro or mint as a garnish brightens the dish. It adds a nice color and enhances the flavor.
7. Serve with Bread or Rice:
Pair the curry with naan or basmati rice. This combination makes for a satisfying meal.
Ingredients For the Nepal Paneer Matar Curry Recipe
Prep: 5minutes minsCook: 20minutes minsTotal: 25minutes minsServings: 4 Portions
Vegetable Oil
Onion
Teaspoons Ginger
Garlic
Green Chillies
Tomatoes
Cumin Seeds
Red Chilli Powder
Coriander Powder
Turmeric Powder
Yogurt
Water
Salt
Garam Masala Powder
Cottage Cheese
Green Peas
Salt
Coriander Leaves
Cooking Instructions For the Nepal Paneer Matar Curry Recipe
Preparing the Base
Heat 2 tablespoons of oil in a pan. Once hot, add the onions, ginger, garlic, and green chili. Sauté the mixture for 5-6 minutes until the onions become translucent.
Cooking the Tomatoes
Add the tomatoes to the pan and mix them well. Cover the pan and cook for 5-7 minutes, allowing the tomatoes to cook through.
Blending the Mixture
Once the mixture cools, transfer it to a mixer and blend it into a smooth paste. If needed, add 1-2 tablespoons of water to help with the blending.
Preparing the Spice Tempering
Heat 1 tablespoon of oil in the same pan and add cumin seeds. When the seeds start to splutter, add red chili powder, turmeric powder, and coriander powder. Pour in 2 tablespoons of water and cook for about 30 seconds.
Combining the Paste
Add the blended paste to the pan and mix it thoroughly. Let this cook for 7-8 minutes, or until the oil begins to separate from the paste. Once done, turn off the heat.
Mixing with Yogurt
Whisk the yogurt in a bowl, and then slowly add the onion-tomato mixture, 1 tablespoon at a time. Stir well after each addition. After 3-4 tablespoons, transfer the yogurt mixture into the pan to prevent the yogurt from curdling.
Adding Water and Simmering
Pour in ½ – 1 cup of water (¾ cup was used) and season with salt. Bring the mixture to a simmer.
Final Touches
Turn the heat back on and add the peas to the pan. Stir everything together and let it simmer for 5 minutes. Finally, add garam masala, kasuri methi, and paneer. Stir well and simmer for another 3 minutes. Garnish with chopped coriander and serve hot.
FAQ For the Nepal Paneer Matar Curry Recipe
Question: What is the Nepal Paneer Matar Curry recipe?
A: The Nepal Paneer Matar Curry recipe is a flavorful dish made with paneer (Indian cottage cheese) and green peas cooked in a spiced tomato-based gravy. It is a popular vegetarian dish enjoyed with rice or roti.
Question: How do you prepare the Nepal Paneer Matar Curry recipe?
A: To prepare the Nepal Paneer Matar Curry recipe, paneer cubes and green peas are cooked in a gravy made from onions, tomatoes, garlic, ginger, and spices like turmeric, cumin, and garam masala. The dish is simmered until the flavors blend perfectly.
Question: Can I make the Nepal Paneer Matar Curry recipe vegan?
A: Yes, the Nepal Paneer Matar Curry recipe can be made vegan by replacing paneer with tofu and using plant-based cream or cashew paste for richness. The rest of the ingredients and spices remain the same.
Question: What are the best side dishes to serve with the Nepal Paneer Matar Curry recipe?
A: The Nepal Paneer Matar Curry recipe pairs well with steamed rice, jeera rice, naan, or roti. It can also be served alongside a fresh cucumber and tomato salad for a balanced meal.
Question: How can I enhance the flavor of the Nepal Paneer Matar Curry recipe?
A: To enhance the flavor of the Nepal Paneer Matar Curry recipe, use fresh tomatoes instead of canned ones, add a dash of kasuri methi (dried fenugreek leaves), and finish with a drizzle of fresh cream or butter for a rich taste.
Nepal Paneer Matar Curry Recipe
Ingredients
- 3 tbsp Vegetable Oil or canola
- 2 Onion finely chopped
- 2 Teaspoons Ginger
- 1 tbsp Garlic
- 2 Green Chillies chopped
- 4 Tomatoes finely
- 1 tsp Cumin Seeds
- 1 tsp Red Chilli Powder
- 1 tbsp Coriander Powder
- ½ tsp Turmeric Powder
- 1/4 Cup Yogurt
- ½ cup Water
- 1 tsp Salt
- 1 tsp Garam Masala Powder
- 10 oz Cottage Cheese cut Into 1 inch pieces
- ¾ Cup Green Peas Par Boiled
- 1/2 tsp Salt to taste
- 1 tbsp Coriander Leaves chopped
Instructions
- Preparing the Base
- Heat 2 tablespoons of oil in a pan. Once hot, add the onions, ginger, garlic, and green chili. Sauté the mixture for 5-6 minutes until the onions become translucent.
- Cooking the Tomatoes
- Add the tomatoes to the pan and mix them well. Cover the pan and cook for 5-7 minutes, allowing the tomatoes to cook through.
- Blending the Mixture
- Once the mixture cools, transfer it to a mixer and blend it into a smooth paste. If needed, add 1-2 tablespoons of water to help with the blending.
- Preparing the Spice Tempering
- Heat 1 tablespoon of oil in the same pan and add cumin seeds. When the seeds start to splutter, add red chili powder, turmeric powder, and coriander powder. Pour in 2 tablespoons of water and cook for about 30 seconds.
- Combining the Paste
- Add the blended paste to the pan and mix it thoroughly. Let this cook for 7-8 minutes, or until the oil begins to separate from the paste. Once done, turn off the heat.
- Mixing with Yogurt
- Whisk the yogurt in a bowl, and then slowly add the onion-tomato mixture, 1 tablespoon at a time. Stir well after each addition. After 3-4 tablespoons, transfer the yogurt mixture into the pan to prevent the yogurt from curdling.
- Adding Water and Simmering
- Pour in ½ – 1 cup of water (¾ cup was used) and season with salt. Bring the mixture to a simmer.
- Final Touches
- Turn the heat back on and add the peas to the pan. Stir everything together and let it simmer for 5 minutes. Finally, add garam masala, kasuri methi, and paneer. Stir well and simmer for another 3 minutes. Garnish with chopped coriander and serve hot.
1 comment
The creamy tomato sauce paired perfectly with the tender paneer and sweet peas. The spices created a well-rounded taste without being too heavy. I served it with rice and naan, and my guests said the balance of creaminess and spice was perfect. This is definitely a dish I’ll be making again!