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This No onion No garlic version of Matar Paneer or Green Peas with Indian Cheese is a quick and easy main course recipe. It goes well with Naan or simple Jeera Rice. It is one of the must dish during parties and get together. This dish is relished by adults and kids alike.

So what is Paneer

Paneer or Indian cheese is the Indian version of cheese. It is a non melting cheese and a rich source of protein. It is tough to imagine Indian cuisine without paneer. One of the main ingredients in many of the vegetarian dishes and an easy replacement for chicken. It is such a versatile ingredient that it can be used in all the three main course. There are numerous dishes made of this humble paneer from pakoda’s to paratha’s to main course to the famous Rasgulla’s or Rasmalai. 

It can be consumed by babies and adults. It gives instant energy , rich source of folate, rich in calcium so a great source for bones & teeth and helps in weight loss. 

How to make Paneer

Paneer can be easily made at home by curdling milk with some acidic ingredient like lemon or vinegar. Check out the detail recipe here with step by step instructions on how to make paneer.

A little about Green Peas

Since we are talking about the benefits of paneer, let’s talk about Green peas. Green peas are low in calories in comparison with beans. They are a rich source of many minerals such as calcium, iron, copper, zinc etc. Often green peas is overlooked as a super food. Smaller green peas tend to be sweeter. One can eat the whole pod by itself or by adding in salad’s or stir fries. The small round peas inside, have many different uses like in soup, aloo matar etc. If one cannot get fresh green peas, they can be frozen. We use to love the smaller, sweeter ones as kids.  

Matar Paneer Recipe

Matar Paneer (Green Peas with Indian Cheese) is very quick and delicious recipe for day to day meals or for special occasions. Many variations exist to this. I too make it different at times. Todays recipe is simple made in tomato gravy and just green peas and paneer. But at times I like to add capsicum to it. I do not add cream to this gravy, as generally added. I like to add paste paste of cashew & almonds (Kaju and Badam). Another thing is my gravy is not that typical red color. As I have not added any color or any Kashmiri mirchi (Kashmiri Red chilli powder) or neither have pureed the red capsicum. One can add if required.

Other paneer recipes on my blog

Broccoli and Paneer Paratha
Butter Paneer Masala
Kale, Broccoli and paneer Sandwich
Mung Sprouts & Methi Chila (PanCake), with Cabbage & Paneer Stuffing
Paneer (Cottage Cheese) Paratha
Paneer BabyCorn (No Onion no Garlic – Medium Gravy)
Vegetable Paneer Kofta
Vegetable Paneer Kofta Curry

So here goes the recipe of Matar Paneer (No Onion No Garlic)

Ingredients

• 200 grams Paneer / Indian Cheese
• 1 Cup Matar / Green Peas
• 4 Tomatoes
• 1/4 cup Kaju / Cashew
• 1/4 cup Badam / Almond
• 1 tablespoon Ghee / Clarified Butter (One can use oil)
• 3-4 Green chilies (as per taste)
• 1/2 inch Ginger
• 1/4 teaspoon Turmeric
• Red chili powder if required (I have not added it)
• 1 Onion (Optional – if you are making with onion)
• Salt as per taste

Dry Masalas

• 1 teaspoon Jeera / Cumin seeds
• 1/2 inch Dalchini / Cinamon Crushed into pieces (Dalchini) or 1 tsp powder
• 1-2 Bayleaves (Tejpatta)
• 3-4 Cloves (Long)
• 1 teaspoon Kasoori Methi, Lightly roasted

Initial Preparation

• Soak the Cashews and Almonds in luke warm water for atleast 30 mins.
• Boil Green Peas in a separate Pan for 10 mins. One an microwave too for 5 mins (I am avoiding microwave nowadays for health reasons)
• Puree the onion. Skip this step if without onion.
• Puree the Tomatoes along with green chilies and ginger in a blender or mixer.
• Puree Cashews and Almond along with 1/4 cup water. (Add more if required)
• Cut the paneer into small cubes as desired.
• Paneer can be added as it is or just shallow fry them in Ghee to get light golden brown colour.
• Roast the Kasoori methi on slow slightly. This helps in releasing the aroma. Be careful not to burn it.

Final Preparation

• In a Pan or Kadai, add Ghee.
• When it is warm enough , add Jeera.
• Once it crackles add Cinamon, Bayleaves and Cloves.
• Add the onion paste and let it cook for 2-3 minutes. Skip this step if without onion.
• Add the tomato puree and let it boil for a minute.
• Add Green Peas to it.
• Add Salt as per taste, turmeric and let it cook on slow heat, for 5-10 mins.
• Once the peas are done, add the paste of Kaju and Almond.
• Add water to it as per medium consistency. (Semi gravy)
• Let the mixture come to a boil. After that add Paneer.
• Now crush the Kasoori Methi in between your hand and add it to the gravy.
• Mix everything gently and let this boil for 5 mins on slow heat.
• One can add cream at this step or just before serving, if required.
• I have not added it as it already has  a paste of cashew and almonds.
• Matar Paneer is ready. Serve with Roti/Chapatti/Naan or Rice

Notes

1 Cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml

Matar Paneer (No Onion No Garlic)

This No onion No garlic version of, Matar Paneer or Green Peas with Indian Cheese is a quick and easy main course recipe and is generally paried with Naan.

5 from 1 vote

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Course: Main Course

Cuisine: Indian, North Indian

Keyword: Cheese, Curries, Curry, Nuts / Dried Fruit, Paneer, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Soaking Time: 30 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 200 grams Paneer / Indian Cheese
• 1 Cup Matar / Green Peas
• 4 Tomatoes
• 1/4 cup Kaju / Cashew
• 1/4 cup Badam / Almond
• 1 tablespoon Ghee / Clarified Butter (One can use oil)
• 3-4 Green Chilli (as per taste)
• 1/2 inch Ginger
• 1/4 teaspoon Turmeric
• Red chili powder if required as per taste (I have not added it_
• 1 Onion (Optional – if you are making with onion)
• Salt

Dry Masalas

• 1 teaspoon Jeera / Cumin seeds
• 1/2 inch Dalchini / Cinamon Crushed into pieces (Dalchini or 1 teaspoon powder)
• 1-2 Bayleaves (Tejpatta)
• 3-4 Cloves Long
• 1 teaspoon Kasoori Methi (Lightly roasted)

Instructions

Initial Preparation

• Soak the Cashews and Almonds in luke warm water for atleast 30 mins.
• Boil Green Peas in a separate Pan for 10 mins. One an microwave too for 5 mins (I am avoiding microwave nowadays for health reasons)
• Puree the onion. Skip this step if without onion.
• Puree the Tomatoes along with green chilies and ginger in a blender or mixer.
• Puree Cashews and Almond along with 1/4 cup water. (Add more if required)
• Cut the paneer into small cubes as desired.
• Paneer can be added as it is or just shallow fry them in Ghee to get light golden brown colour.
• Roast the Kasoori methi on slow slightly. This helps in releasing the aroma. Be careful not to burn it.

Final Preparation

• In a Pan or Kadai, add Ghee.
• When it is warm enough , add Jeera.
• Once it crackles add Cinamon, Bayleaves and Cloves.
• Add the onion paste and let it cook for 2-3 minutes. Skip this step if without onion.
• Add the tomato puree and let it boil for a minute.
• Add Green Peas to it.
• Add Salt as per taste, turmeric and let it cook on slow heat, for 5-10 mins.
• Once the peas are done, add the paste of Kaju and Almond.
• Add water to it as per medium consistency. (Semi gravy)
• Let the mixture come to a boil. After that add Paneer.
• Now crush the Kasoori Methi in between your hand and add it to the gravy.
• Mix everything gently and let this boil for 5 mins on slow heat.
• One can add cream at this step or just before serving, if required.
• I have not added it as it already has a paste of cashew and almonds.
• Matar Paneer is ready. Serve with Roti/Chapatti/Naan or Rice

Notes

• 1 Cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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