Instant Pot Matar Paneer Recipe (2024)

FAQs

Is Mutter Paneer the same as matar paneer? ›

Mattar paneer (Hindi: मटर पनीर), also known as matar paneer, muttar paneer, and mutter paneer, is a modern restaurant-style and vegetarian punjabi dish consisting of peas and paneer in a tomato-based sauce, spiced with garam masala.

Similarly adding too much of lemon juice or vinegar will make the paneer harder & grainier. So begin by adding only a little and add more as needed until it curdles. Once the milk curdles completely, turn off the stove and avoid cooking further to prevent the paneer from turning hard.

Matar Paneer recipes makes 800 grams, serves 6 with 130 grams per serving. 232 calories for 1 serving of Matar Paneer, Cholesterol 0 mg, Carbohydrates 10.6g, Protein 7.3g, Fat 17.7g.

On a low flame cook covered just for 1 to 3 minutes. Cooking for longer can make the paneer harder. Add 2 to 3 tablespoons cream and stir. You should get this thick creamy texture as you see in the picture below.

How do you add paneer to a curry sauce? Prepare the sauce and then add the fried paneer to the bubbling hot curry. Although fried until crisp, it is best to add the paneer fry to a sauce just before serving. It will then retain its shape and become soft and delicious in the center.

Matar Paneer is a popular North Indian dish of Indian cottage cheese aka Paneer and peas cooked in a spicy and flavorsome curry. Matar Paneer translates to peas paneer where 'Matar' is the Hindi word for 'peas' and 'paneer' for “Indian cheese”.

What quantity of shahi paneer should be taken for 20 people? For Paneer Curries like Shahi Paneer / Paneer Pasanda etc., around 100 grams Paneer per person would be sufficient.

Health Benefits: Matar paneer is known for its health benefits. Green peas are a rich source of fiber, which can aid in digestion and help regulate blood sugar levels. In addition, paneer is a good source of protein and calcium, essential for building and repairing muscles and bones.

Add about 2 to 3 teaspoons of white vinegar or apple cider vinegar in 1 litre milk. With vinegar the milk curdles faster and quicker. Curd or yogurt: Fresh curd will give you more softer and moist paneer. You could add about 3 to 4 tablespoons of fresh curd or yogurt when making paneer recipe with 1 litre milk.

Over cooking paneer, that too in high temperature, may affect the fat molecules in paneer, resulting in its tough and chewy texture. Hence, it is always suggested to cook paneer on medium heat, until it holds the shape.

What is the English of paneer? ›

Although many Indians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants, and cow's skim milk. Queso blanco or queso fresco are often recommended as substitutes in the Americas and Spain as they are more commercially available in many American markets.

Benefits of cottage cheese for people with diabetes

People with diabetes can indulge in matar panner in moderation. To include matar paneer in your diabetes diet plan, it is better to limit the usage of ghee and refined oil in the preparation.

How Many Calories in Two Eggs? An average serving size of two eggs contains only 148 calories or 620 kilojoules – roughly the same as two apples.

It is recommended to consume 100-200 grams of paneer per day to reap its benefits without consuming excess calories. It is also important to choose low-fat or skimmed milk paneer to avoid the intake of excess fat.

Boiling: Soaking the paneer in cool water after boiling keeps it soft during cooking. Otherwise, it will turn hard and rubbery. Pan frying: Keep in mind that pan frying will add an additional amount of fat and calories.

Marinating the paneer prior to cooking, helps the paneer absorb salt and other flavors. Using oil in the marinade acts as a second layer of protection against sticking on the grill.

Paneer dipped in 5% brine solution lasts for about 22 days at 8-10 C. The salting at the time of dipping into chilled water can be used in extending the shelf life of paneer. Dipping in benzoic acid (1200 ppm) increases the shelf life of paneer to 40 days at refrigerated temperature and 20 days at 37 C.

All you need to do is add salt in a bowl filled with warm water and then add the fried paneer chunks. Wait for 7-8 minutes and it's done! Most of the restaurants, cafes and dhabas follow the same technique to make their paneer soft.