What is matar .
“Matar” can refer to peas in Hindi and some other languages. Peas are a good source of vitamins, minerals, and fiber. They contain antioxidants and may contribute to heart health, aid digestion, and support blood sugar regulation. Including peas in your diet can provide essential nutrients and contribute to a well-rounded, healthy meal.
matar paneer recipe
Ingredients:
1 cup paneer cubes
1 cup green peas (fresh or frozen)
2 large tomatoes, finely chopped
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts to separate.
Add green peas and cook for a few minutes until they are partially cooked.
Add paneer cubes and garam masala. Mix well, ensuring the paneer and peas are coated with the masala.
Add a little water if the mixture is too dry. Cover and simmer for 10-15 minutes until the peas are tender, and the flavors are well blended.
Garnish with fresh coriander leaves.
Serve the Matar Paneer hot with rice or Indian bread (roti/naan).
Enjoy your meal.
aloo matar recipe
Ingredients:
2 large potatoes, peeled and diced
1 cup green peas (fresh or frozen)
1 large onion, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, minced
1-inch ginger, grated
1 green chili, chopped (optional for spice)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons cooking oil
Fresh coriander leaves for garnish
Instructions:
Heat oil in a pan, add cumin seeds, and let them splutter.
Add chopped onions, garlic, and ginger. Sauté until onions are golden brown.
Add chopped tomatoes and cook until they become soft and the oil starts to separate.
Add turmeric powder, red chili powder, coriander powder, and salt.
Mix well.Add diced potatoes and peas. Stir to coat them with the spice mixture.
Add water (as needed) to cover the vegetables, cover the pan, and let it simmer until potatoes are tender.
Once the potatoes are cooked, sprinkle garam masala and mix gently.
Garnish with fresh coriander leaves.Serve hot with chapati or rice.
Enjoy your Aloo Matar.
aloo gobi matar recipe
Ingredients:
2 cups cauliflower florets
1 cup green peas (fresh or frozen)
2 medium-sized potatoes, peeled and diced
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chilies, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnish
Instructions:
Prepare Vegetables:
Wash cauliflower florets, peas, and potatoes thoroughly.Cut cauliflower into small florets and dice the potatoes into bite-sized pieces.
Parboil Vegetables:
Boil cauliflower florets, peas, and diced potatoes in salted water for about 5 minutes until they are partially cooked.Drain the water and set aside the parboiled vegetables.
Cooking Base:
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.Add chopped onions and sauté until they turn golden brown.Add green chilies and ginger-garlic paste, sauté for 2 minutes until the raw smell disappears.
Add Tomatoes and Spices:
Add chopped tomatoes and cook until they become soft and oil starts separating.Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
Cook Parboiled Vegetables:
Add the parboiled cauliflower, peas, and potatoes to the pan. Mix everything well, ensuring the masala coats the vegetables evenly.
Simmer and Cover:
Reduce the heat to low, cover the pan, and let it simmer. Stir occasionally to prevent sticking.
Finish with Garam Masala:
Once the vegetables are fully cooked, sprinkle garam masala over the curry and mix gently.
Garnish and Serve:
Garnish with fresh coriander leaves.Aloo Gobi Matar is ready to be served! Enjoy it with naan, rice, or any bread of your choice.
keema matar
Ingredients:
1 lb ground meat (beef, lamb, or chicken)
1 cup green peas (frozen or fresh)
2 large onions, finely chopped
2 tomatoes, chopped
1/4 cup cooking oil
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1 teaspoon garam masala
Salt to taste
Fresh cilantro leaves for garnish
Instructions:
Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and the oil starts to separate.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
Add the ground meat (keema) and cook until it’s browned and cooked through, breaking it up with a spatula to ensure even cooking.
Once the meat is cooked, add green peas and garam masala. Mix well, cover the pan, and let it simmer for about 10-15 minutes until the peas are tender.
Adjust salt and spice levels according to your taste.
Garnish with fresh cilantro leaves.
methi malai matar recipe
Ingredients:
1 cup fresh fenugreek leaves (methi)
1 cup green peas (matar)
1 cup cream
1 large onion, finely chopped
2 tomatoes, pureed
1/2 cup cashew nuts, soaked and ground to a paste
2 tablespoons ghee (clarified butter) or oil
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Salt to taste
Chopped cilantro for garnish
Instructions:
Wash the methi leaves thoroughly and chop them finely.In a pan, heat ghee or oil.
Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add tomato puree, turmeric powder, red chili powder, and coriander powder.
Cook until the oil separates from the masala.
Add the cashew paste and cook for another 2-3 minutes.
Add chopped methi leaves and green peas. Mix well and cook for 5-7 minutes.
Pour in the cream, mix, and let it simmer for another 5-7 minutes until the methi and peas are cooked.
Adjust salt according to your taste.
Garnish with chopped cilantro and serve hot with naan or rice.
Enjoy your Methi Malai Matar.
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