Matar Paneer Recipe without Onion and Garlic

If you are looking for a delectable and wholesome vegetarian dish, then the Matar Paneer is an excellent choice. Bursting with flavors and rich in essential nutrients, this dish is a favorite among vegetarians and those who prefer a no-onion, no-garlic diet. In this recipe guide, we will take you on a culinary journey, providing a matar paneer recipe without onion and garlic.

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In this section, we will discuss the key highlights of the Matar Paneer recipe without onion and garlic, including its origins, the significance of omitting onion and garlic, and the flavors that make it a wholesome delight.

The Origins of Matar Paneer

The origin of Matar Paneer can be traced back to North Indian cuisine, particularly Punjab, where it is a staple dish in many households. The traditional recipe includes onion and garlic, but over time, variations of the dish emerged to cater to individuals with specific dietary preferences or religious beliefs.

The no-onion, no-garlic version was created to accommodate those who avoid these ingredients due to religious or personal reasons.

Significance of Omitting Onion and Garlic

The decision to omit onion and garlic in this recipe is primarily driven by religious practices, such as in Jainism, where these ingredients are considered ‘tamasic’ and are believed to agitate the mind and body.

Additionally, many people follow Ayurvedic principles, which also advise against consuming onion and garlic in certain circumstances.

Despite the absence of these ingredients, the Matar Paneer without onion and garlic retains its delightful flavors and appeal.

The Wholesome Flavors of Matar Paneer

The Matar Paneer recipe without onion and garlic showcases a harmonious blend of aromatic spices, fresh green peas (matar), and soft paneer (Indian cottage cheese). The creamy tomato-based gravy complements the sweetness of the green peas and the mildness of the paneer.

This combination results in a flavorful, nutritious, and comforting dish that is sure to impress your taste buds and leave you wanting more.

Ingredients Required for Matar Paneer recipe without Onion and Garlic

• Oil
• 150 gram cottage cheese/paneer
• 1 of bowl peas

For Tomato Paste :

• 3 tomatoes
• 1 piece of ginger
• 2 green chili
• Salt to taste
• Some red chili powder
• 3-5 spoons of water

For Paste :

• 1/2 cup water
• 1 spoon coriander powder
• Some turmeric powder
• Some crushed red chili powder
• 1/2 spoon of red chili powder
• 1/2 spoon of roasted cumin powder
• Black pepper powder
• Black salt to taste
• 1/4 tsp asafoetida/hing powder

For Gravy :

• 1 serving spoon of oil
• 1 small stick of cinnamon
• 1 bay leaf
• 1/2 tsp cumin seeds
• 1 green cardamom
• 4-5 black pepper
• 1/2 spoon ghee
• Water as required
• 1/2 tsp sugar
• Salt to taste
• Roasted dry fenugreek leaves/Kasuri methi
• 4 servings spoon boiled water
• Garam masala as required
• Coriander leaves for garnishing
• Cashew nut for garnishing (optional)

How to make Matar Paneer?

First of all, cut the paneer into small pieces and take about 150 grams of paneer.

Now take some oil into a pan and put it on the gas. We will roast the paneer a little in oil. Roast till a light golden color.

Keep 1 bowl of green peas ready as well. You can choose to add either frozen or fresh green peas.

Now we will make tomato paste for Matar Paneer.

For this, we will put some oil in a pan and keep it on a low flame on the gas. And put 3 chopped tomatoes, 1 piece of chopped ginger, and 2 chopped green chili in it and cook it.

To this add red chili powder and salt as required and mix well and cook.

When it cooks well in 4 to 5 minutes, then pour some water in it and let it boil.

After boiling, let it cool down a bit. Then put it in a mixer and grind it with the help of a mixer.

So, the tomato paste is ready.

Now we will make a paste of spices for Matar Paneer. We will make a paste of all the spices in advance because later we will not have to add spices one by one.

For this, take 1/2 cup water, 1 spoon coriander powder, turmeric powder, crushed red chili powder, 1/2 spoon red chili powder, 1/2 spoon roasted cumin powder, black pepper powder, black salt as required, and 1/4 tsp asafoetida/hing powder in a bowl. Mix them well.

Now, put 1 serving spoon of oil in a pan and keep it on low flame on the gas.

Then add 1 small stick of cinnamon, 1 bay leaf, 1/2 tsp cumin seeds, 1 green cardamom, and 4 to 5 black pepper and let it fry in oil.

After that, put 1/2 spoonful of ghee in it. Ghee will enhance the taste of Matar Paneer. And its smell is also delightful.

Now add the paste of spices we made in it. Mix it well and let it cook.

Keep adding water little by little to the pan and keep cooking the spices. This will prevent the masala from burning and the taste will also be delicious.

After this, add 1/2 tsp sugar in it and mix it.

Then we will add the tomato paste we made. We will cover the pan with a lid and cook it.

After the tomato paste is cooked, add peas/matar and salt as per taste.

Again, cover it with a lid and cook it on low flame. It will take 3 to 4 minutes.

Now put paneer in it and cook it by covering the lid of the pan.

After this, add roasted dry fenugreek leaves, 4 servings spoon boiled water, and garam masala as required and mix well.

You have to take boiled water according to your needs.

We will cook it properly by covering the pan with a lid for 3 to 4 minutes.

So take our Dhaba style Matar Paneer curry/sabzi is ready.

You can garnish it with coriander leaves and cashew nuts.

More Recipes,

• Palak Paneer,
• Chilli Paneer,
• Cheese Chilli pakora,
• Manchow soup,

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So tell us by commenting how did you like our Matar Paneer recipe without onion and garlic. And also tell us the way in which you would like to prepare this dish.