Welcome to Sunday Supper Sessions, where we take your Sundays from “meh” to mouthwatering! This week, we’re serving up a true classic of North Indian cuisine—Matar Paneer. This dish combines tender peas (matar) and cubes of soft, creamy paneer in a luscious tomato-based gravy. And because every great main deserves a sidekick, we’re pairing it with flaky, golden Paratha. Together, these two make the ultimate comfort combo—one that’s perfect for a lazy Sunday or any day that calls for a little extra deliciousness. So, get your skillet ready, because we’re about to dive into a world of creamy, spicy goodness with a side of carb heaven. Ready to roll out the red carpet for your taste buds? Let’s go!
A Quick Stroll Through Matar Paneer’s Tasty HistoryWhile the exact origins of Matar Paneer are a bit of a mystery, this beloved dish is deeply rooted in North Indian cuisine. Its star ingredient, paneer, is a type of fresh cheese popular across the Indian subcontinent. Paneer is believed to have been introduced to India through Persian and Afghan influences centuries ago, and since then, it’s become an irreplaceable staple in vegetarian cooking. Paired with matar (green peas), this dish became an icon of home-cooked, vegetarian comfort food, winning hearts and palates across India and beyond.Matar Paneer is now enjoyed worldwide, from cozy kitchens to high-end restaurants, thanks to its rich flavors and simplicity. And the best part? It’s super easy to make at home. Let’s roll up our sleeves and get cooking!
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Dum! Dum! Dum!
Time for the Main Recipe!
Alright, enough history. You came here for a taste of the good stuff, so here’s how you can make Matar Paneer with Paratha like a pro. Matar Paneer Recipe
1. Step 1: Get Your Ingredients Ready: Start with some fresh paneer (or store-bought, no judgment), frozen or fresh green peas, and a bunch of spices. You’ll need onions, tomatoes, garlic, ginger, green chilies, and a handful of Indian spices—think cumin, coriander, turmeric, and garam masala. Oh, and don’t forget a splash of cream for that luxurious, creamy texture.
2. Step 2: The Flavor Base – Onion-Tomato Masala:
Heat oil in a large pan, and add a few cumin seeds. When they start to sizzle, throw in finely chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and green chilies, and cook for another minute. Now add pureed tomatoes and cook until the oil starts to separate from the masala. This is when you know your gravy’s ready for the big leagues.
3. Step 3: Spice It Up: Now comes the magic: sprinkle in some turmeric, coriander powder, and red chili powder. Stir everything together until it smells like a spice market in Delhi. (Warning: neighbors may knock, asking what you’re making and if they can come over.)
4. Step 4: Add the Peas and Paneer: Toss in your peas and stir them into the masala. Let them cook for a few minutes, then gently fold in the paneer cubes. Don’t get too aggressive—paneer is delicate and deserves a gentle touch.
5. Step 5: Finish with Creamy Goodness: Add a little water to adjust the consistency of the gravy, then let it simmer for 5-7 minutes. Finish with a splash of cream and a sprinkle of garam masala. Let everything come together in a deliciously fragrant, rich gravy that’ll make you wonder why you don’t make this every Sunday.
6. Step 6: Garnish and Admire: Top it off with some fresh coriander leaves and maybe a swirl of cream if you’re feeling fancy. Take a deep breath, because you’re about to dive into something special.
Paratha Recipe – The Perfect Sidekick
You didn’t think we’d stop at just Matar Paneer, did you? Let’s talk about the Paratha, that flaky, buttery flatbread that’s the perfect vehicle for scooping up all that creamy goodness.
1. Step 1: The Dough: In a mixing bowl, combine whole wheat flour, a pinch of salt, and a little oil. Add water slowly, kneading until you have a smooth, soft dough. Let it rest for about 15-20 minutes (use this time to sneak a taste of that Matar Paneer).
2. Step 2: Roll It Out: Divide the dough into small balls. Roll each ball into a circle, spread a little ghee on top, fold it over, and roll it out again. Repeat this once more for that flaky, layered texture we love.
3. Step 3: Cook It Up: Heat a skillet over medium heat, and cook each paratha for a minute on each side. Brush with ghee or butter as it cooks to make it golden and crispy. If you see it puffing up, you’re doing it right.
4. Step 4: Admire and Serve: Serve the hot parathas with your Matar Paneer, and prepare for a comforting Sunday feast that’s bound to become a regular on your table.
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That’s a wrap on this week’s Sunday Supper Sessions! If Matar Paneer and Paratha didn’t make your Sunday infinitely better, then you must be eating it with a fork and not scooping it with the paratha (just kidding, sort of).
This dynamic duo is sure to warm your soul and leave you perfectly full and happy—exactly how Sundays should feel.Don’t forget to follow Sunday Supper Sessions for more recipes, food adventures, and tasty tales that turn every weekend into a celebration of comfort food. Join us next time for another Sunday delight that’ll have you counting down the days until our next meal together. Happy eating, friends!
