Worrying about what to make on Navratri? This matar paneer without onion and garlic is a total dream! It is bursting with flavors, and is quick to make, without a single ounce of onion and garlic.
Making food with zero onion and garlic, especially Indian food where these ingredients are staples, is always tricky!
And the job becomes much harder when it’s a gravy recipe because they give a lot of texture and flavor it.
So my mantra is to keep it simple and that’s exactly what this paneer recipe without onion and garlic is!
Throw some green peas and paneer (cottage cheese) in the tomato puree and there you go.
Plus, this is a remarkable dish that can help you lose weight when you’re on a diet.
Check out the significance of Navratri here.
Tools You’ll Need
- Pot: To boil the green peas.
- Skillet: To make the gravy.
- Ladle: To saute and stir.
- Grinding Jar: To make tomato puree.
Ingredients in This Matar Paneer Recipe Without Onion and Garlic
Paneer: You can either make it homemade or buy it from a diary shop.
Green Peas: They add a ton of freshness and green to the meal.
Tomato Puree: Tomato puree acts as the base, and gives great tanginess to the gravy.
Cashew Paste: Soak them in warm water for 15 minutes, once they get soft, make them into a paste. They also act as a base along with tomato puree.
Whole Spices: Cumin seeds and asafoetida and that’s it! They contribute to the aromaticness of the matar paneer.
Powdered Spices: The usual in any Indian gravy, turmeric powder, red chili powder, garam masala powder, and coriander powder.
Garnishes: Add fenugreek leaves to give the meal a herby aroma, fresh cream to brighten the color of the gravy, and coriander leaves for some freshness!
Oil
Salt
How to Make Matar Paneer Without Onion and Garlic
Boil the Peas:
1. Boil water in a pot, and add the green peas. Cook them for 10 minutes till they get soft.
2. Strain them, and keep them aside for further use.
Prepare the Gravy:
3. Take a skillet, heat some oil, and add cumin seeds and asafoetida. Let them crackle.
4. Add the cashew paste, and saute for 2 minutes.
5. Add turmeric, red chili, and coriander powder, mix, and stir them well for 2 minutes again. Add some water if it’s too dry.
6. Pour down the tomato puree in the skillet, and some salt. Stir them nicely, and cook the puree till the oil separates.
Add Peas and Paneer:
7. Pour water for consistency, and add green peas and paneer. Mix well.
Garnish:
8. For garnishing, add dried fenugreek leaves, fresh cream, and coriander leaves. Mix them well.
9. Your matar paneer without onion and garlic is ready to serve.
Tips & Variations
Add some lemon juice to the gravy to add some more savoriness.
It’s optional to boil the peas beforehand. You can add the raw peas at the same time when you add tomato puree.
Can I make it Oil-Free?
This matar paneer without onion and garlic can also be made oil-free!
Instead of adding oil at the start, mix the whole spices, and powdered spices in the yogurt, mix them well, and cook them in the skillet on low heat till the yogurt reduces.
Then carry on with the rest of the recipe steps.
Serving Options
Matar paneer is best served with chapati, or naan bread, or can be even served with rice.
Pair them with raita (yogurt with spices and veggies), some pickles, and a simple salad as great accompaniments.
How to STore
Transfer it to an air-tight container after it cools down, and you can store it in the fridge for a couple of days.
It can also be frozen for 2 months, but the paneer and peas may become a little hard to bite.
Thaw the frozen matar paneer first, then heat them in a skillet. Add some water for consistency, and cooking of paneer and peas.
Why I Like This Matar Paneer Without Onion and Garlic
- Quick and easy to make.
- It doesn’t require many ingredients, and they are usually available in every household.
- It can be made oil-free!
- It’s loaded with protein and body-loving nutrients.
More Paneer Recipes
- 15 Healthy Paneer Diet Recipes For Weight Loss
- Shahi Paneer
- Paneer Do Pyaza
- Paneer Tikka Masala
- Kali Mirch Paneer
- Paneer Takatak
- Paneer Bhurji
- Mushroom Paneer
Please rate and comment if you make this matar paneer without onion and garlic so I know how much you like it.
Matar Paneer Without Onion and Garlic
Equipment
- Tablespoon/Ladle
- Skillet
- Pot
- Grinding jar
Ingredients
For boiling peas:
- 1 cup Green peas
- 300 ml Water
For the gravy:
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 tsp Asafoetida
- 10 Cashews (grind into paste)
- 1 tsp Coriander powder
- ½ tsp Red chili powder
- ½ tsp Turmeric powder
- 1 cup Tomato puree
- Salt to taste
- Boiled green peas
- 250 gms Paneer
Garnishes:
- 1 tsp Garam masala powder
- 1 tsp Dried fenugreek leaves
- 1 tsp Fresh cream
- Coriander leaves
Instructions
- Boil water in a pot, and add the green peas. Cook them for 10 minutes till they get soft.
- Strain them, and keep them aside for further use.
- Take a skillet, heat some oil, and add cumin seeds and asafoetida. Let them crackle.
- Add the cashew paste, and saute for 2 minutes.
- Add turmeric, red chili, and coriander powder, mix, and stir them well for 2 minutes again. Add some water if it's too dry.
- Pour down the tomato puree in the skillet, and some salt. Stir them nicely, and cook the puree till the oil separates.
- Pour water for consistency, and add green peas and paneer. Mix well.
- For garnishing, add dried fenugreek leaves, fresh cream, and coriander leaves. Mix them well.
- Your matar paneer without onion and garlic is ready to serve.
Notes
- Add some lemon juice to the gravy to add some more savoriness.
- It’s optional to boil the peas beforehand. You can add the raw peas at the same time when you add tomato puree.
