Matar Paneer Bengali Recipe: A Light, Flavorful Bengali-Style Delight

When we think of matar paneer, we often think of the creamy Punjabi dish. But that’s not to say it can’t be prepared in other ways. Bengali-style matar paneer is quite different. Bengali-style matar paneer is mild, less spicy, and a little sweet. Instead of using too much cream or butter, mustard oil and whole spices make for a rich gravy.

This recipe is perfect for those who prefer mild spices, or if you simply want to try a Bengali dish like this, it’s a great dish. This is matar paneer bengali recipe.

What Makes Bengali Matar Paneer Different?

When we make Bengali matar paneer, whole spices like bay leaves, cinnamon, and cardamom add warmth to the dish. A touch of sugar is added to give it a slight sweetness, which is common in Bengali cuisine. This sweetness balances the tanginess of the

tomatoes, resulting in a mildly spiced, slightly sweet curry that pairs wonderfully with rice or other accompaniments.

Ingredients Required

For the Paneer

250 grams paneer, cut into medium cubes

A pinch of turmeric

Salt to taste

2 tablespoons mustard oil (for shallow frying)

For the Gravy

1 cup green peas (fresh or frozen)

2 medium tomatoes, finely grated or pureed

1 teaspoon ginger paste

1–2 green chilies, slit (optional)

1 bay leaf

1 small cinnamon stick

2 green cardamom pods

½ teaspoon cumin powder

1 teaspoon coriander powder

½ teaspoon Kashmiri red chili powder

½ teaspoon sugar (adjust to taste)

Salt to taste

1½ cups water

A few drops of ghee (optional, for finishing)

Preparing the Paneer the Bengali Way

Next, heat some mustard oil in a pan. Then reduce the heat and fry the paneer (Indian cottage cheese) pieces with a little turmeric and salt until they are lightly golden brown around the edges.

You need to fry them until the edges turn a light golden color. If you fry the paneer for too long, it will become tough. We don’t want the paneer to be too hard.

After frying the paneer, soak the pieces in hot water. This will soften the paneer, making it ideal for the gravy.

Step-by-Step Bengali Matar Paneer Recipe

First, heat oil in a pan. Add bay leaf, cardamom, and cinnamon. Cook until fragrant.

Now add the ginger paste and green chilies. Sauté until the raw smell disappears. Then add the tomato puree and cook until the oil separates.

Next, add red chili powder, coriander powder, sugar, cumin powder, and salt. Mix well and cook the spices for at least 2-3 minutes. You can add water as needed.

Then add the fresh green peas and mix well. Add water as required, cover the pan, and cook until the peas are tender.

Once the peas are cooked, add the paneer cubes. Mix gently so that the paneer pieces don’t break. Cook the curry on low heat for 5-7 minutes.

If you prefer a richer flavor, add a few drops of ghee at the end. Turn off the heat and let the curry rest for a few minutes before serving. This is matar paneer bengali recipe.

Tips for Authentic Bengali Taste

If you want a good flavor, use mustard oil. If you’re not used to its strong aroma, you can mix it with a little refined oil, but don’t omit it entirely.

Keep the spices mild, as Bengali curries prioritize aroma and subtle flavors over spiciness. Keep the sweetness light, not overpowering.

Don’t let the curry become too thick, as Bengali matar paneer is typically thin and meant to be enjoyed with rice. If you want another dish related to paneer, try this paneer tikka recipe without curd.

Popular Variations

In some places, a little yogurt is added to the Bengali gravy, which is called Doi Matar Paneer. If you want to use yogurt, add it over low heat and stir continuously.

If you want to make matar paneer without onions and garlic, simply use tomatoes, whole spices, and ginger. Omitting garlic and onions won’t significantly affect the dish.

For a vegan-friendly version, you can use tofu instead of paneer, although the taste will be slightly different. This is matar paneer bengali recipe.

Serving Suggestions

Bengali Matar Paneer tastes best with steamed rice or jeera rice. For a simple home-style meal, it can also be served with plain roti and a light salad.

Storage and Reheating

You can store this curry in the refrigerator for up to two days. To reheat, simply add a little water and simmer over low heat. Avoid reheating it repeatedly, as this can spoil its texture. This is matar paneer bengali recipe.