नाश्ते में मटर की ढाबे वाली सब्जी, पालक का खस्ता पराठा, रायता
नाश्ते में मटर की ढाबे वाली सब्जी, पालक का खस्ता पराठा, रायता is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 23 min | Cook: 33 min | Total: 1 hr 11 min
Cost: $18.98 total, $4.75 per serving
Ingredients
- 2 cups Frozen Green Peas (roughly 300 g, frozen)
- 1 cup Water (for boiling peas)
- 0.5 teaspoon Salt (for peas)
- 3 tablespoons Oil (vegetable oil or ghee for gravy)
- 1 pinch Hing (asafoetida, optional)
- 0.5 teaspoon Cumin Seeds
- 0.25 teaspoon Ajwain
- 2 medium Tomatoes (grated)
- 0.5 cup Tomato Puree (smooth puree)
- 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
- 1 teaspoon Fennel Seed Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Kasuri Methi (dried fenugreek leaves)
- 0.25 teaspoon Garam Masala
- 1 pinch Chaat Masala
- 2 tablespoons Cashew Nuts (optional, roughly chopped)
- 2 tablespoons Raisins (optional)
- 100 grams Paneer (cut into cubes, optional)
- 2 cups Whole Wheat Flour (for paratha dough)
- 1 cup Spinach (blanched and pureed)
- 1 pinch Salt (for dough)
- 1 tablespoon Oil (for dough)
- 2 tablespoons Ghee (for cooking parathas)
- 1 cup Thick Yogurt (plain, unsweetened)
- 1 cup Pineapple (diced, fresh or canned (drained))
- 2 cups Sugar (for simple syrup)
- 1 cup Water (for syrup)
- 1 tablespoon Milk Powder
- 1 pinch Salt (for raita)
Instructions
Boil the Peas
Add frozen peas, 1 cup water and 0.5 tsp salt to the pressure cooker. Close the lid and cook on high flame for 3 whistles (about 5 minutes). Release pressure, check that peas are tender, then set aside.
Time: PT7M
Temper the Spices
Heat 3 tbsp oil (or ghee) in a kadhai over medium‑high heat. Add a pinch of hing, 0.5 tsp cumin seeds and 0.25 tsp ajwain. Stir until the seeds sizzle and become aromatic (about 30 seconds).
Time: PT5M
Temperature: Medium‑high
Cook the Tomato Base
Add the grated tomatoes to the pan. Cook, stirring frequently, until the mixture turns thick and oil starts to separate (about 3‑4 minutes). Sprinkle 0.25 tsp salt and stir in 0.5 cup tomato puree.
Time: PT6M
Temperature: Medium
Add Spice Powders
Stir in 1 tsp Kashmiri red chili powder, 1 tsp fennel seed powder, 0.5 tsp turmeric, 1 tsp coriander powder, and 0.5 tsp kasuri methi. Mix well and cook for another 2 minutes.
Time: PT3M
Temperature: Medium
Combine Peas and Finish the Curry
Add the boiled peas (with a splash of the cooking water) to the tomato‑spice mixture. Cook on high flame for 5 minutes, stirring occasionally. Sprinkle 0.25 tsp garam masala, a pinch of chaat masala, and optional 2 tbsp chopped cashews, 2 tbsp raisins, and paneer cubes. Mix gently and cook 2 more minutes.
Time: PT9M
Temperature: High
Prepare Spinach Paratha Dough
In a mixing bowl, combine 2 cups whole wheat flour, 1 cup pureed spinach, a pinch of salt and 1 tbsp oil. Mix with hands, adding water a little at a time until a soft, non‑sticky dough forms.
Time: PT5M
Rest the Dough
Cover the dough with a damp cloth and let it rest for 10 minutes.
Time: PT10M
Roll the Parathas
Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle, about 2 mm thick.
Time: PT5M
Cook the Parathas
Heat a tawa or non‑stick skillet over medium heat. Brush lightly with ghee. Cook each paratha for ~1 minute on each side until golden spots appear, pressing gently with a cloth. Apply a thin layer of ghee on both sides before serving.
Time: PT8M
Temperature: Medium
Make Pineapple Simple Syrup
In a small saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, stirring until sugar dissolves. Add 1 cup diced pineapple and simmer for 5 minutes. Stir in 1 tbsp milk powder and a pinch of salt, then remove from heat.
Time: PT8M
Temperature: Medium
Prepare Pineapple Raita
In a bowl, whisk 1 cup thick yogurt until smooth. Fold in the sweetened pineapple pieces (including a little syrup) and a pinch of salt. Chill for a few minutes before serving.
Time: PT3M
Serve
Plate the hot matar paneer sabzi alongside warm spinach parathas. Add a side of pineapple raita. Garnish the curry with a few extra cashew pieces if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Tree nuts, Gluten
Ingredient Substitutions
- Instead of Frozen Green Peas: Fresh green peas (same amount)
- Instead of Salt: sea salt
- Instead of Oil: Ghee
- Instead of Tomatoes: Canned tomato puree
- Instead of Tomato Puree: Blended fresh tomatoes
- Instead of Kashmiri Red Chili Powder: Regular red chili powder (use less)
- Instead of Fennel Seed Powder: Ground fennel seeds
- Instead of Kasuri Methi: Fresh fenugreek leaves
- Instead of Chaat Masala: Amchur powder
- Instead of Cashew Nuts: Almonds
- Instead of Raisins: Sultanas
- Instead of Paneer: Firm tofu
- Instead of Whole Wheat Flour: All‑purpose flour
- Instead of Spinach: Kale
- Instead of Oil: Ghee
- Instead of Ghee: Oil
- Instead of Thick Yogurt: Greek yogurt
- Instead of Pineapple: Canned pineapple chunks
- Instead of Sugar: Honey
Equipment Needed
- Pressure Cooker
- Saucepan
- Kadhai or Deep Frying Pan
- Mixing Bowls
- Grater
- Blender or Food Processor (optional)
- Rolling Pin
- Tawa or Flat Skillet
- Spatula
- Measuring Cups and Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Boiling peas until just tender (step 1).
- Tempering whole spices without burning (step 2).
- Achieving a thick, oil‑separating tomato base (step 3).
- Balancing the spice powders for flavor and color (step 4).
- Kneading a smooth spinach dough and resting it (steps 6‑7).
Chef Tips from the Video
- Add a few drops of lemon juice to the curry just before serving for a fresh zing.
- Toast the cashews lightly before adding them for extra crunch.
- For extra green color, blend a handful of fresh coriander leaves into the spinach puree.
Troubleshooting
Peas are mushy or overcooked.
Reduce cooking time in the pressure cooker to 2 whistles or use a stovetop method with a shorter simmer.
Gravy is too watery.
Simmer uncovered for a few extra minutes or add a teaspoon of tomato paste to thicken.
Paratha dough is too sticky.
Add a little extra flour, a tablespoon at a time, until the dough is manageable.
Raita separates or becomes watery.
Use thick Greek‑style yogurt and drain excess syrup from the pineapple before mixing.
Storage
Refrigerator: Store the curry, parathas, and raita in airtight containers for up to 3 days.
Freezer: Freeze the cooked curry (without paneer) for up to 1 month; reheat and add fresh paneer before serving.
Room temperature: Do not keep the raita or cooked curry at room temperature for more than 2 hours.
Make-Ahead Tips
- The matar paneer curry can be made a day ahead; reheat gently and add fresh paneer if desired.
- Parathas keep well refrigerated; reheat on a skillet with a little ghee.
- Raita stays fresh for 24 hours in the fridge; stir before serving.
Frequently Asked Questions
What is the cultural significance and history of Matar Paneer Sabzi in North Indian cuisine?
Matar Paneer Sabzi is a classic North Indian vegetarian dish that combines sweet green peas with soft paneer, reflecting the region's love for dairy and seasonal vegetables. It is often served during festivals and family gatherings as a comforting, protein‑rich curry.
What are the traditional regional variations of Matar Paneer Sabzi across India?
In Punjab, the dish is richer with butter and cream, while in Gujarat it may include a hint of sweet jaggery. Some South Indian versions replace paneer with tofu and add coconut milk for a different texture.
How is Matar Paneer Sabzi traditionally served in Indian households?
It is typically served hot with Indian breads such as roti, naan, or paratha, and accompanied by a cooling side like raita or pickles. It is a staple for lunch or dinner, especially on weekends.
During which occasions or celebrations is Matar Paneer Sabzi commonly prepared in Indian culture?
Matar Paneer Sabzi is popular during festivals like Diwali and Navratri, as well as during family celebrations such as birthdays and weddings, because it is both festive and easy to make in large batches.
How does Matar Paneer Sabzi fit into the broader North Indian vegetarian cuisine tradition?
It exemplifies the North Indian emphasis on combining legumes or peas with dairy, creating a balanced dish that provides protein, fiber, and rich flavors. It sits alongside other classics like aloo gobi and chole.
What are the authentic traditional ingredients for Matar Paneer Sabzi versus acceptable substitutes?
Traditional ingredients include fresh green peas, paneer, ghee, and whole spices like cumin and ajwain. Acceptable substitutes are frozen peas, tofu for paneer, and oil instead of ghee, which still retain the core flavor profile.
What other North Indian dishes pair well with Matar Paneer Sabzi, Spinach Paratha, and Pineapple Raita?
They pair beautifully with dal makhani, jeera rice, or a simple cucumber salad. The sweet pineapple raita also complements spicy dishes like bhindi masala or chicken tikka.
What makes Matar Paneer Sabzi special or unique in Indian cuisine?
The combination of sweet peas and creamy paneer creates a contrast of textures and flavors that is both comforting and celebratory. The use of kasuri methi adds a distinctive aromatic note not found in many other curries.
What are the most common mistakes to avoid when making Matar Paneer Sabzi at home?
Common mistakes include overcooking the peas, burning the tempering spices, and adding too much water which makes the gravy runny. Also, adding paneer too early can cause it to break apart.
Why does this Matar Paneer Sabzi recipe use kasuri methi and fennel powder instead of just plain garam masala?
Kasuri methi adds a subtle, earthy bitterness that brightens the peas, while fennel powder contributes a sweet, aromatic depth. Together they create a layered flavor that plain garam masala alone cannot achieve.
Can I make Matar Paneer Sabzi ahead of time and how should I store it?
Yes, the curry can be prepared a day ahead. Store it in an airtight container in the refrigerator and reheat gently on the stove, adding a splash of water if needed. Add fresh paneer just before serving for best texture.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on everyday meals, festive dishes, and quick tips for beginners.
How does the YouTube channel Anukriti Cooking Recipes' approach to Indian cooking differ from other Indian cooking channels?
Anukriti Cooking Recipes emphasizes simple ingredient lists, minimal equipment, and step‑by‑step narration in Hindi, making traditional recipes accessible to busy home cooks, whereas many other channels focus on elaborate plating or gourmet techniques.
Last updated: August 24, 2026
