Paneer Matar Pulao

Hema Subramanian 0 Comments
Servings: 5 Total Time: 50 mins Difficulty: Intermediate
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Hey everyone! So glad to have you here. Let me take you through a recipe that’s close to my heart – the delicious and flavorful Paneer Matar Pulao. 

It’s simple, comforting, and perfect for those days when you want something delicious without spending hours in the kitchen. I’ve made this for countless family gatherings, and it’s always a hit. 

Plus, it’s one of those dishes that doesn’t require too much work – you just throw everything together, and magic happens!

Now, let’s get started with this easy and tasty recipe. Trust me, you’re going to love it.

Other Related Recipes You Might Like:-

  1. Matar Pulao — aromatic pulao featuring sweet green peas.
  2. Mushroom Pulao — umami-rich pulao with sautéed mushrooms.
  3. Kuska Pulao — simple, fragrant plain pulao perfect as a base.
  4. Palak Pulao (Spinach Rice) — nutritious pulao made with fresh spinach.
  5. Mint Pulao — light, refreshing pulao flavored with fresh mint.
  6. Navratan Pulao — festive pulao studded with mixed vegetables and nuts.
  7. Tawa Pulao — spicy, stir-fried street-style pulao with bold flavors.
Paneer Matar Pulao pinit
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One-Pot

Paneer Matar Pulao

Author: Hema Subramanian Cooking Method: , Cuisine: Courses: , Recipe Keys: D Delicious High Protein L Lunch Box O One-Pot V vegetarian
Difficulty: Intermediate Prep Time 30 mins Cook Time 20 mins Total Time 50 mins
Servings: 5 Calories: 500
Best Season: Suitable throughout the year

Description

Paneer Matar Pulao is a delicious and aromatic one-pot rice dish that combines the rich flavors of paneer (Indian cottage cheese) and green peas (matar) with fragrant basmati rice and warm Indian spices. This comforting vegetarian pulao features tender cubes of paneer that are lightly sautéed until golden, then simmered with green peas, caramelized onions, and whole spices like cumin, bay leaf, and cloves. Cooked together with rice, the dish absorbs all the flavors, creating a wholesome and satisfying meal that’s perfect for lunch or dinner.

Ingredients

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Instructions

Prep Work

  1. Soaking the Basmati Rice

    Wash the basmati rice well and soak it in water for about 30 minutes and set it aside.

  2. Cut the Paneer

    Cut the paneer into medium-sized cubes and place them in a bowl.

  3. Marinating the Paneer

    Add turmeric powder, red chili powder, garam masala, and salt to coat the paneer. Mix it well. Let it sit for 5 minutes.

  4. Chopping Onions & Green Chilies

    Slice the onions and slit the green chilies.

Method

  1. Roasting the Paneer

    In a pan, add ghee and gently roast the marinated paneer pieces on all sides until they’re lightly golden. Set them aside.

  2. Sautéing Whole Spices

    In a pressure cooker, heat ghee and oil. Toss in the whole spices (cinnamon, clove, cardamom, star anise, and mace), cumin seeds, and bay leaves. Let them sizzle for a few seconds.

  3. Cooking Onions & Chilies

    Add the sliced onions and green chilies, and sauté until the onions become transparent.

  4. Adding Ginger‑Garlic Paste & Tomatoes

    Add ginger garlic paste and sauté for a minute before adding the finely chopped tomatoes. Stir well.

  5. Incorporating Curd & Dry Spices

    Mix in the whisked curd, chili powder, cumin powder, coriander powder, garam masala, and salt. Cook for another minute.

  6. Stirring in Peas, Mint & Coriander

    Now, add the fresh peas, mint leaves, and coriander leaves. Stir everything together.

  7. Folding in Roasted Paneer

    Gently add the roasted paneer pieces, mixing carefully.

  8. Mixing Rice with Water

    Drop in the soaked basmati rice, and then pour in water. Mix everything gently, being careful not to break the rice.

  9. Pressure Cooking the Pulao

    Close the lid of the pressure cooker, and cook for 1 whistle on a medium-high flame.

  10. Resting & Fluffing

    Let the pressure release naturally, then open the cooker to reveal the gorgeous, aromatic Paneer Matar Pulao.

  11. Serve

    Give it a gentle fluff and serve hot with some raita on the side.

Equipment

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Nutrition Facts

Servings 5

Amount Per Serving
Calories 500kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 10g50%
Cholesterol 40mg14%
Sodium 600mg25%
Total Carbohydrate 60g20%
Sugars 6g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Paneer Matar Pulao, Pulao recipes, panner pulao
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Frequently Asked Questions

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Why should I soak basmati rice before cooking it?

Soaking rice helps to soften the grains, making them fluffier when cooked. It also reduces cooking time and ensures the grains don’t break easily.

How long should I let the paneer marinate?

Let the paneer marinate for at least 5 minutes. The spices will coat the cubes and enhance the flavor.

How can I make sure the paneer doesn’t stick to the pan?

Ensure the pan is preheated and use enough ghee to prevent the paneer from sticking. Keep flipping the pieces gently to avoid them breaking.

Can I bake the paneer instead of roasting it in a pan?

Yes, baking the paneer at 180°C for about 10 minutes will give you a similar roasted effect. Just keep an eye on it so it doesn’t overcook.

Why should I sauté the onions and spices separately before adding other ingredients?

Sautéing the onions and spices brings out their full flavor and aroma, infusing the rice with rich, warm flavors. It’s key to creating a flavorful base.

Can I skip the whole spices like cinnamon and cardamom?

While you can skip them, they add a wonderful fragrance and depth to the dish. You can also try using a pre-made garam masala if you're in a hurry

Can I skip adding tomatoes?

Tomatoes add a nice tang and balance the richness of the paneer. However, if you don’t like them, you can skip them, but the flavor may be a bit different.

How long should I cook the tomatoes for?

Cook the tomatoes until they soften and release their juices. This usually takes about 2-3 minutes. You want the base to have a nice, rich consistency before adding the peas and paneer.

Is it necessary to use curd (yogurt)?

Curd adds a creamy texture and a slight tang, which balances the flavors in the pulao. If you don’t have curd, you can substitute with a bit of cream or milk.

Should I use dried herbs instead of fresh mint and coriander?

Fresh herbs provide a vibrant flavor, but if you don’t have them, dried herbs will do in a pinch. Just reduce the quantity as dried herbs are more concentrated.

Can I add extra vegetables to this dish?

Absolutely! You can add carrots, bell peppers, or even corn for added flavor and texture.

Can I use a regular pot instead of a pressure cooker?

Yes, if you’re using a regular pot, cover it tightly and cook on low heat for 15-20 minutes. Make sure the rice is fully cooked before serving.

How do I know if the rice is cooked properly?

After one whistle, let the pressure settle naturally. When you open the cooker, check the rice texture. It should be soft and fluffy without being mushy.

Hema Subramanian
Hema Subramanian Food and Lifestyle Blogger

I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.

My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!

- Hema Subramanian

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