Matar Paneer vs makhani

Matar Paneer Vs Paneer Makhani: Everything You Need To Know

Indian cuisine is characterized by an explosion of flavors–two of the most popular ones being paneer makhani and matar paneer. Both are made from Indian cottage cheese known as paneer, which is extremely versatile and crumbly in texture. No matter how similar they may seem, both these Indian dishes have distinct tastes. 

If you are a lover of paneer recipes, you know that matar paneer vs paneer makhani has tough competition. Read on to learn more about the difference between matar paneer and paneer makhani. 

What Is Matar Paneer? 

Matar Paneer is a creamy tomato-based curry dipped in paneer cubes. Its consistency is similar to that of paneer butter masala except that has an excess of butter in its gravy. Matar paneer contains equal amounts of homemade paneer and frozen peas. 

Often this rich curry is served with basmati rice and Indian flatbread. Matar paneer vs saag paneer is a pertinent comparison due to its popularity and accessibility in Indian restaurants. 

What Is Paneer Makhani? 

Paneer Makhani is a delectable cashew and butter-based tomato gravy infused with delicate spices. It is a famous Punjabi dish that has a rich, slightly sweet, and tangy flavor with a heavy cream base. 

Since paneer makhani is a type of malai paneer, a common question that people ask is between malai paneer vs paneer, which is better overall? The answer depends on your dietary needs and daily calorie requirements. As malai paneer contains paneer coated with fresh cream and spicy gravy, it contains more calories. However, making paneer in the instant pot is relatively healthy and not time-inducing. 

Paneer Makhani vs Matar Paneer: What Are The Similarities? 

The first Matar paneer vs paneer makhani similarity is relative to their constituents. Both these dishes are concocted using an Indian curry base made from creamy tomato gravy. Paneer Makhani and Matar Paneer are both rich in flavor with creamy melt-in-your-mouth paneer cubes that are enriched with tomato gravy and topped with Kasuri methi (dried fenugreek leaves). 

Both Indian recipes are served with basmati rice, jeera rice, and Indian flatbread, which perfectly balances the flavors in your mouth.  

What Is The Difference Between Matar Paneer and Paneer Makhani

Even though there are numerous similarities between the two Indian dishes, there are some factors that make matar paneer vs paneer makhani a widely discussed food comparison. Here are some of the main matar paneer vs paneer makhani pointers. 

History 

Paneer makhani is a delight for vegetarians as it is a slightly sweet dish. This butter-rich gravy dish found its roots in the 1950s when it was first presented at Moti Mahal restaurant in Delhi. 

Matar paneer is one of the staple dishes of North India, specifically Punjab, and is usually served with naan, kulcha, and rotis. This garam masala spiced mix appeals to lovers of Indian cuisine and is widely appreciated for its appetizing portions and spice-filled seasonings. 

Taste 

Paneer makhani has a slightly buttery aroma supplemented by the sweet milky flavor of the paneer cubes dipped in tomato gravy. The taste is similar to other Indian dishes, like paneer butter masala which is also a buttery delight, and kadai paneer which is cooked in bell peppers and fresh ground spices. If you want to know about these dishes, check out paneer makhani vs paneer butter masala facts or paneer makhani vs kadai paneer recommendations. 

 Matar paneer has a mildly spicy taste due to the abundance of spices with hints of tomato in the gravy. 

Smell 

Matar paneer has a distinctively creamy smell that is mostly layered with tomato-spiced gravy. On the other hand, paneer makhani is renowned for its overpowering butter-rich smell that dilutes the aroma of tomato gravy. 

Texture 

The texture of matar paneer is almost similar to paneer makhani except that it has a runnier tomato gravy. Paneer makhani has a slightly thicker gravy with a creamy topping. 

Calories 

Since paneer makhani is created with rich butter gravy and a heavy cream base, it tends to be higher in calories. One serving of paneer makhani contains 456 calories as compared to matar paneer, which gives 250 calories per serving. 

Methods of Preparation

Matar paneer is prepared with a smooth paste and paneer cubes (Paneer Nanak vs Deep is a comparison between two of the most popular paneer brands). 

  1. Start by making a smooth paste of the following ingredients: onion, green chili, ½ inch ginger, ginger cloves, and 10-12 cashew nuts. Separately, make a tomato puree by tossing 3-4 fresh tomatoes in a blender. 
  2. Heat the pan with two tablespoons of oil and add the homemade or store-bought paneer, followed by bay leaves, fenugreek leaves, and a masala paste made from the minced ingredients. 
  3. Add the pureed tomatoes from earlier and occasionally stir so that all the ingredients are properly blended. You can even add 1/4 cup of water to balance out the flavors. 
  4. After the curry become thin, reduce the flame to medium heat and add the following spices: paprika, 1 teaspoon Kashmiri garam masala, turmeric powder, red chili powder, and salt to taste. 
  5. Toss the frozen green peas and stir till the mixture becomes thick. Now, add a generous amount of yogurt and serve with your favorite Indian flatbread. 

Paneer Makhani is an incredibly versatile dish that has a sweet taste and contains paneer cubes fried in butter. The recipe below shows you how to make restaurant-style paneer at home with these steps.  

  1. To get started, heat up 2-3 cubes of butter in a pan. Add green cardamom, nutmeg, and 10-12 cashews. Saute until it becomes aromatic. 
  2. Next, add ginger garlic paste and tomato puree. Bring this to a simmer, add salt, Kashmiri chili powder, and cook for a few minutes. 
  3. When the tomatoes get reduced almost by half, add one tablespoon of butter and 2 tablespoons of honey. Transfer this mixture to a blender and run it till it becomes a smooth paste. 
  4. After it is blended, transfer it again to a sieve with a spatula and filter it out. Add kasuri methi to this blend and finish this sauce with some cream and some garam masala. 
  5. Lastly, dunk the paneer cubes into the sauce. 

 Serve paneer makhani with Indian flatbread or basmati rice. 

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