Paneer is basically Indian cottage cheese that is incorporated in a number of delicious Indian dishes. With the influx of several paneer recipes, it is a dilemma to know which one will be preferable for your taste buds. Let’s learn about the main matar paneer vs saag paneer differences and similarities in this article.
1. Matar Paneer Vs Saag Paneer: An Insight Into The Two Dishes
Matar Paneer is a popular Indian curry dish from North Indian cuisine, made with green peas and cottage cheese. This incredibly creamy curry dish is cooked with the two main ingredients: Matar, which means ‘peas’ in Hindi, and ‘paneer’, which translates to Indian cheese and some other flavorful spices.
Chef Sanjeev Kapoor suggests pairing Matar Paneer with phulkas or rotis!
The creamy paneer peas curry is made from a number of vegetables such as tomatoes, onions, green chilies, ginger, and garlic. However, this should not be confused with paneer makhani, another creamy paneer dish. Here are some matar paneer vs paneer makhani facts.
Just like matar paneer, saag paneer is a classic North Indian dish curated with spinach sauce and fried paneer cubes. Saag paneer contains a potpourri of rich spices blended with cream or coconut milk. It can be considered as comfort food. It is an intricately wholesome vegetarian meal combined with mouth-watering flavors. We highly recommend this video showing how to prepare saag paneer in detail.
Saag paneer should not be confused with palak paneer. Check out some palak paneer vs saag paneer facts here.
Both dishes have amalgamated the richness of paneer with the flavourful curry spices to create a unique blend. Here are some of the main matar paneer vs saag paneer differences.
2. Taste
Matar paneer contains a number of spices that give it a vivid taste. It contains more solid green peas along with a simmering gravy. The gravy contains heavy cream and can be a little spicy depending on the recipe.
On the other hand, Saag paneer is made with cottage cheese and spinach or fenugreek leaves that are mixed together with heavy whipping cream. In comparison to matar paneer, it tastes like a rich blend of leafy greens with a dash of creaminess.
3. Smell
Matar paneer has a distinct aromatic smell due to its gravy-like texture.
Saag Panner smells like a mixture of different herbs with a sour, butter-like smell of the paneer.
If we compare saag paneer vs matar paneer, then the smell is distinct from each other.
4. Calories
Since matar paneer contains a mildly spicy tomato gravy that is thickened with seasonings and cream, it has a higher calorie content than vegetable-based Saag paneer. One serving of matar paneer gives you 250 calories which accounts for its high nutritional value.
Saag paneer contains a total amount of 195 calories per serving.
5. Nutrition
Matar paneer is packed with a high nutritional value despite its high-calorie count. It contains proteins, vitamins, carbohydrates, and minerals which are all beneficial for your body. Here is a matar paneer vs saag paneer table with respect to their nutritional value.
| One Serving | Matar paneer | Saag paneer |
| Total fat | 14g | 10g |
| Protein | 13g | 13g |
| Carbohydrates | 18g | 14g |
| Fibre | 3g | 14g |
| Vitamin C | 0mg | 0.9mg |
| Calcium | 53mg | 213mg |
| Iron | 1.9mg | 1mg |
According to Nutritionist Shilpa Arora, “Paneer is loaded with healthy fats and proteins and are very low on carbs. It is excellent for weight loss and diabetics.“
6. Texture
If we look at the matar paneer vs saag paneer textures, they are more or less in the form of gravy. The texture of matar paneer is more runny and thin due to its gravy-like mixture. It can have a water-based consistency or even a thick creamy texture.
On the contrary, saag paneer contains spinach so it is thick and dense.
7. Methods of Preparation
Matar Paneer is created within 30-45 minutes. Every step needs to be followed methodically.
- Start by making a paste of these ingredients: onion, green chili, ginger, and garlic. Grind them in a blender to make a medium coarse paste. Next, grind the tomatoes separately in a blender to make a puree and the cashew nuts (optional) with two tablespoons of water to create a paste.
- Heat two tablespoons of oil over medium heat and add the crushed onion paste and salt. Sauté it until it simmers for 5-7 minutes. Now, add the tomato puree and red, green chili powder, turmeric powder, 1 tsp garam masala, and salt.
- Stir and cook for a minute before adding the cashew nut paste.
- Add boiled peas and ½ cup hot water and stir for 2-3 minutes. Make sure the hot water is not more than needed otherwise, it will dissolve all the flavors.
- Finally, add plain or shallow fried paneer cubes and cook for 2-3 minutes.
Serve with rice, roti, or Indian flatbread.
For Saag paneer, the total time taken is 45 minutes. If you are keen on making paneer in an instant pot, then this is one of the best paneer recipes.
- In a bowl, whisk together turmeric, cayenne, 1 teaspoon salt, 3 teaspoons oil with cubes of homemade paneer.
- Separately in a blender, pulse frozen spinach until it is minced but not pureéd.
- Heat 1 teaspoon ghee over medium heat in a nonstick skillet and add the marinated paneer. Toss until it simmers for a good 5-6 minutes and transfer it onto a plate.
- Reduce the flame to low medium heat and add onions, 1/2 inch ginger, garlic cloves, and green chili. Stir it occasionally and add some 1/2 teaspoon cumin seeds until it appears well blended. Add some lemon juice for a hint of sourness.
- Now add the frozen spinach and ½ cup water, followed by salt and pepper.
- After the frozen spinach becomes completely soft, stir in the heavy cream and homemade paneer.
Transfer to a bowl and serve hot with basmati rice or Makki ki Roti. You can even use spinach leaves or other leafy greens as a dressing.
8. Preservation Techniques
Matar paneer can be stored in a refrigerator for up to 4 days. Make sure to use an air-tight container for storing matar paneer. Matar Paneer can be a perfect winter breakfast, served with rotis.
Saag paneer is another versatile dish that can be preserved for up to 2 days. However, you can easily extend the shelf life by storing the two main ingredients separately. Fry the paneer cubes and seal them in an air-tight container and blanch the spinach to store it in a different container.
