Matar Paneer Veggie Burger is a healthy vegetable burger with fresh green peas and paneer (Indian fresh cottage cheese) in a potato patty. Infused with the flavors of the quintessential north Indian curry “Matar Paneer” (green peas and paneer in a tomato based gravy, generally served with a flatbread); it is a refreshing and healthy plant-based veggie burger to enjoy as a snack or as a main meal.
We Indians love our spices especially in our myriad of curries! But with our exposure to world cuisines (thanks to the internet, TV and world travels!), we have become lovers of International cuisines like Italian (case in point Pizza!!), Mexican, Chinese (well, we have Indianised this to make the delectable Indo-Chinese cuisine!), Thai etc.
So, with our palate changing with the advent of these, fusion dishes popped up everywhere. Today, I will be sharing my version of a fusion dish; a veggie burger with the flavors of matar paneer!
A traditional veggie burger is just a potato patty instead of a meat patty in a burger bun. To make the matar paneer burger, I have mashed in some green peas and grated paneer with the potatoes along with the spices and flavors that make a scrumptious matar paneer curry; garam masala powder, ginger and some chaat masala powder (a tangy spice powder).
I have chosen to avoid onions and garlic in it but if you love these flavors, feel free to incorporate them in the patty. Just crush green peas, grate paneer and mash it with the other ingredients (boiled potatoes and spices). Cornflour and some bread slices (with the crust removed) have been added to bind the mixture. Adjust the amount to get a firm mixture which does not feel sticky; this is important!
I have used a food processor to crush the peas, potatoes and paneer (just do not process it too much or you will end up with a pasty and sticky mixture; just keep pulsing until just mixed). Y
Or better yet, if you can mix these up in a large bowl with your hands; there is no need to rush out and get a food processor!
Chill the whole mixture in the fridge for at least half an hour to make it easier to handle the dough and form patties. Shallow fry them on a hot griddle or tava (I prefer a cast iron griddle; this makes for a crispy and crusty burger patty!) until golden brown and crisp on the outside.
Serve these delectable matar paneer burger patties in a burger bun with add ons like slices of tomatoes, onion slices, pickled jalapenos etc. I love the flavor of fresh spinach leaves, so I have slid in a few leaves in the burger! If you do not like spinach, you can use lettuce leaves instead.
Slather some mayonnaise, ketchup, Sriracha sauce or any hot sauce over the toppings and you have a healthy and delicious veggie plant-based burger on your plate to enjoy with some fries or just a healthy soup on the side.
Enjoy friends and Happy Cooking!
Step-by-step method to make Matar Paneer Veggie Burger:
Crush cooked peas in a small blender or food processor to a coarse paste.
Add the rest of the ingredients except bread crumbs, cornflour and salt and mix well.
Remove from food processor into a large mixing bowl.
Sometimes, using a food processor to mash up potatoes may turn it pasty, so feel free to process only all the ingredients except potatoes in the processor and then mix in mashed potatoes into this mixture by hand.
Soak bread slices in water (with crusts removed) for a few seconds, crumble with hands and add to the potato mixture.
Stir in enough cornflour and salt to taste to make a firm but soft dough.
If you do not have a food processor, you can do all of this in a large mixing bowl.
Mix crumbled boiled potatoes, grated paneer, crushed peas, finely chopped green chilies, grated ginger, finely chopped coriander leaves, garam masala powder, chaat masala powder and salt to taste with your hands until mixed.
Add the soaked bread and cornflour; mix well to form a firm dough which does not stick to your hands; adjusting the amount of both.
Refrigerate for about 15 to 20 minutes and then make small patties out of them. At this point, you can refrigerate the patties again to get a firmer matar paneer patty.
Slice burger buns horizontally into two and roast the cut sides on a hot griddle with some butter until light golden brown. Keep aside.
On the same griddle, drizzle some oil and shallow fry matar paneer patties on both sides, on medium high heat until golden brown and slightly crisp and firm. Remove and let cool slightly.
Serve matar paneer burgers on toasted buns which are slathered with dill mayonnaise and desired toppings like tomatoes, sliced cucumber, spinach leaves, pickled jalapenos etc. along with condiments like ketchup, hot sauce, sriracha sauce etc.
Serve crispy, flavorful and healthy plant-based Matar Paneer Indian flavored Veggie burger with a side of crisp french fries, potato chips or just a soup!
Enjoy!!
For more similar recipes, these other veggie burgers or sandwiches to enjoy with your loved ones:
Jackfruit Burger with Zucchini-Carrot Slaw
Best Vegetable Pinwheel Sandwich
Ingredients
- ½ cup fresh or frozen green peas (boiled and drained)
- 100 gm grated paneer (Indian cottage cheese)
- 2 medium sized potatoes, boiled and peeled
- 2 green chilies/jalapenos, finely chopped
- 1-inch piece ginger, grated
- 1 tsp garam masala powder
- 1 tsp chaat masala powder
- ¼ cup coriander leaves/cilantro
- 2 to 3 slices of bread, crust removed
- 2 tbsp or more of cornflour
- Salt to taste
- Oil for shallow frying
- Burger buns
- 2 tomatoes, thinly sliced
- 1 cucumber, sliced thin
- Few spinach leaves, washed and drained
- Pickled jalapenos (optional)
- Sliced red onions (optional)
- Hot sauce/sriracha sauce/red chilli sauce/ketchup
- ½ cup dill mayonnaise (stir in few finely chopped dill leaves in mayonnaise along with a squeeze of lime juice)
- Butter for roasting the burger buns
Instructions
- In a large mixing bowl (or food processor), mix crumbled boiled potatoes, grated paneer, crushed peas, finely chopped green chilies, grated ginger, finely chopped coriander leaves, garam masala powder, chaat masala powder and salt to taste.
- Soak bread slices in water for a few seconds, crumble with hands and add to the potato mixture.
- Stir in enough cornflour to make a firm but soft and non-sticky dough.
- Refrigerate for about 15 to 20 minutes and then make small patties out of them. At this point, you can refrigerate the patties again to get a firmer matar paneer patty.
- Slice burger buns horizontally into two and roast the cut sides on a hot griddle with some butter until light golden brown. Keep aside.
- On the same griddle, drizzle some oil and shallow fry matar paneer patties on both sides, on medium high heat until golden brown and slightly crisp and firm. Remove and let cool slightly.
- Serve matar paneer burgers on toasted buns which are slathered with dill mayonnaise and desired toppings like tomatoes, sliced cucumber, spinach leaves, pickled jalapenos etc. along with condiments like ketchup, hot sauce, sriricha sauce etc.
- Enjoy with a side of crisp french fries, potato chips or some healthy simple salad or soup!
Notes
I have used eggless mayonnaise for the dill sauce; you can use the ones with egg.
For additional crunch and flavor, you can use sliced red onions as a topping.
Customise your burger with any of your favorite add ons or toppings: dill pickles, cheese slices, caramalized onions etc.
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