matar paneer recipe, how to make mutter paneer, punjabi matar paneer

punjabi matar paneer

matar paneer or mutter paneer recipe with step by step photos – one popular paneer recipe amongst all the north indian paneer recipes. matar paneer is quite often made at home.

so here is a simple and easy recipe for matar paneer. this recipe is not restaurant style but a simple homemade dish. the kinds which make for a homely comforting meal.

i learnt to make mutter paneer first time at my in-laws’ place. this is a classic north indian punjabi recipe which we make. its simple, fuss free and easy.

for a slight creamier version, i add cashews. to give some citrus notes to the curry, i also add coriander leaves.

matar paneer goes well with parathas, naan and even steamed rice. at home i usually make parathas or rotis to go with matar paneer. a side veg or a raita also goes well with the combination of matar paneer and parathas. in the pic are parathas and mix veg salad with nuts served with the matar paneer. vegan can substitute tofu with paneer and still enjoy the deliciousness.

lets start step by step matar paneer recipe:

1. take ingredients for making the masala paste in a wet grinder – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-3) garlic, (1-2) green chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (4-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds & (2-3) cloves

masala paste for matar paneer recipe

2. grind all the ingredients to a smooth paste. no need to add water while grinding. there should be no small bits and pieces of cashews in the paste. keep the ground paste aside.

matar paneer masala paste

3. heat 2 to 2.5 tbsp oil or ghee. add ½ tsp cumin seeds.

saute cumin to make matar paneer recipe

4. add the ground masala paste. stir. take care while sauteing as the paste splutters. if there is too much spluttering, then cover partly with a lid till the spluttering stops.

add matar paneer masala paste

5. saute for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.

fry matar paneer masala paste

6. add all the dry spice powders – ¼ tsp turmeric powder, (¼ to ½) tsp red chili powder and (¼ to ½) tsp garam masala powder. stir.

add spices to mutter paneer masala

7. add 1 cup rinsed peas or matar.

add matar or peas

8. stir well.

cook matar or mutter or peas

9. then add (1 cup to 1.25 cups) water and salt. stir again.

making matar paneer recipe

10. pressure cook till the matar/peas are cooked. (check notes in recipe section on how to cook in a pan.)

making matar paneer recipe

11. when the pressure drops on its own, open the lid of the pressure cooker. if the curry appears thin, then simmer till it reaches the desired consistency. the consistency is medium and neither thick nor thin. if the gravy appears thick, then add some water and simmer. for a slight sweet taste, you can also add up to ½ tsp of sugar. add the paneer cubes (250 to 300 gms). simmer on a low flame for 1 to 2 minutes or till the paneer cubes are cooked. avoid over cooking as then the paneer would become dense and rubbery.

add paneer

12. garnish with chopped coriander leaves & serve matar paneer with parathas, naan or with steamed rice.

matar paneer recipe tip from reader abhishek: you can shallow or pan fry the paneer pieces and then add these to the curry.

if you are looking for more paneer recipes then do check paneer butter masala, kadai paneer, paneer tikka, paneer bhurji, tawa paneer masala and palak paneer.

matar paneer recipe details below:

4.7 from 43 reviews
matar paneer recipe
matar paneer - spiced and creamy curry with peas and cottage cheese. a family recipe.
CUISINE: north indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • main ingredients:
  • 250 to 300 gms paneer/cottage cheese
  • 1 cup peas or matar - fresh or frozen
  • 1 cup to 1.25 cups water, 250 to 275 ml water or add as required
  • ½ tsp cumin seeds/jeera
  • ¼ tsp turmeric powder/haldi
  • ¼ to ½ tsp red chili powder/lal mirch powder
  • ¼ to ½ tsp punjabi garam masala powder or regular garam masala powder
  • 1 tbsp malai or cream (optional)
  • ½ tsp sugar or add as required and optional (check notes)
  • 2 to 2.5 tbsp oil or ghee
  • a few coriander/dhania leaves for garnishing
  • salt as required
ingredients for the masala paste:
  • 3 medium sized ripe red tomatoes, roughly chopped, ¾ cup roughly chopped tomatoes
  • 1 medium to large onion, roughly chopped, ½ cup roughly chopped onions
  • 1 to 2 green chilies, chopped
  • ½ inch ginger/adrak, chopped
  • 2-3 garlic/lahsun, chopped
  • 2 tbsp roughly chopped coriander, chopped
  • 10 to 12 whole cashews/kaju, chopped
  • 4 to 5 black peppercorns/sabut kali mirch
  • 2 to 3 cloves/lavang
  • ½ inch cinnamon/dal chini
  • 1 tsp coriander seeds/sabut dhania
  1. blend all the ingredients mentioned under "masala paste" in a grinder or blender to a smooth paste. no need to add water while grinding. keep aside.
  2. heat oil or ghee. add ½ tsp cumin seeds. saute the cumin till they splutter.
  3. then add the ground masala paste. stir. take care while sauteing as the paste splutters. if there is too much spluttering, then cover partly with a lid till the spluttering stops.
  4. saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
  5. add all the dry spice powders - turmeric powder, red chili powder, garam masala powder. stir well.
  6. if adding cream or malai, you can add now. stir and saute for a minute.
  7. then add the peas or matar. stir again.
  8. add water and season with salt.
  9. cover the cooker tightly and pressure cook till the matar/peas are cooked. (check notes below on how to cook in a pan.)
  10. when the pressure drops on its own, open the lid of the pressure cooker.
  11. if the curry appears thin, then simmer till it reaches the desired consistency. the consistency is medium and neither thick nor thin.
  12. if the gravy appears thick, then add some water and simmer.
  13. add the paneer cubes. simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked. for a slight sweet taste, you can also add sugar just before you add the paneer cubes.
  14. don't overcook as the paneer becomes dense and hard then.
  15. garnish matar paneer with coriander leaves.
  16. serve matar paneer with rotis, parathas, naan or rice.
1. if making matar paneer recipe in a pan, then firstfry the cumin seeds in a pan. then add the masala paste and saute till oil releases from the sides. add the dry spice powders and stir. add the matar/peas, salt and about 1.5 to 2 cups water. close the pan and cook the peas till they become soft. if the curry dries up whilst cooking, add more water.
2. if the tomatoes are sour, then sweeten the gravy by adding some sugar.

{ 196 Responses }

  1. Modita says

    Hi mutter paneer recipe Amazing, mouth watering receipe. I made it for my son n his friends. N they just loved it. All ur paneer dishes r amazing. Keep posting more n more of such. Thanks

  2. Aruna Reddy says

    Hi Dassana,
    I want a simple recipe for paneer nd matar. I googled nd got ur site.
    Today I’ve prepared matar paneer recipe .
    Simple and easy preparation. It is super delicious. Thank you ……dassana

  3. Pallavi says

    Hi Dassana,

    I am a regular visitor to your site and have tried many recipes. You have an awesome collection :) Keep up the good work!
    This in reference to a note (regarding how heavy punjabi food is) on some other recipe but I am calling out here. Punjabi food doesn’t call for use of cream/cashews etc. in all the dishes. Basic home cooked punjabi food is light and simple but yes we love to use onions and tomatoes for everything :) Example, the matar paneer recipe which we make at home is minus the cashews and cream.

    • says

      thanks pallavi for your kind words. every home cooks food differently. generally homemade punjabi food does not have cream and cashews. but restaurant style punjabi version have. e.g. in this recipe we add malai and we have been making it for many years. but still i have mentioned it as optional. cashews i add because it gives a more thicker gravy which we like.

  4. Priyanka says

    Lovely recipe! Since I was using frozen peas (which are quite tender) I didn’t pressure cook it and cooked it in the covered vessel, which allowed me to control the water content as well. Enjoyed this with yummy bread bhaturas!

  5. Afreen Zafar Khan says

    Jazak Allah ! (THANKS ) for the recipe my family just love it .
    And my husband too . All the recipes are superb , carry on
    And stay blessed dear .From, Afreen Zafar Khan.

  6. sunita says

    Hi Dassana

    I wanted a simple recipe for paneer and yr this recipe came to my rescue. Super easy and it came out damn delicious. Followed the recipe.No changes made. Thanksssssssssssssssssssssssssssssssssss so much for this lovely recipe.

    One request I would like to make if you cud post some raw papaya, beet recipe, will be nice.

    Thanks once again and tk cre


    • says

      welcome sunita. thanks for sharing your positive feedback. i will add these recipes. mean time you can have a look at beetroot halwa and beetroot thoran recipe in the blog.

  7. Naveena says

    Hi.. The gravy was so simple to make and it came out really well.. Thanks for this recipe:)

  8. Vani says

    Your Matar Paneer was awesome Dassana! I didn’t have cashews so I used almonds instead. I also made your Ajwain Parathas to serve with Matar Paneer. The parathas were so easy to make. Great work Dassana! I used coconut oil to make the gravy and to spread inside the paratha. I also mildly stir fried the paneer in coconut oil before adding to the gravy. My family and I loved it. Thanks :-)

  9. meg says


    Thank you for this recipe. IT was very easy to follow. Since this was my third time making it, I made some modifications which I liked to this recipee…

    1. I fried the onion, chili, ginger and garlic a little bit before I added them to the blender. Later, I also shallow fried jeera, added my paneer cubes, turmeric, chili powder, and garam masala prior to adding my paste. Lastly, I added a little bit of home made yogurt — just a suggestion for modifying it slightly for those who want to change up the flavor ever so slightly.

    • says

      welcome meg. thanks for sharing the variations. frying the onions, chili gives a different taste. and yogurt makes it creamier and also gives slight sourness. i am sure your variations will help the readers.

  10. Uma Trivedi says

    I really enjoy to cook these different varieties of vegetarian recipes
    N at the same time I m learning new n different recipes
    Thank you sooo much!!!

  11. Nandita Ganguly says

    Delicious!!! Just made it n fallen in love with it! It’s so simple n quick to make!Thank u so much for sharing the recipe! Also posted in the facebook!

  12. Rekha birla says

    Simply awsome, these are just the words which i can use to describe its flavour & aroma after i made & tasted it. Thank you very – very much for this quick & easy recipe.

  13. marina says

    dassana, i made this recipe twice and both the times and it tasted awesome … thanks for sharing this simple recipe ..

  14. Suvarna says

    I’m a twenty year old and I was trying to help out my mom the other day and decided to make this recipe. Was so delicious and flavorsome that it got over in one sitting considering I had made a fairly large quantity. Everybody absolutely loved it! Very easy and quick to make! A dish I’ll cherish a long time and depend on to save my neck. Kudos!! :-)

  15. Hemanth says

    This dish was one of a kind Dassana. Thank you for sharing this with us. I made a larger quantity of it and it was going well with rotis and chapathis, to fried rice and dosas and it looked like it could match anything alongside. The different variants of paneer dishes you’ve brought out is simply amazing. Very clever use of every ingredient, each one of it gives a sense of its presence when we take the aroma or taste the dish. Once again, very well done on bringing out the best dishes with simplest of ingredients and least of hassles. You are one of a kind chef ! ! !

    • says

      thanks again hemanth for your kind words. i make dishes with easy to available ingredients. thats how food is cooked in most indian homes. but now things are changing in cities as many ingredients are becoming easily available. i try to keep my cooking simple and easy as modern lifestyle is short of time.

  16. Shobha says

    great recipe! I made it with and without the coriander leaves in the grinding and both times it came out excellent. I think I prefer it sometimes without the coriander in the grind.

  17. Debbie says

    Wow!! Simply amazing … I just totally loved this recipie. Thank u so much … So glad that u shared :)

  18. Shilpa says

    Hi Dassana,

    Is one medium to large onion is enough? I usually put the same amount of onion and tomato. What difference will it make to the taste of the gravy?

  19. meena says

    Hi dassana im frm kerala and i am a follwer of ur recepies i tried this and it came out very well. Your recepies are simple and easy to follow. Thank u soo much for all these wonder full recepies.

  20. anmol says

    With my experience I want to comment that when you grind whole spices it makes the taste little bitter. Instead, always saute the whole spices and leave them ungrinded.

    • says

      if the spices are added in moderation or less then the paste does not become bitter. in many recipes i grind spices and have never had any bitter taste in the gravy.

  21. Asia says

    Hi Dassana, I tried this recipe and it came out perfect. Will the size of the peas affect the final taste of the dish?

  22. alka says

    I have just moved to the states after marriage and I have following all your recipes since the time I moved and all my dishes are turning out delicious. My husband compliments the food every time. Thank you soo much. Your recipes are very simple to follow and the result is mouthwatering authentic indian food.

  23. Nupur says

    Amazing, mouth watering receipe. I made it for my daughter n her friend. N they just loved it. All ur paneer dishes r amazing. Keep posting more n more of such. Thanks

  24. gagan sharmma says

    Thanks for such easy recipes. It’s the second one which I have tried on my own 1st was kheer which was good said by my father nd this might also be. I hope my also likes it when she would return home. Once again thank u so much for such wonderful nd delicious recipes…

  25. rajani natraj says

    I should agree that u r simply superb. Pl don’t take this as words of flattering. I have tried almost all the paneer recipes and paneer matter was the last which I tried today. The taste of tomato stood a little out , even for which u had a solution. Thanks a lot. May god bless u…..bye.

    • says

      welcome rajani. your comment is genuine so i will not take it as a flattering comment. thanks for writing such a kind and motivating words. also thanks for your blessings.

  26. Rajeswari says

    Hi Dassana,

    The recipe posted above is a little different from the version which I have tried from your earlier post. The earlier version didn’t required me to prepare the masala paste as mentioned above. Can you pls tell me where can I find the earlier version of your post.


    • says

      hi rajeswari, masala paste was there in the earlier version too. there’s just an addition of few ingredients more in this version which make the dish much much better than the earlier one posted. the additional ingredients are coriander seeds and the whole garam masala and some more cashews. here are the ingredients in case you want. the method is the same.
      main ingredients:
      200-250 gms paneer/cottage cheese
      1 cup peas or matar – fresh or frozen
      1.5 to to 2 cups water or add as required
      ½ tsp turmeric powder/haldi
      ¼ tsp red chili powder
      ½ tsp punjabi garam masala powder
      1 tsp coriander powder
      2 or 3 tbsp oil or ghee
      a few coriander leaves for garnishing
      salt as required
      sugar as required and optional (check notes)
      ingredients for the masala paste:
      3 medium sized ripe red tomatoes, chopped
      1 medium to large onion, chopped
      1 green chili, chopped
      ½ inch ginger, chopped
      2-3 garlic, chopped
      1 tbsp chopped coriander, chopped
      5-6 whole cashews, chopped

  27. Sunanda says

    Finally, i have a mattar paneer recipe that i loved. Took it to a potluck and got rave reviews. Thanks…

  28. Neha says

    Hey hi,
    I love all the recipes you post. They are absolutely amazing!!!!
    I have a question for mutter paneer can we add amchur or or kasoori methi as well.
    Also in which other recipe can I use this gravy base?
    Thanks, keep up the great work you are doing.

    • says

      welcome neha. glad to know this. you can use this gravy in aloo matar or aloo gobi matar or aloo paneer. you can add amchur if you want to little sour taste in the recipe. yes you can add kasuri methi also.

  29. Amms says

    Thanks Dassana!!!!

    Made mattar paneer today n it came out yummy!!!!!

    finger licking taste!!!

    Amazing recipe dear!!!!

    Thanks for the recipe…..

  30. Sheela says

    Thank you!!!!

    Hello Dassanna, I am so glad to have found your blog….lovvvvveeely recipes. So easy to follow the instructions for a not so good cook like myself.
    I have been on leave this week. Hence, tried your chaat recipe like Papdi chaat, Pav bhaji. It turned out so yummy. Today I am about to try Paneer Matar for lunch. Will keep you posted!

    Again Thanks for sharing!

    A big hug!

      • Sheela says

        Okay, I tried Paneer Matar as planned. Tasted yummy but my paneer(Home made) when dunked in gravy, it kind of lost its shape and sort of clumped:( I did not simmer the gravy for too long after adding the Paneer but still a mess:(
        Any tip to set it right next time?
        Nevertheless, the curry tuned out yummy….absolutely delicious!

        • says

          sometimes this thing happens with paneer. a couple of times a store brought organic paneer behaved like this. its basically the quality of paneer. i have never had such issues when i make paneer at home and then add them to the gravy. would suggest to lightly saute or fry it and then add.

  31. rubina says

    Dear Dassanna
    i have tried lots of your recipes and all of them have been amazing. Thanks a lot for such amazing recipes

  32. dr dhanya says

    Dear Dassanna
    I tried the recipe yesterday and tried posting my comments yesterday itself…but unfortunately there was some problem with server . Today I tried panner tikka and I cudnt resist myself to post this .Both the recipes were awsome. ..They were having the perfect taste of what it should be…and moreover simple ..easy to make also.
    I thank both of u for sharing these with us

    • says

      welcome dr dhanya. big thanks for sharing such a positive feedback. yes, it seems yesterday there was some problem with server. do try some more recipes from the blog. happy cooking.

  33. says

    Thanks for sharing this wonderful recipe. I did this step by step and it came out amazingly well. Love the way you post pictures of each step so meticulously … Keep the good work up.

  34. shilpa says

    I tried this menu on my anniversary came out very tasty my husband liked it. Not only this recipe I have tried many recipe all were tasty & in such simple way u have explained its so easy to prepare. Thank you for making my day.

  35. juweriya says

    Very easy nd tasty gravy…. although adding cashews makes it rich nd creamy but puts my dieting in bin….

  36. Rumya says

    This turned out extremely well! It was definitely the best paneer I’ve made. I increased the spice level a bit by adding 4 small green chilies and 1 tsp of red chili powder. Thanks for the great recipe!

    • says

      then you will have to finely chop the onions and tomatoes. make ginger-garlic-green chili paste in a mortar-pestle. saute each one by one. first saute onions till light brown. then add ginger-garlic-green chili paste and saute till the raw aroma goes away. then saute the tomatoes till you see fat leaving the sides and the tomatoes become softened and pulpy. add coriander powder and other spice powders. then continue with the rest of the recipe.

      • nina says

        i have a coffee grinder, food processor and a blender but i do not have a wet grinder. Please advise.

        • says

          wet grinder is used for making coconut chutneys, coconut masala pastes and idli or dosa batter. basically meant for heavy grinding. mostly indian brands have wet grinder. the foreign ones do not have.

        • Rom says

          Hi Nina I do not know where you live but here in US there is a grinder known as ‘Bullet’ It is like a small coffee grinder. It can be used both for wet as well as dry grinding. I use it all the time for making small small batches of chutneys and other spice powders. It is easy to clean. Sure Bullet is no match for the Indian style wet grinders but it comes very close.

  37. yahina says

    I really love your recipes and it taste delicious whenever I cook it..gonna try this today..but i have a doubt..u dint mention the qty of coriander seeds in the recipe..or did u?I went thru the recipe many times and cant find it..

  38. athira says

    Hi dassana

    U are really a life saver… As a beginner in cooking it was a big risk for me to make this dish… However it came out just great… My whole family just loved it…. Thank you thank you thank you….

    • Garima Modi says

      Hi Dassana
      I have to have to agree with Athira that you truly are a life saver. I’m so I love with your recipes, it’s beyond words could say.. Thanks to you I’m gaining brownie points from my hubby in my culinary skills.. Thanks a bunch!!

      • says

        welcome garima. thanks for this sweet comment. i think it works both ways. recipes help you in cooking and your sweet comments add positivity and joy in my day. happy cooking.

  39. Jaime says

    Hello there, I would love to make the pictured side salad/veg. Do you have a recipe? Or suggestions on veg to include?


    • says

      its a simple salad made with chopped beets, carrots, cucumber, onions, tomatoes (optional). tossed in a bit of olive oil, black pepper and salt. the topped with some roasted pumpkin seeds and chopped coriander/cilantro.

  40. Aparna says

    Tried this recipe today. Went down a treat with the family! So easy to make but tasted delicious!

  41. Gauri Rege says

    Thanks a lot for all the recipes.They are easy and anyone can make types.
    The ingredients used are so easy to get here in Germany that i don’t really have to struggle a lot. This Website has turned a daily saver for me.

    I enjoyed cooking but now i love it .


  42. Lakshmi says

    I am a South Indian. But I always loved North Indian food. I always wondered how to cook it. Thanks you Dassana for your recipe I tried it today & me & my family really loved it a lot especially my son.

  43. khushboo patel says

    I tried this recipe at home and I must tell you it was awesome everybody at home loved it…thank you for posting the recipe n yeah I even tried making Hyderabadi dum biryani wha. to say about it…it was just mouth watering..once again thank you for posting such delicious recipes…

  44. Roseline says

    Tryed matar paneer yesterday and it was awsome, this is the first recipe i tryed from your website.
    Thanks for the wonderful recipe!!!

  45. shalini says

    Hi Dassanaji, i was tried of making matar paneer same wayfor years. Yesterday i just thought to look for some new method, believe me even without cashew it turned out to b awesome, v v yummy..thanks a lot..

  46. Pooja R Jhaveri says

    Hi it was lovely to use your recipe of mutter paneer . But I felt little tangy taste of the vegetable so kindly can you suggest some other option thank you

    • says

      the tanginess is due to the tomatoes. its always better to use ripe red tomatoes. i would suggest to add cream and some honey or sugar to cut down on the tanginess. some extra cashew paste can also be added.

  47. Mitali Nawale says

    Thanks a lot for this wonderful recipe !!! It’s such a perfect recipe .. That even restaurants in USA can’t serve…Awsome!!

  48. says

    Thank u so much miss dasana ji.. You have been a great help and your way or recipes are so helpful to house wifes like us… We realy apriciate your efort to be sgared with us… I did the muttor panner recipe excately as its mentioned was mind blowing and my family memmbers got very happy from me…

  49. gaurav jain says

    Thanks for a very simple, clear and great recipe. Came out better than what I imagined. A question on using the pressure cooker – how many whistles should I wait for? I used the pan this time.

  50. bhuvana says

    Wowcooked for lunch.can just go by d stll lingers in my mind.just tried d recipe bcas of I am giving 5 star.!! .wil try other recipes

  51. Anil Kinikar says

    Please let me know when to add paneer when you are cooking it in the pan. I have a feeling that paneer needs to be fried in masala before adding water. I will be using frozen peas. These will cook in 5 minutes. Should I add paneer and peas at the same time? I am also thinking about 1/4 cup coconut milk.
    I need more details because I a novice cook.



    • says

      paneer cooks quickly and if its cooked for a longer period of time, it becomes dense. i suggest to cook the peas first and then add the paneer. if you want you can also saute or pan fry the paneer till golden and then add it to the curry. in this case you don’t need to cook the paneer in the curry. you can add coconut milk. but add towards the end once the whole dish is ready and switch off the fire. since coconut milk curdles if you cook it.

  52. Ray says

    Had this for my tea tonight with rice and a cabbage and carrot curry. Really nice. I made it without cashew nuts but would love to try that. In the uk vegetarian food does not feature well in indian restaurant menus. Channa dhal, aloo gobi, tarla dhal and bombay potato are common. muttar paneer is available in some but it usually is cream- laden. I prefer your home -cooked version.

    Thank you.

  53. swapna says

    Hi thankyou for sharing this recipe i tried it and clicked out excellent in taste. Usually i dont like to make north indian recipe bcoz of particular smell of onion and tomatoes but ur recipe had made me confident to try other recipes.

  54. mukambika says

    Hi dassana
    I hv goofed up every paneer recipe i hv made till date.
    Courtesy ur recipe finally i ended up dishing a sumptuous paneer recipe to perfection.i m not a masala person. very little masala is the heart of this dining table enjoyed a quite time whilst the curry disappeared from the kadhai itself.a gratifiying effort.just substituted cashews with melon seeds.will share it with my colleagues soon.A big thank u and happy sankranti.

  55. mukambika says

    Hi Dassana
    Successfully served the mutter paneer to my family courtesy ur guidance. My paneer dishes r always a flop.I got it right for the first time all thanks to u. Has boosted my confidence to try other paneer recipes. I m not a masala my tummy went easy .substituted cashewnuts with melon seeds. Still yummy….
    Bye and thanks….
    Happy makar sankranti

  56. says

    Hi Dassana, thanks for sharing this awesome recipe. I made it last night and it was truly sumptuous. Keep up the good work, loving your blog and your recipes are so easy to follow. Kindest Steve from the UK

  57. Anne says

    Hello! I love this recipe and I love your site.
    For this recipe, I add a can of coconut milk instead of the cashews. Higher in calories, but equally big in flavor! I am trying it with tofu tonight because the store did not have paneer cheese this time.

  58. Willow says

    I am new to using some of these ingredient, I made it exact to the recipe but with the green pepper and tumeric missing as I did not have these items. The end result has a slightly bitter aftertaste, even after adding sugar. There is obviously an ingredient in here I don’t like! Any idea which it is? I will try this again though and taste after each addition. Thanks for encouraging me to try something new!

    • says

      thats nice you tried something different and new. there is no ingredient that is bitter. so the bitter after taste is a surprise to me. i use all fresh ingredients excepts the spice powders. i guess may be the garam masala might be having a bitter after taste. just a guess. the garam masala one gets in the stores is not that good. its always better to make one’s own garam masala blend.

  59. RASHID says

    It was great and awsome. I & my both sons enjoyed it with hot tandoori roti.
    A few suggestions.
    1) I feel it would be better if we add the dry spices ( chilli/turmeric/coriander powder etc.. after the cumins splutter and then fry it for a minute and add blended paste
    2)In the end add kasturi methi/garam masala, stir well and garnish with coriander leaves..

    • says

      thanks rashid. thanks also for the suggestions. i shall try this way. usually i add the dry spice powders later as i don’t want to burn them and this is how i always cook. i shall try this method to see if it deepens the flavor and taste.

  60. jennifer says

    love the photography and how you’ve plated the food. hope it tastes good as well…need to try it 😉

  61. Rose says

    I am not a big fan of mutter paneer, but I tried the recipe you gave and loved it so much. A big thank you for ur site.

  62. Sumanta Roy says

    since away from my Wife for the last few weeks, am living on my own in Jaipur & my Wife is staying in Kolkata with our new born & my parents ( she will be coming here next month ).
    initially i was eating out but since that was affordable neither to the pocket nor the stomach, i decided to start cooking for myself.
    it was just by sheer chance that i came upon your page.
    since then all that i have been doing, everytime i begin cooking is to google xxxxx dassana ( for e.g. paneer dassana, capsicum dassana, bhindi dassana etc etc )
    everything, the recipies, the presentation ( layout, images etc ), just awesome!
    Thanks is all, what i can say!

    • says

      thanks sumanta for this positive feedback. its nice to know that the site is helpful to you. its always better to eat home cooked food and cooking is a creative too.

  63. Jenna says

    I made this tonight with your garlic naan recipe and they both turned out wonderfully. The Matar paneer was excellent. I order this at restaurants and find the restaurant version is too creamy and lacking of the flavor I am looking for. I used all whole spices ground and mixed by hand just before cooking. I can’t wait to try your saag recipe. This website is in my favorites now and I will visit often. Thank you for providing such an excellent resource.

    • says

      welcome jeena. nice to know that you liked the matar paneer recipe. saag recipe is my favoriate in winters and usually we eat it for 3-4 days as its taste gets better with each passing day.

  64. Beth says

    I loved this recipe – my first attempt at creating Indian food for my family (we are Irish and cook completely differently). I did change the cup of peas to 3 cups peas and the paneer/cottage cheese (because I’m alergic to milk) to 9-14 ounces of EXTRA-FIRM TOFU cut in 1/4 inch squares, and didn’t even need to use the water as it was already wet enough (I think because I had to use 28 ounces of Rotell Diced Tomatoes and Chilis instead of the fresh tomatoes and green chili you asked for, which already was in a watery sauce). I also had to use dry powders instead of fresh ginger,m garlic, and onion, so I’m sure my ending result was not as tasty as it would have been had I been able to get to the store for fresh ingredients.

    But all and all, I’m very pleased with your recipe and plan to try it with really fresh ingredients next time I can get to the store for them. Thank you for putting your recipe on the internet. It is wonderful.

    • says

      thanks berth. in fact with fresh ingredients the taste is different than with the dry powders. next time to try with fresh ingredients.

  65. sindhu says

    i have tryed all this recipe it was awsome and i loved it and thank u for show this recipe doing a great job

  66. Roopa says

    Tried it.. Lovely recipe. Just couple f things.

    1. I guess onions could b fried n den ground into paste wid da rest. Wud gv beta taste.
    2. Fryin paneer as mentioned.

    Thanks for the recipe.. :-)

    • says

      welcome roopa and thanks for sharing your tips. everyone has different taste and thats why i guess there so many ways of making a recipe.

  67. Ana says

    Hi, I’ve never cooked this before, but I eat it a lot in restaurants, and would love to try to make it. I am lactose intolerant, so can I omit the cheese or use tofu instead?


  68. Mallika says

    Hey Dassana,

    All my cooking skill credit goes to you! my husband absolutely loves my cooking n praises are never ending, Keep posting new reciepes. You dont know how much you are contributing to my happy married life :)

    • says

      thanks mallika. i must also share with you that positive comments are always motivating and your feedback is very touching. thanks again.

  69. Maria Rajput says

    hi, it seems easy recipes, which gives enough incentives to actually try it in the kitchen. :) n thats great .

  70. says

    I tried this recipe. Followed it to the T and its come out brilliant!! Thanks. I’m hooked on to your blog now..

    Do you have a kala chana curry recipe?? I thought I had seen it on your blog once but can’t find it now..

  71. Abhishek says

    Not that it’s a healthy option, but try and fry the paneer cubes lightly. It makes it much more yummier.

  72. says

    Lovely recipe, the bigger chunk of paneer makes it look all the more worthy and very attractive!!
    I make a similar version , but never have added cashews to the paste. I think that is one of the reasons the recipe is creamier and looking rich!!
    As always a WOW recipe!

    • Srividya says

      Nice recipe!! I make a similar version, but I never combine onion and tomato while grinding, since their cooking times are different. When mixing tomatoes with onion, it takes a longer time to cook and for the raw smell to go away.

      • says

        depends from person to person. at home there are many recipes i make combining onions and tomatoes. personally i feel its the same time taken overall, whether you cook them together or separately.