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 – chopped onions, tomatoes, ginger, garlic, green chilies, chopped cashews, coriander leaves, black pepper, cinnamon, coriander seeds & 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 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 – turmeric powder, red chili powder and garam masala powder. stir.

add spices to mutter paneer masala

7. add the rinsed peas or matar.

add matar or peas

8. stir well.

cook matar or mutter or peas

9. then add 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. 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:

4.8 from 16 reviews
matar paneer
 
Prep time
Cook time
Total time
 
matar paneer - spiced and creamy curry with peas and cottage cheese. a family recipe.
Author:
Recipe type: main
Cuisine: north indian
Serves: 4
Ingredients
  • 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 leaves for garnishing (dhania patta)
  • 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, chopped (adrak)
  • 2-3 garlic, chopped (lahsun)
  • 2 tbsp roughly chopped coriander, chopped
  • 10 to 12 whole cashews, chopped
  • 4 to 5 black peppercorns
  • 2 to 3 cloves
  • ½ inch cinnamon
  • 1 tsp coriander seeds
Instructions
  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.
Notes
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.


{ 95 Responses }

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    • 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.

  1. 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..

  2. 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….

  3. 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?

    Thanks,
    Jaime

    • 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.

  4. 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 .

    Thanks

  5. 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.

  6. 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…

  7. 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!!!

  8. 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..

  9. 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.

  10. 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!!

  11. 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 here..it was mind blowing and my family memmbers got very happy from me…

  12. 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.

  13. bhuvana says

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

  14. Anil Kinikar says

    Dassana:
    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.

    Thanks,

    Anil

    • 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.

  15. 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.

  16. 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.

  17. 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 dish.my 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.

  18. 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 person.so my tummy went easy .substituted cashewnuts with melon seeds. Still yummy….
    Bye and thanks….
    Happy makar sankranti

  19. 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

  20. 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.

  21. 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.

  22. 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.

  23. 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.

  24. 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.

  25. 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.

  26. 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.

  27. 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.. :-)

  28. 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?

    Thanks!

  29. 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 :)

  30. Maria Rajput says

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

  31. 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..

  32. Abhishek says

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

  33. 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.