matar paneer or mutter paneer recipe with step by step photos – this easy to prepare tasty matar paneer is quite often made at home. matar paneer is one of the popular paneer recipe made in north india.
this 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 have also shared spicy dhaba style matar paneer recipe which taste awesome.
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.
few more matar paneer combination recipes you can make are:
- aloo matar paneer
- matar paneer toast sandwich
- matar paneer bhurji recipe.
- chanar dalna recipe (from bengali cuisine)
matar paneer goes well with parathas or naan or jeera rice 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 mutter paneer. vegan can substitute tofu with paneer and still enjoy the deliciousness.
if you are looking for more paneer curry recipes then do check:
matar paneer recipe
nutrition info is per serving.
ingredients (1 cup = 250 ml)
main ingredients for matar paneer
- 250 to 300 grams paneer (cottage cheese)
- 1 cup peas or matar - fresh or frozen
- 1 to 1.25 cup water OR 250 to 315 ml water OR add as required
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon turmeric powder (haldi)
- ¼ to ½ teaspoon red chili powder (lal mirch powder)
- ¼ to ½ teaspoon garam masala powder or punjabi garam masala powder
- 1 tablespoon malai or cream (optional)
- ½ teaspoon sugar or add as required - optional *check notes
- 2 to 2.5 tablespoon oil or ghee
- a few coriander leaves (dhania patta) for garnishing
- salt as required
ingredients for masala paste
- 3 medium sized ripe red tomatoes - roughly chopped OR ¾ cup roughly chopped tomatoes
- 1 medium to large onion - roughly chopped OR ½ cup roughly chopped onions
- 1 to 2 green chilies (hari mirch) - chopped
- ½ inch ginger (adrak) - chopped
- 2 to 3 garlic (lahsun) - chopped
- 2 tablespoon roughly chopped coriander leaves - chopped
- 10 to 12 whole cashews (kaju) - chopped
- 4 to 5 whole black peppercorns (sabut kali mirch)
- 2 to 3 cloves (lavang)
- ½ inch cinnamon (dalchini)
- 1 teaspoon coriander seeds (sabut dhania)
how to make recipe
making masala paste for matar paneer recipe
in a grinder or blender take all the ingredients mentioned under "masala paste" - 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 and (2-3) cloves.
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.
making matar paneer
- heat oil or ghee. add 1/2 tsp cumin seeds. saute the cumin till they splutter.
- 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.
- saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
- add all the dry spice powders - turmeric powder, red chili powder, garam masala powder. stir well.
- if adding cream or malai, you can add now. stir and saute for a minute.
- then add the peas or matar. stir again.
- add water and season with salt.
- cover the cooker tightly and pressure cook till the matar/peas are cooked. cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes below on how to cook in a pan.)
- 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.
- 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.
- don't overcook as the paneer becomes dense and hard then.
- garnish matar paneer with coriander leaves.
- serve matar paneer with rotis, parathas, naan or rice.
for making matar paneer recipe in a pan or pot:
- first fry 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, 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. then continue with the rest of the recipe.
note: if the tomatoes are sour, then sweeten the gravy by adding some sugar.
note: as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to this recipe url on Veg Recipes of India. its a fair and ethical practice. for using our image please write to us. all our images and content are copyright protected.
how to make matar paneer
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
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.
3. heat 2 to 2.5 tbsp oil or ghee. add ½ tsp cumin seeds.
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.
5. saute for 10 to 12 minutes on a low to medium flame till the oil separates from the 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 very well. if adding cream or malai, you can add now. stir and saute for a minute.
7. add 1 cup rinsed peas or matar.
8. stir well.
9. then add (1 cup to 1.25 cups) water and salt. stir again.
10. pressure cook till the matar (peas) are cooked. cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes in recipe card above, on how to cook in a pan.)
11. when the pressure drops on its own, open the lid of the pressure cooker. if the matar paneer gravy 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.
12. garnish with chopped coriander leaves & serve matar paneer with parathas or naan or tandoori rotis. you can also serve matar paneer with khasta rotis or with steamed rice or or jeera rice or saffron rice.
tip from reader abhishek: you can shallow or pan fry the paneer pieces and then add these to the curry.