Matar Paneer Recipe | Punjabi Mutter Paneer

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Matar paneer recipe is a popular Indian Curry dish made with green peas and Paneer (Indian cottage cheese) in a base of onions, tomatoes, cashews, spices and herbs. The recipe hails from the versatile Northern Indian cuisine that has many different (and delicious) variations. I’m sharing our family recipe of a flavorful and simple home-style mutter paneer that you are going to like.

Top shot of matar paneer on white rectangle plate next to sliced cucumber in a white bowl and folded two roti in a white plate sitting on white marble table

Matar Paneer Recipe

This simple homemade Matar Paneer is a family recipe spiced to perfection and cooked with green peas (matar or mutter in Hindi), and paneer which is Indian cottage cheese. It is also known as Matar Paneer ki Sabji in Hindi.

It is a tasty Indian dish that I make often, as matar paneer – also known as mattar or mutter paneer is one of the most popular dishes from the North Indian cuisine.

I have been making this recipe for YEARS. I originally learned how to make it at my in-laws’ home – a classic Punjabi recipe that was simple, easy, and absolutely fuss-free!

All of that being said, this family recipe is not a restaurant-style matar paneer. It tastes absolutely delicious, but is much simpler and lends more of a satisfying, comforting feel.

I share three ways of making this dish – Stove-top pressure cooker (with step-by-step photo guide), in the Instant Pot and in a pan or skillet on the stove-top (whose instructions I have listed in the recipe card below).

Mutter Paneer Ingredients

  • Paneer (Indian cottage cheese): Paneer is a super soft, fresh, un-aged Indian cottage cheese, usually made from dairy milk. You can use ricotta cheese if needed instead of paneer, but it’s important to note that ricotta cheese may be salted and paneer is not. Squeeze and drain any extra whey from ricotta before using.
  • Vegetables: You will need fresh or frozen green peas (matar), a few medium-sized ripe red tomatoes, a medium or large onion, and some green chilies.
  • Cashews: Cashews act as a creamy thickener for the masala paste. However, if you do not have cashews on hand, you can substitute almonds.
  • Spices, Herbs and Seasonings: You will need several seasonings and spices for this mutter paneer recipe, including cumin seeds, turmeric powder, red chili powder, garam masala powder, salt, ginger, garlic, coriander leaves and seeds, black peppercorns, cardamom, cloves and cinnamon.
Top shot of matar paneer on white rectangle plate next to sliced cucumber in a white bowl and folded two roti in a white plate sitting on white marble table
Step-by-Step Guide

How to Make Matar Paneer Recipe

Make Masala Paste

1. First, you will take all of the masala paste ingredients and add them to a grinder or a blender. Make sure you include:

  • ½ cup chopped onions
  • ¾ to 1 cup chopped tomatoes
  • 1 teaspoon chopped ginger {sub with ¼ teaspoon of ground ginger (dry ginger powder)}
  • 1 teaspoon chopped garlic 
  • 10 to 12 cashews
  • 2 tablespoons coriander leaves (cilantro)
  • 1 teaspoon chopped green chilies or serrano peppers
  • 4 to 5 black peppercorns
  • 1 inch cinnamon (Use true cinnamon. For cassia cinnamon, use ½ inch of it)
  • 1 teaspoon of coriander seeds {sub with 1 teaspoon of ground coriander (coriander powder)}
  • 1 green cardamom – optional
  • 2 cloves
Top shot of ingredients to be ground for matar paneer in blender

2. After that, you will grind the ingredients into a smooth paste. If needed add 2 to 3 tablespoons of water while grinding the masala paste. When the paste is creamy and blended to a fine consistency, set aside until later.

Note: There should be no small bits or pieces of cashews in the paste.

Spoon holding masala paste over the blender with ground paste

Make Mutter Paneer

3. Next add 3 tablespoons oil in a 2-litre pressure cooker or a pot. Let the oil become hot. Reduce heat to a medium-low heat. Add ½ teaspoon cumin seeds and fry until they splutter.

Top shot of cumin seeds sautéing in pressure cooker

4. Next, add in your ground masala paste, and mix well.

Tip: It is important to be careful while sautéing because the masala paste tends to splutter when added to the pressure cooker. If there is too much spluttering, then cover the cooker partly with a lid until the spluttering stops.

Top shot of masala paste in a pressure cooker

5. Now you will sauté the paste mixture for about 10 to 12 minutes on a medium-low heat.

You want to be sure to sauté long enough for the oil to separate from the paste. The masala paste will also thicken and look glossy.

Top shot of masala paste in pressure cooker

6. After sautéing the masala paste, add in all of the dry spice powders, stir to combine well and sauté for a minute. Be sure to include:

  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri red chili powder or sweet paprika (sub with ¼ to ½ teaspoon of cayenne or red chilli powder)
  • ¼ to ½ teaspoon garam masala powder (replace with ¼ teaspoon of curry powder)

Note: If adding heavy or light cream or clotted cream (malai), you can add now. Add 1 tablespoon of heavy cream or malai (the cream that floats on top of heated and cooled milk) or 2 tablespoons of light cream. In place of cream, substitute with ¼ cup whole milk.

Top shot of dry spice powders being added to masala paste

7. Next, add in 1 cup of rinsed green peas or matar. You can chose to add either frozen or fresh green peas.

Green peas in green colander being added into pressure cooker

8. Mix again well.

Top shot of green peas mixed into masala paste

9. Then, add 1 to 1.25 cups water, salt and mix thoroughly.

If you have used a pot or pan for sautéing the masala, add about 1.5 to 2 cups water or as needed. Cover pan with its lid. Simmer on medium-low to medium heat until the peas have softened.

Do check a few times so that the gravy does not get burnt while cooking. If needed add some more water while the gravy is simmering and the peas are cooking.

Top shot of water mixed into masala paste

10. It’s now time to pressure cook the green peas until they are fully cooked. Be sure to cover the cooker tightly, then cook for about 9 to 10 minutes or 2 to 3 whistles on medium to medium-high heat.

Note: When the pressure drops on its own, open the lid of the pressure cooker. If the gravy appears thin, simmer until it reaches the desired consistency.

The consistency should be medium and neither thick nor thin. If the gravy appears thick, add some water and simmer.

For a slight sweet taste, you can also add up to ½ teaspoon of sugar at this point.

Top shot of pressure cooker with lid with steam around it

11. Finally, add the paneer cubes and mix well or simmer on a low heat for a few seconds or until the paneer cubes are fully cooked. Don’t overcook as the paneer will become dense and hard.

You can add more flavors, by including ½ teaspoon of crushed kasuri methi (dried fenugreek leaves) at this step.

Note: You want to avoid overcooking, otherwise the paneer will become dense and rubbery. You can even shallow or pan fry the paneer pieces separately and then add these to the curry.

Top shots of paneer cubes in liquid masala and pea mixture, sitting in pressure cooker

12. Now that your matar paneer is ready to eat, garnish with chopped coriander leaves and serve hot or warm.

Top shot of matar paneer on white rectangle plate next to sliced cucumber in a white bowl and folded two roti in a white plate sitting on white marble table

Serving Suggestions

Matar paneer goes well with Indian flatbreads like Roti, Paratha and Naan. It also pairs well with Jeera Rice and steamed Basmati Rice.

At home I usually make paratha or roti to go with it, but a side vegetable salad or Raita goes really well with the combination of mutter paneer and paratha.

You can also enjoy mopping the curry with Poori (Indian fried bread) and even your regular everyday Bread or some dinner rolls.

Storage and Leftovers

If you do have any mutter paneer leftovers, refrigerate in an airtight container for 1 to 2 days. The curry will thicken after cooling and so while reheating, add a bit of water to loosen the consistency.

Instant Pot Matar Paneer

Matar paneer can be made easily in an Instant Pot. I make many Indian recipes in the Instant Pot and even this mutter paneer. Read the instructions below to make Matar Paneer recipe in your Instant Pot.

  1. Preparation: Make the masala paste with tomatoes, spices, herbs and cashews as listed in the above step-by-step guide. Set aside.
  2. Sautéing: Press the sauté button on the Instant pot and let the display show “hot”. Add oil to the inner steel pot. Crackle the cumin seeds first. Add the ground masala paste and sauté stirring often until it thickens and looks glossy. You can press the sauté button twice to bring the setting to less, if the pot becomes too hot.
  3. Adding ground spices: Add the turmeric powder, red chilli powder and garam masala powder. Mix and sauté for a minute.
  4. Including green peas: Add the green peas, 1 cup of water, salt and combine thoroughly, deglazing the inner pot. Press the cancel button.
  5. Pressure cooking: Seal the lid and position the valve to sealing. Press the pressure cook/manual button and set the time to 3 minutes. Pressure cook on high pressure. After you hear the beep sound when the cooking is complete, wait for 5 minutes and then do a quick pressure release. 
  6. Final touches: Press the cancel button. Add paneer cubes and mix well. Finally add some coriander leaves and mix again.

Expert Tips

  • Tomatoes: Include tomatoes that are ripe and sweet. If the tomatoes are sour, the curry will have a sour taste. To balance the sourness add some sugar or a bit of light cream.
  • Creamier Version: For a slightly creamier version, I add cashews, but these can be skipped. To give some citrus notes to the curry, I also add coriander leaves (cilantro). If you are not a fan of cilantro, omit them.
  • No onion no garlic version: In my recipe you can skip both garlic and onions. To mimic their flavors, include a generous pinch of asafoetida (hing) after adding cumin seeds and before adding the masala paste. Mix it well and then add the ground masala paste. Make sure not to burn the asafoetida while frying it in oil.
  • Scaling: You can make a small batch or a large batch by easily scaling the recipe.
  • Make-ahead: If you are pressed for time, grind/blend the masala paste and freeze it for a couple of days or refrigerate overnight, so that you can easily cook the matar paneer gravy the next day.
  • Fats: I always make mutter paneer in oil. For a richer version, you can make it in ghee (clarified butter).


How can I make this vegan matar paneer?

Vegans can substitute tofu with paneer and still enjoy the deliciousness.

Can I make matar paneer in a pot or pan?

Of course! First fry the cumin seeds in a pan, then add the masala paste and sauté until the oil releases from the sides.

Next, stir in the dry spice powders, matar, salt, and water. Then close the pan and cook the peas until they become soft.

If the curry becomes too thick or dries up while cooking, add more water. At this point, pick up with the original recipe and follow the remaining directions.

Can I make mutter paneer spicy?

Yes you can! Increase the amount of green chillies and red chilli powder.

More Delicious Paneer Curries!

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close up shot of matar paneer on white rectangle plate on white marble table

Matar Paneer Recipe | Punjabi Mutter Paneer

Matar Paneer is a popular North Indian curried dish featuring green peas and paneer (Indian cottage cheese) in a masala base of onions, tomatoes, cashews, spices and herbs. I’m sharing our family recipe of a flavorful and simple home-style Mutter Paneer. I have also shared making Matar Paneer in the Instant Pot and in a pan or pot on the stovetop.
4.90 from 204 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine North Indian, Punjabi
Course Main Course
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 4


Main ingredients

  • 3 tablespoons oil or ghee
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon kashmiri red chili powder or ¼ to ½ teaspoon red chilli powder or cayenne pepper or paprika
  • ¼ teaspoon Garam Masala or Punjabi garam masala powder
  • 1 tablespoon heavy cream or 1 tablespoon malai (clotted cream) or 2 tablespoons of light cream, optional
  • 1 cup green peas (matar) – fresh or frozen, 130 grams
  • 1 to 1.25 cups water for stove-top pressure cooker and 1 cup water for Instant Pot
  • salt as required
  • ½ teaspoon sugar or add as required – optional *check notes
  • 250 to 300 grams Paneer (Indian cottage cheese)
  • ½ teaspoon kasuri methi – crushed, (dry fenugreek leaves)
  • 1 to 2 tablespoons chopped coriander leaves (cilantro)

Ingredients for masala paste

  • ¾ to 1 cup chopped tomatoes – 120 grams or 3 medium-sized
  • ½ cup chopped onions – 60 grams or 1 medium-sized
  • 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chillies
  • 1 teaspoon chopped ginger or 1 inch ginger
  • 1 teaspoon chopped garlic or 3 to 4 medium-sized garlic cloves
  • 2 tablespoons chopped coriander leaves
  • 10 to 12 cashews
  • 4 to 5 black peppercorns
  • 2 cloves
  • 1 inch cinnamon (true cinnamon) or ½ inch cassia cinnamon
  • 1 green cardamom – optional
  • 1 teaspoon coriander seeds


Making masala paste

  • In a grinder or blender take all the ingredients listed under "masala paste" – onions, tomatoes, ginger, garlic, green chilies, cashews, coriander leaves, black peppercorns, cinnamon, cardamom, coriander seeds and cloves. 
  • Grind all the ingredients to a smooth paste. If needed you can add 2 to 3 tablespoons of water while blending.
  • There should be no small chunks or pieces of cashews in the paste.
  • Set the ground paste aside.

Sautéing Masala

  • Heat oil in a 2-litre pressure cooker. Add the cumin seeds. Fry the cumin seeds until they splutter. (Read below on how to cook in a pan and Instant pot.)
  • Then add the ground masala paste. Mix well. Take care while sautéing as the paste splutters. If there is too much spluttering, then cover partly with a lid until the spluttering stops.
  • Saute for 10 to 12 minutes or more on a medium-low heat until the oil separates from the paste. The paste will also become thick and look glossy.
  • Add all the ground spices – turmeric powder, red chili powder, garam masala powder. Mix well.
  • If adding cream or malai (clotted cream), you can add now. Stir and sauté for a minute.
  • Then add the green peas or matar. Mix again.
  • Add water and season with salt.

Making Matar Paneer in stove-top pressure cooker

  • Cover the cooker tightly and pressure cook for about 2 to 3 whistles or 9 to 10 minutes.
  • 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 some minutes.
  • Add the paneer cubes. Mix well or simmer for a few seconds until the paneer cubes are cooked. For a slight sweet taste, you can also add sugar just before you add the paneer cubes.
  • Don't overcook after adding paneer, as they will becomes dense and hard.
  • Garnish matar paneer with coriander leaves and serve hot or warm.

Instant Pot Matar Paneer Recipe

  • Make the masala paste with tomatoes, spices, herbs and cashews as listed above.
  • Press the sauté button of your Instant pot and let the display show “hot”. Add oil to the inner steel pot. Crackle the cumin seeds first.
  • Add the ground masala paste and sauté stirring often until it thickens and looks glossy. You can press the sauté button twice to bring the setting to less, if in case the pot becomes too hot.
  • Add the turmeric powder, red chilli powder and garam masala powder. Mix and sauté for a minute.
  • Add the green peas, 1 cup of water, salt and combine thoroughly, deglazing if needed. Press the cancel button.
  • Seal the lid and position the valve to sealing. Press the pressure cook/manual button and set the time to 3 minutes.
  • Pressure cook on high pressure. After you hear the beep sound when the cooking is complete, wait for 5 minutes and then do a quick pressure release. 
  • Press the cancel button. Add paneer cubes and mix well. Finally add some coriander leaves and mix again. Serve hot or warm.

Making Mutter Paneer in a pan on stove-top

  • First heat the oil in a heavy pan. Fry the cumin seeds.
  • Add the masala paste and sauté stirring often until the oil releases from the sides.
  • Add the ground spice powders and mix well.
  • Add the green peas, salt and about 1.5 to 2 cups water. Mix again.
  • Close the pan and cook the green peas until they soften. If the curry becomes too thick or dries up while cooking, add some more water.
  • When the peas are cooked, add the paneer. Mix and switch off heat. To add more flavors, at this step together with the paneer, you can add crushed kasuri methi.
  • Garnish with coriander leaves and serve.

Serving suggestions

  • Matar paneer goes well with Indian flatbreads like roti, paratha, naan. It also tastes nice with cumin rice and steamed basmati rice.
  • You can also eat it with puri (Indian fried bread). A side vegetable salad or raita pairs really well with the combination of matar paneer and paratha.

Storage and leftovers

  • If you have any leftovers refrigerate in an airtight container for 1 to 2 days. The curry will thicken after cooling and so while reheating, add a bit of water to loosen the consistency.



  • Tomatoes: Add tomatoes that are ripe and sweet. If the tomatoes are sour, the curry will have a sour taste. To balance the sourness add some sugar or a bit of light cream.
  • Creamier Version: For a slightly creamier version, I add cashews, but these can be skipped. To give some citrus notes to the curry, I also add coriander leaves (cilantro). If you are not a fan of cilantro, omit them.
  • No onion no garlic version: In my recipe you can skip both garlic and onions. To mimic their flavors, include a generous pinch of asafoetida (hing) after adding cumin seeds and before adding the masala paste. Mix it well and then add the ground masala paste. Make sure not to burn the asafoetida while frying it in oil.
  • Scaling: You can make a small batch or a large batch by easily scaling the recipe.
  • Make-ahead: If you are pressed for time, grind/blend the masala paste and freeze it for a couple of days or refrigerate overnight, so that you can easily cook the matar paneer gravy the next day.
  • Fats: For a richer version, you can make matar paneer in ghee (clarified butter).
  • Vegan option: Replace paneer with tofu for a vegan matar paneer.
  • Spiciness: To make the curry spicy, increase the amount of green chillies and red chilli powder. 

Nutrition Info (Approximate Values)

Nutrition Facts
Matar Paneer Recipe | Punjabi Mutter Paneer
Amount Per Serving
Calories 359 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 45mg15%
Sodium 329mg14%
Potassium 247mg7%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 4g4%
Protein 12g24%
Vitamin A 647IU13%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin B12 0.01µg0%
Vitamin C 21mg25%
Vitamin D 0.02µg0%
Vitamin E 5mg33%
Vitamin K 15µg14%
Calcium 337mg34%
Vitamin B9 (Folate) 33µg8%
Iron 1mg6%
Magnesium 34mg9%
Phosphorus 83mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Matar Paneer recipe from the archives first published in April 2013 has been updated and republished on November 2022.

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  1. Super recipe, I followed your recipe and it turned out very good. Thank you very much for your recipe.5 stars

  2. One of my favorite Indian dishes, so satisfying to make it at home following your easy instructions!5 stars

  3. Absolutely breath taking dish and easy to follow guide, didn’t know it was so easy!5 stars

  4. Five stars ! 😍

    I made vegan by using extra firm tofu, and a dash of soy milk instead of cream.

    I have an ancient little smoothie blender that my dad gave me, so I ended up having to blend the sauce at a later step after sautee, but other than that kept the recipe the same.

    I’m working on veganizing more dishes. Thx so much for the excellent recipe and the hugely helpful photos. Terrific ! 🥶5 stars

  5. It is ours favorite dish for dinner !
    Best recipe, incredible taste !!!
    Thank you 🙏5 stars

  6. hmmmm !! exquisite !! thank you dassana for sharing this delicious and fully detailed step-by-step recipe !! we have used it for years in our community kitchen.

    glad to tell you that thanks to your recipe, 100’s of people have left with a great smile after their meal !! thank you

    best regards
    chinmayo5 stars

    1. Great and so glad to read your lovely comment on this recipe. Thanks a lot for this super feedback. Happy!

  7. lovely – i love it one of my favourite indian dishes and all the details from my favourite cook dassana5 stars

  8. Hi Dassana I am a very big fan of you and your recipe. I just love the way you prepare and blindly go along with that and no doubt it comes out to be very tasty. Whether it is North Indian or South Indian or any dish, yours is superb. God bless you always.

    1. Thank you so much Asha for the trust and feedback on the recipes. Thanks for your kind wishes too. So glad to read your comment. Thanks again and wish you all the best.

  9. I’m a huge fan of this blog, Dassana ! Almost nothing that I made with your recipes failed so far . I just follow them blindly with all the faith. Thanks for putting up these wonderful recipes and helping millions .5 stars

    1. Thanks a lot for the trust and for a lovely feedback. Touched and grateful. Thanks again and most welcome.

  10. I really like your recipes as they are simplified, no fuss, yet delicious. Loved your wholewheat pizza base too. Keep it up.💫

  11. Hi, I wasnt sure where else to give you this feedback so I just put it here and hope the moderators will guide it to the correct place. Your content is one of the best and your name is common knowledge in most of my friends households. Youve been especially helpful during this pandemic. Thank you so much! An app would just be amazing.
    Ps : love the scalable portions option!

    1. Thanks a lot Hamsini for the lovely feedback. In the future we will see if an app is possible. Most welcome and thanks again.

  12. Thank you so much for the recipe! 🙂 The Dhaba style matar paneer turned out delicious!5 stars

  13. Another fantastic recipe explained perfectly. Tried it and it turned out great. Am your fan, Dassana 🙂5 stars

    1. thanks a lot sapna for this super feedback and for the rating. happy cooking.

  14. Hi Dassana,
    Indeed a very tasty dish, my son loves paneer and I was wondering in what different ways I could make paneer dishes. I made a dish with the masala suggested in this mattar paneer recipe. I did not add the mattar as my son does not like mattar. Did a bit of variation, cooked in a kadai, added malai and milk to make a thick gravy, and grated some paneer in the end. Lip smacking taste, my son loved it, thank you!

    1. hi neeti, there are many variations that can be done in this recipe. thanks for sharing the variations you made and the feedback. it will help the readers as well. most welcome and happy cooking.

  15. I made this matar paneer recipe for potluck and it was a massive hit…….Thank you5 stars

    1. thank you and glad to read the review on matar paneer. welcome and happy cooking.

  16. Hello Dassana,
    I have been following your website since almost 5 years. Absolutely love all your recipes! It is amazing how you keep updating the overall look and contents. Compliments and best wishes!
    I want to make matar paneer without onion garlic. Is it ok if I just skip the onion garlic? Any other ingredients to be added? Can I add khus khus with cashews. Would it taste good. Thanks in advance

    1. thank you geeta for this lovely comment. only i know how i manage ????. it does take a considerable amount of time and effort.
      for the matar paneer, you can skip both garlic and onion. to mimic their aroma and flavor, you can add a generous pinch of asafoetida (hing) after adding cumin seeds and before adding tomato paste. adding khus khus with cashews will give a creamy and rich gravy and will taste good. so you can add these. soak khus khus and cashew in warm or hot water for 20 to 30 minutes before grinding. you can add 1 teaspoon khus khus and 12 to 15 cashews. hope this helps.

      1. I can totally understand the hard work, effort and patience that goes in. I am sure you get a lot of blessings and gratitude. Thank you so much ????

        1. welcome geeta. yes, i do get positive vibes and feelings of gratitude from the readers. this positivity does help me in giving better recipes and also encourage me to share more recipes. thanks again.

  17. Hi,
    I follow your recipes religiously! Had a quick question.. I need to make this recipe for 18 people.. please suggest the change in proportions accordingly. Thank you!

    1. thanks aditi. this recipe can be easily increased in proportions. but always do a taste test after you add the spices etc. in the recipe card, increase the servings to 18 and you will get the change in the recipe ingredients proportionately.

  18. Best paneer recipe it came out very well, received a lot of appreciation for the tasty curry. Big fan of yours, I follow a lot of your recipes. Keep posting.
    thanks5 stars

    1. thank you pratibha for the feedback on matar paneer as well as the other recipes you have tried. glad to read your comment. thanks for the rating too.
      welcome and happy cooking.

  19. I tried matar paneer ,it came out very tasty, thank you for the receipe4 stars

  20. I tried matar paneer many times from various recipes, but this one was very easy and non messy. And turned out very nice. It’s my mother’s favourite dish and I always try to make it the restaurant style but never turned so well. Thanks a million Dassana for this lovely and easy recipe..
    ????4 stars

  21. Just tried this one. The gravy was awesomely fragrant and the consistency just perfect !! Thank you so much for this easy yet such a tasty recipe 🙂5 stars

    1. thanks hiral for this feedback on matar paneer as well as for the rating. glad to know. happy cooking.

  22. Dear Dassana,

    I love this recipe (also the Dhaba version of this). Can’t say which one is better.

    Had a doubt though. Is it okay if we don’t add cashews. Will it taste the same. (I want to reduce calories, that’s why.)

    Lots of luck to you.. thank you!5 stars

    1. thanks priya for the feedback on both matar paneer recipes. cashews lend a certain creaminess in the gravy. without cashews the creaminess won’t be there plus taste also will be different. but you can use almonds instead of cashews. just soak 10 to 12 almonds in hot water for 30 to 40 minutes. then peel them and grind with the rest of the ingredients. with almonds also you will get a creaminess in the gravy but it will be another kind of flavor and taste.

  23. I tried this out using your recipe as guideline. It was good 🙂 Thank you for sharing this.5 stars

  24. Great recipe. Proportions of all the ingredients is just perfect. Follow the recipe as it is and nothing can go wrong. I had it today for lunch with chapati and it was liked by everyone. Thank you for making it easy for many like me.5 stars

    1. thanks komal for this feedback and review. glad you liked the matar paneer recipe. thanks again.

  25. Loved everything about this. Beautifully fragrant, so many wonderful ingredients like ginger and clove. We loved it so much! Will definitely make again. Next time I’ll try with naan and cream in the sauce. Thank you!5 stars

    1. Welcome Jessica. Glad to know that you liked this matar paneer recipe so much. With naan the curry will taste very good. Cream will make it more rich.

  26. I don’t think I got the paste consistency quite right, but it smelled heavenly. I did less green chile peppers also as I know the peppers I bought would have been way too hot. This dish was fragrant and has absolutely beautiful flavors. We had it over rice. Next time will also try it with Naan. I printed this out for my recipe book, it is a keeper. Delicious. Thank you!5 stars

    1. Welcome Jessica. Glad to know this. If you are not from India then its a good idea to reduce the green chilli or spices when making indian recipes. As I have noticed that it works well for most people who are not used to indian food.

  27. Matar paneer receipe is just awesome everyone who had it appreciated it a lot.have followed many receipe of urs .All of them I must say was success.
    Thanx5 stars

  28. Tried out today and turned out to be a super one. Thanks for sharing this. Planning to have this as a sure shot recipe in all family gatherings from now 😉5 stars

    1. Welcome Rareni. Glad to know that you liked this mutter paneer recipe so much.

  29. Delicious and easy. I am hooked. I will leave out the sugar next time though as it was a little too sweet for me. However I couldn’t get enough of this fantastic dish. Next step is to make my own paneer.5 stars

  30. Hi dassana today tried this recipe for my daughter s lunch is easy and quick to make and tasted yummy.thanks for the recipe.

  31. Tried this recipe and it was fabulous believe me it was restaurant style quality. Must try if u want to impress guest.5 stars

    1. Thanks Chella for sharing this awesome feedback on matar paneer recipe.

  32. We’re spending way too much money in Indian restaurants, so I thought I try it myself. I hardly ever cook – used to say my cooking skills are at a level of chamomile tea and easier!
    Well, I tried this recipe, following it to the T. And it worked out really well!!!! Tasted as good as in the restaurant!
    Additional benefit: I could ensure that the ingredients are organic and from sustainable sources! Loving it! Now I’m ready to try the next!
    Thank you so much!!!5 stars

    1. Welcome Thomas. Thanks for sharing this positive feedback on matar paneer. Glad to know that you could make it easily. Its always best to make food at home. Its hygienic, cheaper and most of the times taste better than restaurant one (provided the recipe is good!!! ).

  33. Hey Dassana❤
    I made this recipe today amd it turned out great although it was kind of tangy . I just want to know if I can reduce the quantity of tomatoes and add some more onions next time?

    1. vidhya, tanginess is due to the quality of tomatoes. if the tomatoes are sour, the gravy does become tangy. for such recipes, use tomatoes which are large in size and are more on the sweeter side and less tangy or sour. of course you can add more onions. more onions will give a different taste but overall the matar paneer gravy will still taste good.

  34. Hi dassana,
    Did you use medium sized grinder jar to make the masala paste here?
    (I know it’s a really silly query.. it’s just that my mixer can be a little tricky to guess sometimes)

    1. yes ruchi, i have used medium sized grinder jar. of course it not silly query. at times for making chutneysi use small grinder and a few times that much quantity of chutney does not suffice in the small jar. so i have to take everything in a medium sized jar and grind again.

  35. Matar paneer recipe looking very tastey and delicious. Thanku for sharing with us5 stars

  36. Thanks for sharing a awesome recipe …it’s finger licking tasty tried it very yummy my husband loved the dish..

    I started learning cooking from your recipes from your site.

    I always try new recipe from your site but this time I cant stop myself for commenting or you can say for being thankful to you for sharing lovely recipe.5 stars

    1. thats a lot aruna. glad to ready your comment. if you thank me in silence or in your heart, that is also fine. stay blessed and happy always.

  37. Hello Dassana. Mutter paneer turned out awesome. Though this is the first time I am commenting, I have been trying out your recipes since a long time. If I want to cook something and I find it on your blog, I follow your instructions blindly and the result is always delicious. Not once has anything gone wrong. You are the reason I love cooking now; and I am someone who had hated even entering the kitchen a few years back. You are amazing.5 stars

    1. Thanks Ruta for sharing this awesome feedback. Glad to know that I could help you. Happy cooking.

  38. Hi dassana,

    I simply love love all your north Indian recipes and my go-to site. I have a doubt regarding adding cream, once I add the cream, it splits and doesn’t mix with the gravy, what am I doing wrong?

    1. thanks shwetha. use cream which is within its shelf period. if the cream has hot spoiled or on the verge of getting rancid, then it will split.

  39. Today I made this. I have tried 4-5 times earlier always came superb. I have 1 question. .dassana can we use the same masala paste for any other curry? Actually my husband loves this flavour & ask me to prepare this again and again; so I was thinking if I can use the same paste for any other veg/ non veg dish5 stars

    1. thanks urmi. of course you can use the same paste for any curry with or without veggies or eggs or even non veg. even a plain shorba like curry can also be made without veggies to go with pulao or biryani.

  40. Hi Dassana,
    I’ve only tried out your mattar paneer and ragi dosa recipes, but I would like to sincerely thank you for it! I am a college student in the US, and miss those two dishes in particular so much! However, after having tried out your version, I don’t think I’ve ever had mattar paneer that was made better! So once again, thank you, and keep up the amazing and comprehensive site 🙂5 stars

    1. Welcome Sneha. Glad to know that you liked the recipes. Thanks for sharing your positive feedback. Do try some more recipes.

  41. Dassana…..i m a big fan of ur recipes…tried out many….none of them have failed me….love ur step by step description with pics…has made cooking much easier for…keep posting4 stars

  42. Wowww excellent recipe ! Came out very well…and easy to prepare too…with less time requirement…i am regular follower of your recipes..5 stars

    1. prajakta, you can store the masala paste for 2 to 3 days, but refrigerate it.

  43. Hi
    I always try your recipes. Writing to you for the first time.. tried making this today.. it’s awesum.. simple and easy to make..5 stars

  44. Hi Dasanna
    Thanks for videos which makes my cooking easy. I love all your recipes and its very easy to make. I try a new one in every family enjoys a lot

    1. Welcome Anu. Nice to know this. Thanks for sharing positive feedback on recipes.

  45. Dear Dassana
    All your recipes are great. Whenever I think of a dish to prepare I simply look over for your recipe, they turn out really well.

  46. Hi dassana.. I had gone through your recipes many of the time but never tried to cook them.. But yesterday I cooked your matar Paneer recipe and it really turned out so delicious. My family members loved it.4 stars

  47. Just made it today. And i don’t have the words to explain how awesome was the taste. I made this first time and it literally blown my mind. The taste was incredibly beyond the taste you get from a restaurant. I did added fresh creme from milk and ghee too. Thanks a lot for this 🙂5 stars

    1. Welcome Gurpal. Glad to know that you liked the matar paneer recipe. thanks for sharing your feedback and variation.

  48. Hi how are you. I wanted to make this dish. The cream that we can add is it heavy cream or half and half cream? Did you use cream?5 stars

    1. you can use half and half or heavy cream. i usually add the cream which gets collected on top of the milk. in india we call it as ‘malai’.

  49. Dear Dassana, before I try to do some meal I usually look a lot of recipes on web and youtube, but always turn to yours at the end for the simplicity and authentic flavours! Just did this and will impress my family ! Greetings from Russia5 stars

  50. Thanks for the recipe dasana ji. It came out really well and also was easy to follow the instructions. I follow this site quite often to try out different dishes and they’ve all come out well. Love <3

    1. Welcome Charu. Glad to know that you follow the recipes in the website and they are coming out well.

  51. Hello dasana ji.. your recipes are always perfect. U reply to everyone so nice of you. ? Thinking of making it tonight. Lots of love.4 stars

  52. I cooked this recipe tonight and we thought it was authentic and very tasty.I would definitely cook this gain.4 stars

    1. thanks leslie for this feedback. there are many ways matar paneer is made. this is a family recipe and one that i cook often. though each family have their few variations. but the basic ingredients remains the same.

  53. I am going to try it tomorrow for our office potluck. My mom usually check dishes from this site and she does also. The recipe looks easy, fingers crossed

    1. thats nice to know sonali. thanks for sharing this. hope the recipe goes very well for you. happy cooking.

  54. Very Nice recipe ..The taste is very good..I refer your site regularly for making new new recipes..Yesterday i make palak paneer and it makes very delicious..:-) Thanks for such a wonderfull and easy recipes5 stars

    1. thanks prerana for sharing this lovely feedback. glad to know. happy cooking 🙂

  55. I made this without the cashews as my son is allergic and it turned out very nice. Thank you for an easy, tasty homely recipe.5 stars

  56. Hi Dassana, I am going to try this matar paneer recipe tonight. But please can you tell me – what is it that makes all your recipes either “restaurant” or “home” style? Do restaurant style dishes usually have more ghee – or something else? Many thanks, Craig

    1. the restaurant style gravies or curries are more creamy, rich and heavy. they do have more ghee or oil or butter used. also they use cashew paste or a paste of melon seeds or curd (yogurt) to give a certain creaminess and thickness in the gravy. plus a lot of cream is used. when we make food at home, we generally do not cream or cashew paste.

  57. Hello mam, made this dish today and it turned out well. Thank you very much. I’ve a question. Shouldn’t we need to add kasuri methi as for most of the paneer gravies you add? Kindly reply

    1. thanks benny. since this is a family recipe and that too a homely version, kasuri methi is not added. usually for restaurant style paneer gravies i add kasuri methi. but you can add in this recipe too.

  58. Is it ok if I skip onion and garlic in this recipe for karva chauth? Do I need to make any other changes?

    1. you can skip onion and garlic. add a pinch of asafoetida after the cumin seeds splutter. then add the ground paste. the rest of the recipe remains the same.

      1. Thanks Dassana. I know I can always count on you to reply within 24 hours. You’re the best. 🙂 I will let you know how it turns out. 🙂

        1. Hi Dassana,

          The matar paneer turned out very very well. Delicious as all your recipes usually turn out. Moon came out after 10 pm here in San Jose. Shortly after that the matar paneer was devoured by my hungry friends and me. Thank you!5 stars

        2. thanks for letting me know sneha. looks like you had a great time during karwa chauth. stay blessed and be happy always.

  59. Your recipes are too good
    I love everything you hve here
    Hve tried some
    N turns out good as i am on first level of cooking
    Thanks ?

    1. welcome nida. nice to know this. thanks for sharing your positive feedback on recipes.

  60. made it came out delicious,whole family loved it..even my grandma who always say you know nothing about cooking…thanks a ton 🙂4 stars

    1. very pleased to know this samana thanks for positive views 🙂 and wish you good luck in your culinary adventure.

    1. you can but the taste of gravy will be different with magaz. but will taste good.

  61. Thank you so much for this recipe first time in my life I am making something so thank you5 stars

  62. Thank you so much. Made this for lunch today and it was a big hit! Yummylicious! 🙂5 stars

  63. I really want to thank you for posting step by step receipe as this makes one’s life much easier to understand than to only read and follow. The way you make the masala is so easy and tastes so good not just with for Paneer but also for mushroom too. I love to cook and now this site has made my life much more easier. Shall also pass it on to friends who find it difficult to cook. The step by step picture surely will help them to cook Kudos. Keep up the good work. You should also start and app for the same.5 stars

    1. thanks a lot vicky for this comment. we already have an app on both android and iOS. so you can check for it. the apps are named as “veg recipes of india”

  64. Thanks for sharing this easy recipe tried it yesterday and it turned out to be yummy! Was not a big fan of cooking until I found your blog! I Thanks again..4 stars

  65. One of the dish I have mastered following this recipe for quiet some time now . Thanks a lot for the recipe :).5 stars

  66. Very good. the masala is very quick to assemble and soothe whole dish can be prepared relatively quickly. Thanks!

  67. I m really thankful to you, that such types of reciepes u ecplained in a easy n step by step process. That is more convenient to cook.
    I tried ur many dishes, my family members become mt fan. Even i am not a good cook. But experiments work.

    1. pleased to know this thankyou parul for your positive feedback 🙂 and you are welcome.

  68. Hello mam,
    I love cooking and with help of your recipe i made many dishes.Thank you for your recipes.I want to know can i add jeera in masala paste instead of add in oil?

  69. Welcome n Innovative idea to have a quick recap of the dish. Thanks. Love n prayerful wishes, DK

  70. Am 19 ,i tried ur recipie for mh sissy. It was fabula .delicious nd. Feelin taste on d toungue.

  71. Hi…as always I tried ur recipe n it turned out exactly d way I wanted….just wanted to ask when is d right time to add cream in d paneer dishes? U hav mentioned it in d list of ingredients but not in d method…thanx a lot for ur easy n yummy recipes

    1. glad to know uzma. usually cream is always added when the gravy is done and after paneer cubes are added. just add the cream. stir well and switch off the flame. but in this recipe, there is a difference. the cream is added while sauteing the masala and after adding the spice powders. its mentioned in the recipe card, but not in the step wise pics. i will update here too. thanks for letting me know.

  72. Hi…awesome recipe I tried today and turned outsimply delicious .Thanks for posting.

  73. I tried matar paneer and followed recepie as it is.. and it was very delicious4 stars

  74. I love ur web site.. m newly married and I always cook things according to ur guidance..

  75. hai ,today first time i simply followed ur palakpaneer came out so so well.thanks a lot.

    1. pleased to know this indumathi thankyou so much for your positive words 🙂

  76. Greetings to you,i like ur recipes nd hav tried it bt one thing i want to request you to plz make also use of hindi nd urdu names masalas..thanks.

    1. thanks. i will try to. i know the hindi names and add them wherever i can. if i know the urdu names, then i will add them too.

  77. Hi, Your recipes are simply fantastic. I m a visual learner so Your picture representation helps me a lot.
    Looking forward to try more of your recipes.

    1. pleased to know this manisha thankyou so much for your honest words 🙂 surely try and keep us posted.

  78. Hello, your recipes are just awesome. I have read and made a lot of the stuff you share. They come out to be awesome. The matar paneer is also too good.
    Thank you for sharing your recipes. Keep up the good work. 🙂

  79. Hi Dassana,
    I have been a regular visitor to your blog for more than a year now. I have tried quite a few recipes but this is the first time I am writting my comments. I am not a very good cook but because of you i have improved a lot. Your amazing recipes are always a savior. I tried mutter paneer today and just loved it.
    God bless you my dear and keep up this good work. You are indeed a blessing in disguise to all of us who are not so good cook but wish to cook something good.4 stars

    1. thankyou shwetha for your blessings and positive words god bless you too. pleased to know this thanks again 🙂

  80. Thanku so much for this easy and wonderfull reciepe..i really liked it…superb..

  81. Hi. I made this for dinner and it came out so well.Only change was I deep fried the paneer cubes before adding to the gravy. Thanks again!!!5 stars

  82. Hi. First when I made this recipe it came out very nice. Next I made for 20 ppeople n then it was one of the routine dishes. And then, since many had tasted I had to cook it for 60! It still came out yum! Thanks for u make it so easy while explaining. U r a good teacher!

    1. pleased to know this vedika and glad our food blog could help you in explaining recipes 🙂 you are always welcome.

  83. Thank you so much for the wonderful recipe. You are amazing.
    I tried it y’day in the pan and it turned out perfect.5 stars

  84. Had matar paneer in in my local vegetarian Indian restaurant here in Manchester UK and wanted to get more of it at home.

    This recipe is perfect. Thank you. It’s an easy and filling dish!

    I don’t have a wet grinder so used a hand blender for the paste, which meant it was a little coarse but still 101% delicious.5 stars

    1. quite pleased to know this Lloyd 🙂 thankyou for trying the matar paneer.

  85. I tried this recipe today n it tastes awesome i just loved it…….. thank you so much for this yummy recipe5 stars

  86. Thank you so much for this great recipe. I cooked a chicken dish for my husband and this veg dish for myself. The smell made his mouth water, so of course I shared some with him. My meat loving husband wanted to trade plates with me. No way! We both enjoyed it greatly!5 stars

    1. we are pleased to know this liz 🙂 thankyou for trying and you are welcome.

  87. Hey i just tried this recipe n it was jst awesomee…. I totally luvd it. Quick to make n so yum. You are my cooking guru coz i always look up to ur website fr recipes. Thank u sooooo much. Keep up d good work. 🙂5 stars

    1. pleased to know this sravya and thankyou for your generous and kind words. you are always welcome 🙂

  88. I have struggled for years trying to make Indian food. (I live in the UK but have travelled to India several times) The recipes I tried always seemed flavourless. I can safely say that your recipes are AMAZING, they taste superb, and all my friends and family love the food that I can now cook. Thank you so much, you are my culinary hero. X

    1. quite pleased to know this alex that our food blog has helped you in achieving the indian taste and flavor in your food. you are always welcome and thankyou for your kind and positive words 🙂

  89. 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

  90. 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

  91. 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.4 stars

    1. 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.

  92. 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!4 stars

  93. 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.5 stars

    1. welcome afreen. thanks for sharing positive feedback and for your prayers.

  94. 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

    Sunita5 stars

    1. 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.

  95. Hi.. The gravy was so simple to make and it came out really well.. Thanks for this recipe:)5 stars

  96. 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 🙂5 stars

  97. Hi,

    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.

    1. 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.

  98. 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!!!

  99. 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!5 stars

  100. 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.5 stars

    1. welcome rekha. glad to know this. thanks for sharing your positive feedback.

  101. dassana, i made this recipe twice and both the times and it tasted awesome … thanks for sharing this simple recipe ..
    marina5 stars

    1. welcome marina. glad to know this. thanks for sharing positive review.

  102. 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!! 🙂5 stars

    1. thanks suvarna for sharing your positive feedback and experience. nice to know this.

  103. 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 ! ! !5 stars

    1. 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.

  104. Can you please clarity whether we should add 3 tomatoes or 3/4 cup cut tomatoes.

  105. 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.

  106. Wow!! Simply amazing … I just totally loved this recipie. Thank u so much … So glad that u shared 🙂5 stars

  107. Hey.. Would d taste b different without the garlic.. Is there any other alternative??

    1. alka, tomato should be more. if you put more onions then taste will become different.

  108. 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?

    1. shilpa, there are many variations of one recipe. if you add the same amount then the taste will be different.

  109. 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.5 stars

    1. welcome meena. good to know this. thanks for sharing positive feedback on recipes.

  110. 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.

    1. 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.

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

    1. Welcome Asia. Size of peas will not affect. What is important is that peas have to be cooked well.

  112. Hi,
    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.

    1. welcome alka. thanks to know that you are liking the recipes. glad to know this.

  113. Hi
    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

    1. welcome nupur. thanks for sharing positive feedback on paneer recipes.

  114. 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…5 stars

  115. 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.

    1. 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.

  116. 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.


    1. 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

  117. Finally, i have a mattar paneer recipe that i loved. Took it to a potluck and got rave reviews. Thanks…5 stars

  118. 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.4 stars

    1. 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.

  119. Thanks Dassana!!!!

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

    finger licking taste!!!

    Amazing recipe dear!!!!

    Thanks for the recipe…..4 stars

  120. 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!
    Sheela5 stars

    1. thanks a lot sheela. good to know about the recipes you have tried. do keep us posted and happy cooking 🙂

      1. 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!

        1. 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.

  121. Dear Dassanna
    i have tried lots of your recipes and all of them have been amazing. Thanks a lot for such amazing recipes3 stars

  122. 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 us5 stars

    1. 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.

  123. 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.5 stars

    1. welcome vidhya. glad to know that you liked the recipe and its presentation.

  124. Hi,
    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.4 stars

    1. welcome shilpa. glad to know that you made this recipe on your anniversary. wish you all the best.

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

  126. 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!5 stars

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

        1. 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.

        2. 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.

  127. 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..

    1. thanks yahina. i forgot to write. thanks for letting me know. its 1 tsp coriander seeds. i have updated now.

  128. 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….

    1. 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!!

      1. 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.

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


    1. 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.

  130. Thanks for the recipe. It worked really well. Also it was so easy to follow the steps.5 stars

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

  132. 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 .

    Thanks4 stars

  133. 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.

    1. welcome lakshmi. glad to know that you and your son liked the recipe. keep trying more north indian recipes from the blog.

  134. 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…5 stars

    1. thanks khushboo for the feedback on both the recipes. am glad you and your family liked both the recipes.

  135. Tryed matar paneer yesterday and it was awsome, this is the first recipe i tryed from your website.
    Thanks for the wonderful recipe!!!5 stars

  136. 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..

    1. welcome shalini and thanks for giving your positive feedback on matar paneer recipe.

  137. 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 you3 stars

    1. 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.

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

  139. 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…

  140. 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.5 stars

  141. 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 recipes5 stars

  142. 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.



    1. 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.

  143. 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.

  144. 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.

  145. 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.5 stars

    1. welcome mukambika. thanks for sharing this positive feedback on matar paneer recipe. do try more recipes. happy sankranti.

  146. 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

  147. 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

    1. welcome steve and thanks for this motivating feedback. keep visiting and try more recipes. any query then feel free to ask.

  148. 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.5 stars

    1. thanks anne. yes you can add coconut milk and it will give a nice flavor and taste. happy cooking 🙂

  149. 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!

    1. 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.

  150. 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..

    1. 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.

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

  152. 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.

  153. 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!

    1. 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.

  154. 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.5 stars

    1. 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.

  155. 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.

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

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

  157. 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.. 🙂

    1. 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.

  158. 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?


  159. 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 🙂5 stars

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

  160. hi, it seems easy recipes, which gives enough incentives to actually try it in the kitchen. 🙂 n thats great .5 stars

  161. 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..

  162. Hey.. nice layout! Loved the buttons on top. 🙂
    As for the paneer, I love this dish and how everyone has his/her own version of it.

  163. Nice Matar gravy…I made of note of the steps…Espicially I loved your punjabi garam masala link..

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

  165. 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!

    1. 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.

      1. 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.

        1. I tried this recipe today. It came out awesome.
          Everyone liked it a lot..
          Thanks a lot5 stars