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

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matar paneer recipe, mutter paneer recipe
punjabi matar paneer recipe - spiced and creamy curry made with peas and cottage cheese. a family recipe.
4.56 from 118 votes
total time:
30minutes

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.

matar paneer

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.

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, mutter paneer recipe
4.56 from 118 votes
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matar paneer recipe

punjabi matar paneer recipe - spiced and creamy curry made with peas and cottage cheese. a family recipe.
course main course
cuisine north indian
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 4
rough calories per serving 197 kcal
author dassana

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 matar paneer recipe

making masala paste for matar paneer recipe

  1. 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. 

  2. grind all the ingredients to a smooth paste.

  3. no need to add water while grinding. there should be no small bits and pieces of cashews in the paste.

  4. keep the ground paste aside.

making matar paneer

  1. heat oil or ghee. add 1/2 tsp cumin seeds. saute the cumin till they splutter.
  2. 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.
  3. saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
  4. add all the dry spice powders - turmeric powder, red chili powder, garam masala powder. stir well.
  5. if adding cream or malai, you can add now. stir and saute for a minute.
  6. then add the peas or matar. stir again.
  7. add water and season with salt.
  8. 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.)
  9. when the pressure drops on its own, open the lid of the pressure cooker.
  10. if the curry appears thin, then simmer till it reaches the desired consistency. the consistency is medium and neither thick nor thin.
  11. if the gravy appears thick, then add some water and simmer.
  12. 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.
  13. don't overcook as the paneer becomes dense and hard then.
  14. garnish matar paneer with coriander leaves.
  15. serve matar paneer with rotis, parathas, naan or rice.

recipe notes

for making matar paneer in a pan or pot

  1. first fry the cumin seeds in a pan.
  2. then add the masala paste and saute till oil releases from the sides.
  3. add the dry spice powders and stir.
  4. add the matar, salt and about 1.5 to 2 cups water.
  5. 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.

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preparation 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

preparing 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.

making matar paneer recipe

making matar paneer

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

making 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.

making matar paneer recipe

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

making matar paneer recipe

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.

making matar paneer recipe

7. add 1 cup rinsed peas or matar.

making matar paneer recipe

8. stir well.

making matar paneer recipe

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

making matar paneer recipe

10. pressure cook till the matar (peas) are cooked. 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.)

making matar paneer recipe

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.

matar paneer recipe, mutter paneer recipe

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.

matar paneer recipe, mutter paneer recipe

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

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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379 comments/reviews

  1. 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.

    • Thanks Rosemarie. Glad to know that you liked this matar paneer recipe.

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

    • Welcome Harini. Glad to know that you liked this matar paneer recipe.

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

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

  4. 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!!!

    • 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!!! ).

  5. 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?

    • 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.

  6. 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)

    • 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.

  7. Tried this recipes and was very delicious. Thank you Mam.

    • Welcome PARIMALA

  8. Made this recipe! Turned out to be 👅 yum!

    • Thanks Minty

  9. Matar paneer recipe looking very tastey and delicious. Thanku for sharing with us

    • Welcome Rajiv

  10. V nice matar paneer recipe..

    • Thanks Ankita

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