Matar Paneer | Peas and Cottage Cheese Curry

Matar Paneer is a popular Indian curry dish made with green peas and cottage cheese from the North Indian cuisine. There are many variations of making this dish and in this post I am sharing 2 such delicious variations.

  1. Matar Paneer – Easy Home Style.
  2. Dhaba Style Matar Paneer – Spicy in Taste.

Both the recipes are shared with step by step photos and taste good. You can make either of them as per your preference.

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matar paneer

About Easy Home Style Matar Paneer

This is a family recipe to make this spiced and creamy curry with peas and cottage cheese.

I often make this tasty mutter paneer recipe. In fact matar paneer is one of the most popular paneer dishes from North India.

This is a simple recipe for matar paneer and not a restaurant-style but a simple homemade dish that tastes good. The kinds which make for a homely comforting meal.

I learned to make mutter paneer first time at my in-laws’ place. This is a classic Punjabi recipe that we make. It is simple, fuss-free and easy.

For a slightly creamier version, I add cashews. To give some citrus notes to the curry, I also add coriander leaves (cilantro).

Matar paneer goes well with parathas or naan or cumin rice and even steamed rice. At home I usually make parathas or roti to go with it. A side veg or raita also goes well with the combination of matar paneer and parathas.

In the photos are paratha and mix veg salad with nuts served with the mutter paneer.

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

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 to 3 small to medium garlic cloves, 1 to 2 green chilies, 10 to 12 cashews (chopped), 2 tbsp coriander leaves, 4 to 5 whole black pepper, ½ inch cinnamon, 1 tsp coriander seeds & 2 to 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

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 sautéing 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. Sauté 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 sauté 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 peas are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. Check notes in recipe card below, 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 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 grams). Simmer on a low flame for 1 minute or till the paneer cubes are cooked. Avoid overcooking as then the paneer would become dense and rubbery. You can even shallow or pan fry the paneer pieces separately and then add these to the curry.

matar paneer recipe, mutter paneer recipe

12. Garnish with chopped coriander leaves.  Serve matar paneer with parathas or naan or tandoori roti. You can also serve it with khasta roti or with steamed rice or jeera rice or saffron rice.

matar paneer recipe, mutter paneer recipe

Few more Paneer curry recipes

Note: This Matar Paneer recipe is from the archives (April 2013) and has been republished and updated on 28th June 2020.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Matar Paneer

4.82 from 147 votes
Matar paneer is a spiced and creamy curry made with peas and cottage cheese.
matar paneer recipe, mutter paneer recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

Ingredients

main ingredients

  • 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
  • ¼ teaspoon turmeric powder
  • ¼ to ½ teaspoon red chili 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 - chopped
  • ½ inch ginger - chopped
  • 2 to 3 garlic - chopped
  • 2 tablespoon roughly chopped coriander leaves - chopped
  • 10 to 12 whole cashews - chopped
  • 4 to 5 whole black peppercorns
  • 2 to 3 cloves
  • ½ inch cinnamon
  • 1 teaspoon coriander seeds

Instructions

making masala paste

  • 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 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 it with coriander leaves and Serve matar paneer with Indian Flatbreads like roti, paratha, naan or with steamed basmati rice or cumin rice.

Notes

For making mutter 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.

Nutrition Info (approximate values)

Nutrition Facts
Matar Paneer
Amount Per Serving
Calories 197 Calories from Fat 109
% Daily Value*
Fat 12.1g19%
Saturated Fat 6.1g38%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.6g
Cholesterol 31.2mg10%
Sodium 824.9mg36%
Potassium 332.4mg9%
Carbohydrates 13.7g5%
Fiber 3.4g14%
Sugar 6.2g7%
Protein 10.5g21%
Vitamin A 700IU14%
Vitamin C 32.2mg39%
Calcium 90mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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About Dhaba Style Matar Paneer

This dhaba style matar paneer has the flavors and taste of dhaba like food in it.

Dhabas are eateries, food joints or restaurants on the highways and roads. Dhabas are frequented by folks who are travelling and the truck drivers. Dhabas usually serve local or regional food.

The food served in the Dhabas is mostly spicy and rich. They taste good too and that is why many people visit dhabas for a fulfilling soul satisfying meal.

This dhaba style matar paneer recipe is also easy and shared with step by step photos and video.

It is our favorite dish when we are looking to have a dhaba style food at home.

matar paneer dhaba style recipe

I have made the entire recipe in a pan. But you can even use a pressure cooker to save time.

You can pair this dhaba style mutter paneer with naan, tandoori roti or even steamed rice. It can also be had with saffron rice or cumin rice or biryani rice.

How to make Dhaba Style Matar paneer

preparing masala paste

1. In a grinder jar, add 1 teaspoon cumin seeds.

making dhaba style matar paneer recipe

2. Add ⅓ cup chopped onion.

making dhaba style matar paneer recipe

3. Then add 1 green chili (chopped), 1 inch ginger, (chopped) and  5 medium garlic cloves (chopped).

making dhaba style matar paneer recipe

4. Add 2 tablespoons chopped coriander leaves.

making dhaba style matar paneer recipe

5. Add 1 cup chopped tomatoes.

making dhaba style matar paneer recipe

6. Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.

making dhaba style matar paneer recipe

7. Also add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.

making dhaba style matar paneer recipe

8. grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

making dhaba style matar paneer recipe

Making Mutter Paneer Curry

1. Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.

making dhaba style matar paneer recipe

2. On a low to medium-low flame begin to saute the paste.

making dhaba style matar paneer recipe

3. Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.

making dhaba style matar paneer recipe

4. The color of masala will also change and you will clearly see the oil releasing from the paste.

making dhaba style matar paneer recipe

5. Then add ¼ teaspoon turmeric powder.

making dhaba style matar paneer recipe

6. Next add 1 teaspoon Kashmiri red chili powder or deghi mirch.

making dhaba style matar paneer recipe

7. Mix the spice powders very well with the masala.

making dhaba style matar paneer recipe

8. Add 1 cup green peas. You can use fresh or frozen green peas.

making dhaba style matar paneer recipe

9. Mix the peas with the masala.

making dhaba style matar paneer recipe

10. Then add 2 to 2.25 cups water or add as required.

making dhaba style matar paneer recipe

11. Season with salt as required. Mix very well.

making dhaba style matar paneer recipe

12. Cover the pan with its lid and simmer the peas gravy on a medium-low to medium flame till the peas are cooked.

making dhaba style matar paneer recipe

13. Do check when the peas are cooking and if required add some more water.

making dhaba style matar paneer recipe

14. Check the doneness of green peas by pressing them with a spoon and they should get mashed easily.

making dhaba style matar paneer recipe

15. Then add ¼ teaspoon garam masala powder.

making dhaba style matar paneer recipe

16. Add ½ teaspoon crushed kasuri methi (dry fenugreek leaves).

making dhaba style matar paneer recipe

17. Add 200 to 250 grams paneer (cubed).

making dhaba style matar paneer recipe

18. Mix and cook for a minute.

matar paneer recipe dhaba style

19. Then add ½ inch ginger (julienne).

matar paneer recipe dhaba style

20. Add 3 tablespoons low-fat cream.

matar paneer recipe dhaba style

21. Mix very well. Switch off the flame.

matar paneer recipe dhaba style

22. Then lastly add 3 tablespoons chopped coriander leaves. Mix again.

matar paneer recipe dhaba style

23. Serve dhaba style matar paneer with Indian flatbreads like chapati, tandoori roti, naan or with rice-based dish like steamed rice or cumin rice.

matar paneer dhaba style

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Dhaba Style Matar Paneer

4.81 from 114 votes
Delicious and spicy dhaba style curry made with green peas and cottage cheese.
matar paneer recipe dhaba style, paneer mutter masala recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:main course
Cuisine:north indian,punjabi
Diet:Vegetarian
Servings (change the number to scale):4

RECIPE VIDEO

(1 CUP = 250 ML)

Ingredients

for masala paste

  • 1 teaspoon cumin seeds
  • 60 grams onion or ⅓ cup chopped onion
  • 1 green chili - chopped
  • 1 inch ginger - chopped
  • 5 medium garlic cloves - chopped
  • 2 tablespoons chopped coriander leaves (cilantro leaves)
  • 215 grams tomatoes or 3 medium tomatoes or 1 cup chopped tomatoes
  • 1 teaspoon coriander seeds
  • 1 inch cinnamon
  • 2 green cardamoms
  • 5 whole black peppers
  • 3 cloves
  • 12 cashews

for gravy

  • 3 to 4 tablespoons oil
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon kashmiri red chili powder or deghi mirch
  • 1 cup green peas fresh or frozen
  • 2 to 2.25 cups water or add as required
  • 200 to 250 grams paneer - cubed (cottage cheese)
  • ½ inch ginger - julienne
  • ½ teaspoon crushed kasuri methi (dry fenugreek leaves)
  • ¼ teaspoon garam masala powder
  • 3 tablespoons low fat cream
  • 3 tablespoons chopped coriander leaves (cilantro leaves)
  • salt as required

Instructions

making masala paste

  • In a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onion,  1 green chili (chopped), 1 inch ginger, (chopped) and 5 medium garlic cloves (chopped).
  • Add 2 tablespoons chopped coriander leaves and 1 cup chopped tomatoes.
  • Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.
  • Add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.
  • Grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

making dhaba style matar paneer

  • Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.
  • On a low to medium-low flame begin to saute the paste.
  • Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.
  • The color of masala will also change and you will clearly see the oil releasing from the paste.
  • Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chili powder or deghi mirch.
  • Mix the spice powders very well with the masala.
  • Add 1 cup green peas. You can use fresh or frozen green peas. Mix the peas with the masala.
  • Then add 2 to 2.25 cups water or add as required. Season with salt as required. Mix very well. 
  • Cover the pan with its lid and simmer the matar gravy on a medium-low to medium flame till the peas are cooked.
  • Do check when the peas are cooking and if required add some more water.
  • Check the doneness of peas by pressing them with a spoon and they should get mashed easily.
  • Then add ¼ teaspoon garam masala powder.
  • Add ½ teaspoon kasuri methi (crushed).
  • Add 200 to 250 grams paneer (cubed). Mix and cook for a minute.
  • Then add ½ inch ginger (julienne) and 3 tablespoons low fat cream.
  • Mix very well. Switch off the flame.
  • Then lastly add 3 tablespoons chopped coriander leaves. Mix again.
  • Serve matar paneer with chapatis, tandoori rotis, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.

Notes

  1. For a less spicy taste add ½ teaspoon kashmiri red chili powder or deghi mirch.
  2. Instead of paneer you can use tofu.
  3. For a thicker gravy, you can add less water. 
  4. For cooking in a pressure cooker, add 1.5 cups water and pressure cook for 2 to 3 whistles.

Nutrition Info (approximate values)

Nutrition Facts
Dhaba Style Matar Paneer
Amount Per Serving
Calories 341 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 40mg13%
Sodium 655mg28%
Potassium 286mg8%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 4g4%
Protein 10g20%
Vitamin A 990IU20%
Vitamin C 24.6mg30%
Calcium 277mg28%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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411 comments/reviews

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

    • Welcome and thanks for the feedback and rating. Glad to know.

  2. Awesome recipes as always????
    Thanks a lot☺️5 stars

  3. Humm yummy. Really good taste. Everyone liked the taste.5 stars

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

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

  5. 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!

    • 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.

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

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

  7. 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

    • 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.

      • 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 ????

        • 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.

  8. 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!

    • 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.

      • Perfect! Thank you so much!

        • welcome aditi.

  9. Good and easy

  10. 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

    • 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.

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

  12. 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

    • thanks a lot deepali. so glad to read your comment. happy cooking.

  13. I tried the recipe and it was easy and tasty. Must try????????5 stars

    • thank you.

  14. 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

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

  15. 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

    • 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.

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

    • Thanks and welcome

  17. 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

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

  18. This was amazing and well received in my house. I’ll be making it again.5 stars

    • thanks tiana for the feedback and the rating. happy cooking.

  19. 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

    • 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.

  20. 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

    • 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.

  21. 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

    • Welcome Sweety. Thanks for sharing your positive feedback on recipes.

  22. 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

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

  23. 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

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

  24. 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.

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

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

  26. 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

    • 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!!! ).

  27. 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.