matar paneer

matar paneer recipe with step by step photos – spiced and creamy curry made with peas and cottage cheese. a family recipe.

matar paneer

this easy to prepare tasty mutter paneer is quite often made at home. it is one of the popular paneer recipe made in north india.

this is a simple and easy recipe for matar paneer. this recipe is not a 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 which tastes awesome.

i learned to make mutter paneer first time at my in-laws’ place. this is a classic punjabi recipe that we make. its 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.

matar paneer goes well with parathas or naan or cumin rice and even steamed rice. at home i usually make parathas or rotis to go with it. 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.

how to make matar paneer

1. take ingredients for making the masala paste in a wet grinder – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-3) garlic, (1-2) green chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (4-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds & (2-3) cloves

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 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 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 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 overcooking 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 it with khasta rotis or with steamed rice or or cumin 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.

few more paneer curry recipes

Matar Paneer

4.8 from 129 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.
  • serve matar paneer with rotis, parathas, naan or 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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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste 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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