Matar Paneer recipe

Rate this post

Restaurant-style Matar Paneer recipe. Matar Paneer is a filling, delicious, and hearty vegetarian dinner packed with North Indian flavours. It’s simple and ideal.

When you want to enjoy something restaurant-style at home, make this. This rich, spicy, creamy, and tasty paneer peas curry, also known as Mutter Paneer, will please the whole family. Serve it with steamed basmati rice, flavoured rice of your choice, Butter Naan, roti, or flatbreads of your choice.

Matar Paneer’s Bio

Matar Paneer is a popular North Indian dish that combines Indian cottage cheese (Paneer) and peas in a spicy and flavorful curry. Matar Paneer is Hindi for “peas” and paneer is Indian cheese. This traditional dish is prepared in a variety of ways across the country. Every Indian home, and even every family, has a unique recipe. Matar Paneer tastes different in every home and restaurant for the same reason.
To make the gravy for this Matar Paneer Recipe, we first sauté the onions and tomatoes with some spices. Then allow to cool before blending into a smooth paste. Later, we spice it and simmer it with water until it reaches a thick consistency. Green peas and paneer are added to this delectable curry base.

The sauteing process brings out the subtle sweet flavour of onions and tomatoes.
This step also improves the depth of the gravy’s various tastes and flavours. This sauteing step is what elevates and distinguishes this Matar Paneer.

Though this extra step takes some time, it is well worth the effort when you want to make something special, such as the restaurant type. When I’m in a hurry, I blanch the onions and puree them with raw tomatoes to save time.
| In response to reader requests, I’ve included that method as method 2 below. You can also make it in the Instant Pot, which I have instructions for in the recipe card.
This recipe is loosely based on my Paneer Butter Masala, a popular recipe on the blog. However, because there is no butter used and the process is slightly different, this tastes completely different. When blending the ingredients, you can also add a few tablespoons of yoghurt if desired.

How to Make Paneer Matar

  1. Heat 1 tbsp oil in a pan over medium heat. Add 1 to 2 green cardamoms (optional, skip if you don’t like) to the hot oil.
    1 inch chopped ginger 3 garlic cloves (chopped). Only cook for a minute.
  2. Stir in 1 cup cubed onions. Cook until they turn pink to light golden. The raw onion smell must be removed.
  3. Next, stir in 1/2 cup chopped tomatoes, 2 teaspoon salt, and 12 whole cashew nuts.
  4. Cook for 2 to 3 minutes. Cover the pan with foil. Cook over medium heat until the onions and tomatoes are soft. Turn off the heat.
  5. Allow this mixture to cool completely.
  6. Pour into a blender jar and add 4 to 5% cup curd (yogurt). It is optional to use curd, but it adds a rich and tangy flavour. Even without the curd, this matar paneer is delicious.
  7. Puree until smooth without adding water. We don’t want any grits in our curry, so make it smooth.

Make the gravy

  1. Heat 2 tablespoons oil in a pan. 1 inch cinnamon and a small bay leaf are recommended. You can also leave them out and only use half a teaspoon cumin seeds. Fry them for about a minute.
  2. Turn the heat down low. 2 to 4 teaspoon coriander powder, 4 teaspoon turmeric, 4 teaspoon red chilli powder, 1 teaspoon garam masala, and 2 teaspoon turmeric
  3. Combine thoroughly. The spices will burn if the pan is too hot, so cook on low heat.
  4. Pour in the tomato onion puree. If your puree isn’t smooth, remove it from the heat and strain it through a strainer. Cook until the mixture comes together and becomes thick. This takes only 2 to 3 minutes. Continue to stir frequently.

12 Stir in 4 cup boiled green peas or frozen peas. If using fresh peas, they may need to be boiled. Drain and apply here. I use frozen peas that are ready to use; simply rinse and add. To make a gravy, add 1 to 14 cups of water.
If you’re in India and using frozen peas, boil them separately in a small pot for a few minutes in water. Drain and add the peas here.

Combine thoroughly. Cook, covered, until the gravy thickens. If necessary, season the gravy with additional salt. Add 1 teaspoon crushed kasuri methi.

Stir in 1 slit green chilli (optional) and 250 g paneer. Cover and mix gently. Cook for 1 to 2 minutes. Adding green chilli at this stage adds a unique flavour, but you can leave it out. Remove from the heat. Cooking time should not be exceeded.

Stir in 3 to 4 tablespoons cream and the chopped coriander leaves. Combine thoroughly. Place in a serving bowl.

Matar paneer is best served with basmati rice, naan, roti, phulka, jeera rice, or ghee rice.

Ingredients and alternatives

Paneer: Paneer is a non-melting Indian vegetarian cheese made by curdling milk. It’s easy to find in Indian grocery stores in the frozen section. You can also make your own by following this recipe for homemade paneer.
If you’re vegan, you can easily substitute extra firm tofu or Quorn. Just keep in mind that you’ll need to precook the Quorn until it’s tender before adding it along with the green peas.

Peas, green: Fresh green peas are in season during the winters in India, and most people eat them because they are readily available. However, mutter paneer can be made at any time of year using frozen peas, as shown here.

The main spice blend in this recipe is garam masala. The flavour of your matar paneer will be heavily influenced by how aromatic your garam masala is. So make sure to use a good garam masala.

Whole spices can be omitted, but they slowly infuse the flavours as the gravy simmers. When you skip them, the depth of flavour is not comparable.

Kasuri methi is made from dried fenugreek leaves. They are widely available in Indian stores that sell North Indian groceries. You can skip them if you can’t find them, but they add a distinct aroma that can’t be replicated.

Cashews provide a creamy texture. Almonds, soaked and blanched, can be substituted. 3 tbsp white poppy seeds can also be substituted. Soak the seeds in warm water for 2 hours before grinding them separately in a small grinder to a thick creamy consistency. Pour it in last, before adding the paneer. Simmer until the sauce thickens, then add the paneer.

Cream gives the gravy a milky flavour and makes the dish creamier. You can, however, omit it and use 6 more whole cashews instead.

Matar paneer gravy can be prepared in a variety of ways. Here are a few alternatives:

To make the simplest version, sauté finely chopped onions until deep golden, followed by ginger garlic and pureed tomatoes and cashews. Cook until thickened, then add spices.

Make a thick gravy with water. To this, add matar and paneer.

Follow my restaurant dum aloo recipe to add yoghurt and skip the cream. Simply omit the aloo and replace it with matar and paneer, using the amount of water s


Is it necessary to soak the paneer?

When using store-bought paneer, soak it in warm water for 15 to 20 minutes. This softens and prevents the paneer from becoming rubbery.

Is it possible to freeze matar paneer?

Yes, the matar paneer gravy can be frozen without the addition of peas, paneer, or cream. After cooking, immediately cool the gravy. It should be kept in airtight glass containers. When reheating, add both the peas and the paneer.

Is matar paneer nutritious?

Yes! If you eat it in moderation, this homemade matar paneer is healthy. Green peas and paneer provide a good source of protein. It is also not overly rich in butter and cream, so healthy people can include it in their weekly diet.

Spread the love

Leave a Comment