Matar Paneer Recipe

Matar Paneer Recipe with step by step photos and video recipe – is a creamy, delicious and rich curry made with green peas and paneer. It is simmered together in a palatable gravy made with tomatoes, onions, ginger, and green chillies. The richness in the gravy comes from the cashews that are blended together with onion and tomatoes.

Matar Paneer (Mutter Paneer) is a delicious recipe that hails from the North of India that is an all time favourite.  This simple and delicious recipe is a sumptuous amalgamation of spices and paneer.

This easy to make recipe needs no introduction and can be prepared in just a few minutes. The best thing about this recipe is its creamy and spicy blend; the addition of peas to this gravy takes its taste to a different level all together. 

Indian cottage cheese or Paneer as it is commonly known is a versatile ingredient used in Indian vegetarian cooking. It has a mild flavour which is great as it soaks up all the goodness of spices. Paneer also cooks very quickly which makes it a great choice for a quick paneer tikka or in a curry.

I would recommend making matar paneer a few hours prior to serving the dish. It helps the paneer to soak up all the flavours from the curry and spices.

Frequently Asked Questions :

What is Matar Paneer ?

Matar paneer is a delicious and creamy North Indian curry made of paneer cubes and fresh peas cooked in a rich, spicy and tangy gravy. It is an ideal gravy based curry recipe to be served with rice, roti, chapati or any Indian flat breads. It is very easy and simple sabji to make with basic ingredients easily available in most of the Indian kitchens.

How can I make my hard paneer soft ?

Warm up water in a bowl on a stove or microwave oven, cut the paneer into cubes, and immerse them in this warm water for a few minutes. The water should be enough to cover all the paneer cubes completely. Do not keep the paneer in warm water for more than 5 minutes, as you may think that it will soften better.

Why does paneer become rubbery ?

Paneer becomes hard and it loses all the moisture while you are cooking. That is why if you, over-fry paneer, it tends to become hard and rubbery losing all the moisture. So, if you soak the paneer in water for about 10 minutes then it will absorb all the moisture.

How to make Jain Matar Paneer ?

1. To make Jain matar paneer ki sabji, we will have to skip onions, garlic (if using) and even ginger.
2. Heat oil or ghee in a kadhai, add cumin seeds, saute and let it splutter for few seconds.
3. Now add tomato either in pureed form or grated, dry spices and saute & cook for a couple of minutes till the masala starts releasing oil.
4. Then add paneer (boiled or stir-fried), green peas, kasuri methi, and coriander leaves.
5. Cover and cook for 4 to 5 minutes on medium flame.
6. Jain Matar paneer ki sabji, without onion and garlic, is ready to be served.

How to make variations in matar paneer ?

There are myriad ways of making this exotic paneer curry. Depending on your taste and likings, you can choose what version you want to make:
1. It can be made with a Dhaba Style version with more spiciness and less creamy, just avoid cashews and fresh cream. If you are making for kids or elderly people in the house, better to stick with a restaurant version.
2. The Restaurant Style version, which I am sharing in this recipe.
3. You can really make a Home Style recipe which is easy, quick and fuss-free. Use fewer chillies and reduce the quantity of masalas a bit. It can be consumed frequently without hurting your stomach and digestion process.

How to make vegan matar paneer ?

You can use Tofu instead of paneer, for making it vegan curry and swap cream with coconut cream or cashew cream. Skip ghee(if using) and use oil only.

Can you freeze matar paneer ?

Yes, after the gravy is cooked, you can freeze them in a clean airtight container. You can store it for good 2-3 months.
When you are ready to cook, thaw the gravy on the counter and reheat it. Add blanched peas and cook for few minutes.
Then finish the dish by adding paneer cubes, garam masala, and chopped coriander leaves, cook for a minute and you are done.

What is the best method to freeze it? In ziplogs or in plastic containers ?

Either will do, as long as they are clean. The things that have gravy, are better frozen without adding water. The person defrosting and eating them can do add water, when re-heating.

What to serve with Matar Paneer ?

You can serve matar paneer warm with jeera rice, kachumber salad and your favourite sweet for a complete meal. It can be served with plain rice as well as naan or paratha or roti or tandoori roti.

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#Serving Suggestion:  Serve matar paneer warm with jeera rice, kachumber salad and your favourite sweet for a complete meal. It can be served with plain rice as well as naan or paratha or roti.

⇒ Do give this recipe a try and share your comments below with me.

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Matar Paneer Recipe

Matar Paneer Recipe is a creamy, delicious and rich curry made with green peas and paneer. It is simmered together in a palatable gravy made with tomatoes, onions, ginger, and green chillies.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 247kcal
Author Achala

Ingredients

for masala paste :

  • ¾ cup chopped onion
  • cup chopped tomato
  • 2 inch ginger chopped
  • 2 green chillies chopped
  • 10-12 cashews
  • 1 tbsp oil or ghee

whole masala :

  • 1 bay leaf
  • 1 tsp coriander seeds
  • 2 cloves
  • 2 whole green cardamom
  • 5-6 black peppercorns

for matar paneer :

  • 250 to 300 gms paneer (cottage cheese) cut in cubes
  • 1 cup matar (peas) fresh or frozen
  • ½ tsp cumin seeds
  • 1 tsp sugar or honey
  • 2 tbsp fresh malai or cream
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • ¼ tsp garam masala
  • Salt to taste
  • 2 tbsp coriander leaves chopped
  • 1 – 1.5 cups water or as required
  • 1 tbsp oil or ghee

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Instructions

preparing the masala paste for matar paneer :

  • Collect all the required ingredients.
  • Heat 1 tbsp of oil in a kadai/pan on medium heat.
  • Once the oil is hot, add green cardamom, cloves, whole peppercorns, and coriander seeds.
  • Saute until the spices are fragrant but don’t burn them.
  • Now add chopped onions.
  • Cook for 4 to 5 minutes until the onions are light brown and translucent.
  • Then add ginger and chopped green chilli.
  • Saute for a minute.
  • Put in chopped tomatoes and sprinkle some salt.
  • Saute for 2-3 minutes. Do this on medium flame.
  • Then add cashews.
  • Let it cook for 2 to 3 minutes more until the tomatoes are really soft.
  • Swich off the flame and let the mixture cool down a bit.
  • Once it has cooled down a little, transfer to a blender.
  • Grind 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 1 tbsp of oil in the same kadai.
  • Now add cumin seeds and 1 bay leaf.
  • Saute for few seconds until cumin seeds start spluttering.
  • Then add in the prepared onion-tomato paste back into the kadai.
  • Mix well.
  • Stir and cook for 2-3 minutes on medium heat, until the traces of oil appears over the gravy. Take care while sauteing as the paste splutters. If it is spluttering too much then partially cover the pan.
  • Add all the dry spice powders like salt, red chilli powder, and turmeric powder.
  • Mix well and cook the spices for one minute.
  • Add sugar (if using). Sugar can be replaced with honey or jaggery, the sweetness will balance the tang from tomatoes.
  • Stir well.
  • Add fresh cream or malai. It provides a rich and creamy texture to the gravy.
  • Stir continuously until it mixes well.
  • Pour 1 to 1.5 cups of water.
  • Stir well to make a thick gravy. Add more water if needed.
  • Cover and let it simmer for 4-5 minutes or until the gravy thickens.
  • Do stir in between.
  • Lower the flame and add the boiled peas and paneer cubes.
  • Mix gently so the paneer cubes do not break and simmer for 3-4 minutes so peas and paneer absorb the flavors.
  • Lastly, add garam masala and chopped coriander leaves.
  • Gently mix and turn off the flame.
  • Delicious creamy matar paneer is ready to serve.
  • Serve matar paneer warm with jeera rice, kachumber salad and your favourite sweet for a complete meal. You can also serve it with parathas, naan, rotis, or tandoori rotis.

Nutrition

Nutrition Facts
Matar Paneer Recipe
Amount Per Serving
Calories 247 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g20%
Cholesterol 21mg7%
Sodium 447mg19%
Potassium 417mg12%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 9g10%
Protein 11g22%
Vitamin A 594IU12%
Vitamin C 29mg35%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Matar Paneer (Step By Step Instructions With Photos) :

preparing the masala paste for matar paneer :

1. Collect all the required ingredients.

2. Heat 1 tbsp of oil in a kadai/pan on medium heat. 

3. Once the oil is hot, add green cardamom, cloves, whole peppercorns, and coriander seeds.

4. Saute until the spices are fragrant but don’t burn them.

5. Now add chopped onions.

6. Cook for 4 to 5 minutes until the onions are light brown and translucent.

7. Then add ginger and chopped green chilli.

8. Saute for a minute.

9. Put in chopped tomatoes and sprinkle some salt.

10. Saute for 2-3 minutes. Do this on medium flame.

11. Then add cashews.

12. Let it cook for 2 to 3 minutes more until the tomatoes are really soft.

13. Swich off the flame and let the mixture cool down a bit.

14. Once it has cooled down a little, transfer to a blender.

15. Grind 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 :

1. Heat 1 tbsp of oil in the same kadai.

2. Now add cumin seeds and 1 bay leaf.

3. Saute for few seconds until cumin seeds start spluttering.

4. Then add in the prepared onion-tomato paste back into the kadai.

5. Mix well.

6. Stir and cook for 2-3 minutes on medium heat, until the traces of oil appears over the gravy. Take care while sauteing as the paste splutters. If it is spluttering too much then partially cover the pan.

7. Add all the dry spice powders like salt, red chilli powder, and turmeric powder.

8. Mix well and cook the spices for one minute.

9. Add sugar (if using). Sugar can be replaced with honey or jaggery, the sweetness will balance the tang from tomatoes.

10. Stir well.

11. Add fresh cream or malai. It provides a rich and creamy texture to the gravy.

12. Stir continuously until it mixes well.

13. Pour 1 to 1.5 cups of water.

14. Stir well to make a thick gravy. Add more water if needed.

15. Cover and let it simmer for 4-5 minutes or until the gravy thickens.

16. Do stir in between. 

17. Lower the flame and add the boiled peas and paneer cubes.

18. Mix gently so the paneer cubes do not break and simmer for 3-4 minutes so peas and paneer absorb the flavors.

19. Lastly, add garam masala and chopped coriander leaves.

20. Gently mix and turn off the flame.

21. Delicious creamy matar paneer is ready to serve.

22. Serve matar paneer warm with jeera rice, kachumber salad and your favourite sweet for a complete meal. You can also serve it with parathas, naan, rotis, or tandoori rotis.

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