matar paneer

Matar paneer is a delicious dish made by cooking paneer &amp; green peas in spicy onion tomato masala.  This recipe will give you restaurant style creamy &amp; rich matar paneer. It tastes amazing to serve with rice, naan or paratha.

Matar paneer recipe (Mutter paneer)

cardamoms ((elaichi))

garlic ((cloves))

ginger (chopped)

onions (cubed (1 large or 2 medium))

tomatoes ((2 large) chopped)

turmeric

cashewnuts

salt

oil (or butter)

cinnamon ((dalchini) (optional))

bay leaf ((optional))

garam masala

coriander powder

green peas ((matar) (boiled or frozen))

water ((use more if needed))

green chili (deseeded & slit (optional))

paneer ((indian cottage cheese))

kasuri methi

coriander leaves ((cilantro))

cream

If using store bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.

Pour 1 tbsp oil to a hot pan. When the oil turns hot, add 2 green cardamoms, ginger &amp; garlic. 

Fry for a minute. Next add 1 cup chopped onions &amp; saute until they turn light golden. 

Put in 1½ cup tomatoes, ¼ teaspoon turmeric and ¼ teaspoon salt. 

Saute for 2 to 3 mins. Cook covered until soft &amp; mushy.&nbsp;

Add 10 cashews. Cool this completely. Make a fine puree of this in a blender without water.

Preparation for mutter paneer

Heat 2 tbsps oil in the same pan. Saute 1 inch cinnamon &amp; 1 bay leaf for a minute. 

Pour the pureed onion tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.

Add ¾ to 1 teaspoon chili powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. 

Saute until the masala comes together and turns thick. Keep stirring to prevent burning.

Next add ¾ cup green peas. Pour 1 to 1 ¼ cups water. If using fresh peas, boil them until tender in a pot, drain and use. If using frozen peas then you can rinse and use. 

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

Mix and cook covered on a medium heat until the gravy thickens and traces of oil appear over the gravy.

Crush 1 teaspoon kasuri methi in your palm &amp; sprinkle all over. Mix well. 

Check salt and add more if needed. Add 1 slit green chilli &amp; 250 grams cubed paneer. 

Cover and cook just for 2 mins. Sprinkle coriander leaves and cream. 

Stir well. Serve matar paneer with jeera rice, naan or paratha.

How to make matar paneer

https://www.youtube.com/watch?v=fBYz2B_UyN0

Matar paneer recipe made in restaurant style. Delicious, creamy and rich paneer peas gravy.  It is one of the most popular paneer recipes made in many homes during winters since fresh peas are in season.

Matar paneer can be served with plain basmati rice, roti, phulka, naan or paratha.

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Matar paneer recipe | Mutter paneer | How to make matar paneer recipe

Matar paneer is a spiced and creamy curry made with peas and cottage cheese.

Matar Paneer

paneer ((cottage cheese))

peas

water

cumin seeds

turmeric powder

red chili powder

sugar

coriander leaves

tomatoes

onion

green chilies (- chopped)

½ inch ginger (- chopped)

garlic (- chopped)

coriander leaves (- chopped)

whole cashews (- chopped)

black peppercorns

cloves

cinnamon

coriander seeds

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.&nbsp;

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 masala paste

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.

making matar paneer

Creamy and luscious Matar Paneer is one of the most popular paneer dishes! Soft paneer and sweet green peas are cooked in a onion-tomato gravy with spices. This vegetarian curry tastes best with fresh rotis!

green cardamom

ginger (13 grams, chopped)

garlic (14 grams, chopped)

green chilies (roughly chopped, adjust to taste)

cashews

ghee

bay leaf

red chili powder (or to taste)

garam masala (+ more to sprinkle)

cumin powder

salt (or

sugar (optional)

plain yogurt

paneer

green peas

cilantro (to garnish)

Before you start with the recipe: If using store bought paneer, soak in warm water for 20 minutes before you begin the recipe. Also soak frozen green peas in warm water for 10 minutes before using in the recipe.

Heat 1 tablespoon of oil in a pot/pan on medium heat. Once the oil is hot, add 2 green cardamoms, 4-5 peppercorns and 1/2 teaspoon cumin seeds. Saute until the spices are fragrant and the cumin seeds sizzle for few seconds.

Then add the onion, ginger, garlic and green chili.&nbsp;Cook for 4 to 5 minutes until the onions are light brown and soft.

Then add the chopped tomatoes and 10 whole cashews and mix.&nbsp;Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.

Remove pan from heat and let the mixture cool down a bit.&nbsp;Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.

Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and then add 1/4 teaspoon red chili powder.&nbsp;Saute for few seconds until you see a nice bright red color.

Then add in the prepared onion-tomato paste back into the pan and mix well.

Add 3/4 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/4 teaspoon cumin powder, 1/4 teaspoon turmeric, 3/4 teaspoon salt (or to taste) and 1/2 teaspoon sugar (if using). Mix well and cook the spices for one minute.

Whisk in 2 tablespoons plain yogurt, stirring continuously until it mixes well.

Then add water to the pan and let it come to a boil.

Add the paneer cubes and green peas peas. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat.

Sprinkle some garam masala on top.

Garnish with cilantro and serve matar paneer with some warm rotis or parathas!

This Matar Paneer features spongy paneer cubes and tender green peas simmered in a richly spiced tomato-onion sauce ready in 30 minutes.

Matar Paneer - Instant Pot | Stove

olive oil (or ghee)

garlic (3 cloves)

ginger (1-inch piece)

(14.5 oz) can diced tomatoes (or 4-5 ripe Roma tomatoes)

raw cashews ((optional but recommended))

salt (adjust

Kashmiri red chili powder ((or paprika

paneer (cut in ½-inch pieces, about 2 cups)

peas (thawed)

fenugreek

cilantro ((for garnish))

Saute onions

Turn on Saute mode. Wait for 30-40 seconds for it to get hot. Add oil and chopped onions and cook for 3 minutes, until they soften.

Add aromatics

Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews (if using) and cook another minute. Add water and scrape off any brown bits that may have stuck to the bottom. Cancel Saute.

Instant Pot Method - Saute Aromatics, Tomatoes &amp; Spices

Pressure Cook

Close the lid and pressure cook on High for 5 minutes (sealing mode). When the cooking time is done, follow the quick release instructions of your cooker. Open the lid after the pin drops.

Blend sauce

Using an immersion blender, puree the sauce to a smooth consistency. If the blender head is not fully immersed in the sauce, carefully lift and tilt the pot to blend. Note: If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.

Puree

Add paneer and peas

Turn on Saute. Add paneer, peas and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are too acidic, add ¼ to ½ teaspoon agave or sugar to balance the flavors. 

Simmer and Serve

Simmer until paneer is soft and peas are cooked through. Cancel Saute, garnish with cilantro and serve warm with cumin rice or naan.

Finish and Serve

Heat a heavy bottom pot on medium-high heat, add olive oil (or ghee) and chopped onions, cook for 3 minutes, till they soften.

Add minced garlic, ginger and sauté for one minute. Add tomatoes, spices, cashews (if using) and cook for 2 minutes. 

Cook sauce

Add water and stir well. When the sauce comes to a boil, reduce heat to medium, cover the pot and simmer for 15 to 20 minutes. Stir a few times to prevent the sauce from sticking to the bottom. If it looks dry, add a little water and continue cooking.

Using a hand blender, puree the sauce to a smooth consistency. Note: If using a traditional blender, wait for the sauce to cool down and then blend to a smooth consistency.

Add paneer, peas and dried fenugreek and simmer uncovered for 3 to 4 minutes. If tomatoes are too acidic, ¼ to ½ teaspoon agave or sugar to balance the flavors. 

Simmer and serve

Simmer on medium heat until paneer is soft and peas are cooked through. Turn off the heat, garnish with cilantro and serve warm with cumin rice or naan.

Stovetop Method

A quick and easy Instant Pot or stove recipe for Matar Paneer, featuring spongy paneer cubes and tender green peas simmered in a richly spiced tomato-onion sauce. It's a popular North Indian vegetarian curry, easy to make on weeknights yet elegant enough for dinner parties and celebrations!

Recipe: https://spicecravings.com/matar-paneer

Here's what you need:
2 tablespoons olive oil or ghee
1 cup coarsely chopped/sliced onion 1 medium1 cup coarsely chopped/sliced onion 1 medium
1 tablespoon crushed or minced garlic 3 cloves1 tablespoon crushed or minced garlic 3 cloves
1 tablespoon minced or grated ginger 1-inch piece1 tablespoon minced or grated ginger 1-inch piece
1 (14.5 oz) can diced tomatoes or 4-5 ripe Roma tomatoes1 (14.5 oz) can diced tomatoes or 4-5 ripe Roma tomatoes
¼ cup raw cashews (optional but recommended)¼ cup raw cashews (optional but recommended)
½ cup water½ cup water
Spices
1 teaspoon salt adjust to taste1 teaspoon salt adjust to taste
½ teaspoon turmeric powder½ teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (or paprika for mild curry)1 teaspoon Kashmiri red chili powder (or paprika for mild curry)
1 teaspoon garam masala1 teaspoon garam masala
1 tablespoon coriander powder1 tablespoon coriander powder
1 teaspoon cumin powder1 teaspoon cumin powder
After Pressure Cooking
12-14 ounces paneer cut in ½-inch pieces, about 2 cups12-14 ounces paneer cut in ½-inch pieces, about 2 cups
2 cups frozen peas thawed2 cups frozen peas thawed
2 teaspoons dried fenugreek (kasoori methi - optional)2 teaspoons dried fenugreek (kasoori methi - optional)
¼-½ teaspoon agave or sugar (add only if tomatoes are too acidic - see notes)¼-½ teaspoon agave or sugar (add only if tomatoes are too acidic - see notes)
2 tablespoons chopped cilantro (for garnish)2 tablespoons chopped cilantro (for garnish)

Detailed Instructions and Printable Recipe: https://spicecravings.com/matar-paneer

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Thanks for watching!

MATAR PANEER-  Instant Pot & Stove Recipe (Indian Cottage Cheese & Peas Curry)

Mattar paneer is a delicious Indian curry recipe made with peas and a soft cheese called paneer (although tofu is a good substitute). The sauce is similar to a butter chicken sauce and is so tasty. We've simplified the cooking method to make it easy to make and it's every bit as good as any restaurant mattar panner. 
✨ If you love this mattar panner recipe as much as we do, make sure to give it a 5-star review in the comments below!

Mattar Paneer

paneer (350 grams)

cooking oil

onion,

ginger

garlic cloves,

each: ground cumin and coriander

each: turmeric and garam masala

tomatoes (fire roasted, if possible)

yogurt

Sea salt,

Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.)

Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, coriander, turmeric, and garam masala and let the spices cook for 1 minute. 

Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan. 

Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry, if needed. Season with salt, to taste.

Made this tonight. It is good now but I'm hoping it will be more flavorful tomorrow. We did feel it needed some salt added but maybe this is because we used tofu instead of paneer. We also used two spoonfuls of mayonnaise instead of yogurt dice I can't do dairy. Very easy to make!

Made this yesterday and loved it. The flavor was great and we all loved the creamy sauce. Next time I'll double to recipe so we can have more leftovers!

https://content.jwplatform.com/videos/DblQjrda.mp4

A creamy coconut lentil curry recipe that makes the ideal vegan dinner. 

Creamy Coconut Lentil Curry

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Top 6 matar paneer recipes from across the web

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Top Tags

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