mutter 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

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

cumin powder

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)

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