Matar Paneer | Dhaba style Matar Paneer at Home

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Matar Paneer is a popular vegetarian dish originating from the Indian subcontinent. It is a rich and flavorful curry made with green peas (mutter) and homemade paneer, which is a type of Indian cottage cheese. The dish is loved for its creamy texture, aromatic spices, and delightful combination of flavors.

I’ve made different style homemade masala paneer earlier and it was also a mouthwatering & finger liking dish and was loved by my family as well as my blog visitors.

In this delectable dish, paneer cubes are gently cooked in a tomato-based gravy along with green peas. The paneer absorbs the flavors of the spices and the creamy sauce, creating a mouthwatering experience. The gravy of matar paneer typically consists of ingredients such as tomatoes, onions, ginger, garlic, and a blend of spices like turmeric, cumin, coriander, garam masala, and chili powder.

Matar Paneer is often enjoyed with various Indian breads like roti, naan, or paratha, and it also pairs well with steamed rice or pulao. The dish is not only cherished by vegetarians but also by non-vegetarians who appreciate the unique taste and texture of paneer.

With its vibrant colors, aromatic spices, and rich flavors, Matar Paneer is a beloved dish that has gained popularity not only in India but also worldwide. Its delightful combination of peas and paneer makes it a versatile and satisfying choice for anyone looking to indulge in a delicious vegetarian meal.

Try our Other Main Course Recipes

Aloo Gobi

Traditional Dal Makhani

Lauki Kofta Curry

Soya Chunks Curry

Black Chicpeas Curry

Black Eyed Peas Curry

 

Matar Paneer Recipe

This simple homemade Matar Paneer is a family recipe spiced to perfection and cooked with green peas (matar or mutter in Hindi), and paneer which is Indian cottage cheese. It is also known as Matar Paneer ki Sabji in Hindi.

It is a tasty Indian dish that I make often, as matar paneer – also known as mattar or mutter paneer is one of the most popular dishes from the North Indian cuisine.

I have been making this recipe for YEARS. I originally learned how to make it at my in-laws’ home – a classic Punjabi recipe that was simple, easy, and absolutely fuss-free!

All of that being said, this family recipe is not a restaurant-style matar paneer. It tastes absolutely delicious, but is much simpler and lends more of a satisfying, comforting feel.

I share three ways of making this dish – Stove-top pressure cooker (with step-by-step photo guide), in the Instant Pot and in a pan or skillet on the stove-top (whose instructions I have listed in the recipe card below).

Matar Paneer ingredients

Paneer:  ( indian cottage cheese)Paneer is a type of Indian cottage cheese that is used widely in Indian cuisine. It is made by curdling milk and then straining the whey, resulting in a solid cheese-like texture. Paneer is known for its mild and creamy taste, which makes it a perfect addition to curries like Matar Paneer.

Vegetables: You will need fresh or frozen green peas ( matar) a few medium -sized ripe red tomatoes , a medium or  large onion , and some green chillies.

Ginger-Garlic Paste: Ginger and garlic are commonly used in Indian cooking to add a distinctive flavor and aroma. The ginger-garlic paste is made by grinding fresh ginger and garlic together, and it is used to add a punch of flavor to the curry.

Cumin Seeds: Cumin seeds are commonly used in Indian cuisine for their earthy and warm flavor. They are tempered in hot oil or ghee at the beginning of the recipe to release their aroma and infuse the entire dish with their distinct taste.

Turmeric Powder: Turmeric powder is a vibrant yellow spice known for its health benefits and mild flavor. It adds a warm color to the dish and also contributes to the overall flavor profile.

Cumin Powder: Cumin powder, also known as ground cumin, is made from roasted cumin seeds. It adds a nutty and slightly smoky taste to the curry.

Coriander Powder: Coriander powder is derived from ground coriander seeds. It has a slightly citrusy and floral flavor that complements the other spices used in the recipe.

Garam Masala: Garam masala is a blend of ground spices commonly used in Indian cooking. It typically includes spices like cinnamon, cloves, cardamom, and black pepper. Garam masala adds warmth, depth, and complexity to the curry.

Red Chili Powder: Red chili powder is made from ground dried red chilies. It adds spiciness and a vibrant red color to the curry. Adjust the quantity according to your spice tolerance.

Fresh Cream: Fresh cream is optional but can be added to the curry for a creamy and rich texture. It enhances the overall taste and adds a velvety touch to the gravy.

Oil or Ghee: Oil or ghee (clarified butter) is used for cooking the ingredients and tempering the spices. Ghee adds a rich and buttery flavor to the dish.

Salt: Salt is a basic seasoning that enhances the flavors of the other ingredients. Add it according to your taste preferences.

Fresh Coriander Leaves: Fresh coriander leaves, also known as cilantro, are used as a garnish. They add a fresh and herbaceous flavor to the dish, and their vibrant green color makes the presentation more appealing.

How to make matar paneer

Make masala paste

  • For tomato puree, take fresh tomatoes, cut them in quarters and transfer in a grinding jar , along with the tomatoes add green chilli and ginger, grind to a fin puree.
  • Afterwards transfer the grind puree into a bowl.

Frying paneer

  • For frying paneer, set a pan medium heat, add ghee+ oil, ginger, green chillies and paneer.
  • Shallow fry the paneer from the both sides until golden brown in colour.

Make matar paneer

  • For the gravy, set a wok on medium heat, add  ghee+oil. Let the oil become hot. Reduce heat to medium- low . Add cumin seeds, green chillies and fry until they splutter. Add fresh coriander stems and ginger& garlic paste, saute on medium high flame for2-3 minutes.
  • Now, add onions & 1 teaspoon besan and cook until golden brown in colour.
  • Add the freshly prepared tomato puree, cashew paste and salt to taste, mix and cook well on medium high flame until the ghee is separated.
  • Further, lower the flame and add in all of the dry spice powder, stir to combine well and saute for a minute.
  • Be sure to include: Turmeric powder, kashmiri red chili powder or sweet paprika, garam masala powder, mix well and add a dash of hot water to avoid the masalas from burning.
  • Cook until the ghee is separated and cover it with Lid.
  • If adding heavy or light cream or clotted cream (malai), you can add now. Add heavy cream or malai( the cream that floats on top of heated and cooled milk) or 2 tablespoons of light cream. In place of cream, substitute with1/4 cup whole milk.  
  • Next, add hot water, salt and mix thoroughly. Add in rinse green peas or mater. You can choose to add either frozen or fresh green peas.
  • Mix again well and cook for 3-4 minutes on medium high flame.
  • Add 500 ml hot water or more, to adjust the consistency of the gravy, stir well and cover. Cook for 20-25 minutes on medium flame, stir in intervals. The cooking time may differ depending on the quality of the green peas.
  • After the gravy is almost cooked, add the shallow fried paneer, and cook for 1-2 minutes on medium flame.
  • Now add the  garam masala, ginger juliennes, mix well and add freshly chopped coriander leaves, mix gently and cook for last 1-2 minutes, mutter paneer is ready.

Serve hot with roti, paratha or any indian bread of your choice.

Serving Suggestions

Roti or Chapati: Matar Paneer pairs exceptionally well with Indian breads like roti or chapati. The soft and fluffy texture of the bread complements the creamy curry, allowing you to scoop up the paneer and peas with each bite.

Naan: Naan is a popular leavened Indian bread that is slightly thicker and softer than roti. The chewy texture of naan goes perfectly with Mutter Paneer, allowing you to mop up the rich gravy and enjoy the combination of flavors.

Paratha: Paratha is a flaky and layered Indian bread that can be stuffed with various fillings like potato, paneer, or spices. Serving Mutter Paneer with paratha adds a delightful contrast of textures and flavors to the meal.

Rice: Matar Paneer can be enjoyed with steamed basmati rice or fragrant pulao. The creamy curry can be poured over the rice, allowing the flavors to meld together. The rice acts as a neutral base that absorbs the rich flavors of the curry.

Salad: Serve a side salad with Matar Paneer to add freshness and crunch to the meal. A simple salad of cucumber, tomatoes, and onions dressed with lemon juice and a sprinkle of chaat masala complements the rich flavors of the curry.

Raita: Raita is a yogurt-based condiment that helps balance the spiciness of the curry. Serve a refreshing cucumber raita or mint raita alongside Mutter Paneer to provide a cooling contrast to the warm and flavorful curry.

Pickles and Chutneys: Indian pickles and chutneys are excellent accompaniments to Matar Paneer. The tangy and spicy flavors of mango pickle, lime pickle, or mint chutney can add a burst of taste to each bite.

Papad: Crispy and thin papads or papadums can be served as a crunchy side dish with Matar Paneer. They provide a contrasting texture and can be enjoyed as a palate cleanser between bites.

Storage and Leftovers

Cool the Curry: Allow the Matar Paneer curry to cool down to room temperature before storing it. This helps prevent the formation of condensation, which can lead to a loss of texture and flavor.

Refrigeration: Transfer the curry to an airtight container and refrigerate it. Matar Paneer can typically be stored in the refrigerator for up to 3-4 days. Make sure the container is properly sealed to prevent any odors from permeating the curry.

Freezing: If you want to store Matar Paneer for a longer period, you can freeze it. Place the cooled curry in a freezer-safe container or freezer bags. It is recommended to freeze the curry without the paneer as the texture of paneer may change upon thawing. You can add fresh paneer cubes when reheating the dish.

Labeling: Clearly label the container or bag with the date of storage to keep track of its freshness.

Reheating: When ready to enjoy the leftovers, you can reheat Matar Paneer on the stovetop or in the microwave. If the curry was frozen, thaw it overnight in the refrigerator before reheating. Reheat it gently over low heat, stirring occasionally to prevent scorching. Add fresh paneer cubes if necessary.

Accompaniments: If you’re reheating rice or bread as an accompaniment, you can do so separately.

Quality Check: Before consuming the leftovers, make sure to check for any signs of spoilage, such as an off smell or mold. If the curry doesn’t seem fresh or has been stored for an extended period, it’s better to discard it.

FAQs

Q: Can I use frozen peas for making Matar Paneer?

A: Yes, you can use frozen peas for making Matar Paneer. Simply thaw the peas before adding them to the curry. Frozen peas retain their freshness and flavor, making them a convenient option.

Q: Can I substitute paneer with tofu?

A: Yes, if you prefer a vegan version or do not have access to paneer, you can substitute it with tofu. Use firm or extra-firm tofu and cut it into cubes similar to the size of paneer. Keep in mind that tofu has a different texture and taste compared to paneer, so the final dish may have a slightly different flavor profile.

Q: How can I make Matar Paneer less spicy?

A: To make Matar Paneer less spicy, reduce the amount of red chili powder and green chilies used in the recipe. You can adjust the spice level according to your preference by gradually adding less chili powder or omitting the green chilies altogether.

Q: Can I make Matar Paneer in advance for a party or gathering?

A: Yes, Matar Paneer is a great dish to prepare in advance for a party or gathering. You can make the curry a day ahead and store it in the refrigerator. Reheat it gently on the stovetop before serving, adding fresh paneer cubes if desired. This will allow the flavors to develop and meld together, resulting in a more flavorful dish.

Q: Can I freeze Matar Paneer?

A: While you can freeze Matar Paneer, it’s important to note that the texture of paneer may change upon thawing. It may become slightly softer or crumbly. If you plan to freeze the dish, it’s recommended to freeze the curry without the paneer and add fresh paneer cubes when reheating.

Q: What are some variations of Matar Paneer?

A: There are several variations of Matar Paneer that you can explore. Some common variations include adding spinach (Palak Matar Paneer) or fenugreek leaves (Methi Matar Paneer) to the curry. You can also experiment with different spice blends or incorporate additional vegetables like bell peppers or carrots for added texture and flavor.

Q: Is Matar Paneer gluten-free?

A: Yes, Matar Paneer is generally gluten-free. However, it’s important to double-check the ingredients you use, especially spices and condiments, as some brands may add gluten-containing additives. Additionally, if you serve Matar Paneer with bread or roti, ensure that you use gluten-free options if you have dietary restrictions.

If you like this recipe then try our other paneer recipes:

Masala Paneer

Paneer Pakora

Chilli Paneer

Shahi Paneer

Paneer Pakode

Please be sure to rate this recipe or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook , Twitter or Pinterest.

Matar Paneer Recipe Card

North Indian Kitchen
Delicious Matar Paneer made with fresh peas and cashew paste makes it more yummy.
5 from 7 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine North Indian Punjabi
Servings 4
Calories 359 kcal

Equipments

1 Kadai
1 Pan (Non-Stick)

Ingredients

For Tomato Puree

  • 5-6 medium sized Tomatoes
  • 1 no Green Chili
  • 1 inch Ginger

For Frying Paneer

  • 1 tablespoon Ghee
  • 1 tablespoon Oil
  • 2-3 no Green Chilis (slit)
  • 500 grams Paneer
  • 1 inch Ginger

For Gravy

  • 2 tablespoon Ghee
  • 1 tablespoon Oil
  • 2 teaspoon Jeera
  • 2-3 nos Green Chili (chopped)
  • 1 tablespoon Fresh Coriander stems (chopped)
  • 2 tablespoon Ginger & Garlic paste
  • 3-4 medium sized Onions (chopped)

Powdered Spices

  • 1 teaspoon Spicy red chili powder
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon Coriander powder
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Garam Masala
  • 1 tablespoon Besan
  • Salt a pinch
  • 2 tablespoon Cashew paste
  • 2 cups Green peas
  • Hot water as required
  • Garam masala a large pinch
  • 1 teaspoon Kasuri methi
  • 1 inch Ginger
  • Fresh Coriander a handful (chopped)

Instructions
 

  • Make masala paste
    1. For tomato puree, take fresh tomatoes, cut them in quarters and transfer in a grinding jar , along with the tomatoes add green chilli and ginger, grind to a fin puree.
    2. Afterwards transfer the grind puree into a bowl.
    2 Frying paneer
    3. For frying paneer, set a pan medium heat, add ghee+ oil, ginger, green chillies and paneer.
    4. Shallow fry the paneer from the both sides until golden brown in colour.
    3 Make matar paneer
     5. For the gravy, set a wok on medium heat, add  ghee+oil. Let the oil become hot. Reduce heat to medium- low .
    6. Add cumin seeds, green chillies and fry until they splutter. Add fresh coriander stems and ginger & garlic paste, saute on medium high flame for2-3 minutes.
    7. Now add onions & 1 teaspoon besan and cook until golden brown in colour.
    8. Add, freshly prepared tomato puree, cashew paste and salt to taste, mix and cook well on medium high flame until the ghee is separated.
    9. Further, lower the flame and add in all of the dry spice powder, stir to combine well and saute for a minute.
    10. Be sure to include: Turmeric powder, kashmiri red chili powder or sweet paprika, garam masala powder, mix well and add a dash of hot water to avoid the masalas from burning.
    11. Cook until the ghee is separated and cover it with Lid.
    12. Add heavy/light cream into it.
    13. Next, add hot water, salt and mix thoroughly. Add in rinsegreen peas or mater. You can choose to add either frozen or fresh green peas.
    14. Mix again well and cook for 3-4 minutes on medium high flame.
    15. Add 500 ml of hot water or more, to adjust the consistency of the gravy, stir well and cover. Cook for 20-25 minutes on medium flame, stir in intervals. The cooking time may differ depending on the quality of the green peas.
    16. After the gravy is almost cooked, add the shallow fried paneer, and cook for 1-2 minutes on medium flame.
    17. Now add the  garam masala, ginger juliennes, mix well and add freshly chopped coriander leaves, mix gently and cook for last 1-2minutes,
    Mutter paneer is ready

Video

Notes

  • Add tomatoes that are ripe and sweet. If the tomatoes are sour, the curry will have a sour taste. To balance the sourness add some sugar or a bit of light cream.
  • For a slightly creamier version, I add cashews, but these can be skipped. To give some citrus notes to the curry, I also add coriander leaves (cilantro). If you are not a fan of cilantro, omit them.
  • In my recipe you can skip both garlic and onions. To mimic their flavors, include a generous pinch of asafoetida (hing) after adding cumin seeds and before adding the masala paste. Mix it well and then add the ground masala paste. Make sure not to burn the asafoetida while frying it in oil.
  • You can make a small batch or a large batch by easily scaling the recipe.
  • If you are pressed for time, grind/blend the masala paste and freeze it for a couple of days or refrigerate overnight, so that you can easily cook the matar paneer gravy the next day.
  • For a richer version, you can make matar paneer in ghee (clarified butter).
  • For vegan option, replace paneer with tofu for a vegan matar paneer.
  • To make the curry spicy, increase the amount of green chillies and red chilli powder
Nutrition Facts
Matar Paneer Recipe Card
Amount per Serving
Calories
359
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
10
g
Cholesterol
 
45
mg
15
%
Sodium
 
329
mg
14
%
Potassium
 
247
mg
7
%
Carbohydrates
 
13
g
4
%
Sugar
 
4
g
4
%
Fiber
 
4
g
17
%
Protein
 
12
g
24
%
Vitamin A
 
647
IU
13
%
Vitamin B1
 
0.1
mg
7
%
Vitamin B2
 
0.1
mg
6
%
Vitamin B3
 
1
mg
5
%
Vitamin B6
 
0.1
mg
5
%
Vitamin B12
 
0.01
µg
0
%
Vitamin C
 
21
mg
25
%
Vitamin D
 
0.02
µg
0
%
Vitamin E
 
5
mg
33
%
Vitamin K
 
15
µg
14
%
Calcium
 
337
mg
34
%
Vitamin B9 (Folate)
 
33
µg
8
%
Iron
 
1
mg
6
%
Magnesium
 
34
mg
9
%
Phosphorus
 
83
mg
8
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Matar Paneer
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4 Comments

  1. 5 stars
    Really dhaba made. Soo delicious and yummy recipe you have suggested. Thanks North Indian Kitchen

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