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–+ servings

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
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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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