Matar Paneer is one of the popular dishes from North Indian cuisine that is savored by all for its taste. Matar Paneer is a good choice for special occasions and also a nice lunch box idea as well. It pairs up with roti, paratha, phulka, jeera rice, basmati rice etc.
Matar Paneer – Paneer Matar
Matar Paneer is translated as ‘Matar’ means Peas and ‘Paneer’ is Indian cottage cheese so it is a medley of paneer and peas cooked in a flavorful onion tomato curry. This classic Matar Paneer originated from Punjab cuisine but has many variations as each household has a different way of making it. This Matar Paneer Recipe is a one pot one shot recipe which comes together in just 30 minutes. This recipe of Matar Paneer is restaurant style with homely touch which makes the family crave for more. By restaurant style I meant the addition of fresh cream & cashews to make the gravy rich & tasty. I have adapted this recipe from a TV cooking show my other paneer dishes and perfected it to the best taste I love and happy to share the same here. I wanted to have a easy and quick recipe and this is the best matar paneer recipe. Matar Paneer is a great side dish for both rice & flatbread too. However you call it – Matar paneer / Matar Paneer Masala / Paneer Matar / Mutter Paneer it is all the same. Matar Paneer is very healthy too with the goodness of plant protein from peas and milk protein from paneer. To make this recipe vegan just replace paneer with tofu and skip fresh cream as the onion tomato mixture already has cashews in it, it will still be creamy. This curry made in excess for lunch as a side dish for rice makes as a gravy with roti for dinner.
Matar Paneer Recipe Video
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Usually onion, tomatoes are sauteed and grind to get the creamy texture for the gravy like in PB Masala but this recipe is very quick still tastes so creamy and delicious. If you want to skip fresh cream you can replace with milk to make it low fat. The variations are endless, check tips for more. To choose green peas : If you are going for fresh peas, handpick each pod that have are matured green color, firm & that feel full, heavy and as if the seeds are about to burst. I always wonder how restaurant gravies alone are so creamy and tasty. Later I found that cream does the magic and gives a richness to the gravy. If you do not have fresh cream alternatively you can use milk / yogurt / curd too. Matar Paneer gets its flavor with the addition of spices. For instant pot method : Follow steps 1-13 so after adding peas close with lid set timer to 3 minutes in pressure cook mode let pressure release by itself then add paneer and follow the steps 15-19.
Matar Paneer Ingredients
Matar : Using fresh peas or frozen peas is recommended for this recipe. Fresh green peas are sweet, tender, healthy and gets us a tasty gravy. Thaw / defrost if you are using frozen peas by resting it in room temperature for 10-15 minutes. Paneer : Indian Cottage Cheese: Use fresh soft homemade paneer for best taste. If you use frozen paneer thaw /defrost it first by allowing it in room temperature for about an hour and then add it to gravy. Onion, Tomatoes : Onion and tomatoes is the base of this gravy – so choose ripe, red tomatoes. Onion also give sweet tint to the gravy. Fresh Cream : the secret ingredient to get creamy and restaurant style taste. You can use store bought fresh cream or collect the malai from milk and use it. Spices & Herbs : Turmeric powder, Red chili powder , Coriander powder and Garam masala powder is used here. Since peas tends to release sweetness when cooked use prescribed quantity of chilli powder if you like sweetish tint of the gravy. Use coriander leaves and kasoori methi for garnishing the gravy.
Matar Paneer Recipe – Step by Step
Grinding ingredients
1.To a mixer jar add 2 medium sized onion, 4 medium sized tomatoes, 10 nos cashews, 1 inch cinnamon, 1 no cardamom,1 cloves and 10 nos pepper corns. 2.Grind to a fine paste without adding water. 3.The paste should be fine. Set aside.
Tempering
4.To a pressure cooker heat 1 tablespoon oil, 1 teaspoon ghee – add 1 teaspoon shahi jeera let it splutter then add 1 teaspoon ginger garlic paste. 5.Saute for a minute.
Cooking onion tomato paste
6.Then add onion tomato paste. 7.Rinse mixer jar with 1/2 cup water and add it. 8.Give a quick mix boil well until raw smell leaves. This may take around 10-12 mins. 9.Once oil separates and raw smell leaves then its done.
Adding spice powders
10.Add 1/4 teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, 1/2 teaspoon coriander powder along with required salt. Add 1 tablespoon chili powder if you want a spicy gravy. 11.Give a quick mix and let it to boil for 2 minutes. The curry will thicken.
Cooking peas
12.Add 1 cup fresh green peas along with 1/4 cup water. 13.Give a quick mix. 14.Pressure cook for 2 whistles in medium flame. Switch off. 15.Open and switch on. Give a quick mix.
Adding paneer
16.Add 200 grams cubed paneer. 17.Mix well and boil for a minute.
Garnishing
18.Add 2 tablespoon fresh cream, 1/2 teaspoon garam masala, 1 teaspoon crushed kasoori methi and 1 tablespoon coriander leaves. 19.The curry will turn creamy now. Give a quick mix and switch off. Matar paneer is ready! Delicious matar paneer ready and served with roti!
Expert Tips
For peas or any green vegetable to stay green, after pressure cook release the pressure manually and open it. This way the veggies will stay green while adding in gravies – Got this tip from my cousin and it worked too. Fresh cream gives a nice flavor to the gravy giving it a restaurant taste. You can use milk too replacing cream. This gravy goes well with any rice like pulao, basmati rice, jeera rice or even with naan /roti. After I tried this I prefer this to PB masala. I really regret for not trying this for all these days, and am glad I tried this now at least as its tasty and quick to make. If the paneer is store bought, getting aged & within expiry date, it tends to get rubbery. So soak paneer in water for 5-10 mins before using them for gravy so that they become soft & spongy.
Serving & Storing Suggestions
Matar Paneer goes well with plain basmati rice, jeera rice, curd rice, pulao, chana biryani & many more. Matar Paneer is a great side for roti, chapati, lacchaparatha, paratha & other flatbread variations. Matar paneer can be packed for lunch box too. Refrigerate matar paneer for later use and reheat with microwave or stove top before use.
1.Which peas to use – fresh / frozen / dried grocery peas?
Using fresh peas or frozen peas is recommended for this recipe. Thaw / defrost if you are using frozen peas by resting it in room temperature for 10-15 minutes. Soak peas overnight if they are dried ones from grocery section.
2.Can I make spicy matar paneer?
Matar Paneer is usually mildy spiced but it is your personal preference you can increase the quantity of chilli powder if you prefer spicy matar paneer. Also add 1 green chili while grinding.
3.Can I cook Matar Paneer in one pot?
Yes you can cook matar paneer in one pot. Adjust water accordingly as peas need time to cook, simmer and cook until it turns soft then proceed with the given steps. If you have any more questions about this Matar Paneer Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Matar Paneer Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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