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    Home » Recipes » Curries

    Cook Restaurant Style Matar Paneer With These Two Methods

    Published: Apr 19, 2019 || Last updated: Aug 23, 2020 by Farrukh Aziz

    11006 shares
    Jump to Recipe

    Delicious and creamy Matar Paneer Recipe with step by step photos. A North Indian dish, one of the most popular paneer recipes across that is loved by one and all. Fresh peas and soft paneer cubes simmered in luscious creamy onion, tomato and cashew nut gravy.

    Close up shot of restaurant style matar paneer curry served in large white bowl.

    Paneer! When we think about this element, there are great number of recipes that comes to our mind.

    And it would not be wrong to say that paneer dishes are one of the most liked vegetarian Indian food across the country.

    Or I should say, now, globally! Isn't it?

    There are few recipes that are really important to me. Especially, palak paneer, Chicken tikka masala, Paneer Makhanwala, Dal makhani, Paneer butter masala and mutter paneer.

    These Indian recipes are truly exceptional. Not even one occasion has passed when these recipes had disappointed me, my family or my guests.

    So, today, I am sharing my fool proof matar paneer recipe with all you my readers and followers.

    What Is Matar Paneer?

    Matar Paneer is a beautiful medley of green peas and paneer cubes in rich creamy onion tomato cashew nut gravy.

    A smooth silky fine gravy of Indian cottage cheese and peas dish indeed has a delightful flavours to hit your taste buds just right.

    It is a wonderful Punjabi style smoky dish that do not require any exotic ingredients. And it tastes exactly like how we enjoy it at restaurants or dhabas.

    Do you know that this simple yet tasty dish is surprisingly very easy and is ready under 30 minutes? Yes, it takes flat 30 minutes from start to finish.

    Planning to serve something truly delicious and quick?

    Then this dish is the hero to reach you dinner table on time. And, definitely it will be at your table more often. So, that you enjoy it with your family and friends.

    I particularly love this recipe very much and it is very close to my heart.

    This Matar Paneer

    is great recipe to go on the menu for parties, weddings or get togethers.

    tastes just like your favorite restaurant or dhabas.

    is easy and can be put together in 30 minutes.

    can be made vegan. (Skip paneer, ghee and cream, use tofu, plant based oil and cream)

    is gluten free.

    can be made easily without onion and garlic.

    Overhead shot of Matar paneer in large white bowl with rice and onions ring on the side

    Tips and variations

    The taste of this dish simply the best with the use of fresh peas and fresh paneer cubes. So, if possible, consider making malai paneer at home. If not, then definitely the store bought one will work fine.

    Chef Tip: I usually, add fresh paneer cubes in good warm water for 20 minutes before adding it to any gravy. This helps in keeping paneer soft preventing it to become chewy or rubbery. So, do this step religiously and you will never regret, I bet!

    You can use frozen peas, if the fresh ones are unavailable or are not in season.

    Always use firm ripe red tomatoes for the recipe. Further, I like to add 1 tablespoon of tomato puree for intense restaurant like taste and flavor.

    You can add, honey instead of sugar, if you wish to. The addition of honey or sugar in combination with lemon gives a subtle flavour of tanginess as well as sweetness to the dish.

    Also, do you know that addition of little sugar enhances the appeal and taste of the dish?  Yes, so do not forget to add it to the recipe of matar paneer or any other rich dishes.

    I like to use cashew nuts for smooth and creamy texture and richness. But, if you are allergic, then you can use almonds instead of cashew nuts.

    For dhaba style smoky flavour, I would highly recommend you to give charcoal smoke or dhungar to the dish at the end.

    An optional step of dhungar will enhance the over all aura of the dish, so consider doing it.

    Freezing the gravy

    One of the plus point of this recipe is, after the gravy is cooked, you can freeze them in a clean airtight container. You can store it for good 2-3 months.

    When you are ready to cook, thaw the gravy on the counter and reheat it. Add blanched peas and cook for few minutes.

    Finally, finish the dish by adding paneer cubes, kasuri methi, sugar, garam masala, cook for a minute and you are done.

    For shahi version

    you can easily turn this matar paneer into shahi treat. While making tomato masala paste, add 1 teaspoon of poppy seeds and 1 teaspoon of melon seeds to the blender. Blend the spices to a fine paste.

    Now, proceed with steps as mentioned below. While adding cream, also add 2 tablespoons of khoya (mawa) to the gravy. Then, cook for a minute or until khoya melts and mixes well.

    Proceed with rest of the steps. Finally, add few strands of saffron soaked in 2-3 tablespoons of milk and a pinch of grated nutmeg.

    Serving Suggestion

    Serve this lip smacking curry with lachha paratha or phulka, naan or kulcha. And I bet the combo is heaven forever. Furthemore,  mutter paneer pairs perfect with jeera rice, matar pulao or zafrani pulao and even steamed rice.

    Preparation of Tomato Cashew Nut Masala Paste

    To begin with, first, add tomatoes, green chillies, cinnamon, green and black cardamom, peppercorns, and cashew nuts.

    Then, blend it to a fine paste.

    Step by step collage process to make tomato cashew nut masala paste. How To Make Matar Paneer Recipe On Stove Top - Step by Step Photos 

    1- Heat ghee and oil in a pan. When it's hot, add cumin seeds, cinnamon, bay leaf and fry for 15 seconds.

    2- Then, add chopped onion and fry on medium heat until pink and translucent.

    3- Once the onions are done, add, garlic and ginger paste, fry for a minute until raw smell goes off.

    4- Then add, ground masala paste and saute on high for 3-4 minutes.

    Step by Step collage process of making matar paneer recipe on stove top.

    5- Now, add chilli powder, cumin powder, coriander powder, turmeric powder, salt and cook until masalas leaves oil.

    6- Add tomato puree and mix.

    7- Then, add peas and saute for a minute.

    8- Now, add warm water and bring it to a boil, cover and cook for 3-4 minutes or until peas are cooked.

    Step by Step collage process of making matar paneer recipe on stove top.

    9- Then add cream, lemon juice, garam masala powder, kasuri methi and sugar, and cook for 2-3 minutes.

    10- Finally, add the paneer cubes and mix, cook for a minute. Dish out matar paneer, garnish with coriander leaves and serve with naan or tandoori rotis, parathas or pulao.

    Step by Step collage process of making matar paneer recipe on stove top.

    Instant Pot Method

    1- Switch on the IP. place the inner pot and press Sauté mode. Once IP displays 'Hot', add oil and ghee. Add cumin seeds, bay leaves and cinnamon stick. Fry for few seconds.

    2- Add finely chopped onion and fry until soft and pink.

    3- Now, add garlic paste and ginger paste and sauté for 1 minute or until raw smell goes off.

    4- Add ground tomato cashew masala paste, coriander powder, red chilli powder, salt and cumin powder. Fry for 1 minute.

    Step by Step collage process of making matar paneer in Instant Pot.

    5- Then, add tomato puree, peas, and ½ cup of water and mix.

    6- Close the lid with pressure valve in sealing position. Switch off the sauté mode and press manual/pressure cook mode. Set the timer to 3 minutes on high pressure.

    7- Once the IP beeps, quick release the pressure and open the pot. Press Sauté mode on low, add cream, garam masala powder, sugar, Kasuri Methi and cook for 1 minute. You can add more water for thinner gravy consistency.

    8- Add paneer cubes, gently mix and cook for another 1 minute.

    Step by Step collage process of making matar paneer in Instant Pot.

    Delicious creamy matar paneer is ready to serve.

    Cooked matar paneer curry in instant pot.

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    📖 Recipe

    Close up shot of restaurant style matar paneer curry served in large white bowl.
    4.68 from 43 votes
    Print

    Matar Paneer

    Creamy Matar Paneer is one of the most popular paneer dish across that is loved by one and all. Fresh peas and soft paneer cubes simmered with spices in onion tomato and cashew nut gravy. Tastes best with warm roti, naan or pulao rice.
    Course Curries, Main Course
    Cuisine Indian
    Diet Egg-Free, Gluten Free, Vegetarian
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    IP cooking Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 servings
    Calories 395kcal
    Author Farrukh Aziz

    Ingredients
     

    To make tomato cashew nut masala paste

    • 2 Tomatoes (large sized, cubed)
    • 2-3 Green chillies
    • ½ inch Cinnamon Stick
    • 2-3 Green Cardamom
    • 1 Black Cardamom
    • 5-6 Black Peppercorns
    • 6-8 Cashew Nuts

    For matar paneer gravy

    • 1 tablespoons Ghee
    • 3 tablespoons Oil
    • ¾ teaspoon Cumin Seeds
    • 1 inch Cinnamon Stick
    • 1 Bay Leaf
    • 1 Onion (large sized, very finely chopped or grated)
    • 1 teaspoon Garlic Paste
    • ¾ teaspoon Ginger Paste
    • 1 teaspoon Red Chilli Powder
    • ¾ teaspoon Cumin Powder
    • 1 teaspoon Coriander Powder
    • ½ teaspoon Turmeric Powder
    • Salt To Taste
    • 1 tablespoon Tomato Puree
    • 1 ¼ cup Green Peas (fresh or frozen)
    • Water as needed
    • 3 tablespoons Cream
    • ¾ teaspoon Garam Masala Powder
    • 1 teaspoon Kasuri Methi
    • ¾ teaspoon Sugar
    • 250 grams Paneer ((Indian Cottage cheese) or tofu for vegan version)
    Prevent your screen from going dark

    Instructions

    Preparation

    • In a blender, add tomatoes, green chillies, cinnamon, green and black cardamom, peppercorns, and cashew nuts.
    • Blend it to a fine paste, set it aside.
    • Soak paneer cubes in warm water for 20 minutes and set it aside. The temperature of the water should be more that the luke warm water.

    How to make matar paneer recipe on stove top

    • Heat ghee and oil in pan.
    • Then, add cumin seeds, cinnamon, bay leaf and fry for 15 seconds.
    • Add chopped onion and fry on medium heat until pink and translucent.
    • Now, add, garlic and ginger paste, fry for a minute until raw smell goes off.
    • Add ground masala paste and saute on high for 3-4 minutes.
    • Add chilli powder, cumin powder, coriander powder, turmeric powder, salt and cook until masalas leaves oil.
    • Then, tomato puree, green peas and saute for a minute.
    • Add water and bring it to a boil, cover and cook for 3-4 minutes or until peas are cooked.
    • Add cream, garam masala powder, kasuri methi and sugar, and cook for 2-3 minutes.
    • Finally, add paneer cubes and mix, cook for a minute.
    • Dish out, garnish with coriander leaves and serve with naan or tandoori rotis, parathas or pulao.

    Matar Paneer In Instant Pot

    • Switch on the IP. place the inner pot and press Sauté mode. Once IP displays 'Hot', add ghee and oil.
    • Add cumin seeds, cinnamon and bay leaf . Fry for few seconds.
    • Add finely chopped onion and fry until soft and pink.
    • Now, add garlic paste and ginger paste and sauté for 1 minute or until raw smell goes off.
    • Add ground tomato cashew masala paste, chilli powder, cumin powder, coriander powder, turmeric powder, salt. Fry for 1 minute.
    • Then add tomato puree, peas, and ½ cup of water and mix.
    • Close the lid with pressure valve in sealing position. Switch off the sauté mode and press manual/pressure cook mode. Set the timer to 3 minutes on high pressure.
    • Once the IP beeps, quick release the pressure and open the pot.
    • Press Sauté mode on low, add cream, garam masala powder, kasuri methi and sugar and cook for 1 minute. You can add more water for thinner gravy consistency.
    • Add paneer cubes, gently mix and cook for another 1 minute. Delicious creamy matar paneer is ready to serve.

    Notes

    You can add water as per the consistency of the gravy required. I prefer it to be little thick so added water accordingly.
    Adjust the spiciness to suit to your taste.
    For smoky dhaba style flavour, give charcoal dhunghar to the dish at the end.
    For vegan version, swap paneer with tofu, skip ghee and swap cream with coconut cream or cashew cream

    Nutrition

    Calories: 395kcal | Carbohydrates: 17g | Protein: 10g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 100mg | Potassium: 300mg | Fiber: 4g | Sugar: 6g | Vitamin A: 955IU | Vitamin C: 28.3mg | Calcium: 283mg | Iron: 1.8mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

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    Comments

      4.68 from 43 votes (36 ratings without comment)

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    1. Sanjitha says

      June 09, 2020 at 6:48 pm

      Hi,
      Thanks for the recipe. I tried it and came out good but I want to know what’s that tomato purée. What is the process ur doing for it

      Reply
      • Farrukh Aziz says

        June 10, 2020 at 7:51 am

        Hi Sanjitha,
        I am glad you liked the Matar paneer Recipe.
        Here in this recipe I have used the store bought tomato puree.
        But, to make it at home, you need to pick firm red tomatoes. Boil enough water in and once it starts boiling, add the tomatoes and blanch it for 3 minutes only.
        Remove the benched tomatoes and place it in chilled water for 3-4 minutes.Peel, grind, strain and use.
        I hope that helps.

        Regards,
        Farrukh

        Reply
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    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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