Matar Paneer
Matar Paneer or Mutter paneer is an Indian curry, one of the extremely popular restaurant style paneer recipes loved by one and all. A Punjabi dish of green peas and paneer cooked in creamy gravy.
Prep Time10 mins
Cook Time20 mins
IP cooking Time20 mins
Total Time30 mins
Servings: 4 servings
Calories: 395kcal
Ingredients
To prepare matar paneer recipe
- 200 g Paneer (Indian Cottage cheese) or tofu for vegan version
- 1 and 1/4 cup Green Peas (fresh or frozen)
- 1 Large Onion finely chopped
- ¾ tsp Ginger Paste
- 1 teaspoon Garlic paste
- 3 tbsp Cream
- 1 tbsp Tomato Puree
- 1 inch Cinnamon Stick
- ¾ teaspoon Cumin seeds
- 1 Bay leaf
- ½ tsp Turmeric powder
- 1 tsp Kashmiri red chilli powder
- ¾ teaspoon Cumin powder
- 1 tsp Coriander Powder
- ¾ tsp Garam Masala Powder
- 1 tsp Kasuri Methi
- ¾ teaspoon Sugar
- Salt as per taste
- 3 tbsp Oil
- 1 tbsp Ghee
- Water as needed
To make tomato cashew nut masala paste
- 2 Large tomatoes cubed
- 6-8 Cashew nuts
- 2-3 Green cardamom
- 1 black cardamom
- 5-6 Black pepper corns
- 1/2 inch Cinnamon stick
- 2-3 Green chillies
Instructions
To prepare tomato cashew nut masala paste
- 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.
How to make matar paneer recipe on stove top
- In a heavy bottom pan, heat oil and ghee together.
- Then, add cumin seeds, cinnamon, bay leaf and fry for 15 seconds.
- Add chopped onion and fry 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, add peas, (fresh or frozen) 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.
- Then 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.
How to make Instant pot matar paneer recipe
- 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.
- 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, coriander powder, red chilli powder, salt and cumin powder. Fry for 1 minute.
- Then add tomato puree, peas, and 1/2 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, sugar, Kasuri Methi 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