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
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
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.
- 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.
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