Close up shot of restaurant style matar paneer curry served in large white bowl.
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4.83 from 28 votes

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
Course: Curries, Main Course
Cuisine: Indian
Keyword: Instant Pot Matar Paneer, Matar Paneer, Matar Paneer Recipe
Servings: 4 servings
Calories: 395kcal
Author: Farrukh Aziz


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