Matar Paneer Restaurant Style
A popular Indian curry made with green peas and paneer (Indian cottage cheese) in a base of onions, tomatoes, cashews, spices and herbs. This recipe comes from the versatile North Indian cuisine which has many different (and delicious) variations I am sharing our family recipe of a tasty and simple home style Mutter Paneer that you are going to love.
Matar Paneer Recipe
This simple homemade pea paneer is a family recipe that is seasoned to perfection with green peas (matar or matar in Hindi), and paneer which is an Indian cottage cheese. It is also known as Matar Paneer Ki Sabji in Hindi
This is a delicious Indian dish that I make often, Matar paneer - also known as matar or pea paneer, is one of the most popular dishes in North Indian cuisine.
I have been making this recipe for YEARS I originally learned how to make this at my mother-in-law's house - a classic Punjabi recipe that's simple, easy and totally fuss-free!
One of those curries that appears on every Indian home menu is Mater Paneer Cheese in an Onion Tomato Gravy, Green Peas is a simple stir-fry and can be prepared in many ways. I am going to share my version which is really simple and homestyle but packed with flavor
Unlike other mater paneer recipes you find on the internet, this version does not have any cream or cashews in it. Well, my point is that not every ice cream has to have cream in it Save the cream for another recipe But if you really like it creamy, I'll give you some options for that too
Matter Paneer Ingredients
Paneer (Indian cottage cheese): Paneer is a super soft, fresh, aged Indian cottage cheese, usually made from dairy milk. You can use ricotta cheese instead of paneer if needed, but it is important to note that ricotta cheese can be salty and not paneer. Squeeze any extra milk from the ricotta before using
Vegetables: You will need fresh or frozen green peas (maatar), a few medium-sized ripe red tomatoes, a medium or large onion and some green chilies.
Cashews: Cashews act as a creamy thickener for the masala paste However, if you don't have cashews, you can substitute almonds
Spices, Herbs and Seasonings: Cumin seeds, turmeric powder, red chili powder, hot masala powder, salt, ginger, garlic, pineapple leaves and seeds, black pepper, cardamom, you need lots of spices and seasonings for this pea paneer recipe. Cloves and cinnamon
How to Make Matar Paneer Recipe
Make Masala Paste
1. First, you will take all the masala paste ingredients and blend them in a grinder or blender. Make sure you include:
½ cup chopped onion
¼ to 1 cup diced tomatoes
1 tsp chopped ginger {sub plus ¼ tsp ground ginger (dry ginger powder)}
1 teaspoon minced garlic
10 to 12 cashew nuts
2 tablespoons coriander leaves (cilantro)
1 teaspoon chopped green chile or serrano pepper
4 to 5 black peppercorns
1 inch cinnamon (use real cinnamon. For cassia cinnamon, use ½ inch of it)
1 tsp coriander seeds {plus 1 tsp ground coriander (coriander powder)}.
1 green cardamom – optional
2 cloves
Next, you will grind the ingredients into a smooth paste Add 2 to 3 tbsp of water while grinding the masala paste if required. When the paste is creamy and mixed to a smooth consistency, keep aside
Note: The paste should not contain any small bits or cashew pieces
Make Matar Paneer
After that add 3 tbsp of oil in a 2 liter pressure cooker or a pot. Let the oil get hot Reduce heat to medium-low heat Add ½ teaspoon of cumin seeds and fry till they crackle
After that, add in your ground masala paste and mix well
Note: Care must be taken while sautéing as the masala paste tends to splatter when added to the pressure cooker. If there is excessive splitting, partially cover the cooker with a lid until the splitting stops.
After that, add in your ground masala paste and mix well
Note: Care must be taken while sautéing as the masala paste tends to splatter when added to the pressure cooker. If there is excessive splitting, partially cover the cooker with a lid until the splitting stops.
Now you will sauté the paste mixture on medium-low heat for about 10 to 12 minutes.
You want to be sure to sauté long enough for the oil to separate from the paste The masala paste will also become thick and shiny
After sauteing the masala paste, add all the dry masala powder, mix well and saute for a minute. Be sure to include:
1 teaspoon of turmeric powder
½ teaspoon Kashmiri red chili powder or sweet paprika (sub with ¼ to ½ teaspoon cayenne or red chili powder).
¼ to ½ tsp garam masala powder (replace with ¼ tsp curry powder)
Note: If adding heavy or light cream or clotted cream (malai), you can add it now. Add 1 tablespoon heavy cream or malai (cream floated on hot and cold milk) or 2 tablespoons light cream. Substitute ¼ cup whole milk for cream
Next, add in 1 cup of washed green peas or peas You can choose to add frozen or fresh green peas
Mix again well.
Then, add 1 to 1.25 cups of water, salt and mix well
If you used a pot or pan to sauté the masala, add about 1.5 to 2 cups of water as needed. Cover the pan with its lid Simmer over medium-low to medium heat until the peas are tender
Check every so often so that the gravy does not burn while cooking Add some water if necessary while the gravy is simmering and the peas are cooking
Now is the time to pressure cook the green peas till they are fully cooked Be sure to cover the cooker tightly, then cook over medium to medium-high heat for about 9 to 10 minutes or 2 to 3 whistles.
Note: When the pressure releases on its own, open the lid of the pressure cooker If the gravy appears thin, simmer until it reaches the desired consistency
The consistency should be medium and neither thick nor thin If the gravy looks thick, add some water and simmer
For a slightly sweeter taste, you can also add ½ teaspoon of sugar at this point
Finally, add the paneer cubes and mix well or boil on low heat for few seconds or until the paneer cubes are completely cooked. Don't eat too much as the paneer will be thick and tough
You can add more flavor at this step by adding ½ teaspoon of crushed kasuri methi (dried coriander leaves).
Note: You want to avoid overcooking, otherwise the paneer will become thick and rubbery You can even fry the curry or paneer pieces separately and then add it to the fries
Now that your pea paneer is ready to eat, garnish with chopped pineapple and serve hot or hot.
Serving Suggestions
Matar paneer goes well with Indian flatbreads like roti, parla and naan It pairs well with cumin rice and steamed rice
At home I usually make parathas or roti to go with it, but a side vegetable salad or raita goes really well with a combination of pea paneer and paratha.
You can enjoy puri (Indian fried bread) and even mopping up curries with your regular daily bread or some dinner.
Storage and Leftovers
If you have any leftover mutton paneer, refrigerate in an airtight container for 1 to 2 days. The frosting will thicken after cooling and so while heating, add a little water to reduce the consistency.
Instant Pot Matar Paneer
Pea paneer can be easily made in an instant pot I make a lot of Indian recipes in the Instant Pot and even this Mutter Panner Read the instructions below to prepare Matar Paneer recipe in your Instant Pot
Preparation: Make the masala paste with tomatoes, spices, chillies and cashews listed in the above step-by-step guide. Keep aside
Sautéing: Press the Sauté button on the Instant Pot and let the display show “hot”. Add oil to the inner steel pot First crack cumin seeds Add the ground masala paste and saute until it thickens and looks glossy. If the pot gets too hot, you can press the South button twice to lower the setting
Add ground spices: Add turmeric powder, red chili powder and hot masala powder. Mix and saute for a minute
Including green peas: Add green peas, 1 cup water, salt and mix well, scraping the inside of the pot. Press the Cancel button
Pressure cooking: Seal the lid and keep the valve to seal Press the pressure cook/manual button and set the time to 3 minutes Cook on high pressure When you hear the beep sound after cooking is complete, wait for 5 minutes and then quickly release the pressure.
Final touch: Press the Cancel button Add paneer cubes and mix well Finally add some pineapple leaves and mix again
Expert Tips for Best Matar Paneer
Tomatoes: Include ripe and sweet tomatoes If the tomatoes are sour, the curry will have a sour taste Add some sugar or a little light cream to balance the sweetness
Creamier version: For a slightly creamier version, I add cashews, but these can be omitted. To give the curry some citrus notes, I also add cilantro If you're not a fan of cilantro, leave them out
No Onion No Garlic Version: You can omit both garlic and onion in my recipe. To mimic their flavor, include a generous pinch of asafoetida (asafoetida) after adding the cumin seeds and before adding the masala paste. Mix it well and then add the ground masala paste Make sure to burn the asafoetida while frying it in oil
Scaling: You can make a small batch or a large batch by easily scaling up the recipe
Make-ahead: If you are pressed for time, grind/blend the masala paste and freeze it for a couple of days or freeze it overnight so that you can easily cook pea paneer gravy the next day.
Fat: I always make pea paneer in oil For a richer version, you can make it with ghee (clarified butter).
FAQs
How can I make this vegan mater paneer?
Vegetarians can replace the tofu with paneer and still enjoy the delicious taste
Can I make pea paneer in a pot or pan?
Of course! First roast the cumin seeds in a pan, then add the masala paste and saute till the oil leaves the sides.
Then mix in dry masala powder, peas, salt and water Then close the pan and cook till the peas are soft
If the curry becomes too thick or dry during cooking, add more water Meanwhile, stick with the original recipe and follow the rest of the instructions
Can I spice the pea paneer?
Yes you can! Increase the amount of green chili and red chili powder
Recipe Card
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Instructions
Making Masala Paste
In a grinder or blender take all the ingredients listed under “Masala Paste” – onion, tomato, ginger, garlic, green chilies, cashews, pineapple, black pepper, cinnamon, cardamom, coriander seeds and cloves.
Grind all the ingredients to a smooth paste If needed you can add 2 to 3 tablespoons of water while mixing
There should not be any small pieces or cashew nuts in the paste
Keep the ground paste together
Sautéing Masala
- Heat oil in a 2-litre pressure cooker Add cumin seeds Roast the cumin seeds until they splutter (Read below on how to cook in a pan and Instant Pot.)
- Then add the ground masala paste Mix well Be careful when using South as a paste splutter If there is excessive splitting, partially cover with a lid until the splitting stops
- Cook over medium-low heat for 10 to 12 minutes or longer until the oil separates from the paste. The paste will also become thick and shiny
- Add all the ground spices - chili powder, red chili powder, hot masala powder. Mix well
- If adding cream or malai (clotted cream), you can add it now Stir and fry for a minute
- Then add green peas or peas Mix again
- Add water and season with salt
Making Matar Paneer In Stove-Top Pressure Cooker
- Cover the cooker tightly and cook for about 2 to 3 whistles or 9 to 10 minutes.
- When the pressure releases on its own, open the lid of the pressure cooker
- If the curry looks thin, boil it until it reaches the desired consistency The consistency is medium and neither thick nor thin
- If the gravy looks thick, add some water and simmer for a few minutes
- Add paneer cube Mix well or boil for a few seconds till the paneer cubes are cooked For a slightly sweeter taste, you can also add sugar before adding the paneer cubes
- Do not eat more after adding the paneer, as they will become thick and tough
- Garnish with coriander leaves and serve hot or warm
Instant Pot Matar Paneer Recipe
- Prepare the masala paste with tomatoes, spices, chillies and cashews as listed above.
- Press the sauté button on your Instant Pot and let the display show "hot". Add oil to the inner steel pot First crack cumin seeds
- Add the ground masala paste and saute until it thickens and looks glossy. If the pot gets too hot, you can press the South button twice to lower the setting.
- Add turmeric powder, red chili powder and hot masala powder Mix and saute for a minute
- Add green peas, 1 cup water, salt and mix well, stirring if needed. Press the Cancel button
- Seal the lid and keep the valve sealed Press the pressure cook/manual button and set the time to 3 minutes
- Cook on high pressure When you hear the beep sound after cooking is complete, wait for 5 minutes and then quickly release the pressure.
- Press the Cancel button Add paneer cubes and mix well Finally add some pineapple leaves and mix again Serve warm or hot
Making Mutter Paneer In A Pan On Stove-Top
- First heat oil in a heavy pan Roast cumin seeds
- Stir the masala paste and saute until the oil leaves the sides
- Add ground masala powder and mix well
- Add green peas, salt and about 1.5 to 2 cups of water Mix again
- Close the pan and cook the green peas until soft If the curry becomes too thick or dry during cooking, add some more water
- After the peas are cooked, add the paneer Add heat and turn off To add more flavor, at this step along with paneer, you can add crushed kasuri mithi
- Garnish with coriander leaves and serve
Serving Suggestions
Matar paneer goes well with Indian flatbreads like roti, paratha, naan. It also goes well with cumin rice and steamed basmati rice
You can also eat it with puri (Indian fried bread). A side vegetable salad or raita paired with a combination of paneer and paratha is really good.
Notes
Tomatoes: Add ripe and sweet tomatoes If the tomatoes are sour, the curry will have a sour taste Add some sugar or a little light cream to balance the sweetness
Creamier version: For a slightly creamier version, I add cashews, but these can be omitted. To give the curry some citrus notes, I also add cilantro If you're not a fan of cilantro, leave them out
No Onion No Garlic Version: You can omit both garlic and onion in my recipe. To mimic their flavor, include a generous pinch of asafoetida (asafoetida) after adding the cumin seeds and before adding the masala paste. Mix it well and then add the ground masala paste Make sure to burn the asafoetida while frying it in oil
Scaling: You can make a small batch or a large batch by easily scaling up the recipe
Make-ahead: If you are pressed for time, grind/blend the masala paste and freeze it for a couple of days or freeze it overnight so that you can easily cook pea paneer gravy the next day.
Fat: For a richer version, you can make paneer with ghee (clarified butter).
Vegan Alternative: Replace the paneer with tofu for a vegan matte paneer
Spices: Increase the amount of green chili and red chili powder to spice up the curry.
Nutrition Facts
Matar Paneer Recipe Punjabi Style | Mutter Paneer
Amount Per Serving
Calories 359Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 45mg15%
Sodium 329mg14%
Potassium 247mg7%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 4g4%
Protein 12g24%
Vitamin A 647IU13%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin B12 0.01µg0%
Vitamin C 21mg25%
Vitamin D 0.02µg0%
Vitamin E 5mg33%
Vitamin K 15µg14%
Calcium 337mg34%
Vitamin B9 (Folate) 33µg8%
Iron 1mg6%
Magnesium 34mg9%
Phosphorus 83mg8%
Zinc 1mg7%
