Matar Paneer is a delicious, creamy gravy made by cooking matar in a tomato & onion based puree along with spice powders and simmering it with paneer. Matar Paneer is a great side dish for both rice & flatbread and simple & quick to make. Matar Paneer recipe is presented in this post with step by step pictures and video.
Matar Paneer is one of the popular dishes from North Indian cuisine that is savoured by all for its taste. Matar Paneer is a good choice for special occasions and also a nice lunch box idea as well. It pairs up with roti, paratha,phulka, jeera rice, basmati rice etc.
About Matar Paneer Recipe
This recipe of Matar Paneer is restaurant style with homely touch which makes the family crave for more. By restaurant style I meant the addition of fresh cream & cashews to make the gravy rich & tasty. And by homely touch I meant homemade paneer, fresh cream (malai of milk) usage to regular gravy preparation.
I have adopted this recipe from a cooking show in TV & my other paneer dishes and perfected it to the best taste I love and happy to share the same here.
Matar Paneer or Paneer Matar
However you call it – Matar paneer / Paneer Matar / mutter paneer / mattar paneer it is all the same yummy & nutty matar paneer. Matar paneer is a dual hero dish that blends perfectly in tomato & onion based puree making a tasty delightful treat. Matar Paneer is very healthy too with the goodness of plant protein from peas and milk protein from paneer.
Matar Paneer – Is it a curry or gravy?
A curry made in excess for lunch makes as a gravy at night and a gravy in excess for dinner makes as a curry for lunch the next day! Curry and gravy mean actually the same, however, for the context here, we can take curry as subzi side dish for rice and gravy as the side dish for roti, chapati & naan. Curry is diluted with warm water and heated to make a gravy and gravy is reheated (without paneer so that it does not become rubbery) & added with sautéed paneer to make a curry.
Matar Paneer Ingredients
- Matar : Using fresh peas or frozen peas is recommended for this recipe. Fresh green peas are sweet, tender, healthy and gets us a tasty gravy.If you are going for fresh peas, handpick each pod that have are matured green color, firm & that feel full, heavy and as if the seeds are about to burst. The meatier seeds are tastier and the better lot.Thaw / defrost if you are using frozen peas by resting it in room temperature for 10-15 minutes. Soak peas overnight if they are dried ones from grocery section.
- Paneer : Indian Cottage Cheese: Use fresh soft homemade paneer for best taste. If you use frozen paneer thaw /defrost it first by allowing it in room temperature for about an hour and then add it to gravy.If the paneer is store bought, getting aged & within expiry date, it tends to get rubbery. So soak paneer in water for 5-10 mins before using them for gravy so that they become soft & spongy. You can replace paneer with tofu for vegan preferences.
- Tomatoes & Onion : Tomatoes and Onion decide the taste of the gravy – so choose the ripe, red, mild sweet tomatoes. Onion also give sweet tint to the gravy – use liberally if you like sweetish gravy else limit to prescribed quantity.
- Fresh Cream : the secret ingredient: I always wonder how restaurant gravies alone are so creamy and tasty. Later I found that cream does the magic and gives a richness to the gravy. If you donot have fresh cream alternatively you can use milk / yoghurt / curd too. Spices &Herbs : Matar Paneer gets its flavour with the addition of spices. Use ground red chilli powder or Kashmiri red chilli powder or paprika powder. Since the matar tends to release sweetness when cooked use the prescribed quantity of chilli powder if you like sweetish tint of the gravy. Add more chilli powder or 2 green chillies if you prefer a spicy gravy. Use coriander for garnishing the gravy.
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📖 Recipe Card
Matar Paneer
Ingredients
- 200 gms paneer
- 1 cup peas
- 2 – 3 tablespoon fresh cream
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 tablespoon coriander leaves
- salt to taste
To temper
- 1 tablespoon oil
- 1 teaspoon ghee
- 1 teaspoon shahi jeera You can use cumin seeds too
To grind:
- 2 medium sized onion
- 4 medium sized tomatoes
- 1 no clove
- 10 nos cashews
- 1 no cardamom
- 1 inch cinnamon
- 10 nos pepper corns
Instructions
- To a mixer jar add onion, tomato, cashews, cinnamon, cardamom,cloves and pepper corns.
- Grind to a fine paste without adding water.
- The paste should be fine. Set aside.
- To a pressure cooker heat oil, ghee – add shahi jeera let it splutter then add ginger garlic paste.
- Saute for a minute.
- Then add onion tomato paste.
- Rinse mixer jar with 1/2 cup water and add it.
- Give a quick mix boil well until raw smell leaves. This may take around 10-12 mins.
- Once oil seperates and raw smell leaves then its done.
- Add kashmiri red chilli powder, coriander powder and turmeric powder along with required salt.
- Give a quick mix and let it to boil for 2 mins.
- Add green peas along with 1/4 cup water.
- Give a quick mix.
- Pressure cook for 2 whistles in medium flame.Switch off.
- Open and switch on. Give a quick mix.
- Add cubed paneer.
- Mix well and boil for a minute.
- Add fresh cream, garam masala, crushed kasoori methi and coriander leaves.
- Give a quick mix and switch off. Matar paneer ready!
Video
Notes
- For peas or any green vegetable to stay green, after pressure cook release the pressure manually and open it. This way the veggies will stay green while adding in gravies – Got this tip from my cousin and it worked too.
- Fresh cream gives a nice flavour to the gravy giving it a restaurant taste. You can use milk too replacing cream and it gives a nice flavor too.
- This gravy goes well with any dry rice like fried rice/ pulao or even with naan/rotis.
- After I tried this I prefer this to PB masala. I really regret for not trying this for all these days, and am glad I tried this now atleast
How to make Matar Paneer
Grinding ingredients
1.To a mixer jar add 2 medium sized onion,4 medium sized tomatoes, 10 nos cashews, 1 inch cinnamon, 1 no cardamom,1 cloves and 10 nos pepper corns.
2.Grind to a fine puree without adding water.
3.The puree should be fine. Set aside.
Tempering
4.To a pressure cooker heat 1 tablespoon oil, 1 teaspoon ghee – add 1 teaspoon shahi jeera let it splutter then add 1 teaspoon ginger garlic paste.
5.Saute for a minute.
Cooking onion tomato paste
6.Then add onion tomato paste.
7.Rinse mixer jar with 1/2 cup water and add it.
8.Give a quick mix boil well until raw smell leaves. This may take around 10-12 mins.
9.Once oil seperates and raw smell leaves then its done.
Adding spice powders
10.Add 1/4 teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, 1/2 teaspoon coriander powder along with required salt.
11.Give a quick mix and let it to boil for 2 mins.
Cooking peas
12.Add 1 cup fresh green peas along with 1/4 cup water.
13.Give a quick mix.
14.Pressure cook for 2 whistles in medium flame.Switch off.
15.Open and switch on. Give a quick mix.
Adding paneer
16.Add 200 gms cubed paneer.
17.Mix well and boil for a minute.
Garnishing
18.Add 2 tablespoon fresh cream, 1/2 teaspoon garam masala, 1 teaspoon crushed kasoori methi and 1 tablespoon coriander leaves.
19.Give a quick mix and switch off. Matar paneer ready!
Delicious matar paneer ready!
Expert Tips
- For peas or any green vegetable to stay green, after pressure cook release the pressure manually and open it. This way the veggies will stay green while adding in gravies – Got this tip from my cousin and it worked too.
- Fresh cream gives a nice flavour to the gravy giving it a restaurant taste. You can use milk too replacing cream and it gives a nice flavor too.
- This gravy goes well with any dry rice like fried rice/ pulao or even with naan/rotis.
- After I tried this I prefer this to PB masala. I really regret for not trying this for all these days, and am glad I tried this now atleast
Serving & Storing Suggestions
Matar Paneer goes well with plain basmati rice, jeera rice, curd rice, pulao, chana biryani& many more. Matar Paneer is a great side for roti, chapati, lacchaparatha, paratha& other flatbread variations.
Matar paneer can be packed for lunch box too. Refrigerate matar paneer for later use and reheat with microwave or stove top before use.
FAQs
1.What is Matar Paneer?
Matar Paneer is a delicious, creamy gravy made by cooking matar in a tomato & onion puree and simmering it with paneer. Matar Paneer is a great side for both rice &Indian flatbread.
2.How to make Matar Paneer?
- Grind onions, tomatoes and cashews to make it a puree.
- Temper the spices and add them to puree along with red chilli powder, garam masala & coriander powder and cook to a thick sauce.
- Now add water and let it boil for 2mins. Add peas and pressure cook for 2 whistles.Then add fresh cream and let it boil.
- Meanwhile toast the paneer cubes in dosa tawa till golden with little oil.
- Now add toasted paneer and to the gravy & mix well.
- Finally garnish with coriander leaves and switch off.
3.Which matar to use – fresh / frozen / dried grocery peas?
Using fresh peas or frozen peas is recommended for this recipe. Thaw / defrost if you are using frozen peas by resting it in room temperature for 10-15 minutes. Soak peas overnight if they are dried ones from grocery section.
4.Why is paneer in the gravy rubbery?
When paneer is overcooked it becomes hard. Also if the paneer is store bought, soak it in water for 5 minutes so that they become soft & does not become hard easily. Also if it is too moist, paneer may tend to dissolve.
5.Can I cook Matar Paneer in stove top?
Instead of pressure cooking you can cook the peas in 2 cups of water until they become soft. Follow the rest of the steps as prescribed.
kaarasaaram.com
Looks lovely Sharmilee;) …. very inviting..
Reva
Shalini Gowrisankar
Delicious it looks, it is also one of my favourite side dishes to go with crisp rotis 🙂 🙂
On a very serious note, I am planning to start cooking, may be in a small way initially.. Let me know how I should go about it?
Torviewtoronto
delicious combination looks yummy
savitha ramesh
very colorful mattar panneer…….lov ur cicks
My attempt at The Julie/Julia project
Thats so beautiful 🙂 Love the texture 🙂
Mrs K
This looks so creamy & delicious,I love the soft phulka's on the side. kasoori methi adds a wonderful flavor to this dish:)
Satrupa
The matar paneer looks creamy and yumm …. gr8 with paratha or naan 🙂
Sharmilee! :)
@Shalini : Thats nice to knw. Just start with recipes which involves less ingredients and time, then slowly you can get on from there…You can refer 'In 15mins' & 'Breakfast,Dinner ideas' section in the right side bar
sucheta dalvi
Dear Sharmili ji, please help with the link, I could not find ' in 15 min" ideas
Divya Kudua
Wow,some coincidence this is..looks like both of us followed a similar recipe,but with slight changes.Love your pics!!
RAKS KITCHEN
Love your version,sounds simple to try,will try ur version soon!
jeyashrisuresh
very nice way of aking mutter paneer. The addition og pal adai instead of cream sounds nice. will try it next time
MiniBinoy
its really mouth watering!!…thinking of making it for lunch tdy!!:)
Prathibha
I also make it almost similar..looks really yummy
Priya
Wat a delicious,truly tempting and irresistible peas paneer masala..
Aruna Manikandan
looks perfect and delicious dear 🙂
M D
This looks so creamy and deliciously yummy! Must try!
Ms.Chitchat
Enjoyed browsing thro' ur posts and glad to follow u :):) Mutter paneer is very creamy and professional looking, thanks for sharing.
Nithya
This is really looking creamy and good 🙂 I havent tried fresh cream in kurma too. Will try making it your way 🙂
The first pic is too good. Super tempting one 🙂
Suja Sugathan
Creamy and yummy mutter paneer..perfect and tempting.
Krithi's Kitchen
Delicious, creamy and colorful…
Colors are so pleasant…
Kairali sisters
Such a delightful dish Sharmi..Looks so creamy and perfect…
Swathi
Muttar paneer dish looks delicious, nice with chapathi
aipi
My all time favorite..nice recipe!
US Masala
Tanantha P.
I've never made a real Indian dish but often time work with Marsala. This sounds delicious!
anu
enticing and delicious pics of Mattar Paneer
Balakrishna Saraswathy
I just had these for dinner yesterday with roti… simply yummmooo:)
sanjeeta kk
The curry looks creamy and tempting, Sharmi! Love the click.
Lite Bite
rekhas kitchen
Wow creamy delicious and so inviting mouthwatering…
carmenpiva
Hi! I've never been here before, and I love your virtual kitchen! It all looks so exotic for me!!
I'll pop in from time to time, I'll learn lots of things!
Sharmilee! :)
@Carmenpiva :Thanks a lot for ur encouraging words, do come in when u find time
Ananda Rajashekar
can there be any better combination than roti and matter panner, looks awesome 🙂
joy
Hi tried many of your recipe but sorry did not find tome to post a comment.
This particular one My children loved it so much when I packed for their lunch and also got an award from my second fellow class mates " Your Mom (ME) is the best cook".
I forced myself free to pass on the award to you since I do not deserve it.
Thanks a Lot , bye
Sharmilee! :)
@Joy : Wow thats a nice compliment and it made my day….Its not only the recipe that matters but in the hands of the cook too so we shall share the credit 🙂
Anonymous
Hey! I love your website! If you are interested in ideas, my website is vegan, and vegetarian gourmet food! http://gangybuffet.com/
I am a college student journaling my way through cooking.
Lekha
it looks and tastes delicious….ty sharmee…ur my saviour…my hubby loved it so much…..ur a gr8 cook…..im proud that ur my friend…..
Anonymous
hi sharmis…….
i tried two of ur receipe(mutter panner,kadai mushroom)it came well.taste is also awesome…..thx for ur receipe…..
Shweta
I made this mutter paneer, and also added 1tsp kitchen king masala into it. the taste was yum
madhavi shenoy
I tried this n taste was really amazing:) every body at home loved the recipe!!!
Veena Theagarajan
Looks so delicious..Nice click Sharmi
Great-secret-of-life.blogspot.com
Gayatri Natarajan
hai sharmi i tried this it came good as like restaurant style.thanks
Sajani Prashanth
Hi sharmi, I tried this out and it turned to be really tasty. But I did not get the Color as shown in ur pic. Did u edit the pic with more brightness??? :p just kidding.
I am trying all of ur recipes one by one. Being a beginner ur website is very useful.
Thank u.
Sharmilee! :)
No no the orange color comes from the tomatoes and the red chilli powder(homemade) I used. Infact it was more orangy that I had to reduce the contrast 🙂
Chithu
Hi sharmi, i tried this yesterday and it came out well. Thanks for the geeat receipe with nice explanation.
Chithu
This receipe description is awesome and it came out very well. Thanks a lot for the post
Purva
Hey Sharmi…..thanks a lot again for such fab recipe…..loved it….prepared yesterday n me n my hubby were drooling in delicious gravy of matar paneer….n in the end literally licking the fingers….u see its kind of ritual now whenever I follow ur recipe….but I have a request for u….can u post recipe for Butter Chicken?? It would really great treat to my taste buds….thanks again….
SHARMILEE J
Hey Purva, my next todo in nonveg is butter chicken so will surely post it soon 🙂
Sasi Rekha
Woooww Sharmi… I tried this recepie today… it was wonderful to have with chapathy… Thanks for the recipie with imagess…
Kalpana
Hi Sharmi..Recipe was too good nd taste is Divine…i too get same color nd texture ….i tried all ur items one by one… today for evening snacks i tried Poha Bread Roll & Ragi Badam Malt(My Son s 19 months old .He loved the malt nd ask more& more) both came out well nd got good credit from my hubby…So all credit goes to you…Plz post Butter Chicken..
suganya gunasundaram
hi sharmileee, i am new to this paneer recipes… just now going to give a try… but i have a prob… there is no availability of peas here…. can i use channa to substitute it..?
SHARMILEE J
Yes you can use chana if you like paneer chana combo as I havent tried that combo myself 🙂
subha ramasamy
Hi sharmi,
Am following ur blog for a couple of years. And i have tried some for ur recipes. Biggest success is rasagulla. Thanks for sharing ur wonderful recipes and thanks again for inspring me to cook many new things. Came to know that u r one among the top 30 food bloggers of 2013, congrats on that and felt happy for u. Thanks!!!!!
Saurabh Mishra
i love paneer
Sri Divya
wow……tried it yesterday and it was superb liked a lot
thanks for ur wonderful recipe
I also tried ur tomato onion chutney and peanut chutney love them too what a taste yaar……..
Sri Divya
Hi sharmilee
yesterday I tried this and it was WOW……….superb and my hubby liked it very much
and I also tried ur tomato onion chutney and peanut chutney and they r really yummy
loved ur blog………… thanku so much……..
nancy
Tried your recipe today it was really yummy. Thanks Sharmi
nancy
Made this recipe came out great Thanks a lot!
Kajal
I made this recipe ..it came too good ..thanks for the recipe.
nuru ali
Thnx for the recipe
Pubali Das
Hi Sharmi..Recipe was too good nd taste is delicious…. I love all your recipes n follow these every now n then….:)
Unknown
Hi Sharmi..thanks for the receipe..i tried this which came out very well…Awesome way of explanation..