Matar Paneer Recipe | Mutter Paneer Recipe
Matar Paneer is a delicious creamy gravy made by cooking peas in onion, tomato based puree along with spice powders and simmering it with paneer. This Matar Paneer Recipe is very easy and quick to make. Learn it with detailed step by step pictures and video.
Servings4
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 minutes. The curry will thicken.
- 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.
- The curry will turn creamy now. Give a quick mix and switch off. Matar paneer is 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 flavor to the gravy giving it a restaurant taste. You can use milk too replacing cream.
- This gravy goes well with any rice like pulao, basmati rice, jeera rice or even with naan /roti.
- 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 at least as its tasty and quick to make.
- 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.
Nutrition Facts
Matar Paneer Recipe | Mutter Paneer Recipe
Amount Per Serving (75 g)
Calories 352
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 57mg19%
Sodium 58mg3%
Potassium 557mg16%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 8g9%
Protein 12g24%
Vitamin A 1751IU35%
Vitamin C 36mg44%
Calcium 309mg31%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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