Matar paneer recipe is a well-liked Indian Curry dish made with inexperienced peas and Paneer (Indian cottage cheese) in a base of onions, tomatoes, cashews, spices and herbs. The recipe hails from the versatile Northern Indian delicacies that has many alternative (and scrumptious) variations. I’m sharing our household recipe of a flavorful and easy home-style mutter paneer that you will like.
Extra on Matar Paneer Recipe
This straightforward home made Matar Paneer is a household recipe spiced to perfection and cooked with inexperienced peas (matar or mutter in Hindi), and paneer which is Indian cottage cheese. Additionally it is often called Matar Paneer ki Sabji in Hindi.
It’s a tasty Indian dish that I make usually, as matar paneer – often known as mattar or mutter paneer is without doubt one of the hottest dishes from the North Indian delicacies.
I’ve been making this recipe for YEARS. I initially realized the way to make it at my in-laws’ dwelling – a traditional Punjabi recipe that was easy, straightforward, and completely fuss-free!
All of that being stated, this household recipe will not be a restaurant-style matar paneer. It tastes completely scrumptious, however is way less complicated and lends extra of a satisfying, comforting really feel.
I share 3 ways of constructing this dish – Range-top strain cooker (with step-by-step photograph information), within the Immediate Pot and in a pan or skillet on the stove-top (whose directions I’ve listed within the recipe card beneath).
Elements You Want
- Paneer (Indian cottage cheese): Paneer is an excellent mushy, contemporary, un-aged Indian cottage cheese, normally made out of dairy milk. You should utilize ricotta cheese if wanted as a substitute of paneer, but it surely’s necessary to notice that ricotta cheese could also be salted and paneer will not be. Squeeze and drain any additional whey from ricotta earlier than utilizing.
- Greens: You have to contemporary or frozen inexperienced peas (matar), a number of medium-sized ripe purple tomatoes, a medium or massive onion, and a few inexperienced chilies.
- Cashews: Cashews act as a creamy thickener for the masala paste. Nevertheless, if you happen to should not have cashews available, you possibly can substitute almonds.
- Spices, Herbs and Seasonings: You have to a number of seasonings and spices for this mutter paneer recipe, together with cumin seeds, turmeric powder, purple chili powder, garam masala powder, salt, ginger, garlic, coriander leaves and seeds, black peppercorns, cardamom, cloves and cinnamon.
Step-by-Step Information
Make Matar Paneer
Make Masala Paste
1. First, you’ll take all the masala paste components and add them to a grinder or a blender. Be sure you embrace:
- ½ cup chopped onions
- ¾ to 1 cup chopped tomatoes
- 1 teaspoon chopped ginger {sub with ¼ teaspoon of floor ginger (dry ginger powder)}
- 1 teaspoon chopped garlic
- 10 to 12 cashews
- 2 tablespoons coriander leaves (cilantro)
- 1 teaspoon chopped inexperienced chilies or serrano peppers
- 4 to five black peppercorns
- 1 inch cinnamon (Use true cinnamon. For cassia cinnamon, use ½ inch of it)
- 1 teaspoon of coriander seeds {sub with 1 teaspoon of floor coriander (coriander powder)}
- 1 inexperienced cardamom – non-compulsory
- 2 cloves
2. After that, you’ll grind the components right into a easy paste. If wanted add 2 to three tablespoons of water whereas grinding the masala paste. When the paste is creamy and blended to a tremendous consistency, put aside till later.
Notice: There needs to be no small bits or items of cashews within the paste.
Making Matar Paneer
3. Subsequent add 3 tablespoons oil in a 2-litre strain cooker or a pot. Let the oil turn out to be sizzling. Cut back warmth to a medium-low warmth. Add ½ teaspoon cumin seeds and fry till they splutter.
Add Masala Paste
4. Subsequent, add in your floor masala paste, and blend properly.
Tip: You will need to watch out whereas sautéing as a result of the masala paste tends to splutter when added to the strain cooker. If there’s an excessive amount of spluttering, then cowl the cooker partly with a lid till the spluttering stops.
5. Now you’ll sauté the paste combination for about 10 to 12 minutes on a medium-low warmth.
You need to remember to sauté lengthy sufficient for the oil to separate from the paste. The masala paste will even thicken and look shiny.
6. After sautéing the masala paste, add in all the dry spice powders, stir to mix properly and sauté for a minute. Be sure you embrace:
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri purple chili powder or candy paprika (sub with ¼ to ½ teaspoon of cayenne or purple chilli powder)
- ¼ to ½ teaspoon garam masala powder (substitute with ¼ teaspoon of curry powder)
Notice: If including heavy or mild cream or clotted cream (malai), you possibly can add now. Add 1 tablespoon of heavy cream or malai (the cream that floats on high of heated and cooled milk) or 2 tablespoons of sunshine cream. Rather than cream, substitute with ¼ cup complete milk.
7. Subsequent, add in 1 cup of rinsed inexperienced peas or matar. You may selected so as to add both frozen or contemporary inexperienced peas.
8. Combine once more properly.
9. Then, add 1 to 1.25 cups water, salt and blend totally.
You probably have used a pot or pan for sautéing the masala, add about 1.5 to 2 cups water or as wanted. Cowl pan with its lid. Simmer on medium-low to medium warmth till the peas have softened.
Do verify a number of occasions in order that the gravy doesn’t get burnt whereas cooking. If wanted add some extra water whereas the gravy is simmering and the peas are cooking.
10. It’s now time to strain cook dinner the inexperienced peas till they’re absolutely cooked. Be sure you cowl the cooker tightly, then cook dinner for about 9 to 10 minutes or 2 to three whistles on medium to medium-high warmth.
Notice: When the strain drops by itself, open the lid of the strain cooker. If the gravy seems skinny, simmer till it reaches the specified consistency.
The consistency needs to be medium and neither thick nor skinny. If the gravy seems thick, add some water and simmer.
For a slight candy style, you can too add as much as ½ teaspoon of sugar at this level.
11. Lastly, add the paneer cubes and blend properly or simmer on a low warmth for a number of seconds or till the paneer cubes are absolutely cooked. Don’t overcook because the paneer will turn out to be dense and arduous.
You may add extra flavors, by together with ½ teaspoon of crushed kasuri methi (dried fenugreek leaves) at this step.
Notice: You need to keep away from overcooking, in any other case the paneer will turn out to be dense and rubbery. You may even shallow or pan fry the paneer items individually after which add these to the curry.
12. Now that your matar paneer is able to eat, garnish with chopped coriander leaves and serve sizzling or heat.
Serving Strategies
Matar paneer goes properly with Indian flatbreads like Roti, Paratha and Naan. It additionally pairs properly with Cumin Rice and steamed Basmati Rice.
At dwelling I normally make paratha or roti to go together with it, however a aspect vegetable salad or Raita goes rather well with the mixture of mutter paneer and paratha.
You can even get pleasure from mopping the curry with Poori (Indian fried bread) and even your common on a regular basis Bread or some dinner rolls.
Storage and Leftovers
When you do have any mutter paneer leftovers, refrigerate in an hermetic container for 1 to 2 days. The curry will thicken after cooling and so whereas reheating, add a little bit of water to loosen the consistency.
Immediate Pot Matar Paneer
Matar paneer might be made simply in an Immediate Pot. I make many Indian recipes within the Immediate Pot and even this mutter paneer. Learn the directions beneath to make Matar Paneer recipe in your Immediate Pot.
- Preparation: Make the masala paste with tomatoes, spices, herbs and cashews as listed within the above step-by-step information. Put aside.
- Sautéing: Press the sauté button on the Immediate pot and let the show present “sizzling”. Add oil to the inside metal pot. Crackle the cumin seeds first. Add the bottom masala paste and sauté stirring usually till it thickens and appears shiny. You may press the sauté button twice to carry the setting to much less, if the pot turns into too sizzling.
- Including floor spices: Add the turmeric powder, purple chilli powder and garam masala powder. Combine and sauté for a minute.
- Together with inexperienced peas: Add the inexperienced peas, 1 cup of water, salt and mix totally, deglazing the inside pot. Press the cancel button.
- Stress cooking: Seal the lid and place the valve to sealing. Press the strain cook dinner/handbook button and set the time to three minutes. Stress cook dinner on excessive strain. After you hear the beep sound when the cooking is full, wait for five minutes after which do a fast strain launch.
- Remaining touches: Press the cancel button. Add paneer cubes and blend properly. Lastly add some coriander leaves and blend once more.
Knowledgeable Ideas
- Tomatoes: Embody tomatoes which might be ripe and candy. If the tomatoes are bitter, the curry can have a bitter style. To steadiness the sourness add some sugar or a bit of sunshine cream.
- Creamier Model: For a barely creamier model, I add cashews, however these might be skipped. To present some citrus notes to the curry, I additionally add coriander leaves (cilantro). In case you are not a fan of cilantro, omit them.
- No onion no garlic model: In my recipe you possibly can skip each garlic and onions. To imitate their flavors, embrace a beneficiant pinch of asafoetida (hing) after including cumin seeds and earlier than including the masala paste. Combine it properly after which add the bottom masala paste. Be certain that to not burn the asafoetida whereas frying it in oil.
- Scaling: You can also make a small batch or a big batch by simply scaling the recipe.
- Make-ahead: In case you are pressed for time, grind/mix the masala paste and freeze it for a few days or refrigerate in a single day, so as to simply cook dinner the matar paneer gravy the following day.
- Fat: I at all times make mutter paneer in oil. For a richer model, you may make it in ghee (clarified butter).
FAQs
Vegans can substitute tofu with paneer and nonetheless benefit from the deliciousness.
In fact! First fry the cumin seeds in a pan, then add the masala paste and sauté till the oil releases from the perimeters.
Subsequent, stir within the dry spice powders, matar, salt, and water. Then shut the pan and cook dinner the peas till they turn out to be mushy.
If the curry turns into too thick or dries up whereas cooking, add extra water. At this level, choose up with the unique recipe and comply with the remaining instructions.
Sure you possibly can! Improve the quantity of inexperienced chillies and purple chilli powder.
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Matar Paneer Recipe
Matar Paneer is a well-liked North Indian curried dish that includes inexperienced peas and paneer (Indian cottage cheese) in a masala base of onions, tomatoes, cashews, spices and herbs. I’m sharing our household recipe of a flavorful and easy home-style Mutter Paneer. I’ve additionally shared making Matar Paneer within the Immediate Pot and in a pan or pot on the stovetop.
Prep Time 15 minutes
Cook dinner Time 15 minutes
Whole Time 30 minutes
Elements for masala paste
Stop your display from going darkish whereas making the recipe
Making masala paste
In a grinder or blender take all of the components listed underneath “masala paste” – onions, tomatoes, ginger, garlic, inexperienced chilies, cashews, coriander leaves, black peppercorns, cinnamon, cardamom, coriander seeds and cloves.
Grind all of the components to a easy paste. If wanted you possibly can add 2 to three tablespoons of water whereas mixing.
There needs to be no small chunks or items of cashews within the paste.
Set the bottom paste apart.
Sautéing Masala
Warmth oil in a 2-litre strain cooker. Add the cumin seeds. Fry the cumin seeds till they splutter. (Learn beneath on the way to cook dinner in a pan and Immediate pot.)
Then add the bottom masala paste. Combine properly. Take care whereas sautéing because the paste splutters. If there’s an excessive amount of spluttering, then cowl partly with a lid till the spluttering stops.
Saute for 10 to 12 minutes or extra on a medium-low warmth till the oil separates from the paste. The paste will even turn out to be thick and look shiny.
Add all the bottom spices – turmeric powder, purple chili powder, garam masala powder. Combine properly.
If including cream or malai (clotted cream), you possibly can add now. Stir and sauté for a minute.
Then add the inexperienced peas or matar. Combine once more.
Add water and season with salt.
Making Matar Paneer in stove-top strain cooker
Cowl the cooker tightly and strain cook dinner for about 2 to three whistles or 9 to 10 minutes.
When the strain drops by itself, open the lid of the strain cooker.
If the curry seems skinny, then simmer until it reaches the specified consistency. The consistency is medium and neither thick nor skinny.
If the gravy seems thick, then add some water and simmer for some minutes.
Add the paneer cubes. Combine properly or simmer for a number of seconds till the paneer cubes are cooked. For a slight candy style, you can too add sugar simply earlier than you add the paneer cubes.
Do not overcook after including paneer, as they’ll turns into dense and arduous.
Garnish matar paneer with coriander leaves and serve sizzling or heat.
Immediate Pot Matar Paneer Recipe
Make the masala paste with tomatoes, spices, herbs and cashews as listed above.
Press the sauté button of your Immediate pot and let the show present “sizzling”. Add oil to the inside metal pot. Crackle the cumin seeds first.
Add the bottom masala paste and sauté stirring usually till it thickens and appears shiny. You may press the sauté button twice to carry the setting to much less, if in case the pot turns into too sizzling.
Add the turmeric powder, purple chilli powder and garam masala powder. Combine and sauté for a minute.
Add the inexperienced peas, 1 cup of water, salt and mix totally, deglazing if wanted. Press the cancel button.
Seal the lid and place the valve to sealing. Press the strain cook dinner/handbook button and set the time to three minutes.
Stress cook dinner on excessive strain. After you hear the beep sound when the cooking is full, wait for five minutes after which do a fast strain launch.
Press the cancel button. Add paneer cubes and blend properly. Lastly add some coriander leaves and blend once more. Serve sizzling or heat.
Making Mutter Paneer in a pan on stove-top
First warmth the oil in a heavy pan. Fry the cumin seeds.
Add the masala paste and sauté stirring usually till the oil releases from the perimeters.
Add the bottom spice powders and blend properly.
Add the inexperienced peas, salt and about 1.5 to 2 cups water. Combine once more.
Shut the pan and cook dinner the inexperienced peas till they soften. If the curry turns into too thick or dries up whereas cooking, add some extra water.
When the peas are cooked, add the paneer. Combine and swap off warmth. So as to add extra flavors, at this step along with the paneer, you possibly can add crushed kasuri methi.
Garnish with coriander leaves and serve.
Serving recommendations
Matar paneer goes properly with Indian flatbreads like roti, paratha, naan. It additionally tastes good with cumin rice and steamed basmati rice.
You can even eat it with puri (Indian fried bread). A aspect vegetable salad or raita pairs rather well with the mixture of matar paneer and paratha.
- Tomatoes: Add tomatoes which might be ripe and candy. If the tomatoes are bitter, the curry can have a bitter style. To steadiness the sourness add some sugar or a bit of sunshine cream.
- Creamier Model: For a barely creamier model, I add cashews, however these might be skipped. To present some citrus notes to the curry, I additionally add coriander leaves (cilantro). In case you are not a fan of cilantro, omit them.
- No onion no garlic model: In my recipe you possibly can skip each garlic and onions. To imitate their flavors, embrace a beneficiant pinch of asafoetida (hing) after including cumin seeds and earlier than including the masala paste. Combine it properly after which add the bottom masala paste. Be certain that to not burn the asafoetida whereas frying it in oil.
- Scaling: You can also make a small batch or a big batch by simply scaling the recipe.
- Make-ahead: In case you are pressed for time, grind/mix the masala paste and freeze it for a few days or refrigerate in a single day, so as to simply cook dinner the matar paneer gravy the following day.
- Fat: For a richer model, you may make matar paneer in ghee (clarified butter).
- Vegan choice: Substitute paneer with tofu for a vegan matar paneer.
- Spiciness: To make the curry spicy, enhance the quantity of inexperienced chillies and purple chilli powder.
Vitamin Information
Matar Paneer Recipe
Quantity Per Serving
Energy 359 Energy from Fats 261
% Each day Worth*
Fats 29g45%
Saturated Fats 11g69%
Polyunsaturated Fats 1g
Monounsaturated Fats 10g
Ldl 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 Ok 15µg14%
Calcium 337mg34%
Vitamin B9 (Folate) 33µg8%
Iron 1mg6%
Magnesium 34mg9%
Phosphorus 83mg8%
Zinc 1mg7%
* P.c Each day Values are primarily based on a 2000 calorie weight loss program.
This Matar Paneer recipe from the archives first revealed in April 2013 has been republished and up to date on November 2022.
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