Matar paneer is one of the simplest paneer recipes. I simply can’t get enough of this North Indian easy paneer gravy made with soft Indian cottage cheese and peas. scoop up this super delicious Paneer with bites naan or pile up some matar paneer over a bowl of jeera rice, tastes best both ways.
Some people call it mutter paneer, some call it matar paneer sabji or sabzi. I know it sometimes becomes super confusing what’s the actual name of the dish. All these paneer recipes are same, so whatever name you call this curry matar paneer recipe is super delicious. I can very easily say one of best paneer gravy recipes ever.
Now again this is one of those punjabi curry recipes I have grown up eating. This Paneer recipe has been kind of a staple in punjabi kitchens. The recipe which I am sharing today is my Mom’s homemade matar paneer. It is homestyle Punjabi recipe. Dhaba style or restaurant style matar paneer recipe is slightly different and quite rich with cream, butter and lots of fat. That’s tasty as well but not the sort of paneer curry for everyday eating.
For making this matar paneer, first of all you need to fry paneer cubes. You can either deep fry paneer or you can pan fry it as per your taste. I prefer to pan fry in less oil. The taste of the matar paneer comes from the gravy. To make the recipe, fresh green peas taste best. I sometimes make the curry with frozen peas, that tases good too.
If you are looking for a nutritious meat-free meal, matar paneer with rice makes an excellent meal in a bowl.
How to Make Matar Paneer – Recipe Notes
- Use good quality soft paneer. You can use store bought paneer or See How to make Paneer from Milk.
- When you are making matar paneer or any paneer gravy add paneer in last. Overcooked paneer does not taste good.
- Make paneer curry in advance, that way paneer soaks up favour from the gravy. I add the paneer in the simmering curry and immediately switch off the heat. Paneer is cooked while you reheat it.
- Never skimp on tomatoes. Tomato gives it a tangy taste and a beautiful red hue and tangy taste.
- I avoid adding cashew paste and make it nutfree. Sometimes I add just a light splash of milk cream or milk. You can add what you like.
- You can make it vegan and use Tofu instead of paneer.
- To make best matar paneer and make it more flavourful add Kasuri methi in the last.
To make Matar Paneer start with tossing and pan-frying paneer cubes. Add oil in a pan and when it starts to smoke gently add paneer cubes in it.
Toss the paneer cubes and lightly brown them from all the side. When the paneer cubes are light brown, turn off the heat and take them out in a bowl or plate. Keep them aside.
In the same pan add a teaspoon of cumin seed, and a teaspoon of chopped ginger and saute for about a minute till cumin seeds start to pop up.
Then add onion paste in the pan and saute it until it turns light brown. When the onion paste is well sauteed and oil starts to leave the pan to add turmeric powder, red chili powder, and salt to taste.
Mix the masalas well and roast them for another minute or two.
Now, add fresh tomato puree in the pan. Cook the masala on medium heat for 7-8 minutes. Keep stirring the masalas in between.
Add garam masala in the pan and again cook the masala for a minute or two. Now add fresh peas/matar in the pan and mix well.
When the masalas are mixed with the peas, add water in the pan for the gravy. Simmer the peas for 8-9 minutes.
When it starts to boil add fried paneer cubes in it.
Mix well and add cream and a pinch of kasuri methi in the pan. Cook for a minute or two and top with some chopped coriander leaves. Serve hot with paratha or rice.
Matar Paneer Recipe in Hindi (Video)
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Matar Paneer - How to Make Matar Paneer
- 2 tbsp Tbsp Oil
- 250 grams paneer/ Indian cottage cheese
- 200 grams peas Matar
- 1 tsp grated ginger
- 1/2 cup onion paste
- 1 cup fresh tomato puree
- 1 tsp cumin seeds
- 1-2 tsp Kashmiri Red Chilli powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tbsp fresh cream malai
- Salt to taste
- 1/2 tsp kasuri methi dry fenugreek leaves
- 3 sprig Coriander leaves hara dhania
- Heat up the 2 Tbsp oil in a pan.
- Cut the paneer into cubes and add paneer cubes in the pan, toss them well and lightly brown them from all the side.
- Some people deep fry the paneer but here I am just pan frying it.
- Keep the fried paneer them aside.
- In the same pan add 1 tsp cumin seeds, 1 tsp ginger and saute for about a minute till cumin seeds start to pop up.
- Add paste of two onion in the pan and saute it for 5-6 minutes on medium heat till onion paste turns light brown.
- When onion paste starts to leave the sides of pan add 1 tsp turmeric powder, 1 tsp kashmiri red chilli powder and salt to taste.
- Cook the spices for a minute and then add fresh tomato puree.
- Cook the masala on medium heat for 7-8 minutes. Keep it stirring in between.
- Add one tsp of garam masala, and mix it well.
- Now add fresh peas/matar and mix it well, 200 ml of water and simmer the gravy and peas for 8-9 minutes.
- Add pan fried paneer and cook for 2-3 minutes.
- Finish the dish with 2 Tbsp of cream and a pinch of kasuri methi.
- Garnish with coriander leaves and serve the matar paneer hot. Tatses best with jeera rice.