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Matar Paneer Recipe | Mutter Paneer | How To Make Matar Paneer

 Matar Paneer | Paneer mutter masala recipe with step-by-step pictures. Learn how to make restaurant style matar paneer | mutter paneer, a creamy, delicious and a classic North Indian curry made with matar (green peas) and paneer (Indian cottage cheese)!
Course Main Course
Cuisine Indian, Punjabi
Keyword How To Make Matar Paneer, Matar Paneer Recipe, Mutter Paneer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Freda Dias

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 200 grams paneer (Indian cottage cheese), cut into 1-inch cubes or small triangles
  • 1 cup green peas, I used frozen green peas
  • 1 tsp cumin seeds
  • 1 nos. bay leaf
  • 1 nos. black cardamom
  • 1 & 1/4 tbsp freshly crushed ginger garlic coarse paste
  • 2 cups finely chopped onions
  • 1 & 1/2 cup tomato puree
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tbsp kasoori methi, dry roasted and crushed between palms
  • 1/2 to 1 tsp sugar, adjust as per taste
  • 1/4 cup cashew nuts, soaked in hot water for 30 minutes, and ground to a smooth paste
  • 2 to 3 tbsp cream (optional)
  • 2 to 3 tbsp finely chopped cilantro
  • 3 tbsp oil/butter/ghee
  • Salt, to taste

Instructions

  • Heat oil/ghee/butter, in a heavy bottomed pan, add cumin seeds, bay leaf and black cardamom.
  • Once the cumin seeds splutter, add coarsely crushed ginger garlic paste, saute until fragrant.
  • Add finely chopped onions, saute until golden brown. Add little salt to help the onions sweat faster.
  • Now add red chilli powder, turmeric powder, cumin, and coriander powder. Saute until the masala oozes oil.
  • Add tomato puree, cook till it starts leaving oil. You can cover the pan and let it simmer, but stir occasionally to prevent anything from burning at the bottom.
  • Add cashew paste, mix it well, and cook for another minute. The masala will start to clump and oil will start to ooze.
  • Add about 1 & 1/2 cup water, mix it well. Add green peas, let the curry come to a boil.
  • Add paneer pieces, mix well.
  • Season with remaining spices i.e salt, sugar, crushed kasoori methi, and garam masala. Mix well. Cover and let it simmer for 5 more minutes. Add cream (if using), mix, and switch off the heat. Garnish with finely chopped cilantro leaves. Serve matar paneer gravy hot with jeera rice/pulav/ tandoori roti/naan or any other flatbread.

Notes

  1. You can use finely chopped tomatoes instead of the puree too, chop about 3-4 large tomatoes and proceed as directed in place of tomato puree, or you can make a puree of fresh tomatoes by blending them in the jar. Add some tomato paste or ketchup to get more of that tomato flavor.
  2. If you use fresh tomatoes, add about half a tablespoon of Kashmiri red chilli powder and the turmeric powder in step 2 after cooking the ginger garlic. Cook the spices powders on low heat for about 30 seconds, taking care not to burn them or else it will ruin the entire dish. Adding these spice powders to the oil gives a beautiful red color to the final dish, especially if you are not using readymade tomato puree. 
  3. For a low-calorie version, skip the cashew nut paste and cream.
  4. If you are using fresh peas, you could either cook them separately until tender and then add to the curry, or let it cook in the gravy for a longer time.
  5. If using butter to cook the dish, then use butter + oil, in order to prevent the butter from burning.
  6. For a shahi matar paneer recipe, add about 2 tbsp of grated khoya along with cashew nut paste and finish off with cream, in the end, simmer for a minute.