Matar Paneer, Straightforward Punjabi Mutter Paneer (2 Scrumptious Methods)


Matar Paneer is a well-liked Indian curry dish made with inexperienced peas and cottage cheese. There are various variations of constructing this dish and On this publish I’m sharing 2 such scrumptious variations.

  • Matar Paneer – Straightforward Residence Fashion.
  • Dhaba Fashion Matar Paneer – Spicy in Style.

Each the recipes are shared with step-by-step photographs and style good. You can also make both of them as per your choice.

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matar paneer

About Straightforward Residence Fashion Matar Paneer

It is a household recipe to make this spiced and creamy curry with peas and cottage cheese.

This simple to organize tasty mutter paneer is very often made at house. It is among the in style paneer recipes made in North India.

It is a easy recipe for matar paneer and never a restaurant-style however a easy home made dish that tastes good. The varieties which make for a homely comforting meal.

I discovered to make mutter paneer first time at my in-laws’ place. It is a traditional Punjabi recipe that we make. Its easy, fuss-free and simple.

For a barely creamier model, I add cashews. To offer some citrus notes to the curry, I additionally add coriander leaves.

Matar paneer goes nicely with parathas or naan or cumin rice and even steamed rice. At house I normally make parathas or rotis to go along with it. A aspect veg or raita additionally goes nicely with the mixture of matar paneer and parathas.

Within the pic are parathas and blend veg salad with nuts served with the mutter paneer. Vegan can substitute tofu with paneer and nonetheless benefit from the deliciousness.

How you can make matar paneer

1. Take substances for making the masala paste in a moist grinder – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-Three) garlic, (1-2) inexperienced chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (Four-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds & (2-Three) cloves

preparing matar paneer recipe

2. Grind all of the substances to a easy paste. No want so as to add water whereas grinding. There ought to be no small bits and items of cashews within the paste. Preserve the bottom paste apart.

making matar paneer recipe

Three. warmth 2 to 2.5 tbsp oil or ghee. Add ½ tsp cumin seeds.

making matar paneer recipe

Four. Add the bottom masala paste. Stir. Take care whereas sauteing because the paste splutters. If there may be an excessive amount of spluttering, then cowl partly with a lid until the spluttering stops.

making matar paneer recipe

5. Saute for 10 to 12 minutes on a low to medium flame until the oil separates from the paste.

making matar paneer recipe

6. Add all of the dry spice powders – ¼ tsp turmeric powder, (¼ to ½) tsp crimson chili powder and (¼ to ½) tsp garam masala powder. Stir very nicely. if including cream or malai, you possibly can add now. Stir and saute for a minute.

making matar paneer recipe

7. Add 1 cup rinsed peas or matar.

making matar paneer recipe

eight. Stir nicely.

making matar paneer recipe

9. Then add (1 cup to 1.25 cups) water and salt. Stir once more.

making matar paneer recipe

10. Strain cook dinner until the peas are cooked. Prepare dinner for about 2 to three whistles or 9 to 10 minutes. (test notes in recipe card under, on how you can cook dinner in a pan.)

making matar paneer recipe

11. When the strain drops by itself, open the lid of the strain cooker. If the gravy 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 a slight candy style, you may as well add as much as ½ tsp of sugar.

Add the paneer cubes (250 to 300 gms). Simmer on a low flame for 1 to 2 minutes or until the paneer cubes are cooked. Keep away from overcooking as then the paneer would turn into dense and rubbery.

matar paneer recipe, mutter paneer recipe

12. Garnish with chopped coriander leaves & Serve matar paneer with parathas or naan or tandoori rotis. You may as well serve it with khasta rotis or with steamed rice or jeera rice or saffron rice.

matar paneer recipe, mutter paneer recipe

Tip from reader abhishek: you possibly can shallow or pan fry the paneer items after which add these to the curry.

Few extra Paneer curry recipes

Notice: This Matar Paneer recipe is from the archives (April 2013) and has been republished and up to date on 28th June 2020.

Lots of my recipes have detailed step-by-step photographs and helpful ideas that will help you make it simply and completely.

Matar Paneer

Matar paneer is a spiced and creamy curry made with peas and cottage cheese.

matar paneer recipe, mutter paneer recipe
Servings (change the quantity to scale):Four

(1 CUP = 250 ML)

making masala paste

  • In a grinder or blender take all of the substances Talked about below “masala paste” – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-Three) garlic, (1-2) inexperienced chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (Four-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds and (2-Three) cloves. 

  • Grind all of the substances to a easy paste.

  • No want so as to add water whereas grinding. There ought to be no small bits and items of cashews within the paste.

  • Preserve the bottom paste apart.

making matar paneer

  • Warmth oil or ghee. Add half of tsp cumin seeds. Saute the cumin until they splutter.

  • Then add the bottom masala paste. Stir. Take care whereas sauteing because the paste splutters. If there may be an excessive amount of spluttering, then cowl partly with a lid until the spluttering stops.

  • Saute for 10-12 minutes or extra on a low to medium flame until the oil separates from the paste.

  • Add all of the dry spice powders – turmeric powder, crimson chili powder, garam masala powder. Stir nicely.

  • If including cream or malai, you possibly can add now. Stir and saute for a minute.

  • Then add the peas or matar. Stir once more.

  • Add water and season with salt.

  • Cowl the cooker tightly and strain cook dinner until the peas are cooked. Prepare dinner for about 2 to three whistles or 9 to 10 minutes. (test notes under on how you can cook dinner in a pan.)

  • 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.

  • Add the paneer cubes. Simmer for 1 to 2 minutes on a low flame or until the paneer cubes get cooked. For a slight candy style, you may as well add sugar simply earlier than you add the paneer cubes.

  • Do not overcook because the paneer turns into dense and onerous then.

  • Garnish it with coriander leaves and Serve matar paneer with Indian Flatbreads like roti, paratha, naan or with steamed basmati rice or cumin rice.

For making mutter paneer in a pan or pot

  1. First fry the cumin seeds in a pan.
  2. Then add the masala paste and saute until oil releases from the perimeters.
  3. Add the dry spice powders and stir.
  4. Add the matar, salt and about 1.5 to 2 cups water.
  5. Shut the pan and cook dinner the peas until they turn into smooth. If the curry dries up while cooking, add extra water. Then proceed with the remainder of the recipe.

Notice: If the tomatoes are bitter, then sweeten the gravy by including some sugar.

Diet Info

Matar Paneer

Quantity Per Serving

Energy 197 Energy from Fats 109

% Each day Worth*

Fats 12.1g19%

Saturated Fats 6.1g38%

Polyunsaturated Fats zero.8g

Monounsaturated Fats Three.6g

Ldl cholesterol 31.2mg10%

Sodium 824.9mg36%

Potassium 332.4mg9%

Carbohydrates 13.7g5%

Fiber Three.4g14%

Sugar 6.2g7%

Protein 10.5g21%

Vitamin A 700IU14%

Vitamin C 32.2mg39%

Calcium 90mg9%

Iron 1.4mgeight%

* % Each day Values are based mostly on a 2000 calorie food regimen.

All our content material & photographs are copyright protected. Please don’t copy. As a blogger, if you wish to adapt this recipe or make a youtube video, then please write the recipe in your personal phrases and provides a clickable hyperlink again to the recipe on this url.
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About Dhaba Fashion Matar Paneer

This matar paneer has the flavors and style of dhaba like meals in it. The recipe can be simple and shared with step-by-step photographs and video.

It’s a favourite dish at house once we want to have dhaba type meals at house.

matar paneer dhaba style recipe

I’ve made the complete recipe in a pan. However you possibly can even use a strain cooker to avoid wasting time.

You may pair this dhaba type mutter paneer with naan, tandoori rotis and even steamed rice. It will also be had with saffron rice or cumin rice or biryani rice.

How you can make Dhaba Fashion Matar paneer

(making ready masala paste)

1. In a grinder jar, add 1 teaspoon cumin seeds.

making dhaba style matar paneer recipe

2. Add ⅓ cup chopped onion.

making dhaba style matar paneer recipe

Three. Then add 1 inexperienced chili (chopped), 1 inch ginger, (chopped) and  5 medium garlic cloves (chopped).

making dhaba style matar paneer recipe

Four. Add 2 tablespoons chopped coriander leaves.

making dhaba style matar paneer recipe

5. Add 1 cup chopped tomatoes.

making dhaba style matar paneer recipe

6. Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 inexperienced cardamoms, 5 black peppers and Three cloves.

making dhaba style matar paneer recipe

7. Additionally add 12 cashews. You may even soak cashews in scorching water for 30 minutes. Drain all of the water after which add.

making dhaba style matar paneer recipe

eight. grind to a easy paste with out including any water. If required you possibly can add 2 to three tablespoons of water whereas grinding.

making dhaba style matar paneer recipe

Making Mutter Paneer

1. Warmth Three to Four tablespoons oil in a heavy pan. Then add the bottom masala paste.

making dhaba style matar paneer recipe

2. On a low to medium-low flame start to saute the paste.

making dhaba style matar paneer recipe

Three. Carry on sautéing and stirring typically until the paste thickens and also you see oil leaving the perimeters of the paste.

making dhaba style matar paneer recipe

Four. The colour of masala may even change and you’ll clearly see the oil releasing from the paste.

making dhaba style matar paneer recipe

5. Then add ¼ teaspoon turmeric powder.

making dhaba style matar paneer recipe

6. Subsequent add 1 teaspoon Kashmiri crimson chili powder or deghi mirch.

making dhaba style matar paneer recipe

7. Combine the spice powders very nicely with the masala.

making dhaba style matar paneer recipe

eight. Add 1 cup inexperienced peas. You should use contemporary or frozen inexperienced peas.

making dhaba style matar paneer recipe

9. Combine the peas with the masala.

making dhaba style matar paneer recipe

10. Then add 2 to 2.25 cups water or add as required.

making dhaba style matar paneer recipe

11. Season with salt as required. Combine very nicely.

making dhaba style matar paneer recipe

12. Cowl the pan with its lid and simmer the peas gravy on a medium-low to medium flame until the peas are cooked.

making dhaba style matar paneer recipe

13. Do test when the peas are cooking and if required add some extra water.

making dhaba style matar paneer recipe

14. Examine the doneness of inexperienced peas by urgent them with a spoon and they need to get mashed simply.

making dhaba style matar paneer recipe

15. Then add ¼ teaspoon garam masala powder.

making dhaba style matar paneer recipe

16. Add ½ teaspoon crushed kasuri methi (dry fenugreek leaves).

making dhaba style matar paneer recipe

17. Add 200 to 250 grams paneer (cubed).

making dhaba style matar paneer recipe

18. Combine and cook dinner for a minute.

matar paneer recipe dhaba style

19. Then add ½ inch ginger (julienne).

matar paneer recipe dhaba style

20. Add Three tablespoons low-fat cream.

matar paneer recipe dhaba style

21. Combine very nicely. Swap off the flame.

matar paneer recipe dhaba style

22. Then lastly add Three tablespoons chopped coriander leaves. Combine once more.

matar paneer recipe dhaba style

23. Serve matar paneer with Indian flatbread like chapati, tandoori roti, naan or with rice-based dish like steamed rice or cumin rice.

matar paneer dhaba style

Lots of my recipes have detailed step-by-step photographs and helpful ideas that will help you make it simply and completely.

Dhaba Fashion Matar Paneer

Scrumptious and spicy dhaba type curry made with inexperienced peas and cottage cheese.

matar paneer recipe dhaba style, paneer mutter masala recipe
Delicacies:north indian,punjabi

Eating regimen:Vegetarian

Servings (change the quantity to scale):Four

(1 CUP = 250 ML)

making masala paste

  • In a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onion,  1 inexperienced chili (chopped), 1 inch ginger, (chopped) and 5 medium garlic cloves (chopped).

  • Add 2 tablespoons chopped coriander leaves and 1 cup chopped tomatoes.

  • Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 inexperienced cardamoms, 5 black peppers and three cloves.

  • Add 12 cashews. You may even soak cashews in scorching water for 30 minutes. Drain all of the water after which add.

  • Grind to a easy paste with out including any water. If required you possibly can add 2 to three tablespoons of water whereas grinding.

making dhaba type matar paneer

  • Warmth Three to Four tablespoons oil in a heavy pan. Then add the bottom masala paste.

  • On a low to medium-low flame start to saute the paste.

  • Carry on sautéing and stirring typically until the paste thickens and also you see oil leaving the perimeters of the paste.

  • The colour of masala may even change and you’ll clearly see the oil releasing from the paste.

  • Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri crimson chili powder or deghi mirch.

  • Combine the spice powders very nicely with the masala.

  • Add 1 cup inexperienced peas. You should use contemporary or frozen inexperienced peas. Combine the peas with the masala.

  • Then add 2 to 2.25 cups water or add as required. Season with salt as required. Combine very nicely. 

  • Cowl the pan with its lid and simmer the matar gravy on a medium-low to medium flame until the peas are cooked.

  • Do test when the peas are cooking and if required add some extra water.

  • Examine the doneness of peas by urgent them with a spoon and they need to get mashed simply.

  • Then add ¼ teaspoon garam masala powder.

  • Add ½ teaspoon kasuri methi (crushed).

  • Add 200 to 250 grams paneer (cubed). Combine and cook dinner for a minute.

  • Then add ½ inch ginger (julienne) and Three tablespoons low fats cream.

  • Combine very nicely. Swap off the flame.

  • Then lastly add Three tablespoons chopped coriander leaves. Combine once more.

  • Serve matar paneer with chapatis, tandoori rotis, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.

  1. For a much less spicy style add ½ teaspoon kashmiri crimson chili powder or deghi mirch.
  2. As a substitute of paneer you need to use tofu.
  3. For a thicker gravy, you possibly can add much less water. 
  4. For cooking in a strain cooker, add 1.5 cups water and strain cook dinner for two to three whistles.

Diet Info

Dhaba Fashion Matar Paneer

Quantity Per Serving

Energy 341 Energy from Fats 243

% Each day Worth*

Fats 27g42%

Saturated Fats 10g63%

Ldl cholesterol 40mg13%

Sodium 655mg28%

Potassium 286mgeight%

Carbohydrates 14g5%

Fiber 4g17%

Sugar 4gFour%

Protein 10g20%

Vitamin A 990IU20%

Vitamin C 24.6mg30%

Calcium 277mg28%

Iron 1.6mg9%

* % Each day Values are based mostly on a 2000 calorie food regimen.

All our content material & photographs are copyright protected. Please don’t copy. As a blogger, if you wish to adapt this recipe or make a youtube video, then please write the recipe in your personal phrases and provides a clickable hyperlink again to the recipe on this url.
Then do comply with and SUBSCRIBE to us on youtube to get the most recent Recipe Video updates.



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