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This Home-Style Matar Paneer Recipe is a comforting, homely curry that’s both satisfying and delicious. Simple, delicious, and easy to make with warm, homely goodness!
About Matar Paneer Recipe
Matar Paneer Recipe – A dish that’s not just yummy but also super easy to make. It is also known as Mutter Paneer ki sabzi in Hindi.
Here’s the best part you probably have most of the ingredients in your kitchen already as it is a home-style matar paneer recipe!
This recipe is from the northern region of India and has a lot of different variations. It is made differently in every household and restaurant.
Here I am sharing a simple family recipe and not a restaurant-style recipe which is much easier to make at home with minimal essential ingredients.
It is comforting, satisfying, and absolutely delicious!
Matar Paneer Ingredients
Paneer (Indian Cottage Cheese) – is the main ingredient of this recipe. Indian Cottage Cheese is soft and unsalted and provides a creamy flavor. If you want to make a vegan-friendly version of this recipe you can use tofu instead of Paneer (Indian Cottage Cheese).
Green Peas (Matar) – is the second star of this recipe. While I am using fresh green peas, you can also use frozen green peas in this recipe.
Onions and Tomatoes – make up the base of mutter paneer gravy. Onions add sweetness to the gravy whereas tomatoes add a hint of tanginess to the gravy.
Cashews – are a delightful addition to this recipe. They provide the gravy with creaminess and richness and thicken the gravy.
Whole Spices – such as cumin seeds and bay leaf are only used in this dish as it is a homestyle matar paneer recipe.
Powdered spices – only some basic powdered spices such as cumin powder, coriander powder, red chili powder, and garam masala are used to create a well-rounded taste.
Roasted Kasuri Methi (Dried Fenugreek Leaves) – and crushed imparts a subtle earthiness enhancing the overall taste and aroma of the matar paneer recipe. It is a unique ingredient that elevates the dish.
Watch Paneer Mutter Recipe Video!
Paneer Mutter Recipe
Step 1 – Prepare the Gravy Mixture
In a pan, heat oil over medium heat. Add ginger, garlic, and green chilies. Sauté for a few minutes.
Add diced onions and sauté until golden brown. Next, add diced tomatoes and pour in water. Cover and cook till the tomatoes are soft.
Step 2 – Grind it into Paste
Transfer the cooked mixture to a grinding jar and let it cool down. Once cooled down, grind it into a fine paste.
Step 4 – Temper the Gravy
In the same pan, heat oil over medium flame. Add bay leaf and add cumin seeds. Let it splutter.
Add chopped onions and sauté until golden brown. Next, add green peas to the mixture and cook till the peas are soft.
Add prepared paste and cook until the oil separates from the mixture.
Step 4 – Add the Spices
Stir in turmeric powder, red chili powder, ground coriander, and cumin powder. Cook for 2-3 minutes.
Step 5 – Stir in the Paneer
Gently add the paneer cubes and salt to the curry. Stir carefully to coat the paneer with the gravy.
Sprinkle garam masala and kasuri methi over the curry and stir. Simmer for an additional 5 minutes.
Garnish with fresh coriander leaves.
How to Serve Mutter Paneer?
- Indian Bread (Naan or Roti) – Enjoy the creamy matar paneer with soft naan, chapati, or roti.
- Steamed Basmati Rice – Serve the matar paneer gravy with fluffy basmati rice.
- Paratha – Pair mutter paneer gravy with flaky buttery parathas. It is the best combination for people who enjoy rich meals.
- Jeera Rice – opt for jeera rice instead of plain steamed rice with matar paneer for a wholesome dinner.
- Side dishes – such as cucumber raita or beetroot yogurt raita to balance the richness of Matar Paneer. You can also serve it along with refreshing green salad or pickled onions and a lemon wedge.
You might also love | Rajma Chawal – the ultimate comfort meal!
Recipe Tips
- To prevent the paneer from becoming rubbery, cut it into cubes and soak it in warm water before using it.
- To keep the paneer soft while cooking, add it towards the end of the cooking process.
- Before grinding the onion-tomato gravy, make sure it is completely cooled down. If you are in a hurry, you can add ice cubes or cold water while grinding.
- You can add a tablespoon of fresh cream or yogurt at the end to add creaminess to the mutter paneer gravy.
FAQ’s
1. Can I use frozen peas for Mutter Paneer?
Yes, you can use frozen, canned, or fresh green peas. Thaw the frozen peas before adding them directly. Fresh green peas work best in this recipe.
2. Can I make a vegan Matar Paneer?
Yes, you can make a vegan-friendly version of this recipe. Substitute Paneer (Indian Cottage Cheese) with tofu. It is a great vegan alternative that has the same texture as paneer.
3. How long can I store Mutter Paneer in the refrigerator?
You can store Matar Paneer in an air-tight container in the refrigerator. It will last for 2-3 days.
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Home Style Matar Paneer
Ingredients
For the gravy
- 1 tablespoon oil
- 6 nos garlic cloves
- 1 inch ginger
- 2 nos green chilies
- 3/4 cup onion roughly chopped
- 1 cup tomatoes roughly chopped
- 6 nos whole cashew nuts
- 1 teaspoon kashmiri red chili powder
- 1 cup water
For cooking
- 2 tablespoon oil
- 1 no bay leaf
- 1 teaspoon cumin seeds
- 3/4 cup onion finely chopped
- 1 cup fresh green peas
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 cup water
- salt as needed
- 200 grams paneer diced
- 1 teaspoon kasuri methi roasted and crushed
- 1/4 teaspoon garam masala
- 1/4 cup coriander leaves chopped
Instructions
To prepare paste
- Heat oil in a pan. Add garlic, ginger, and green chilies. Sauté until the raw aroma disappears. Add roughly chopped onions and cook until golden brown.1 tablespoon oil, 6 nos garlic cloves, 1 inch ginger, 2 nos green chilies, 3/4 cup onion
- Next, add the roughly chopped tomatoes, whole cashew nuts, and Kashmiri red chili powder. Cook until they become soft and the oil starts to separate.1 cup tomatoes, 6 nos whole cashew nuts, 1 teaspoon kashmiri red chili powder
- Add water and cover the pan with a lid. Cook till the mixture is soft. Let it cool down.1 cup water
- Transfer the mixture into a grinding jar. Grind it into a fine paste. Add water if required.
For cooking
- In the same pan, add the oil. Add bay leaf and add cumin seeds. Let them splutter. Add the finely chopped onions to the pan and cook until golden brown.2 tablespoon oil, 1 no bay leaf, 1 teaspoon cumin seeds, 3/4 cup onion
- Next, add the fresh green peas and sauté for a few seconds. Cook for 8-10 minutes or till green peas are soft.1 cup fresh green peas
- When the green peas are cooked, add the prepared onion-tomato paste. Mix well and cook for a few minutes until the mixture thickens.
- Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for a couple of minutes. Add water to adjust the consistency of the gravy.1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 cup water
- Gently add the paneer cubes and salt to the gravy. Mix well, ensuring they are coated with the masala.200 grams paneer, salt
- Add garam masala and crushed kasuri methi. Mix well. Cover the pan and let it simmer for 5-7 minutes.1/4 teaspoon garam masala, 1 teaspoon kasuri methi
- Garnish with fresh coriander leaves. Serve the aromatic Matar Paneer with naan, roti, or steamed rice.1/4 cup coriander leaves
Video
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