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mutter paneer

Matar Paneer Recipe [Mutter Paneer]

Jyoti Behrani
Matar Paneer Recipe (Mutter Paneer) is a vegetarian curry made with Indian cottage cheese and peas cooked in an onion-tomato base sauce with Indian aromatic spices. Serve with rice, roti, or naan bread for a satisfying meal.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine North Indian
Servings 4
Calories 338 kcal

Equipment

Ingredients
 
 

For frying Paneer

  • 10 oz Paneer cubes
  • Ghee 1 tablespoon + oil 1 tbsp
  • 2 cups warm Water

For Tomato puree

  • 2 Tomato quartered
  • 1-2 fresh Green chili, adjust to taste

For Gravy

  • 2 tablespoon Ghee or Oil
  • 1 teaspoon cumin seeds
  • 1 Bay leaf
  • 2-3 Cloves
  • 1 Black Cardamom  ,optional
  • 1 medium Onion, ,chopped
  • 2 teaspoon Ginger-Garlic paste
  • 1 cup frozen Green peas
  • 1 teaspoon Kasuri methi ,optional
  • 2 tablespoon Cashew Cream or Cream ,optional
  • 1 cup water or as required
  • Salt to taste

Dry Spices:

For Garnish

  • Fresh Coriander leaves
  • 1- inch Ginger, julienned

Instructions
 

Recipe for Matar Paneer: Stovetop Method

  • For tomato purée, add Tomatoes, and Green Chili to a grinding jar and grind to a fine purée.
  • For frying paneer, heat ghee and oil in a pan on medium heat. Add paneer and shallow fry the paneer from both sides until golden brown in color. Remove the paneer and keep it in a bowl of warm water to keep the paneer moist.
  • For the gravy, heat the remaining oil or ghee in a large pan over medium heat.
  • Add the cumin seeds and let them sizzle for a few seconds. Add bay leaf, cloves, and black cardamon (optional).
  • Now, add the onions, and ginger-garlic paste and cook until the onions are light golden brown.
  • Add the pureed tomatoes, coriander powder, turmeric powder, and red chili powder and cook until the mixture thickens about 10 minutes.
  • Add the green peas, salt to taste, and hot water as required to adjust the consistency of the gravy, stir well and cover and cook for 10-15 minutes on medium flame, stirring occasionally. The cooking time may differ depending on the quality of the green peas.
  • Finally, add the fried paneer, garam masala, and kasuri methi (optional) and mix well. Bring the mixture to a gentle boil.
  • Garnish with cream (optional), fresh cilantro leaves, and ginger juliennes.
  • Serve hot with roti, rice, or naan bread.
  • Enjoy your delicious and flavorful Matar Paneer!

How to make matar paneer - Instant Pot Method

  • Turn ON Instant Pot to sauté mode. For frying paneer, add ghee and oil to the inner pot. Add paneer and shallow fry the paneer from both sides until golden brown in color. Remove the paneer and keep it in a bowl of warm water to keep the paneer moist.
  • Add the cumin seeds and let them sizzle for a few seconds. Add bay leaf, cloves, and black cardamon (optional).
  • Now, add the onions, ginger-garlic paste and cook until the onions are light golden brown.
  • Add the pureed tomatoes, coriander powder, turmeric powder, and red chili powder and cook until the mixture thickens about 8-10 minutes.
  • Add the green peas, paneer, salt to taste, and hot water as required to adjust the consistency of the gravy, stir well. Make sure to deglaze the pot. Press cancel and close the lid with the vent in a sealing position.
  • Set the instant pot to manual or pressure cook mode on high pressure for 2 minutes.
  • Once the instant pot beeps allow 5 minutes of natural pressure release, then release the remaining pressure manually. Add garam masala, cream (optional) and kasuri methi (optional) and mix well.
  • Garnish with fresh cilantro leaves and ginger juliennes.
  • Serve hot with rice, roti, or naan bread.
  • Enjoy your delicious and flavorful Matar Paneer!

Notes

How to make mutter paneer using homemade curry sauce?
Skip the sautéing of onions, and use my homemade bhuna masala (Indian curry sauce). It makes preparing a mutter paneer dish incredibly simple. I combine the ¾ cup of bhuna masala with peas, and paneer, add salt and water, and pressure cook for an easy meal.
Please refer to the post for the following:
  1. Tips for the Best Matar Paneer
  2. Frequently Asked Questions

Nutrition

Nutrition Facts
Matar Paneer Recipe [Mutter Paneer]
Amount per Serving
Calories
338
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
15
g
94
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
2
g
Cholesterol
 
66
mg
22
%
Sodium
 
74
mg
3
%
Potassium
 
324
mg
9
%
Carbohydrates
 
14
g
5
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
13
g
26
%
Vitamin A
 
995
IU
20
%
Vitamin C
 
27
mg
33
%
Calcium
 
382
mg
38
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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