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Matar paneer with garnishing in bowl, Matar paneer recipe.

Matar paneer (Mutter paneer) recipe

Fahamida
Matar Paneer is one of the most popular paneer recipes where Paneer (Indian cottage cheese) and Matar/Mutter (green peas) are added together with tomatoes puree/mashed, onion, and spices. Matar Paneer is a very popular dish in India, especially in North Indian homes on the dinner menu or even for lunch. You can have it with chapati, pulka or naan and even with rice.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine North Indian
Servings 4 Servings
Calories 150 kcal

Ingredients
  

  • 1 cup Paneer (250 grams) Cut into 1" cubes
  • 1 cup Matar/Peas (200 grams) Fresh or frozen
  • 1 cup Onion paste (150 gms) 2 medium sized
  • 1 cup Tomato puree/mash
  • teaspoon Ginger garlic paste
  • ½ teaspoon Garam masala
  • ¼ teaspoon Turmeric powder
  • 1 tablespoon Cooking oil
  • 1 tablespoon Butter
  • 2 teaspoon Red chilli powder
  • ½ teaspoon Salt as per your taste
  • 2 nos. Cloves
  • ½ inch piece Cinnamon
  • 1 no. Bay leaf
  • 2 nos. Cardamoms
  • ½ teaspoon Jeera (cumin seed)
  • 1 tbsp Fresh cream (optional)
  • 1 cup Water (200 ml)
  • ½ cup  Milk (optional)
  • 25 gram paneer makhanwala mix (optional) Mix 25 gm of paneer makhanwala into 100 ml of milk 

Instructions
 

  • Gently wash the paneer before cutting it. Cut paneer into 1" size cubes.
  • Heat oil in a pan and add Jeera, cardamoms, bay leaf, cinnamon, cloves. When it starts crackling, add 1 cup onion paste and cook it until it turns light golden brown.
  • Now add 1 and 1/2 teaspoon ginger garlic paste. Mix well and cook for 1 minute.
  • Then add Garam masala, salt, turmeric powder, red chilli powder. Cook it till oil oozes out.
  • Further, add paste of paneer makhanwala and cook for 2 to 3 minutes. This is optional so you can skip it.
  • Now, add 1 Teaspoon butter into it
  • Then add 1 cup tomato puree to it and mix it well. Cook for 3 to 4 minutes till oil oozes out.
  • At the end add Matar/Peas and Paneer to this gravy.
  • Mix gently, cover the pan and let it cook for 4 to 5 minutes.
  • Now turn off the flame. Your mutter paneer is ready to serve.
  • Garnish mutter paneer with fresh cream and chopped coriander. Serve hot with rice, paratha, chapati, naans etc.

Notes

 
1 - If you have fresh matar/peas then add it before paneer. And cook it 2 or 3 minutes more. or if you have frozen matar/peas then add it with paneer in gravy, because frozen peas are all ready cooked so it no need for more cook.
 
2 - Boiled tomato puree gives awesome thickness to the gravy.
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