Matar Paneer Recipe

❤️ You’ll Love This Matar Paneer Recipe

Delicious North Indian Dish: Every household has their own version of making matar paneer. This is how I make it and trust me, it’s super delicious. Sometimes it is called mutter paneer where ‘matar’ or ‘mutter’ is the Hindi term for Green peas. My Recipe: I prefer to saute onion, tomato before grinding. This sauteing step adds a depth of flavor compared to grinding raw tomatoes and onions. Caramelized onion adds a hint of sweetness that pairs well with a slight sourness of tomatoes. Home-Style: This matar paneer is home-style paneer gravy meaning less creamy compared restaurant-style. The instructions are included below to make it restaurant style if you’re planning to make for your guests. It’s healthy and less rich compared to most paneer dishes like paneer butter masala, paneer tikka masala, shahi paneer, etc. Winter-favorite: This is most commonly made during the winter season in most Punjabi households. In India, fresh green peas are in abundance during the winter months. But that’s not the case here in the USA, so I always use frozen peas and I can make it anytime of the year.

🧾 Ingredient Notes

Paneer: Here in the USA, I always find paneer packets in the refrigerator or freezer section at any Indian grocery store. It’s hard to find the fresh paneer as we get in India. But if you have some time on hand, you can make paneer at home, it’s easy to make. Soak store-bought paneer in warm water for 10-15 minutes to soften. Green peas: I have always used frozen peas as fresh ones are not easily available here in the USA. Onion: Use red onion for Indian cooking. Tomatoes: Use ripe tomatoes to avoid extra sourness in the gravy. Always use plum or roma tomatoes for Indian cooking. Stay away from large salad tomatoes that has more water content. Onion, tomato, ginger, garlic, green chili: These are basic, go-to produce to make typical Punjabi red gravy. All these are sautéed and ground into the paste to make a smooth, thick gravy. Spice powders: The basic spices like turmeric, red chili powder, coriander powder, and garam masala are used. Kasoori methi: Always crush kasoori methi between your palm before adding to release its flavor and aroma. Sometimes kasoori methi catches moisture, in that case microwave it for a few seconds, cool down and crush. Heavy whipping cream: A very little amount is used here and it makes the matar paneer gravy slightly rich and creamy.

👩‍🍳 How To Make Matar Paneer? (Stepwise Photos) 

1. Heat 1 tablespoon of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
2. Add onion, ginger, garlic and green chili. Sprinkle a little salt to speed up the cooking process.
3. Cook until onions become soft and light pink in color.
4. Then add tomatoes and cook until they are softened. Let the mixture cool down slightly. 5, 6) Transfer it to a blender jar and make a smooth puree.
5. Heat the remaining 1 tablespoon of oil in the same pan. Once hot add prepared puree and let it simmer. If it is spluttering too much then you can partially cover the pan with a lid and continue cooking.
6. Do stir every few minutes to make sure that it is not sticking to the bottom and sides of the pan. Cook until it becomes thick and most of the water is evaporated.
7. Now add turmeric powder, red chili powder, coriander powder and remaining salt. 
8. Mix well and saute for a minute.
9. Add water and let it simmer for 5 minutes. While the gravy is simmering, take green peas in a microwave-safe bowl with a couple of tablespoons of water and a sprinkle of salt. Microwave it for about 4 minutes. 
10. Now add the paneer and cooked peas. Mix and simmer for 2 minutes.
11. Add garam masala and crushed kasoori methi. Mix well.
12. Add heavy cream and mix. Let it come to a simmer and turn off the stove.

💭 Expert Tips

How to make restaurant-style matar paneer?

Use ghee or butter instead of oil. Add 7-8 cashews along with tomatoes and grind into the puree. The cashews help to make a rich and thick gravy. Increase the amount of heavy cream to total ¼ cup. 

Make Vegan Matar Paneer:

Use extra firm tofu (pressed) instead of paneer. You can pan fry the tofu slightly before adding into the gravy for some firm texture. Add cashew nuts paste instead of cream. Soak 7-8 cashew nuts in warm water for 10-15 minutes and grind into smooth paste.

Alternate method to cook peas

Don’t want to cook green peas in the microwave, then try below. Boil in simmering water for about 4-5 minutes. If using fresh peas then it takes longer. If so you can boil in the pressure cooker.

🥣 Storage Instructions

Refrigerator: Leftover can be stored in an airtight container for up to 3 days. Freezer: Freeze in portions in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or for a few hours on the counter.

🍽 Serving Ideas

Meal 1: Serve matar paneer with Indian bread (naan, lachha paratha) and Indian onion salad, salted lassi on the side. Meal 2: Serve mutter paneer with piping hot steamed instant pot basmati rice or jeera rice. Have some roasted papad and kachumber salad on the side for some crunch and fresh element.

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