How To Make Matar Paneer | Best Matar Paneer Recipe

Step-by-Step Recipe

The Matar paneer is one of the most popular Indian dishes made with green peas and Paneer in a base of cashews, spices, herbs, onions, and tomatoes. This matar paneer recipe is from the versatile Northern Indian cuisine. I’m sharing simple home-style mutter paneer that you might love.

Matar Paneer Recipe

This simple homemade Matar Paneer recipe spiced to perfection. It is cooked with green peas and paneer, which is Indian cottage cheese. It is a tasty Indian dish that can make your mood happy and satisfy you.

All of that being said, this recipe is not a restaurant-style matar paneer. It tastes absolutely delightful but is more of a satisfying, comforting feel.

I have presented three ways of making this dish: A stovetop pressure cooker, an Instant Pot, and a pan or skillet on the stovetop. 

Mutter Paneer Ingredients

• Paneer (Indian cottage cheese): Paneer is usually made from dairy milk. It is super soft and fresh. If you don’t have Paneer, you can use ricotta cheese. But you should know that ricotta cheese may be salty, but the paneer is not. Drain any extra whey from the ricotta after squeezing it before using.
• Vegetables: You will need a medium or large onion, a few medium-sized ripe red tomatoes, fresh or frozen green peas (Matar), and some green chilies.
• Cashews: It is noted that cashews act as a creamy thickener for the masala paste. However, you can use substitute almonds if you do not have cashews. 
• Herbs, Spices, and Seasonings: You should have different seasonings and spices. It includes cardamom, black peppercorns, garam masala powder, cumin seeds, turmeric powder, red chili powder, salt, ginger, garlic, coriander leaves and roots, cloves, and cinnamon.

One – by-One step of Matar Paneer Recipe

Making Masala Paste

1. Firstly, you will have to take all of the ingredients and add them to a blender or a grinder. Make sure you include the following:

• ½ cup chopped onions
• 1 teaspoon chopped garlic 
• 1 teaspoon chopped garlic 
• 10 to 12 cashews
• 2 tablespoons coriander leaves 
• 1 teaspoon chopped green chilies/serrano peppers
• 4 to 5 black peppercorns
• 1-inch cinnamon 
• 1 teaspoon chopped garlic 
• 1 teaspoon of coriander seeds 
• 1 teaspoon chopped ginger
• 2 cloves
• 1 green cardamom – optional

2. You must grind the ingredients into a smooth paste. You should Add 2 to 3 tablespoons of water while grinding the masala paste for better blending. Then, you must set it aside until later if the paste is creamy and blended to a fine consistency. 

Note: There mustn’t be any small bits or pieces of cashews in the paste.

Make Matar Paneer recipe

3. Add 3 tablespoons oil to a 2-liter pressure cooker or a pot. Let the oil become hot. Reduce heat to medium-low heat. Add ½ teaspoon of cumin seeds and fry until they splutter.

4. Next, you should add the masala paste and mix it nicely.

Tip: You should be careful while frying. It is because the masala paste tends to splutter. If there is too much spluttering, you should cover the cooker with a lid until it stops.

5. Now, fry the paste mixture on medium-low heat for 10 to 12 minutes. 

You must fry long enough for the oil to separate from the paste. If done precisely, the masala paste will be thickened and look glossy.

6. Add all the dry spice powders. Then, stir to combine well, and sauté for a minute. In the combination, you should add the followings:

• ¼ teaspoons turmeric powder
• ½ teaspoon Kashmiri red chili powder or sweet paprika 
• ¼ to ½ teaspoon garam masala powder (or replace with ¼ teaspoon of curry powder)

Note: If you want to add clotted cream (malai) or heavy or light cream, you can add it now. Add 1 tablespoon of heavy cream or 2 tablespoons of light cream. In place of cream, you can also replace it with ¼ cup of whole milk.

7. Next, add 1 cup of rinsed green peas. (Either frozen or fresh green peas).

8. Mix again well.

9. Add salt and 1 to 1.25 cups water, and mix nicely.

Only if you have used a pot or pan for sautéing the masala. Cover the pan with its lid. Heat it until the peas have softened on medium-low to medium. You should add about 1.5 to 2 cups of water.

You must check it frequently so the gravy stays fresh while cooking. Adding more water while the sauce is simmering and the peas are boiling can help avoid burning.

10. It’s time to cook the green peas in a pressure cooker until fully cooked. Then cook for 9 to 10 minutes or 2 to 3 whistles on medium-high heat. Be sure to cover the range tightly.

Note: As soon as the pressure drops on its own, you should open the lid of the pressure cooker. Simmer until it reaches the desired consistency if the gravy appears thin.

The gravy should be medium and neither thick nor thin. You can add some water and simmer if the sauce appears thick.

If you like a slightly sweet taste, add up to ½ teaspoon of sugar to make it sweet. 

11. Finally, it is time to add the paneer cubes. Then, mix well or simmer on low heat. You should heat until the paneer cubes are fully cooked. You should cook it sparingly as the paneer might become hard and dense.

You can add more flavors by including ½ teaspoon of crushed dried fenugreek leaves at this step.

Note: You should avoid overcooking. Otherwise, the paneer will become dense and rubbery. You can even pan-fry or shallow the paneer pieces separately. Then add all of these to the curry.

12. Now, your matar paneer recipe is complete so your matar paneer is ready to eat. It is garnished with chopped coriander leaves and served hot or warm.

Serving Suggestions

Matar paneer goes well with Rice, naan, paratha, and roti dishes. It also pairs well with Rice. How did you like our matar paneer recipe? Do let us know in the comments below.

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