Matar Paneer Recipe

Matar Paneer Recipe is a creamy and rich north Indian curry made with paneer cubes and green peas It is an excellent gravy-based curry recipe that goes well with rice, roti, chapati, or any other Indian flatbread. It is a very simple sabji to make with basic ingredients that are readily available in most Indian kitchens.

This exotic paneer curry is made with tomato and onion sauce and other Indian spices. This recipe can be customised by adding potatoes, cream, or even cashew paste. This recipe, on the other hand, is a simple matar paneer recipe using only peas and paneer cubes. Furthermore, by replacing paneer with potato, this recipe can be expanded to make aloo matar.

In addition, I’d like to share some tips, suggestions, and variations for a creamy matar paneer recipe. First and foremost, I used fresh or homemade paneer for this recipe, which absorbs the flavour of the curry. You can use store-bought, but make sure it’s fresh and moist before you use it in the curry. Second, you can use either frozen or fresh green peas, and the results should be the same. If you’re using fresh peas, make sure to boil them in water for 5 – 10 minutes. Finally, you can make this recipe more creamy by adding cooking cream. However, because we have already added besan, I do not recommend it. Furthermore, for a perfect texture, I did not use butter, cream, curd, or cashew paste and instead used besan or chickpea flour.

AuthorManita

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

For Onion/Tomato Paste
 2 tbsp Oil
 1 Onion (Sliced)
 3 Clove Garlic (Chopped)
 1 Inch Gigner
 3 Tomato (Sliced)
Other Ingredients
 2 tbsp Oil
 1 Bay Leaf
 1 Inch Cinnamon Stick
 2 Pods Cardamom
 1 tsp Cumin / Jeera
 ¼ tsp Turmeric
 1 tsp Kashmiri Red Chilli Powder
 1 tbsp Besan
 ¼ tsp Cumin Powder
 1 tbsp Coriander Powder
 1 tsp Salt
 1 cup Water
 1 cup Peas / Matar
 12 Paneer (Cubes)
 2 tbsp Coriander (finely chopped)
 ¼ tsp Garam Masala
 1 tsp Kasuri Methi (Crushed)

1

First, heat 2 tbsp oil in a tawa and sauté 1 onion, 3 garlic cloves, and 1 inch ginger.

2

Also, add 3 tomatoes and cook until the tomatoes soften.

3

Cook, covered, for 10 minutes, or until tomatoes soften.

4

Allow to cool completely before blending into a smooth paste. Set aside.

5

Heat 2 tbsp oil in a large kadhai and sauté 1 bay leaf, 1 inch cinnamon stick, 2 pods cardamom, and 1 tsp cumin.

6

While the heat is low, add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, and 1 tablespoon besan.

7

Roast the spices on a low heat until they become aromatic.

8

Sauté the prepared onion tomato paste for a few minutes.

9

Continue to saute until the paste thickens and oil separates.

10

Add 1/4 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon salt.

11

Sauté until the spices become aromatic.

12

Now, add 1 cup of water and stir thoroughly. Stir until the gravy is smooth.

13

Stir in 1 cup peas thoroughly.

14

Cook, covered, for 10 minutes, or until matar is thoroughly cooked.

15

Add 12 cubes paneer, gently stirred in

16

Cook, covered, for 10 minutes, or until the oil floats.

17

Add 2 tbsp coriander, 1/4 tsp garam masala, and 1 tsp kasuri methi now.

18

Finally, serve with roti or rice and matar paneer.

Ingredients

For Onion/Tomato Paste
 2 tbsp Oil
 1 Onion (Sliced)
 3 Clove Garlic (Chopped)
 1 Inch Gigner
 3 Tomato (Sliced)
Other Ingredients
 2 tbsp Oil
 1 Bay Leaf
 1 Inch Cinnamon Stick
 2 Pods Cardamom
 1 tsp Cumin / Jeera
 ¼ tsp Turmeric
 1 tsp Kashmiri Red Chilli Powder
 1 tbsp Besan
 ¼ tsp Cumin Powder
 1 tbsp Coriander Powder
 1 tsp Salt
 1 cup Water
 1 cup Peas / Matar
 12 Paneer (Cubes)
 2 tbsp Coriander (finely chopped)
 ¼ tsp Garam Masala
 1 tsp Kasuri Methi (Crushed)

Directions

1

First, heat 2 tbsp oil in a tawa and sauté 1 onion, 3 garlic cloves, and 1 inch ginger.

2

Also, add 3 tomatoes and cook until the tomatoes soften.

3

Cook, covered, for 10 minutes, or until tomatoes soften.

4

Allow to cool completely before blending into a smooth paste. Set aside.

5

Heat 2 tbsp oil in a large kadhai and sauté 1 bay leaf, 1 inch cinnamon stick, 2 pods cardamom, and 1 tsp cumin.

6

While the heat is low, add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, and 1 tablespoon besan.

7

Roast the spices on a low heat until they become aromatic.

8

Sauté the prepared onion tomato paste for a few minutes.

9

Continue to saute until the paste thickens and oil separates.

10

Add 1/4 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon salt.

11

Sauté until the spices become aromatic.

12

Now, add 1 cup of water and stir thoroughly. Stir until the gravy is smooth.

13

Stir in 1 cup peas thoroughly.

14

Cook, covered, for 10 minutes, or until matar is thoroughly cooked.

15

Add 12 cubes paneer, gently stirred in

16

Cook, covered, for 10 minutes, or until the oil floats.

17

Add 2 tbsp coriander, 1/4 tsp garam masala, and 1 tsp kasuri methi now.

18

Finally, serve with roti or rice and matar paneer.

Matar Paneer Recipe

Tips

  • First, roast the besan to remove the raw flavour from the curry.
  • To make the curry creamier and richer, add cashew paste or cream.
  • In addition, sauté the spices on a low heat to prevent them from burning.
  • Finally, the matar paneer recipe is delicious when served slightly spicy.