Matar paneer recipe with video: Indian cottage cheese and peas curry cooked in smooth, creamy onion tomato gravy. Matar paneer is famous North Indian vegetarian side dish goes very well with rice, chapati or any Indian bread.
Here I am sharing one of the easiest and best way that I know of making Matar Paneer or Mutter paneer at home. It is often made in North Indian kitchens on special occasions and even as part of everyday meal. You can make it for parties, for potlucks I am sure your friends will love it. My kids love paneer so I make it often along with naan or warqi parathas.
Normal process of making matar paneer takes longer time to prepare. Here is one pot simple method of making matar paneer at home which tastes like restaurant matar paneer and prepares in no time. I learned this recipe from my mom but did some variations to get extra richness. I added cashew paste instead of almond paste and also added some kasoori methi. Also I want to mention here I always prefer making cashew paste with roasted cashew, as its take very less time to cook. Adding cream is optional. If you like little sweet flavors then add some honey to matar paneer or try little bit of tomato sauce.
In making this matar paneer I added frozen peas. If you are planning to use fresh green peas then boil the peas before adding to the gravy. For Vegan version replace you can also replace paneer with tofu and Milk with almond or soy milk.
I made this matar paneer in pressure cooker as I think it reduces the cooking time and also you don’t have to grind any masala separately. If you don’t have or you do not want to use pressure cooker you can make same recipe in pan too. Just cover the pan with lid in place of taking whistles in pressure cooker until onion and tomato mixture is cooked to become very soft. Also, in case of cooking in pan you might have to add more water than I told for pressure cooker version.
Matar paneer or mattar paneer video recipe with very easy instructions:
Matar Paneer or Mattar Paneer recipe card below:
- Cumin seeds: 1 tsp,
- Roughly chopped onions: 1 cup,
- Garlic cloves: 4-5,
- Ginger: 1" piece sliced,
- Medium sized tomatoes: 2,
- Turmeric powder (haldi): ½ tsp,
- Red chilly powder: 1 tsp,
- Coriander powder (dhania): 2 tsp,
- Cumin powder (jeera powder): 1 tsp,
- Roasted cashews: ¼ cup,
- Milk: ¼ cup,
- Dry fenugreek leaves (kasoori methi): 1 tbsp,
- Green peas: ½ cup,
- Diced paneer: 1½ cup,
- Oil, Salt
- Heat pressure at medium heat and add cumin seeds, chopped onions and cook till onions turn pink in color.
- In between add sliced ginger and garlic cloves and stir everything nicely.
- Once onions turns pink, add chopped tomatoes and salt, mix everything and cook for 5 minutes.
- Now add ½ cup of water and close the pressure cooker and take 6-7 whistles.
- In the meanwhile grind cashews and milk to paste.
- After 7 whistles switch of the heat. Once pressure cooker cools down open it, cook onion tomato mixture till all the water evaporates and mixture starts loosing oil.
- In between stir the mixture couple of times and smash all the garlic pieces with spatula.
- When mixture starts loosing oil add turmeric powder, red chilly powder, cumin powder and coriander powder. Mix everything nicely.
- Now add cashew paste and stir, add green peas mix well, add paneer cubes and kasoori methi.
- Stir everything and cook for 4-5 minutes so that paneer gets nicely coated with masala.
- Now add ¾ cup of water and boil matar paneer for few minutes.
- After few minutes switch off the heat. Matar paneer is ready to serve.
- If you like you can add some cream on top.
If you like hot you can add more red chilly powder.