Punjabi Matar Paneer

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This Creamy Punjabi Matar Paneer taste just from your favourite Restaurant. Richly Satisfying, comforting and flavorful. You’ll be stunned by the luxurious texture of the gravy and This going to be your family toppick!

Punjabi Matar Paneer served in small bowl sprinkled some green peas                                          Punjabi Matar Paneer

What is Matar Paneer?

Mutter Paneer is the popular Indian Curry made of Mutter( peas) and Paneer (cottage cheese) where the onions and tomatoes are ground to a smooth paste and well sauteed and simmered to a rich sauce

How do you make Mutter Paneer without onion and garlic?

To make Matar paneer without onion and garlic: Heat up oil, add cumin seeds, tomato puree, add all the spice powders, then follow the method

Can I replace Tofu for this recipe?

Yes! Of course! You can replace tofu instead of Cottage cheese.

Tips to make Best Restaurant style Punjabi Matar Paneer:

Butter/Ghee:  To make significantly delicious add ghee/butter to this recipe to make it extravagant!

Well Sauteed:  Saute the ground masalas well that gives you extraordinary flavours and also the raw smell of the spices disappears.

Cream/milk: Adding cream/milk makes the gravy silkier and it tastes just from the restaurant one.

Sugar: You can add a pinch of sugar to the gravy for more delicious.

Can I use frozen peas?

Yeah! Frozen peas can be added as well, which means you can make this recipe anytime around the year.

What would you serve with Punjabi Matar Paneer?

Punjabi Matar paneer can be served with Roti, Phulka, Naan Bread, Basmati Rice, Jeera Rice or any flavoured Rice.

How to Freeze Matar Paneer?

To freeze Matar paneer, bring the gravy to room temperature, then add to freezer-friendly ziplock bags and store up to 1 month.

To Defrost: Thaw the ziplock bags in the microwave for 1 minute or you can keep in Refrigerator overnight if you intend to you the next morning.

For freshness, you can sprinkle some chopped coriander leaves and a dollop of butter.

How to make Punjabi Matar Paneer:

Ingredients to make matar paneer is taken in small plates
Gather all the ingredients to make matar paneer
Matar paneer spices are taken in palate with blender aside
To grind, take onion, tomato, cashews, fennel seeds, cinnamon, cloves,cardamom,garlic,ginger,dry redchilli
cashews, onions and spices are taken in blender
Add all the ingredients to a blender and 1/4 cup of water
Freshly ground masala is in blender
Grind to a smooth paste.
oil is heatedup in saute pan and cumin is being added
Heat up oil in saute pan, add cumin seeds. Let it sizzle just a few seconds
Ladle full of ground masala is being added to saute pan
Add the ground masala paste
Ground masala in saute pan is being stirred using wooden ladle
 Over a low-medium heat keep stirring for 5 to 8 mins until the raw smell of the spices leaves off.
ground masala is being stirred in saute pan
The colour of the gravy is slightly darken and the raw smell disaapears.
A bowl shows up chilli powder, turmeric powder and salt is being added to saute pan
Add in spice powders turmeric powder, kashmiri chilli powder and salt
a small galss bowl full of peas is being added to saute pan
Add peas
Peas and masala is being sauted well
Gently stir in the peas with masala and saute for 2 minutes.
water is being added to saute pan
Add 1 cup of water
matar paneer is being boiled
Bring to boil
cottage cheese is being added to gravy in suate pan
Add cubed paneer/cottage cheese and cook for 3 to 4 mins
Milk is being poured to the matar gravy in saute pan
Add 1/2 to 3/4 cup milk
Matar paneer is being cooked well in saute pan
and cook for a minute.    Punjabi Matar Paneer is ready to be served.

A close up shot of Matar paneer in small serving bowl with bread aside

More Recipes You’ll Love: 

Shahi Paneer

Kadai Paneer

Paneer Butter Masala

Paneer Kheer

Tawa Paneer

Tender Coconut Sukke

Punjabi Tawa Aloo

Gobi Manchurian

Chole masala

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Punjabi Matar Paneer


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Description

This Creamy Punjabi Matar Paneer taste just from your favourite Restaurant. Richly Satisfying, comforting and flavorful.


Ingredients

Scale
  • 1 cup Paneer/Cottage cheese
  • 2 tbs Oil
  • 1/2 cup peas
  • 1 tbs Chilli powder-
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • 3/4 cup Milk

To grind:

  • 1 Onion
  • 1 Tomato
  • 2 inch Ginger
  • 6 Garlic
  • 1 tbs Fennel seeds
  • 1 stick Cinnamon
  • 3 Cloves
  • 1 Cardamom
  • 4 Dry redchilli
  • 10 Cashews

Instructions

  1. Firstly, grind all the ingredients listed under “ to grind” to a fine paste by adding 1/3 cup of water.
  2. Heat up oil in saute pan, add cumin, add freshly ground masala, keep saluting for 5 to 8 mins over a low-medium heat.Keep stirring to avoid burn-out.
  3. Once the masala has sauted well, add chili powder, turmeric powder and salt.
  4. Add peas and Keep sauting for 3 to 5 mins.
  5. Add some water and cook the gravy for 5 mins
  6. Add paneer cubes and milk cook further for 5 mins.
  7. Matar Paneer is ready to be served!

Notes

How do you make Mutter Paneer without onion and garlic?

To make matar paneer without onion and garlic: Heat up oil, add cumin seeds, tomato puree, add all the spice powders, then follow the procedure.

Can I replace Tofu for this recipe?

Yes! Ofcourse! You can replace tofu instead of Cottage cheese.

  • Category: gravy veg, Side Dish
  • Cuisine: Indian

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2 Comments

  1. Anonymous says:

    What do u mean by 1 cup. What is the equivalent of it in gms pl.

    1. Nithya Narasimhan says:

      Hi, 1 cup is 200 grams

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