Matar paneer is a simple homemade recipe for the family spiced for perfection and made with green peas and with Indian cottage paneer. It is also known as “Matar Paneer ki Sabzi” in Hindi. Matar paneer is popular in North Indian cuisine. It Is also known as “matter paneer”, or” mutter paneer”. This matar paneer is a filling, delicious, and hearty vegetarian dinner with tons of North Indian people. In India, people have been making matar paneer for ages and it is oftentimes cooked in India for lunch and dinner you can serve it with over-steamed rice chapati, butter naan, and any flavored rice.

The matar paneer dish is made in several ways across the country. Every Indian home and even every family has a different recipe. That is the reason why matar paneer tastes different In every home and restaurant.

Why is matar paneer famous?

Matar paneer is a very popular dish in Indian cuisine, especially in the northern area. It is made with cheese and paneer in garam masala and spiced tomato puree. The rich and thick taste of matar panner is the specialty of Punjab but it is widely enjoyed throughout India. This dish can be served as lunch or dinner and can be accompanied by rice and bread such as naan, kulcha, chapati, and with oversteamed basmati rice.

In matar paneer corn, cream, and yogurt are oftentimes used as thickeners. You can garnish it with some chopped coriander leaves and mint leaves for a refreshing flavor. 

Ingredients for Matar Paneer Recipe

These ingredients are required for making Matar Paneer –

1. Paneer – Paneer is soft, sponge and Indian cottage cheese usually this is made of curdling milk. It is easily available in Indian stores you can get it without facing any issues or else you make your own at home.
2. Green Peas- Fresh green peas are easily available in seasons during the winter however matar paneer can be cooked any time of the year with frozen peas.
3. Cashew – Cashews work as a creamy thickener for the masala paste, however, if you don’t have cashews, you can use almonds instead of cashew.
4. Vegetables – in vegetables you will need a few medium-sized ripe red tomatoes, a large onion, and some green chilies.
5. Garam Masala – garam masala is the key spice blend in this recipe.  The flavor of matar paneer will highly depend on how aromatic your garam masala is. Use a good quality garam masala.
6. Seasoning –  for making matar paneer you will need different types of seasoning and spices, including cumin seeds, turmeric powder, red chili powder,  salt, ginger paste, coriander leaves and seeds, black peppercorns, cardamom, cloves, and cinnamon.

Recipe to cook Matar Paneer

Collect ingredients for masala paste

1. First of all, collect all the masala paste ingredients and put them into a blender or grinder.

Make sure you include these ingredients as well 

• ½ cup chopped onions
• ¾ to 1 cup chopped tomatoes
• 1 teaspoon chopped ginger (dry ginger powder)
• 1 teaspoon chopped garlic 
• 10 to 12 cashews
• 2 tablespoons chopped coriander leaves 
• 1 teaspoon chopped green chilies or serrano peppers
• 4 to 5 black peppercorns
• 1 inch cinnamon,( use ½ inch of it)
• 1 teaspoon of coriander seeds 
•  1 green cardamom – optional
• 2 cloves

2. After collecting all the masala paste ingredients, grind the ingredients into a paste. While grinding the masala paste Add 2 or 3 tablespoons of water if it is needed. 
3. The next step is to heat 3 tablespoons of oil in a cooker or pot. Add ½teaspoon cumin seeds until they splutter.
4. Next, add your masala paste to the spluttered cumin seeds and mix it well. 
5. You have to be careful while sautéing the masala paste. Because it splutters a lot after you put it in a pressure cooker cover the cooker with the lid until the spluttering stops. Keep stirring the paste to prevent burning.
6. The next step is to pour all the dry spice powder stir it and combine it well, saute it for a few minutes on low heat. After sautéing the masala. Be sure to include ¼ teaspoon turmeric powder, ½ Kashmiri red chili powder, and ¼  paprika.
7. Add ½ to ¼ tablespoon garam masala.  
8. Now you can add heavy or light cream. Instead of cream you can use a whole cup of milk
9. The next step is to add a full cup of fresh green peas or matar. Mix it.
10. After that add 1 to 1.25 cup water and salt mix it.

If you are using a pot or pan for the recipe then add 1.5 to 2 cups of water and mix it well cover the pot or pan with its lid and let it cook for a few minutes until the matar gets softened on medium heat.

Keep checking it again keep stirring it. Don’t let the gravy burn add more water while the gravy is simmering and the peas are cooking.

Pressure cooker paneer

11. Pour green peas into the cooker close it tightly and cook it for 9 to 10 minutes or 2 to 3 whistles on medium heat.

When the cooker opens on its own open the lid of the cooker. If the gravy appears thick to you then add some water and simmer it.

For a minor sweet taste add ½ teaspoon of sugar.

12. At last add paneer cubes mix it well and let it cook on low heat for a few seconds. 

Don’t overcook the paneer otherwise the paneer will get dense and hard.

13. You can add ½ tablespoon crushed kasuri methi for more flavors.

14. Now the matar paneer is ready, you can garnish it with chopped coriander leaves and serve it warm to your family.

Some precautions while making matar paneer

1. While making mater paneer For people who don’t eat spicy food for them add a little bit of chilly.
2. While making the recipe add garam masala at last when the dish is ready and cook it for 2 minutes on low heat. Don’t add it in the beginning or the end.
3. After adding the Cashew paste keep stirring it don’t let it burn.
4. Always add Cashew paste when the onion, tomato, and spice are cooked so it will mix up well and taste better.
5. Add paneer cubes at last so the pieces will not be broken while cooking.
6. At the beginning of the recipe slightly brown the onion and add salt for cooking it but use salt in less amount.

Final thoughts

I hope you learned how to make matar paneer and enjoyed the recipe.

This article tells you how to make matar paneer, what ingredients you should use, and with precaution.