Matar paneer or mutter paneer is a simple everyday Punjabi dish and a very popular Indian dish. Matar paneer is best served with naan or roti.

Punjabi matar paneer is so easy to make and it just takes under 20 minutes to prepare, matar (green peas) and paneer is simmered in onion-tomato gravy and for your easy understanding I have made a video tutorial. The best thing about this curry is it is so easy to make and even though it is an everyday dish; this has a slight restaurant feel. My kids love this with butter naan (recipe soon), and so very ideal when you have guests.

Matar paneer can also be made with Tofu (soy paneer), Do check out Tofu manchurian Recipe

Instead of step by step tutorial I made a video and I hope you will like it and please take a moment to subscribe to my you tube channel.(thanks!)

Other recipes you may like:
Tandoori Roti:
Chapathi/Roti:
Precooked Roti:
Paneer Bhurji:
Paneer Pulav:
Paneer Butter Masala:

Matar Paneer Recipe - Mutter Paneer Recipe

PREP TIME: 5 mins    |  COOK TIME: 15 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Paneer: 250 gms, cubed
• Onion: 2, sliced
• Tomato: 2, sliced
• Ginger: 1 inch, sliced
• Garlic: 6 to 7 cloves, sliced
• Cashewnuts: 1 1/2 tbsp
• Kashmiri Chilli powder: 1 tsp
• Kasuri Methi: 1 tsp
• Organic Turmeric: 1/2 tsp
• Garam Masala: 1/2 tsp
• Cloves: 3
• Mace: 1 small strand
• Cinnamon: A very small piece
• Cumin Seeds: 1/2 tsp
• Water: 1 cup
• Green peas: 1/2 cup, cooked
• Cream: 1 tbsp
• Chopped coriander leaves to garnish

  METHOD:

1. Heat an iron Kadai or skillet pan with 2 tbsp oil. Add in cloves, mace, and cinnamon.
2. Add in sliced onion and stir. Add in salt and saute for 2 minutes. When the onions are transparent add in the ginger and garlic and let the onions start to brown.
3. Add in 1 1/2 tbsp cashewnuts, 1 tsp Kashmiri chilli powder, 1/2 tsp organic turmeric and mix well.
4. Add in two chopped tomatoes and mix well, let it saute till oil comes out. Now, switch off the flame and let it cool down. Once it is cooled grind it and keep aside.
5. Again heat the same kadai and add in 1/2 tsp cumin seeds into the remaining oil and allow it to splutter.
6. Add the grounded masala paste, add in water and green peas.
7. Cube the paneer and add in, mix well. Add in 1 tsp of kasuri methi and 1/2 tsp garam masala. Add 1 tbsp of cream and stir and switch off the flame.
8. Sprinkle chopped coriander leaves and serve hot.

NOTES

• You can use up to 3 tbsp oil, using iron kadai helps in heat retention.

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