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matar paneer or mutter paneer recipe with step by step photos – this easy to prepare tasty matar paneer is quite often made at home. matar paneer is one of the popular paneer recipe made in north india.
this is a simple and easy recipe for matar paneer. this recipe is not restaurant style but a simple homemade dish. the kinds which make for a homely comforting meal. i have also shared spicy dhaba style matar paneer recipe which taste awesome.
i learnt to make mutter paneer first time at my in-laws’ place. this is a classic north indian punjabi recipe which we make. its simple, fuss free and easy.
for a slight creamier version, i add cashews. to give some citrus notes to the curry, i also add coriander leaves. few more matar paneer combination recipes you can make are:
matar paneer goes well with parathas or naan or jeera rice and even steamed rice. at home i usually make parathas or rotis to go with matar paneer. a side veg or a raita also goes well with the combination of matar paneer and parathas. in the pic are parathas and mix veg salad with nuts served with the matar paneer. vegan can substitute tofu with paneer and still enjoy the deliciousness.
if you are looking for more paneer recipes then do check paneer butter masala, kadai paneer, paneer tikka, paneer bhurji, palak paneer and paneer tikka masala recipe.
matar paneer recipe details below:
lets start step by step matar paneer recipe:
1. take ingredients for making the masala paste in a wet grinder – ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-3) garlic, (1-2) green chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (4-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds & (2-3) cloves
2. grind all the ingredients to a smooth paste. no need to add water while grinding. there should be no small bits and pieces of cashews in the paste. keep the ground paste aside.
3. heat 2 to 2.5 tbsp oil or ghee. add ½ tsp cumin seeds.
4. add the ground masala paste. stir. take care while sauteing as the paste splutters. if there is too much spluttering, then cover partly with a lid till the spluttering stops.
5. saute for 10 to 12 minutes on a low to medium flame till the oil separates from the paste.
6. add all the dry spice powders – ¼ tsp turmeric powder, (¼ to ½) tsp red chili powder and (¼ to ½) tsp garam masala powder. stir very well. if adding cream or malai, you can add now. stir and saute for a minute.
7. add 1 cup rinsed peas or matar.
8. stir well.
9. then add (1 cup to 1.25 cups) water and salt. stir again.
10. pressure cook till the matar/peas are cooked. cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes in recipe section on how to cook in a pan.)
11. when the pressure drops on its own, open the lid of the pressure cooker. if the matar paneer curry appears thin, then simmer till it reaches the desired consistency. the consistency is medium and neither thick nor thin. if the gravy appears thick, then add some water and simmer. for a slight sweet taste, you can also add up to ½ tsp of sugar. add the paneer cubes (250 to 300 gms). simmer on a low flame for 1 to 2 minutes or till the paneer cubes are cooked. avoid over cooking as then the paneer would become dense and rubbery.
12. garnish with chopped coriander leaves & serve matar paneer with parathas or naan or tandoori rotis or khasta rotis or with steamed rice or jeera paratha or jeera rice or saffron rice or masala rice.
tip from reader abhishek: you can shallow or pan fry the paneer pieces and then add these to the curry.
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nutrition info is per serving.
- 250 to 300gramspaneer(cottage cheese)
- 1cuppeas or matar - fresh or frozen
- 1 to 1.25cupwaterOR 250 to 315 ml water OR add as required
- ½teaspooncumin seeds(jeera)
- ¼teaspoonturmeric powder(haldi)
- ¼ to ½teaspoonred chili powder(lal mirch powder)
- ¼ to ½teaspoongaram masala powderor punjabi garam masala powder
- 1tablespoonmalai or cream(optional)
- ½teaspoonsugar or add as required- optional *check notes
- 2 to 2.5tablespoonoil or ghee
- a few coriander leaves (dhania patta) for garnishing
- salt as required
- 3medium sized ripe red tomatoes- roughly chopped OR ¾ cup roughly chopped tomatoes
- 1medium to large onion- roughly chopped OR ½ cup roughly chopped onions
- 1 to 2green chilies (hari mirch)- chopped
- ½inchginger (adrak)- chopped
- 2 to 3garlic (lahsun)- chopped
- 2tablespoonroughly chopped coriander leaves- chopped
- 10 to 12whole cashews (kaju)- chopped
- 4 to 5whole black peppercorns(sabut kali mirch)
- 2 to 3cloves(lavang)
- 1teaspooncoriander seeds(sabut dhania)
in a grinder or blender take all the ingredients mentioned under "masala paste" - ½ cup chopped onions, ¾ cup chopped tomatoes, ½ inch ginger, (2-3) garlic, (1-2) green chilies, (10-12) chopped cashews, 2 tbsp coriander leaves, (4-5) black pepper, ½ inch cinnamon, 1 tsp coriander seeds and (2-3) cloves.
grind all the ingredients to a smooth paste.
no need to add water while grinding. there should be no small bits and pieces of cashews in the paste.
keep the ground paste aside.
- heat oil or ghee. add 1/2 tsp cumin seeds. saute the cumin till they splutter.
- then add the ground masala paste. stir. take care while sauteing as the paste splutters. if there is too much spluttering, then cover partly with a lid till the spluttering stops.
- saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.
- add all the dry spice powders - turmeric powder, red chili powder, garam masala powder. stir well.
- if adding cream or malai, you can add now. stir and saute for a minute.
- then add the peas or matar. stir again.
- add water and season with salt.
- cover the cooker tightly and pressure cook till the matar/peas are cooked. cook for about 2 to 3 whistles or 9 to 10 minutes. (check notes below on how to cook in a pan.)
- when the pressure drops on its own, open the lid of the pressure cooker.
- if the curry appears thin, then simmer till it reaches the desired consistency. the consistency is medium and neither thick nor thin.
- if the gravy appears thick, then add some water and simmer.
- add the paneer cubes. simmer for 1 to 2 minutes on a low flame or till the paneer cubes get cooked. for a slight sweet taste, you can also add sugar just before you add the paneer cubes.
- don't overcook as the paneer becomes dense and hard then.
- garnish matar paneer with coriander leaves.
- serve matar paneer with rotis, parathas, naan or rice.
for making matar paneer recipe in a pan or pot:
- first fry the cumin seeds in a pan.
- then add the masala paste and saute till oil releases from the sides.
- add the dry spice powders and stir.
- add the matar, salt and about 1.5 to 2 cups water.
- close the pan and cook the peas till they become soft. if the curry dries up whilst cooking, add more water. then continue with the rest of the recipe.
note: if the tomatoes are sour, then sweeten the gravy by adding some sugar.
Filed Under: Indian Curries, Kids Recipes, Main Course, North Indian Recipes, Paneer Recipes, Popular Indian RecipesTagged With: 30 Minutes Recipes, Bachelor Recipes, Gluten Free
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If you like spicy, comforting, wonderful Indian food, first of all, you are my best friend and let’s go to the lunch buffet. NOW.
Secondly, you know that sometimes the most humble looking recipes are the most delicious. And when I say humble, I do mean scary. Remember the palak paneer I made way back when? Okay yeaaaah.
But ain’t nobody got time for vanity here. This heavenly combination of chicken, paneer, cashews, golden raisins, and a creamy spicy sauce is gosh darn tasty, and I’ve known it for as long as I’ve been frequenting the in-cre-di-ble Indian restaurant in our neck of the woods, and better yet, now I know it FROM MY OWN KITCHEN.
This is a big deal. Usually me and Indian food are best left to the restaurants. You know, like all the following of the directions and those long ingredient lists and unfamiliar whole spices and *head in hands* I give up. But not this time, friends. This is beautifully simple to make, and although it does have a long ingredient list, it’s nothing that’s going to send you around town to find a million an one things. I (almost) promise. I am a big fan of realistic recipes and this is totally, totally a realistic recipe. Can you tell I want you to try this so so bad?
It’s also a spicy recipe.
Today is big day for us: we are meeting with a team of constructionally gifted people to talk about tearing down walls in our house to make an awesomely fresh and open kitchen space. As in KITCHEN REMODEL. As in omg omg omg happy happy fun! I’m sure there will be no drama, ever, with anything, right?
The last few months have been a bit of a roller coaster of decision making. We had talked about doing the remodel, then NOT doing the remodel, then looking for a studio instead of the remodel, then NOT looking for a studio, and now we’ve settled back on doing the kitchen remodel. This will be the space where I’ll work indefinitely, and we’ll be able to not only use the space for some video if I get brave enough to try to be, like, funny and kewl on camera, but we’ll just enjoy not having to feel like we’re locked in a closet while we’re cooking and being able to talk to peeps across the real live kitchen peninsula.
I think when we were initially deciding whether or not to move forward with the remove, we both sort of forgot that we bought the house on the lower end so we could put a little money into the kitchen and make it a nice comfortable space. So now that we’ve kind of re-realized that, I feel really good about the decision. And I think Bjork does too. Right, Bjork? Do you even read my blog? Check yes or no.
If you forgot what it currently looks like, you are in for a treat. You can check it out ovah heeyah.
The gist of the remodel is this –
- white cabinets
- white/grey marble-ish countertops
- cooktop and oven
- dishwasher *insert prayer emoji*
- skinny fridge (small house issues)
- farmhouse sink? is it too big, or too adorable that we can’t say no? can’t decide
- new hardwood floors that match the original floors of the house
I have a board on Pinterest dedicated to kitchen remodel inspiration if you want to check out the look that we’re going for. Which is one of those jokes about Pinterest where you pin everything you want your life to be and then realize that your kitchen is a shoebox and you can barely fit YOURSELF in the kitchen, much less your dream pantry space complete with organized jars of food and corresponding matching labels. What?
If you have anything awesome to say about kitchen remodeling 101 for dummies, you can leave it in the comments below. We are sort of clueless about this home ownership thing and you all are a wealth of knowledge.
Okay, though, Chicken Shahi Korma. It’s heaven-sent. The firm paneer, the crunchy cashews, the plump raisins, the spicy chicken, the creamy sauce which I could eat in a bowl all by itself… I am getting lightheaded typing that all out.
It’s what my dreams are made of.
Chicken Shahi Korma
This Chicken Shahi Korma recipe is so simple and SERIOUSLY delicious. Spicy chicken, cashews, paneer, golden raisins, and creamy sauce.
- 2 lbs. chicken breasts
- 1 2-inch piece ginger
- 8 cloves garlic
- 2 tablespoons lemon juice
- 3 tablespoons oil, divided
- 1 onion, minced
- 3 tablespoons tomato paste
- 1 cup half and half
- 1 1/2 cups Greek yogurt
- 16 oz paneer, cubed
- 3/4 cup golden raisins
- 1/2 cup cashews
- 1/2 cup chopped cilantro
- 1 teaspoon salt
Korma Sauce Ingredients:
- 1/2 cup cashews pieces
- 1 cup chicken broth (more to thin the sauce later)
- 1/4 cup oil
- 1 tablespoon honey
- 2 teaspoons garam masala
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon hot pepper flakes
- 1 teaspoon black peppercorns
- 1/2 teaspoon fenugreek seeds (if you can’t find them, just skip em)
- 1/2 teaspoon cumin
- Cut the chicken breasts into small cubes. Puree the ginger, garlic, lemon juice, and 2 tablespoons of olive oil in a food processor, adding a little water if necessary. Pour over the chicken, stir, and refrigerate to marinate while you prep the rest of the recipe.
- Puree all the sauce ingredients in a food processor until very smooth. Set aside.
- Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and saute for 5 minutes. Add the chicken and the tomato paste. Saute until fragrant and browned.
- Add the korma sauce base, yogurt, half and half, paneer, raisins, cashews, and salt. Taste and adjust to your liking. Simmer for as long as you can before eating so the flavors can develop. Add extra water or chicken broth the thin out the sauce to your desired consistency since it will thicken up a little bit. Serve over basmati rice or with naan. It’s soooo gooood.
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