In this Matar Paneer Curry recipe, I’ll share the simple recipe of mutter paneer which is one of the best traditional vegetarian dishes from the North Indian Cuisine that is made with onion tomato-based masala gravy, Paneer(Indian cottage cheese, Green Peas(Matar), spices, and herbs. This Paneer Peas gravy recipe is so flavorful and delicious that is also very quick and easy to make at home. Cooking matar paneer is very easy and by following the instructions in this article with step-by-step photos and a video, you’ll be able to make the best mutter paneer at home. It has a perfect balance between spicy and creamy gravy that your family and friends will love with Butter Naan and Jeera Rice along with Boondi Raita and Pickled Onion for a whole meal.
Also, check out my other Paneer Related dishes like Dhaba Style Paneer Masala, Kadai Paneer Gravy, Paneer Lababdar, Tandoori Paneer Tikka Dry, Paneer Tikka Gravy, Chilli Paneer Gravy, Paneer Bhurji, Paneer Kachori, and Paneer Paratha.
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Matar Paneer Curry Recipe Video
Ingredients for Matar Paneer Gravy
For Frying Paneer
- 2 tbsp oil
- 1 tsp butter
- 200 gm Paneer – Try my Homemade paneer to make this amazing dish
For Preparing Puree
- 1 tbsp oil
- 1 tsp butter
- 3 onion
- 2 green chilli
- 1-inch ginger
- 10-12 garlic cloves
- 3 chopped tomatoes
- Salt as per taste
For Making Masala and Making the Curry
- 2-3 tbsp oil
- 1 tsp butter, 2 cloves
- 1 cardamom
- 1 bay leaf
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tbsp Kashmiri Red Chilli Powder
- 1 tsp cumin
- 1 Red Chilli
- 3 tbsp water
- 1 cup Frozen Matar
- 1 tbsp Malai
- 1 tbsp kasuri methi
- chopped coriander leaves.
- 1.5 cup warm water
- ½ tsp butter
- ½ tsp Garam Masala
- chopped coriander leaves
How To Make Matar Paneer Recipe (Step-by-Step Instructions)
1. Take a large Kadai/Pan. Add 2 tbsp oil and 1 tsp butter and heat on medium flame. As soon as the butter melts, add 200 gm of Paneer and fry it.
2. Take the fried paneer pieces out and keep them aside.
3. Add 1 tbsp oil to the kadai, and 1 tsp butter to the kadai. Chop and prepare the following veggies: 3 onions, 2 green chilli, 1-inch ginger, and 10-12 garlic cloves.
4. First, add onion to the kadai, keep stirring the onions, and cook on medium flame. Next, add the chopped ginger, garlic, and green chilli. Stir often and cook until the onions change color and become transparent.
5. Once the onions change color, add 3 chopped tomatoes. Add salt as per taste. Mix well. Cover and cook until the tomatoes become soft. In total, cook for 6 minutes.
6. Let the veggies cool down and then transfer to a grinding jar. Grind until a fine paste. Keep it aside.
7. Take a Pan. Add 2-3 tbsp oil, 1 tsp butter, 2 cloves, 1 cardamom, and 1 bay leaf. Mix well on low flame.
8. Add the following spices: 1 tsp coriander powder, ½ tsp turmeric powder, 1 tbsp Kashmiri Red Chilli Powder, and 1 tsp cumin. Mix well and also add 1 Red Chilli. Cook for 20 seconds.
9. Add the tomato Onion Paste and 3 tbsp water to the pan. Mix well. Cover and cook for 6-7 minutes on medium flame. Remove the cover and mix well.
10. Add 1 cup Frozen Matar and 1 tbsp Malai. Mix well. Cover and cook for 3-4 minutes on low flame.
11. Add the fried paneer pieces, 1 tbsp kasuri methi, and chopped coriander leaves.
12. Add 1.5 cups of warm water and cover the lid. Cook for 5 minutes on medium flame.
13. Add ½ tsp butter, ½ tsp Garam Masala, and chopped coriander leaves. Cover and leave for 5-10 minutes.
14. Serve it hot with Tandoori Roti and Jeera Rice. Enjoy.
Recipe Card
Matar Paneer Curry Recipe
Ingredients
For Frying Paneer
- 2 tbsp oil
- 1 tsp butter
- 200 gm Paneer
For Preparing Puree
- 1 tbsp oil
- 1 tsp butter
- 3 onion
- 2 green chilli
- 1 inch ginger
- 10-12 garlic cloves
- 3 chopped tomatoes
- Salt as per taste
For Making Masala and Making the Curry
- 2-3 tbsp oil
- 1 tsp butter
- 2 cloves
- 1 cardamom
- 1 bay leaf
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tbsp Kashmiri Red Chilli Powder
- 1 tsp cumin
- 1 Red Chilli
- 3 tbsp water
- 1 cup Frozen Matar
- 1 tbsp Malai
- 1 tbsp kasuri methi
- chopped coriander leaves.
- 1.5 cup warm water
- ½ tsp butter
- ½ tsp Garam Masala
- chopped coriander leaves
Instructions
- Take a large Kadai/Pan. Add 2 tbsp oil and 1 tsp butter and heat on medium flame. As soon as the butter melts, add 200 gm of Paneer and fry it.
- Take the fried paneer pieces out and keep them aside.
- Add 1 tbsp oil to the kadai, and 1 tsp butter to the kadai. Chop and keep the following veggies ready: 3 onion, 2 green chilli, 1 inch ginger and 10-12 garlic cloves.
- First add onion to the kadai, keep stirring the onions and cook on medium flame. Next, add the chopped ginger, garlic and green chilli. Stir Continuously and cook until the onions change the color and becomes transparent.
- Once the onions change color, add 3 chopped tomatos. Add salt as per taste. Mix well. Cover and cook until the tomatos become soft. In total, cook for 6 minutes.
- Let the veggies cool down and then transfer to a grinding jar. Grind until a fine paste. Keep it aside
- Take a Pan. Add 2-3 tbsp oil, 1 tsp butter, 2 cloves, 1 cardamom, and 1 bay leaf. Mix well on low flame.
- Add the following spices: 1 tsp coriander powder, ½ tsp turmeric powder, 1 tbsp Kashmiri Red Chilli Powder and 1 tsp cumin. Mix well and also add 1 Red Chilli. Cook for 20 seconds.
- Add the tomato Onion Paste, and 3 tbsp water to the pan. Mix well. Cover and cook for 6-7 minutes on medium flame. Remove the cover and mix well.
- Add 1 cup Frozen Matar and 1 tbsp Malai. Mix well. Cover and cook for 3-4 minutes on low flame.
- Add the fried paneer pieces now, 1 tbsp kasuri methi and chopped coriander leaves.
- Add 1.5 cup warm water and cover the lid. Cook for 5 minutes on medium flame.
- Add ½ tsp butter, ½ tsp Garam Masala and chopped coriander leaves. Cover and leave for 5-10 minutes.
- Serve it hot with Tandoori Roti and Jeera Rice. Enjoy.
