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Home >> Recipes >> North Indian

Matar paneer recipe | Mutter paneer | How to make matar paneer

By swasthi , on September 10, 2020, 187 Comments, Jump to Recipe

Matar paneer is a restaurant style creamy, delicious and rich peas paneer curry. Matar paneer is one of India’s most popular paneer dishes. In most Indian homes, it is made during winters when fresh peas are in season. However it can also be made with frozen peas anytime around the year.

matar paneer mutter paneer

This matar paneer is the best when you plan for a special meal. Some roti, phulka, garlic naan or plain basmati rice, jeera rice or ghee rice will be great to pair up with this.

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I usually make matar paneer with blanched onions, tomatoes and cashews blended together. It is a super quick recipe and is great to make when you are in a hurry.

I have shared that method at the end of the post as method 2 (upon readers request).

Today’s recipe takes some time since the onions and tomatoes are sauteed first and pureed. This is what makes the dish simply superb and unique.

This recipe is roughly adapted from my Paneer butter masala which is a popular recipe on the blog.

More Paneer Recipes
Kadai paneer
Paneer makhani
Paneer tikka masala

Preparation for matar paneer gravy

1. Heat a pan and add 1 tbsp oil. When the oil turns hot, add 2 green cardamoms, 1 inch ginger (chopped) and 3 garlic cloves (chopped). Saute just for a minute. I did forget to add the cardamoms here so added in the tempering later.

frying ginger garlic to make matar paneer gravy

2. Add 1 cup chopped onions. Saute them until they turn pink to light golden. The raw smell of the onions has to go away.
3. Then add 1½ cup chopped tomatoes, ½ teaspoon salt and ¼ teaspoon turmeric.

adding tomatoes salt

4. Saute for 2 to 3 mins. Cover the pan. Cook on a medium flame until the onions and tomatoes turn mushy. Add cashews and turn off the stove.

frying onion tomaotes till mushy for matar paneer

5. Cool this mixture completely. Transfer to a blender jar. Make a smooth puree without adding water.

onion tomato puree to make matar paneer

How to make matar paneer recipe

6. Heat a pan with 2 tablespoons oil. Add 1 inch cinnamon and a small bay leaf. You can also skip them and just add half teaspoon cumin seeds. Fry them for a min.

sauteing spices in oil to make matar paneer
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7. Pour the onion tomato puree. If your puree is not smooth, then pass it through a strainer. Add ¾ to 1 teaspoon red chili powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. You can also add the spice powders first to hot oil. If the pan is too hot , it burns them so I added later.

adding puree spice powders

8. Saute all of these until the mixture comes together & turns thick. Keep stirring often.

frying masala

9. Add ¾ cup boiled green peas or frozen peas. If using fresh peas, then you may need to boil them. Drain and use here. I used frozen peas, so just rinsed well and added. Pour 1 to 1¼ cups water to make a gravy.

adding peas & water
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10. Mix well. Cover and cook until the gravy thickens. Taste the gravy and add more salt if needed.
11. Add 1 slit green chilli, 250 grams paneer and 1 teaspoon kasuri methi. Mix gently and cover. Cook just for 2 to 3 mins. Adding green chilli at this stage gives a unique flavor.

adding paneer chilli kasuri methi

12. Add chopped coriander leaves and 3 to 4 tablespoons cream. Mix well. Transfer to a serving bowl.

adding cream to matar paneer

Serve matar paneer with basmati rice, naan, roti, phulka, jeera rice or ghee rice.

matar paneer recipe

Matar paneer – method 2

Ingredients to follow from recipe card except for 1½ tsp ginger garlic paste to use below. Here are the instructions:

  1. Bring 2 cups of water to a boil & add the cubed onions.
  2. Boil for 2 to 3 mins. Drain the blanched onions.
  3. Make a fine paste of blanched onions, tomatoes, chili, and cashews.
  4. Optional step. Saute paneer in little oil and immerse them in hot water until used.
  5. Saute cumin, cardamom, cloves, cinnamon & bay leaf in oil for 1 to 2 minutes.
  6. Fry ginger garlic paste until the raw smell goes off.
  7. Add the ground paste & fry until it leaves the sides of the pan.
  8. Also the raw smell must disappear.
  9. Add chili powder, garam masala, coriander powder and salt. Sauté for 2 to 3 minutes.
  10. Add peas and 1.5 cups water. Cook until the gravy thickens.
  11. When the gravy turns thick, you will also see some oil on top of the gravy. There is not much oil used in the recipe so you can see very little oil on top.
  12. To the thick gravy, add paneer and kasuri methi.
  13. Cook for just 2 to 3 minutes.
  14. Using cream is optional. Pour cream to a bowl, add little gravy and mix well. Stir this in to the pan.
  15. Switch off the stove and add finely coriander leaves. Serve matar paneer with roti or rice.

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matar paneer mutter paneer

Matar paneer recipe (Mutter paneer)

Matar paneer is a delicious dish made by cooking paneer & green peas in spicy onion tomato masala.  This recipe will give you restaurant style creamy & rich matar paneer. It tastes amazing to serve with rice, naan or paratha.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings4
AuthorSwasthi

Ingredients (US cup = 240ml )

To saute & puree

  • 1 tablespoon oil
  • 2 cardamoms (elaichi)
  • 3 garlic (cloves )
  • 1 inch ginger chopped
  • 1 cup onions cubed (1 large or 2 medium)
  • 1½ cup tomatoes (2 large) chopped
  • ¼ teaspoon turmeric
  • 10 cashewnuts
  • ½ teaspoon salt

For matar paneer gravy

  • 2 tablespoon oil or butter
  • 1 inch cinnamon (dalchini) (optional)
  • 1 small bay leaf (optional)
  • ¾ to 1 teaspoon red chili powder (less spicy variety)
  • ¾ to 1 teaspoon garam masala
  • ½ to ¾ teaspoon coriander powder
  • ¾ cup green peas (matar) (boiled or frozen)
  • 1 to 1 ¼ cup water (use more if needed)
  • 1 green chili deseeded & slit (optional)
  • 250 grams paneer (indian cottage cheese)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • ¼ teaspoon salt as needed (about ¼ to ½ tsp)
  • 2 tablespoon coriander leaves (cilantro)
  • 3 to 4 tablespoon cream
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Instructions

Preparation for mutter paneer

  • If using store bought paneer, soak it in a bowl of hot water for 20 mins. Drain the water and use. This step helps to keep the paneer soft.
  • Pour 1 tbsp oil to a hot pan. When the oil turns hot, add 2 green cardamoms, ginger & garlic. 
  • Fry for a minute. Next add 1 cup chopped onions & saute until they turn light golden. 
  • Put in 1½ cup tomatoes, ¼ teaspoon turmeric and ¼ teaspoon salt. 
  • Saute for 2 to 3 mins. Cook covered until soft & mushy. 
  • Add 10 cashews. Cool this completely. Make a fine puree of this in a blender without water.

How to make matar paneer

  • Heat 2 tbsps oil in the same pan. Saute 1 inch cinnamon & 1 bay leaf for a minute. 
  • Pour the pureed onion tomato mixture. If your puree is not smooth, then pass it through a filter/sieve.
  • Add ¾ to 1 teaspoon chili powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. 
  • Saute until the masala comes together and turns thick. Keep stirring to prevent burning.
  • Next add ¾ cup green peas. Pour 1 to 1 ¼ cups water. If using fresh peas, boil them until tender in a pot, drain and use. If using frozen peas then you can rinse and use. 
  • Mix well to make a thick gravy. Add more water if needed.
  • Mix and cook covered on a medium heat until the gravy thickens and traces of oil appear over the gravy.
  • Crush 1 teaspoon kasuri methi in your palm & sprinkle all over. Mix well. 
  • Check salt and add more if needed. Add 1 slit green chilli & 250 grams cubed paneer. 
  • Cover and cook just for 2 mins. Sprinkle coriander leaves and cream. 
  • Stir well. Serve matar paneer with jeera rice, naan or paratha.
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Notes

You can substitute tofu for paneer.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

Video of matar paneer recipe

NUTRITION INFO (estimation only)

Nutrition Facts
Matar paneer recipe (Mutter paneer)
Amount Per Serving
Calories 371 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Cholesterol 41mg14%
Sodium 764mg33%
Potassium 386mg11%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 7g8%
Protein 12g24%
Vitamin A 515IU10%
Vitamin C 20.1mg24%
Calcium 351mg35%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Matar paneer recipe | Mutter paneer | How to make matar paneer
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Matar paneer recipe | Mutter paneer | How to make matar paneer
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

Comments

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  2. Akki says

    April 28, 2020

    Hi, your recipes are amazing. I just wanted to ask after every recipe the nutrition facts that you write is the calories for the entire dish or 1 portion of that dish? Thanks ?

    Reply
    • swasthi says

      April 29, 2020

      Hi Akki,
      Thank you. For most of the recipes, it is per serving. Sometimes say for a bottle of sauce – It is for the entire sauce. The values are just approximations.

      Reply
  3. Prathibha Shridhara says

    April 27, 2020

    5 stars
    Yummy recipe! Made it following the 1st method in limited time and still managed to make it quickly. Thank you!

    Reply
    • swasthi says

      April 27, 2020

      You are welcome! Glad to know it turned out good. Thank you

      Reply
  4. Divya says

    April 24, 2020

    5 stars
    This was an easy to follow delicious recipe that we enjoyed eating. Thanks for posting.

    Reply
    • swasthi says

      April 24, 2020

      You are welcome! Glad to know! Thank you

      Reply
  5. Amy Khan says

    April 16, 2020

    5 stars
    Absolutely delicious! We made this for dinner. Easy recipe to follow.

    Reply
    • swasthi says

      April 18, 2020

      Thank you!

      Reply
  6. Jairaj says

    April 13, 2020

    5 stars
    This was very tasty. I had to make some adjustments during the pandemic to what I had on hand. I used 2 T canned tomato paste and water instead of tomatoes. I had to add water to the grinder so it mixed smooth. I just added less later. I also didn’t have the green chili, but I typically don’t add anyway. I also didn’t have fresh coriander or cream. Still very tasty with chapatti. My MIL used to fry her paneer first

    Reply
    • swasthi says

      April 14, 2020

      Hi!
      Glad to know! Thank you!

      Reply
  7. CP says

    April 9, 2020

    This was so good! I thought the tofu was going to taste strange, but it actually made a decent substitute for paneer. I’m excited to try more vegan recipes now!

    Reply
    • swasthi says

      April 11, 2020

      Thank you!

      Reply
    • Kamini Kumari says

      April 19, 2020

      Thanks for this lovely recipe. It turned out really well. Very creamy and thick and delicious. I plan to make it for my MIL now.

      Reply
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  9. Farha SD says

    March 27, 2020

    5 stars
    Made this recipe, Thank U Swathi ma’am for the yummiest recipe. Everyone loved it..

    Reply
    • swasthi says

      March 29, 2020

      Welcome Farha
      Glad you liked it. Thank you

      Reply
  10. Katrina Symonds says

    February 15, 2020

    Love your recipes and the clear way they are presented. I am only able to use coconut or almond flour for medical reasons, do you have a recipe for roti or paratha using these flours?

    Reply
    • swasthi says

      February 16, 2020

      Hi Katrina,
      Thank you! I haven’t tried but I guess this millet flour roti recipe works. Try with a small batch. If it doesn’t work then you can add a boiled & mashed potato or sweet potato to the flour and make the dough. I have another recipe here – ragi paratha. This recipe uses potato. You can follow the same for quantities. You can also use raw banana (plantain) or yam. Hope this helps.

      Reply
  11. Reema Noronha says

    February 8, 2020

    5 stars
    I always hesitated to make paneer dishes as they never tasted like restaurant paneer.. but this recipe I tried and it turned out to be so delicious. I have tried many of your recipes and you never disappoint me. They always turn perfect. We are Blessed to have you on this planet:)

    Reply
    • swasthi says

      February 8, 2020

      Hi Reema,
      Thank you so much for the comment! Very glad to know your matar paneer turned out good. Hope you enjoy more recipes from here!
      🙂

      Reply
  12. Deepa says

    January 2, 2020

    5 stars
    Amazing it turned out, everyone loved it!!

    Reply
    • swasthi says

      January 5, 2020

      Thanks Deepa
      Glad it turned out good!

      Reply
  13. Shwetha Desai says

    December 21, 2019

    5 stars
    I made this recipe at home and turned out delicious! Thank you so much Swathi!

    Reply
    • swasthi says

      December 21, 2019

      Welcome Shwetha!

      Reply
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  15. Wendy says

    November 3, 2019

    5 stars
    This is the best recipe I’ve ever used to make this. It’s my favorite Indian dish. So good!

    Reply
    • swasthi says

      November 4, 2019

      Hi Wendy,
      Thank you so much! I saw the picture. Yes it turned out so good.
      🙂

      Reply
  16. Priti says

    October 29, 2019

    5 stars
    Received the best compliments from my husband, but better yet, my picky children. All took more than 1 serving! Thank you, great recipe and easy to follow. I didn’t add green chilli bc of kids but I bet it makes it better.

    Reply
    • swasthi says

      October 31, 2019

      Hi Priti,
      You are welcome. Glad you all liked it. Thanks much for the comment.
      🙂

      Reply
  17. Ria says

    October 14, 2019

    Can I add yogurt instead of cream? Will it taste good.

    Reply
    • swasthi says

      October 14, 2019

      Hi Ria,
      Yes you can use yogurt. But both serve different purpose. Cream adds creamy texture while yogurt does not add texture but will make the curry slightly tangy. You can actually skip cream and just add few more cashews. If you prefer yogurt then add about 2 to 3 tbps to the blender along with onions and tomatoes. Hope this helps.

      Reply
  18. Dave says

    August 8, 2019

    5 stars
    Hi there!
    Very delicious curry. It was easy to make and turned out great! Will be making it again.

    Reply
    • swasthi says

      August 11, 2019

      Hi Dave,
      Thank you so much for trying!

      Reply
  19. Masdhusudhan says

    June 30, 2019

    5 stars
    Thank you Ms Swathi. We prepared this last night and reached the awesome taste just like restaurant taste.

    Reply
    • swasthi says

      June 30, 2019

      Welcome Madhusuhan,
      Glad your matar paneer turned out good. Thank you.

      Reply
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  21. Dipesh Kataria says

    November 27, 2018

    5 stars
    Hello. I am in a country where they don’t have green cardamom. What replacement spice can I use?

    Reply
    • swasthi says

      November 27, 2018

      Hi,
      You can skip it and the other whole spices too if you don’t have.

      Reply
  22. Valentina Gianetti says

    July 27, 2018

    4 stars
    Hello Swasthi! My name is Valentina and i’m italian.. I live with my two twins boys age 3 and my husband. I love India.. I love Asia.. I love indian and a lot of asian food (but not korean!! 😀 ).. and I LOVE your blog, i tried some recipes and they are wonderful, the really indian restaurant taste. I have a couple of book of indian cuisine (one is very big and complete), but nothing compare with your recipes 🙂 I’m writing to you to ask an advice: what if I prepare this matar paneer gravy today (without paneer), store it in the fridge and serve it tomorrow? I think to put again it in the pan and add paneer and cream etc etc.
    Thank you so much!

    Reply
    • swasthi says

      July 27, 2018

      Hi Valentina,
      Glad to know you! Thanks a lot for following my recipes. Your comment made me very happy.
      🙂
      Yes you can make the gravy ahead, 1 to 2 days is fine. As you mentioned just put the paneer and cream after reheating. Have a great weekend!
      🙂

      Reply
      • Valentina Gianetti says

        July 27, 2018

        Thank you! Tomorrow my guests will taste some Indian cuisine ^_^
        Have a nice week end too

        Reply
        • swasthi says

          July 28, 2018

          You are welcome Valentina
          🙂

          Reply
  23. Pari says

    July 2, 2018

    5 stars
    Dear Swasthi
    I have been following your blog for the past few months. I always love the way you cook and the food turns out awesome. Thank you so much for the recipes. Matar paneer came out so well.God bless

    Reply
    • swasthi says

      July 2, 2018

      Hi Pari
      You are welcome. Very happy to know the food turns out good. Thank you so much.
      🙂

      Reply
  24. Debu says

    April 27, 2018

    5 stars
    Wow!!! Amazing matar paneer. Tasted out of this world. Thanks a ton

    Reply
    • swasthi says

      April 27, 2018

      You are welcome Debu
      Thanks for trying

      Reply
  25. Bob says

    March 30, 2018

    4 stars
    Hi

    Preparing to make this and I noticed the ingredients list is missing the amount of turmeric. I will guess 1 tsp.

    Thanks for sharing this recipe

    Addicted to Indian food

    Bob

    Reply
    • swasthi says

      March 30, 2018

      Welcome Bob,
      1 tsp would be a lot, You can use about 1/8 tsp (i.e half of a quarter tsp). Thanks for the mention I will update the list.

      Reply
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