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    Home » Paneer Recipes

    Matar Paneer Recipe | Mutter Paneer

    Published: Dec 7, 2021 · Modified: Dec 27, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Matar Paneer (Mutter Paneer) is a popular & delicious, creamy & flavorful vegetarian North Indian Punjabi dish where paneer and green peas are cooked in an onion-tomato gravy. Serve this restaurant-style paneer matar masala with any Indian bread like tawa naan, homemade roti, soft chapati, or rice items such as steamed rice, jeera rice, or ghee rice. 

    Matar Paneer | Indian Mutter Paneer  | Vegetarian dinner recipe for naan, roti, chapati, and rice.
    Jump to:
    • Recipe card
    • What is matar paneer?
    • My secret to make the best matar paneer at home
    • Ingredients
    • Step-by-step instructions
    • Tips
    • Variations
    • Instant pot matar paneer
    • Recipe FAQs
    • More Indian side dishes
    • User Reviews

    Recipe card

    Best Matar Paneer Recipe (Mutter Paneer) | Indian Vegetarian Paneer and Green Peas Curry.

    Matar Paneer Recipe | Mutter Paneer

    Kushi
    Matar Paneer (Mutter Paneer) is a popular & delicious, creamy & flavorful vegetarian North Indian Punjabi dish where paneer and green peas are cooked in an onion-tomato gravy. Serve this restaurant-style paneer matar masala with any Indian bread like Tawa naan, homemade roti, soft chapati, or rice items such as steamed rice, jeera rice, or ghee rice. 
    5 from 28 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Lunch
    Cuisine Delhi, north indian, punjabi
    Servings 8
    Calories 171 kcal

    Equipment

    • 1 Pan

    Ingredients
      

    For Onion Tomato Masala

    • 1 tablespoon Oil
    • 1 tablespoon Butter
    • ½ teaspoon Cumin seeds
    • 1 Bay leaf
    • 1 inch Cinnamon stick
    • 3 Cloves
    • 2 Cardamom pods
    • 4 to 6 Dry red chillies (You can use red chile powder instead to taste)
    • 8 to 10 Cashews
    • 3 Onion, medium sliced
    • 6 to 8 Garlic cloves chopped
    • 3 Green chilies, slit
    • 1 inch Ginger, chopped
    • ¼ cup Cilantro or Corainder leaves
    • 3 Tomatoes
    • Water, as needed (maybe total of 1 to 1 ½ cups for dish)

    Other Ingredients

    • ¾ teaspoon Salt, adjust to taste
    • 200 grams Paneer cubes
    • 1 ½ cups Green peas (fresh or frozen)
    • 1 tablespoon Dried fenugrek or Kasuri methi
    • 1 tablespoon Heavy cream
    • 1 tablespoon Coriander leaves or Cilantor chopped

    Instructions
     

    How to make onion-tomato gravy or sauce?

    • Heat oil and butter in a pan on medium flame. To this, add cumin seeds, bay leaves, cinnamon, cloves, cardamom, dry red chilies, and cashews. Saute on a medium flame for 2 minutes.
      1 tablespoon Oil, 1 tablespoon Butter, ½ teaspoon Cumin seeds, 1 Bay leaf, 1 inch Cinnamon stick, 3 Cloves, 2 Cardamom pods, 4 to 6 Dry red chillies, 8 to 10 Cashews
    • Add onion, garlic, ginger, green chilies and continue to saute till onions become light golden. Sauteeing onions is a very important step and may take 6 to 8 minutes.
      3 Onion, medium sliced, 6 to 8 Garlic cloves chopped, 3 Green chilies, slit, 1 inch Ginger, chopped
    • Once the mixture cools down, transfer this to a blender along with tomato, cilantro, ½ cup of water, and blend it to a smooth paste.
      ¼ cup Cilantro or Corainder leaves, 3 Tomatoes, Water, as needed (maybe total of 1 to 1 ½ cups for dish)

    Making of matar paneer masala

    • In the same pan, add the ground tomato-onion masala with an additional ½ to ¾ cup water for the desired consistency, salt to taste, and cook for a minute or two.
      ¾ teaspoon Salt, adjust to taste
    • Add paneer, green peas, and simmer for 5 to 8 minutes. Finally, add heavy cream, dry fenugreek leaves, coriander leaves, and mix. Switch off the flame.
      200 grams Paneer cubes, 1 ½ cups Green peas (fresh or frozen), 1 tablespoon Dried fenugrek or Kasuri methi, 1 tablespoon Heavy cream, 1 tablespoon Coriander leaves or Cilantor chopped

    Instant Pot Matar Paneer

    • Press the saute button on your instant pot. To this, add butter and oil. Next, add cumin seeds, bay leaf, cardamom, cinnamon, cloves, cashews, and saute for 1 minute.
    • Add onion, garlic, green chilies, and ginger, and saute for 3 to 4 minutes or until lightly golden. Turn off your IP. Let this cool down completely.
    • Add this to the blender along with tomatoes and coriander leaves and blend it to a smooth paste.
    • Turn on the saute mode of your IP. Add the paste and cook for 1 minute. To this, add paneer, green peas, 1 cup water, salt to taste, and mix. Deglaze the bottom if needed.
    • Press cancel and close the lid with a vent in the sealing position. Pressure cook on HIGH for 2-3 minutes. Quickly release the pressure manually.
    • Add heavy cream, dry fenugreek leaves, and coriander leaves, and mix everything together.

    Video

    Notes

    • If you do not have whole garam masala, you can skip it. Saute other ingredients along with onions. Substitute whole garam masala by adding 1 teaspoon of garam masala powder when adding paneer. Make sure the garam masala is of good quality. 
    • Adding kasuri methi is optional, but it gives your dish a unique taste. 
    • You can add the tomatoes & cilantro directly to the blender, as I have done today, or you can saute it along with tomatoes and blend. Both taste great. 
    • How well you saute the onion-garlic mixture decides how your gravy tastes. So do this correctly. 
    • Adding more cashews will make your dish creamier. This gravy thickens as it cools down. So, adjust the consistency accordingly.
    • To make vegan matar paneer, use tofu instead of paneer, soy or cashew milk for cream, and coconut oil for butter. 
    • If using red chile powder instead of whole red chilies, add it along with the ground onion tomato masala and salt. 
    Some Variation to matar masala:
    You can substitute paneer with mushroom or baby corn or, gobi(cauliflower) or potatoes (aloo), or you can even combine all of these. It tastes better when many veggies are added together, as the flavors from each enhance the taste of this dish. 

    Nutrition

    Calories: 171kcalCarbohydrates: 13gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 299mgPotassium: 265mgFiber: 4gSugar: 5gVitamin A: 674IUVitamin C: 23mgCalcium: 153mgIron: 1mg
    Tried this recipe?Let us know how it was!

    What is matar paneer?

    Matar Paneer is a popular Punjabi curry that is rich, spicy, and creamy. Matar means green peas, paneer means Indian cottage cheese, and masala is an aromatic blend of spices with roasted onions and tomatoes. So, in short, it is paneer and peas cooked in a flavorful onion-tomato sauce. 

    As matar paneer is a popular dish, every region has its own variation. The best part is that the ingredients are almost the same but in different amounts. So you see, every hotel, restaurant, or dhaba has a different signature taste, and when you make it at home, it tastes different. 

    This curry is vegetarian and gluten-free. Also, one of the popular vegetarian dishes is served for lunch or dinner, at home, at large events, and in restaurants. Mutter Paneer is available at almost all Indian restaurants, along with Paneer butter masala, Paneer Kadai, Palak Paneer, etc. 

    Restaurant Matar Paneer | Indian Vegetarian Dinner Recipe with paneer and green peas.

    My secret to make the best matar paneer at home

    • The flavors in the dish or any butter masala come by sauteeing onion, garlic, ginger, green chilies, red chilies, cashews, and whole garam masala spices until the onions develop a golden brown color. The sauteed ingredients are then blended to a smooth and creamy paste along with tomato and coriander leaves. 
    • The blended masala is then transferred to a pan along with water for the desired consistency. Then, green peas and paneer are added and simmered until cooked. 
    • Even bachelors and beginners can make this simple matar paneer masala at home.

    Ingredients

    Paneer: Non-melting Indian cheese is available in any grocery store. You can easily make paneer at home, too. For the vegan version, use extra firm tofu.

    Green peas: During the winter season, when fresh green peas are available, use them in the recipe. Otherwise, feel free to use the frozen ones or soak and boil the dried ones.

    Whole spices: Use any Indian spices available in your pantry. This enhances the flavor of green peas curry.

    Kasuri methi: Dry fenugreek leaves that are used in most North Indian curries give the dish its signature taste. There is no substitute. Skip if it is unavailable.

    Cashews: I add cashews as it makes your dish rich and creamy, and by using them, you can reduce the amount of cream in the recipe.

    Matar Paneer Recipe | Simple recipe with paneer and green peas for naan, roti, chapati and rice.

    Step-by-step instructions

    Add Indian whole spices and cashews.

    Step 1:  Heat oil and butter in a pan on medium flame. To this, add cumin seeds, bay leaves, cinnamon, cloves, cardamom, dry red chilies, and cashews. Saute on a medium flame for 2 minutes.

    Add onions, ginger, garlic and green chilies.

    Step 2: Add onion, garlic, ginger, green chilies and continue to saute till onions become light golden.

    Sauté onion until translucent.

    Step 3: Sauteeing onions is a very important step and may take 6 to 8 minutes. Once the mixture cools down, transfer this to a blender along with tomato, cilantro, and ½ cup of water, and blend it to a smooth paste.

    Add tomato onion paste.

    Step 4: Add the ground tomato-onion masala in the same pan with an additional ½ to ¾ cup water for the desired consistency, salt to taste, and cook for a minute or two.

    Add green peas and paneer.

    Step 5: Add paneer, green peas, and simmer for 5 to 8 minutes.

    Add kasuri methi, cream and matar paneer is ready.

    Step 6: Finally, mix with heavy cream, dry fenugreek leaves, and coriander leaves. Switch off the flame.

    Tips

    • If you do not have whole garam masala, you can skip it. Saute other ingredients along with onions. Substitute whole garam masala by adding 1 teaspoon of garam masala powder when adding paneer. Make sure the garam masala is of good quality. 
    • Adding kasuri methi is optional, but it gives your dish a unique taste. 
    • You can add the tomatoes & cilantro directly to the blender, as I have done today, or you can saute it along with tomatoes and blend. Both taste great. 
    • How well you saute the onion-garlic mixture decides how your gravy tastes. So do this correctly. 
    • Adding more cashews will make your dish creamier. This gravy thickens as it cools down. So, adjust the consistency accordingly.
    • To make vegan matar paneer, use tofu instead of paneer, soy or cashew milk for cream, and coconut oil for butter. 
    • If using red chile powder instead of whole red chilies, add it along with the ground onion tomato masala and salt. 
    Matar Paneer Masala | Best paneer dishes to serve for lunch and dinner.

    Variations

    You can substitute paneer with mushroom or baby corn or, gobi(cauliflower) or potatoes (aloo), or you can even combine all of these. It tastes better when many veggies are added together, as the flavors from each enhance the taste of this dish.

    Instant pot matar paneer

    • Press the saute button on your instant pot. To this, add butter and oil. Next, add cumin seeds, bay leaf, cardamom, cinnamon, cloves, cashews, and saute for 1 minute. 
    • Add onion, garlic, green chilies, and ginger, and saute for 3 to 4 minutes or until lightly golden. Turn off your IP. Let this cool down completely. 
    • Add this to the blender along with tomatoes and coriander leaves and blend it to a smooth paste. 
    • Turn on the saute mode of your IP. Add the paste and cook for 1 minute. To this, add paneer, green peas, 1 cup water, salt to taste, and mix. Deglaze the bottom if needed. 
    • Press cancel and close the lid with a vent in the sealing position. Pressure cook on HIGH for 2-3 minutes. Quickly release the pressure manually. 
    • Add heavy cream, dry fenugreek leaves, and coriander leaves, and mix everything together. 

    Recipe FAQs

    How to serve matar paneer?

    Matar paneer is one of the best accompaniments for Indian flatbreads like tawa naan, homemade roti, soft chapati, or rice items such as steamed rice, jeera rice, or ghee rice. . You can also serve this with South Indian neer dosa.

    How to store matar paneer?

    Any leftover curry can be stored in an airtight container for three days. Reheat on the stovetop or microwave until heated through by adding a splash of water.

    More Indian side dishes

    • Matar mushroom masala recipe | Indian mushroom peas curry served with naan, roti, rice, etc.
      Matar Mushroom Masala Recipe | Mushroom Peas Curry 
    • Best, simple and authentic Indian butter chicken recipe (murgh makhani) with naan, roti, chapati.
      Indian Butter Chicken Recipe | Best Chicken Makhani
    • Dal tadka, restaurant-style (simple & easy garlic dal), served with rice for a vegetarian meal.
      Lasooni Dal Tadka | Simple Garlic Dal Recipe
    • dahi bhindi, okra with yogurt, bendekayi benda gojju #ladiesfinger #ladyfinger #okra #bhindirecipe
      Dahi Bhindi | Bendekayi Gojju | Okra With Yogurt

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this green peas and paneer curry recipe in Dec 2021. It has now been modified in Dec 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.

    More Tasty Paneer Recipes You Must Try!

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      Protein Vegetarian Salad with Soya Granules
    • Sabudana tikki with paneer and aloo served with spicy green chutney. Tea time & vrat snack recipe.
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    Reader Interactions

    Comments

    1. Tara

      January 06, 2023 at 12:51 pm

      5 stars
      Such a wonderful use for paneer. The flavors sound absolutely incredible. I love how you included instructions for both the stovetop and instant pot.

      Reply
    2. Katherine

      January 06, 2023 at 12:55 pm

      5 stars
      This is such a great paneer curry!

      Reply
    3. TAYLER ROSS

      January 06, 2023 at 1:30 pm

      5 stars
      This was such a comforting meal. Perfect for the cold night me had last night!

      Reply
    4. Colleen

      January 09, 2023 at 3:22 pm

      5 stars
      We loved this recipe. It's easy, delicious and restaurant quality. I will make this again!

      Reply
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    5 from 28 votes (3 ratings without comment)

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