Print
matar paneer

Matar Paneer Recipe | How to Make Matar Paneer

Matar Paneer is a staple main course and a very popular recipe in North India. It is tasty in a nice homestyle way.
Course Main
Cuisine North Indian/ UP
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Rachna Parmar

Ingredients

  • 250 gm. Paneer fresh cottage cheese
  • 1 cup Peas fresh or frozen
  • 2 onions finely chopped
  • 5-6 cloves of garlic
  • 1/2 inch piece ginger
  • 2 green chillies
  • 3 ripe tomatoes finely chopped
  • 2 tbsp. cashews soaked for 30 minutes in warm water
  • 1 tbsp. vegetable oil
  • 1 tsp. cumin seeds
  • 1 tsp. garam masala
  • 1 tsp. coriander powder
  • 1 tsp. chilli powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. kasuri methi
  • chopped coriander leaves to garnish

Instructions

  1. Heat oil in a pan.
  2. Add cumin seeds and allow them to sputter for about a minute.
  3. Add chopped onions, ginger, garlic and green chillies.
  4. Saute for about 10 minutes till golden brown.
  5. Add tomatoes and turmeric powder and cook for another 6-8 minutes till everything turns mushy.
  6. Now cool this mix, add soaked cashews and blend to a smooth, creamy paste.
  7. Heat the pan and put this masala paste back in.
  8. Add some water and mix.
  9. Now add garam masala, coriander powder, chilli powder (optional) and crushed kasuri methi with salt. Taste and adjust seasoning.
  10. Heat for a couple of minutes and add peas. Thaw the peas if using frozen ones. Cook on medium heat till peas are cooked through. Takes about 5-7 minutes.
  11. Now add paneer cubes. Cook for a couple of minutes well till they are heated through.
  12. Don't cook them too much or they become hard and stringy.
  13. Taste and adjust for salt and spice.
  14. Take off the heat and garnish with chopped coriander leaves.
  15. Serve with rotis, parathas or rice.

Recipe Notes

Some people like to shallow or deep fry the paneer or cottage cheese pieces. I prefer the softer, moist non-fried pieces. Go by your taste.

I prefer to saute chopped onion, garlic, ginger and tomatoes and then make a paste instead of making a paste of raw ingredients and then sauteing it. There is a difference in taste in both the methods and I prefer the former.

You can add cream to make the curry richer if you like.