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Home » SIDE DISH FOR CHAPATI » Matar paneer recipe, Mutter paneer

Matar paneer recipe, Mutter paneer

by 110 Comments

matar paneer recipe
Matar paneer recipe, also known as mutter paneer is an side dish for Indian flat breads such as naan, roti, parathas. Full video, step by step pictures.

Matar paneer has paneer and matar/ green peas as main ingredients. I tried this recipe after I tasted this at my friend Sangeeta’s place. Loved it very much and asked her the recipe for it. Prepare this when ever I get bored of the paneer butter masala. This is sure a nice variation from the usual cashew gravy. With lemon juice and garam masala added at the end, this has a unique taste, flavour with a nice twist.

I wanted to blog this for long time and here it is. I love this with roti or even mild spiced pulavs / rice…
The recipe where my friend sangeeta referred was My Dhabha mutter paneer masala. So do try this Punjabi style matar paneer.

Mutter paneer recipe
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4.5 from 2 votes

Matar paneer recipe

Matar paneer recipe, mutter paneer is an Indian gravy side dish for Indian flat breads such as naan, roti, parathas. It has paneer and green peas as main ingredients.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Cup measurements

Ingredients

  • 3/4 cup Matar Green peas
  • 1 & 1/2 cups Paneer cubed
  • 2 Tomatoes
  • 1/4 cup Curd
  • 3 Green chillies
  • 1 tsp Ginger garlic paste
  • 1/2 tsp Garam masala powder
  • Coriander leaves For garnishing
  • 1 Lemon's juice
  • 2 tbsp Oil or Ghee
  • Salt - As needed

To Fry and grind to paste

  • 1 tbsp Oil
  • 2 Onion sliced
  • 1 inch Cinnamon
  • 1 cardamom
  • 1 cloves
  • 1 tsp cumin seeds
  • 10 Black Pepper
  • 1/2 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1/4 tsp Turmeric powder

Instructions

  • Heat a pan with oil and add cinnamon, cardamom, cloves, pepper and lastly cumin seeds, after it splutters, add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .
  • Just give it a quick stir ,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.

To cook matar:

  • Microwave the (Matar) peas for 2 minutes in high in a microwave safe bowl. Stir in between for even cooking. If frozen, no need to add water. If fresh add 2 tsp or 1 tbsp water while cooking.
  • Boil water briskly. Add paneer and boil again for 3-4 mins. Set aside.
  • Boil water and add the frozen paneer, switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft. I usually don't fry the paneer,just add it to the boiling water and then add it to the gravy,which gives you a softer paneer. But this time I tried shallow frying.
  • Add oil in the pan and add slit green chillies and ginger garlic paste, fry for a minute, then add the ground paste. Fry for a minute or two.
  • Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame. (Video has slightly different steps, both ways good)
  • Add the cooked peas. Add the well beaten curd and mix well. If you do not beat the curd, the gravy won't looks smooth.
  • Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.
  • Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well.

Notes

  • Do not over fry the masala powders which will turn the gravy bitter.
  • Adding lemon juice is very important,so do not skip it, otherwise you have to compromise on the taste!
  • Do not over squeeze lemon or crush seeds which makes gravy bitter.

Matar paneer method:

  1. Heat a pan with oil and add cinnamon, cardamom, cloves, pepper and lastly cumin seeds, after it splutters, add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .how to make step 1
  2. Just give it a quick stir ,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.how to make step 2
  3. Microwave the peas for 2-3 minutes in high in a microwave safe bowl. Stir in between for even cooking. Set aside. You can apparently boil the peas too.how to make step 3
  4. Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft. I usually don’t fry the paneer, just add it to the boiling water and then add it to the gravy,which gives you a softer paneer. But this time I tried shallow frying.how to make step 4
  5. Add oil in the pan and add slit green chillies and ginger garlic paste, fry for a minute, then add the ground paste. Fry for a minute or two.how to make step 5
  6. Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame.how to make step 6
  7. Add the cooked peas. Add the well beaten curd and mix well. If you do not beat the curd, the gravy won’t looks smooth.how to make matar paneer step 7
  8. Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.how to make step 8
  9. Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well.

Serve with roti or Naan.
paneer-peas-masala

Reader Interactions

Comments

  49. Bharathy

    Rich and creamy!..this is my family fav as well!I make the same way too…made it just 4 days back!

    P.S-All I know is that I'm so irregular, visiting your lovely recipes!:(

    Reply

  57. Sudha

    Hi Raji,

    The dish is too awesome.I've a doubt.

    1.In this receipe while using frozen peas is it necessary to stir for few mins in microwave as u told.If it's must means can we do in the normal gas stove (as we use to fry the veggies) for few mins else how long and for wat.

    2.How to preserve remaining unused paneer after opening from the packet and how long wil it stay once the cover is opened.

    Reply

  60. RAKS KITCHEN

    Sudha, so sorry for my late reply! Yes you can do in stove top and the paneer life depends on the expiry date in the cover. Till then you can keep the paneer covered properly in the freezer. Do not thaw the paneer(keep out until soft) and again freeze.
    Valar,Shalu Thanks so much for the feedback 🙂

    Reply

  61. Rathy

    Heyyyy whoever u are! Thanks a lottt!! Its awesome for a beginner like me!i Feel more confident while cookin! ure pics are of great help! 🙂 i jst made this today….my hubby is yet to come home and taste it! Looks really nice though! Jst de way ures looks! 🙂 Thanks a lotttttt!! Keep postin more…and i wish u were a Non -veg! lol…wud have made things even easier!! 🙂

    Reply

  65. rimi

    Hi…the color of ur recipe is so tempting dat I decided to try this recipe instead of paneer chilly gravy which I was looking for.Plz post the recipefor paneer chilli gravy if possible

    Reply

  71. Saranya

    Tried the recipe couple of days before and it tasted yummmm!! and my hubby loved it!!! Am new to cooking and your recipes are just too easy to follow. A big Thank you to you 🙂

    Reply

  72. Anuradha

    hi raji..though i am a regular visitor in your blog this is the first time am writing here.tried matar paneer masala and it's absolutely yummy..!i've tried various other recipes for this but was never satisfied with the flavour.but this i can say..was the perfect flavour that i had been looking for..thank you raji for the recipe..

    Reply

  73. Amishi

    this recipe of Raks looks really delicious.. n easy to make as explained in a very fine way. step by step. thnks for it.

    one more thing. i wud like to add is that after reading it .. it reely provoked me to make it n i made it as per recipe instructions (measurements n steps) everything went well n smooth only problem was.. it became spicy. even after takin only 2 green chillies. rather than 3 (as mentioned)

    so guys juz see ya taste n make other than seeing recipe instructions(Quantity)
    rest it was perfect n thnxx to Raks 🙂

    Reply

  75. Janani Krishnan

    This is one of the straight forward version of mutter paneer found online. Others failed to mention to fry onion before grinding! Gr8 site Google has thrown me up in search results! 🙂

    Reply

  82. Keyur Parikh

    Hi Rak,
    Why you make your gravy after sautéing onions? I make gravy from raw onions. Does it make any difference?
    Love your blog and an awesome description of all the recipies.
    Thanks

    Reply

  104. AnJ

    Hi, made this today. It came out very well, just like the pic, only more colorful as I used fresh peas and home made paneer. I did not use the lemon juice as the paneer was split using lemon juice, it was already tangy. It's a nice party dish too. I am a novice cook, this means your instructions are easy and absolutely replicable. Thank you and best wishes for 2014.

    Reply

  110. Haru

    5 stars
    This is our absolute mutter paneer recipe ever. Always a huge success! Thank you so much for sharing it with the world!

    Reply

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