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Home » Recipes » Veg Gravies

Matar Paneer | Paneer Matar Masala

Last Updated On: Feb 23, 2022 by Sowmya Venkatachalam

Matar Paneer | Paneer Matar Masala
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Matar paneer is the classic Indian delicacy which you will find in every Indian restaurant across the globe.  In this Masala, Paneer is cooked with Peas and tomato sauce.  This is a very simple curry, yet the flavors that are in play work well with each other so well that you will keep wanting more! The tangy tomato sauce mixed in with the spices gets absorbed by the paneer and the green peas does more than just making the curry more appealing. There are many variations we can bring in and this is one of the method. A perfect vegetarian gravy for Roti / Chapati / Naan!

Most of the Paneer dishes tastes so awesome with any Indian Bread. Paneer is very special to many kids and even for many adults. Whenever we go to a  restaurant, most of us order atleast one Paneer gravy as an accompaniment for roti / naan or even for Pulao. I personally love Malai Paneer, thought it tastes a little sweet than spicy. In restaurants, Paneer Butter Masala is sometimes too creamy. This Matar Paneer is perfect in spice and less creamy and it would make a perfect accompaniment even for Pulao / Biriyani etc.

Table of Contents

Toggle
    • Tips for making Matar Paneer:
    • Recipe card for Matar Paneer:
  • Matar Paneer | Paneer Matar Masala
        • Equipments Needed
    • Ingredients
      • For Tempering
    • Instructions 
      • Preparing Masala
      • Cooking Tomatoes
      • Grinding Onion-Tomato Masala
      • Tempering Process
      • Cook Masala & Spice it up
      • Time to Add Paneer
      • Garnishing Time
      • Slurp!!!
    • Video
    • Nutritional Info
    • INSTRUCTIONS WITH STEP BY STEP PICTURES:
      • PREPARING MASALA
      • COOKING TOMATOES
      • GRINDING ONION-TOMATO MASALA
      • TEMPERING PROCESS
      • COOK MASALA & SPICE IT UP
      • TIME TO ADD PANEER
      • GARNISHING TIME
      • SLURP!!!

Tips for making Matar Paneer:

  1. If you plan to use homemade Paneer, you don't need to soak the paneer in hot water.
  2. Store bought paneer should be soaked in  hot water and then cubed.
  3. We can fry the paneer cubes in butter till its golden on all sides and then add it to the gravy.
  4. Cook the onion-tomato-cashew gravy in butter to get rich taste and flavor.
  5. Allow the onion-tomato-cashew gravy to cool off completely before grinding to ensure its not spilling out of the mixer jar.
  6. Kashmiri red chili powder gives a natural color to the gravy and also doesn’t make the gravy spicer.
  7. After adding fresh cream do not boil the gravy.

If you like this Matar Paneer , then you can also try other Gravy recipes

  • Kadai Paneer Gravy – Kadai Paneer is one of the popular Paneer variety that is served in most of the Indian Restaurants and also in our kitchen. This Paneer Gravy is enhanced with freshly ground Kadai Masala along with the richness of colored Bell Peppers.
  • Veg Makhanwala – Vegetable Makhanwala, is a rich and tasty vegetarian gravy. A perfect side dish for Indian Breads like Roti/ Chapati / Naan etc. Vegetable rich gravy with the richness of cream makes this a mouth-watering dish.
  • Methi Paneer – Methi Paneer, a gravy made with fresh Methi leaves cooked with creamy onion-tomato gravy along with Indian spices.

Recipe card for Matar Paneer:

Matar Paneer | Paneer Matar Masala
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Matar Paneer | Paneer Matar Masala

Course: Veg Gravies
Cuisine: Indian, Indian Cuisine, Indian Recipes, North Indian
Equipments Needed
  • 1 Mixer Grinder
  • 1 Heavy Bottomed Pan
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 people
Calories: 210kcal
Author: Sowmya Venkatachalam
Matter Paneer, a very famous Indian Gravy. Paneer cooked with Peas and tomato sauce. A perfect vegetarian gravy for Roti / Chapati / Naan!. Learn here how to make this Matar Paneer with step by step pictures, instructions and video!
Print Recipe

Ingredients

  • 200 g Paneer Cubed
  • 1 cup Green Peas 1 cup - 250ml
  • 1 no Onion finely Chopped
  • 3 nos Tomato finely Chopped
  • 1 tablespoon Cashew
  • 1 no Green Chilli
  • 1 inch Ginger Chopped
  • 1 no Garlic Chopped
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • 1 teaspoon Dry Kasoori Methi
  • 1 teaspoon Salt adjust as needed
  • 1 tablespoon Fresh Cream
  • 1 tablespoon Coriander Leaves For Garnishing

For Tempering

  • 2 tablespoon Butter you can use oil too.
  • 1 inch Cinnamon (Pattai)
  • 3-4 nos Cloves (Krambu / Lavang) 3-4
  • 2 nos Cardamom
  • 1 teaspoon Cumin Seeds

Instructions 

Preparing Masala

  • I used store bought paneer cubes which I refrigerated and so I took it fridge an soaked the paneer cubes in warm water for 10 minutes. My paneer cubes are soft by that time.
  • Let's prepare our masala now. Heat oil /butte in pan. Add cashew nuts and fry for 30 seconds.
  • Next, Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color.

Cooking Tomatoes

  • Add turmeric, green chillies and saute it for 10 seconds.
  • Then add chopped tomatoes and saute them in medium flame till the tomatoes are cooked and become mushy.

Grinding Onion-Tomato Masala

  • When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer.
  • Grind it to a smooth paste.

Tempering Process

  • Heat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds.

Cook Masala & Spice it up

  • When the cumin seeds starts to sputter, add ground tomato mixture along with salt and also add ½ cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes.
  • Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well.

Time to Add Paneer

  • When the sauce is ready, add peas and mix well and allow it to boil for a minute.
  • Then add paneer cubes along with salt and mix well. Again allow the mutter paneer to boil for 2 minutes.

Garnishing Time

  • Finally add chopped coriander leaves and before switching off the flame.
  • Add fresh cream and remove from flame.

Slurp!!!

  • The yummy, creamy Mutter Paneer is now ready to serve with hot Chapati / Roti / Naan

Video

Nutritional Info

Nutrition Facts
Matar Paneer | Paneer Matar Masala
Amount Per Serving (1 Serving Size)
Calories 210 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 15g5%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARING MASALA

  • I used store bought paneer cubes which I refrigerated and so I took it fridge an soaked the paneer cubes in warm water for 10 minutes. My paneer cubes are soft by that time.
  • Let's prepare our masala now. Heat oil /butte in pan. Add cashew nuts and fry for 30 seconds.

  • Next, Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color.

COOKING TOMATOES

  • Add turmeric, green chillies and saute it for 10 seconds. Then add chopped tomatoes.

  • Saute them in medium flame till the tomatoes are cooked and become mushy.

GRINDING ONION-TOMATO MASALA

  • When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer. Grind it to a smooth paste.

TEMPERING PROCESS

  • Heat oil in a pan, add oil and when the oil is hot, add the whole garam masalas such as cinnamon, cloves, cardamom and saute them for 10 seconds. Then add cumin seeds.

COOK MASALA & SPICE IT UP

  • When the cumin seeds starts to sputter, add ground tomato mixture along with salt and also add ½ cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes.

  • Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well.

TIME TO ADD PANEER

  • When the sauce is ready, add peas and mix well and allow it to boil for a minute.

  • Then add paneer cubes along with salt and mix well. Again allow the mutter paneer to boil for 2 minutes.

GARNISHING TIME

  • Finally add chopped coriander leaves and before switching off the flame.

  • Add fresh cream and remove from flame.

SLURP!!!

  • The yummy, creamy Mutter Paneer is now ready to serve with hot Chapati / Roti / Naan

Matar Paneer | Paneer Matar Masala

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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

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