Matar Paneer | Paneer Matar Masala

Name: Matar Paneer | Paneer Matar Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 g Paneer ( Cubed); 1 cup Green Peas (1 cup - 250ml); 1 no Onion ( finely Chopped); 3 nos Tomato ( finely Chopped); 1 tbsp Cashew; 1 no Green Chilli; 1 inch Ginger (Chopped); 1 no Garlic (Chopped); 1 tsp Red Chilli Powder; 1 tsp Coriander Powder; 1/2 tsp Cumin Powder; 1 tsp Dry Kasoori Methi; 1 tsp Salt (adjust as needed); 1 tbsp Fresh Cream; 1 tbsp Coriander Leaves (For Garnishing); 2 tbsp Butter (you can use oil too.); 1 inch Cinnamon (Pattai); 3-4 nos Cloves (Krambu / Lavang) (3-4); 2 nos Cardamom; 1 tsp Cumin Seeds

Posted on Feb 22nd, 2022

by Sowmya Venkatachalam

Categories:

4.38 from 8 votes

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!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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Reading Time: 6 minutes

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.

Tips for making Matar Paneer:

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

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 1/2 cup of water and keep the flame in low and allow the sauce to boil in low flame atleast for 15 minutes.