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Matar Paneer | Paneer Matar Masala
Restaurant style Matar Paneer Recipe

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Ingredients

Adjust Servings:
200 g, Cubed Paneer
1 Cup Green Peas
1, Finely Chopped Onion
3, Finely Chopped Tomato
1 Tablespoon Cashew
1 Green Chilli
Chopped, 1 Teaspoon Ginger
Chopped, 1 Teaspoon Garlic
1 Teaspoon Red Chilli Powder
1 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
1 Teaspoon Dry Kasoori Methi
To taste Salt
1 Tablespoon Fresh Cream
For Garnishing Coriander Leaves
For Tempering
2 Tablespoon Oil
1" Piece Cinnamon (Pattai)
3-4 Cloves (Krambu / Lavang)
2 Cardamom
1 Teaspoon Cumin Seeds

Nutritional information

1 Cup
Serving Size
210
Calories
13 g
Fat
15 g
Carbs
9 g
Protein

An absolute classic delicacy! Delicious Paneer Curry Perfect with any Indian Breads!

Features:
  • Diary
  • Restaurant Style
Cuisine:

Ingredients

  • 200 g, Cubed Paneer
  • 1 Cup Green Peas
  • 1, Finely Chopped Onion
  • 3, Finely Chopped Tomato
  • 1 Tablespoon Cashew
  • 1 Green Chilli
  • Chopped, 1 Teaspoon Ginger
  • Chopped, 1 Teaspoon Garlic
  • 1 Teaspoon Red Chilli Powder
  • 1 Teaspoon Coriander Powder
  • 1/2 Teaspoon Cumin Powder
  • 1 Teaspoon Dry Kasoori Methi
  • To taste Salt
  • 1 Tablespoon Fresh Cream
  • For Garnishing Coriander Leaves

  • For Tempering

  • 2 Tablespoon Oil
  • 1" Piece Cinnamon (Pattai)
  • 3-4 Cloves (Krambu / Lavang)
  • 2 Cardamom
  • 1 Teaspoon Cumin Seeds

Directions

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4 from 4 votes
An absolute classic delicacy! Delicious Paneer Curry Perfect with any Indian Breads!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Jump to Recipe Print Recipe

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.

Paneer Butter Masala, Kadai Paneer, Paneer 65, Paneer Matar Masala are some of the special dishes in most of the Indian restaurants.Please click here for more Paneer Recipes

 

Video Version of Matar Paneer

How to make Restaurant style Matar Paneer Recipe?

(For detailed step by step instruction along with pictures, please scroll down further to the Steps section below)

  1. Heat oil in pan and add cashew nuts and fry for 30 seconds. Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color
  2. 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
  3. When the tomatoes are mushy, switch off the flame and allow it to cool off. Take this tomato mixture in a mixer and grind it to a paste
  4. 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
  5. 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. Also add crushed kassori methi, coriander powder, cumin powder and red chilli powder and mix well.
  6. 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.
  7. Finally add chopped coriander leaves and before switching off the flame, add fresh cream and remove from flame

Notes:

  • Vegan Variation: Skip the cream and add more coconut cream.
  • If you like matar paneer creamy like in restaurants, you can either add 1/4 Cup of double cream at the end of cooking or add milk, instead of water.
  • It is possible to use Tofu instead of paneer, but the taste will be a little different. Cut tofu into bite size squares. Shallow fry on both sides in a non-stick frying pan, until lightly brown and add it to gravy
Matar Paneer | Paneer Matar Masala
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Matar Paneer | Paneer Matar Masala

Course: Veg Gravies
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 210kcal
Author: Sowmya Venkatachalam
An absolute classic delicacy! Delicious Paneer Curry Perfect with any Indian Breads!
Print Recipe

Ingredients

  • 200 g Paneer Cubed
  • 1 cup Green Peas
  • 1 finely Onion Chopped
  • 3 finely Tomato Chopped
  • 1 tbsp Cashew
  • 1 Green Chilli
  • Ginger Chopped, 1 Teaspoon
  • Garlic Chopped, 1 Teaspoon
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Dry Kasoori Methi
  • Salt To taste
  • 1 tbsp Fresh Cream
  • Coriander Leaves For Garnishing

For Tempering

  • 2 tbsp Oil
  • Cinnamon (Pattai) 1" Piece
  • Cloves (Krambu / Lavang) 3-4
  • 2 Cardamom
  • 1 tsp 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 in pan and add cashew nuts and fry for 30 seconds. 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 and grind it to a 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. 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

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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Steps

1
Done
10 mins

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 in pan and add cashew nuts and fry for 30 seconds. Add chopped onions, garlic and ginger along with pinch of salt and saute them till the onions turn light brown color
2
Done
5 mins

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
3
Done
5 mins

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 and grind it to a paste
4
Done
2 mins

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
5
Done
5 mins

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

6
Done
2 mins

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.

7
Done
5 mins

Garnishing Time

Finally add chopped coriander leaves and before switching off the flame, add fresh cream and remove from flame
8
Done

Slurp!!!

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

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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17 Comments Hide Comments

Wow Subbu Mami. The dishes you post are very easy to prepare and excellent. I tried couple of them and my family liked it. Thank you. Keep posting. We love you.

Reply

Hi Ma’m,I had prepared this dish earlier ..mutter paneer.It was an instant hit in my house.My hubby who is a bit fussy ,loved this.Thanks to you.I had one doubt.The Curry which I had cooked earlier looked different..A little reddish (when you scroll down this page you can see it).Is the above recipe the same… with the camera altering the colour.?Kudos for such wonderful work..Thanks

Reply

5 stars
Hi Sowmya,
As always, this dish came out to be perfect. Yours is the only recipe that gives the perfect result when copied.
Well done!
Thanks
Sreevidya Balasubramaniam

Reply

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