matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer

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Hebbars Kitchen
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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer with detailed photo and video recipe. a creamy and rich north indian curry recipe prepared from paneer cubes and green peas. it is an ideal gravy based curry recipe to be served with rice, roti, chapati or any indian flat breads. it is very easy and simple sabji to make with basic ingredients easily available in most of the indian kitchens.
matar paneer ki sabjimatar paneer recipe | restaurant style matar paneer recipe with step by step photo and video recipe. this exotic paneer curry is cooked in a tomato and onion based sauce with other indian spices. there are several variations to this recipe including adding potato, cream and even cashew paste. however, this recipe is simple matar paneer recipe with just peas and paneer cubes. moreover, this recipe can be extend to aloo matar recipe by replacing paneer with potato.

Table of Contents hide
1 watch video
2 recipe card
3 Ingredients
4 step by step photos
5 notes
6 faq’s

while, my husband not so great fan of paneer recipes, but for some reason matar paneer is an exception. hence, most of the time, i end up preparing matar paneer recipe in my home. also, the big advantage of this recipe is it can be easily served with both rice and roti. being a south indian, rice is cooked daily for our lunch and dinner. but preparing sambar or rasam can be monotonous. hence i try to bring variations by preparing paneer gravy recipes like kadai paneer recipe or matar paneer recipe. these gravy recipes tastes heaven when served with jeera rice recipe or veg pulav recipes.

matar paneer recipefurthermore, i would like to add some tips, suggestions and variations for a creamy matar paneer recipe. firstly, i have used fresh or homemade paneer for this recipe which would absorb the flavour of the curry. you can use the store bought but make sure it is fresh and moist before using it in the curry. secondly, you can use both frozen peas or fresh green peas as both should have the same result. if you are using fresh peas, then make sure to boil for 5 – 10 minutes in water. lastly, you can extend this recipe by adding cooking cream to make it more creamy. however, i personally does not recommend it as we have already added besan. moreover i have not added butter, cream, curd, cashew paste too and added besan or chickpea flour for a perfect texture.

finally, i request you to check my other paneer recipes collection with this post of matar paneer recipe. particularly, palak paneer, kadai paneer, paneer tikka masala, malai kofta recipe. in addition, do visit my other indian recipes collection which can be served with matar paneer ki sabji are

matar paneer video recipe:

recipe card of matar paneer ki sabji recipe:

matar paneer ki sabji

matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer

HEBBARS KITCHEN
easy matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer
4.99 from 257 votes
supermarket copy 2@1.5x Shop Ingredients
Print Pin
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course curry
Cuisine north indian
Servings 4 Servings

Ingredients 

for onion tomato paste:

  • 2 tbsp oil
  • 1 onion (sliced)
  • 3 clove garlic (chopped)
  • 1 inch ginger
  • 3 tomato (sliced)

other ingredients:

  • 2 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 pods cardamom
  • 1 tsp cumin / jeera
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • 1 tbsp besan / gram flour
  • ¼ tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 cup water
  • 1 cup peas / matar
  • 12 cubes paneer / cottage cheese
  • 2 tbsp coriander (finely chopped)
  • ¼ tsp garam masala
  • 1 tsp kasuri methi (crushed)

Instructions
 

  • in a large kadai heat 2 tbsp oil and saute spices.
  • add ¼ tsp turmeric, 1 tsp chilli powder and 1 tbsp besan. roast well.
  • add in prepared onion tomato paste and saute well.
  • further add ¼ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.
  • now add 1 cup water and stir well.
  • add in 1 cup peas and stir well. cover and cook for 10 minutes.
  • add in 12 cubes paneer and simmer for 10 minutes.
  • now add 2 tbsp coriander, ¼ tsp garam masala and 1 tsp kasuri methi.
  • finally, enjoy matar paneer with roti or rice.
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how to make matar paneer recipe with step by step photo:

  1. firstly, in a tawa heat 2 tbsp oil and saute 1 onion, 3 clove garlic and 1 inch ginger.
    matar paneer recipe
  2. also add 3 tomato and saute until tomatoes soften.
    matar paneer recipe
  3. cover and cook for 10 minutes or until tomatoes soften.
    matar paneer recipe
  4. cool completely and blend to smooth paste. keep aside.
    matar paneer recipe
  5. in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch cinnamon stick, 2 pods cardamom and 1 tsp cumin.
    matar paneer recipe
  6. keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder and 1 tbsp besan.
    matar paneer ki sabji
  7. roast on low flame until the spices turn aromatic.
    matar paneer ki sabji
  8. add in prepared onion tomato paste and saute well.
    matar paneer ki sabji
  9. continue to saute until the paste thickens and oil separates.
    matar paneer ki sabji
  10. further add ¼ tsp cumin powder, 1 tsp coriander powder and 1 tsp salt.
    matar paneer ki sabji
  11. saute until spices turn aromatic.
    matar paneer ki sabji
  12. now add 1 cup water and stir well. stir until smooth gravy is attained.
    restaurant style mutter paneer
  13. add in 1 cup peas and stir well.
    restaurant style mutter paneer
  14. cover and cook for 10 minutes or until matar is cooked well.
    matar paneer recipe
  15. add in 12 cubes paneer and stir gently.
    matar paneer recipe
  16. cover and simmer for 10 minutes or until oil floats.
    restaurant style mutter paneer
  17. now add 2 tbsp coriander, ¼ tsp garam masala and 1 tsp kasuri methi.
    restaurant style mutter paneer
  18. finally, enjoy matar paneer with roti or rice.
    matar paneer recipe

notes:

  • firstly, roast the besan to get rid of raw flavour in the curry.
  • additionally, add cashew paste or cream to make curry creamier and richer.
  • furthermore, saute the spices on low flame to prevent from burning.
  • finally, matar paneer recipe tastes great when served slightly spicy.

faq’s for matar paneer recipe

what is matar paneer?

matar paneer is a creamy and rich north indian curry prepared from paneer cubes and matar. it is usually served with roti chapati, naan, or any indian flatbread. also, it goes well with rice recipes like jeera rice or veg pulao too. here paneer curry is cooked with tomato and onion based sauce with other indian spices. it is easy and made with minimum basic ingredients that are easily available in indian kitchens.

can i substitute aloo instead of paneer in a matar paneer recipe?

yes. aloo or potatoes can be easily substituted in the place of paneer to prepare aloo matar recipe. also, we can prepare an aloo matar paneer recipe by adding all three i.e. aloo, paneer, and matar.

can we also substitute whole green peas or fresh peas instead of frozen matar?

restaurant style mutter paneer

yes. whole green peas can be substituted instead of frozen matar in the matar paneer recipe. but here, the green peas should be soaked overnight and have to be pressure cooked for 2 whistles in order to cook well. if the fresh peas are used, then make sure to boil for 5 to 10 minutes in water before adding to the gravy.

how to get the restaurant taste matar paneer?

restaurant style mutter paneer

to get the restaurant taste matar paneer, always use fresh paneer and peas for this recipe. use a generous amount of butter to fry all the spices. fry all the spices and besan well in low flame to get rid of raw smell. also, add cashew paste with that of onion tomato paste to make the gravy more rich and creamy. cook the tomato onion base for a longer time on low flame to make the gravy tastier. the more you cook, the tastier it is. also adding cream enhances the flavor of the gravy.

do you need to soak the paneer?

if you are using the store bought paneer, then you may need to soak in water for about 10 minutes. if you do so, paneer will become soft and spongy, absorbing the moisture in it. if you’re using fresh homemade paneer, the paneer will contain moisture in it, and in this case you needn’t soak the paneer. do not cook the paneer as it extracts the moisture from the paneer which makes the paneer hard.

how to soften the refrigerated paneer?

to soften the refrigerated paneer, take it out from the refrigerator 2 to 3 hours before. the paneer, when kept in the fridge, will turn hard. also, remember to keep the paneer in a box or container that has a lid. never keep it open in the refrigerator. you can also keep the paneer in warm water for about 5 minutes to make it soft. do not keep it for more than 5 minutes or do not cook the paneer as it makes the paneer hard.

why is my paneer hard or rubbery?

if you boil the paneer in water, the paneer turns hard or rubbery. so never heat the paneer. it will extract all the moisture content from it. if you prepare fresh homemade paneer, always prepare from the full fat milk which will make the paneer soft and moist.

can i use curd for the matar paneer recipe?

yes. curd can be used for the matar paneer recipe. adding curd helps to give the tanginess to the matar paneer dish. as the peas are having mild sweet, adding curd balances the taste of the dish. if the tomatoes you add are too sour, you can add little sugar which helps in balancing the taste of sour and sweetness in the matar paneer dish.

why does my paneer dissolve?

matar paneer recipe

if the paneer contains too much moisture in it, or if the paneer is not squeezed properly, the paneer dissolves when you add to the gravy. always squeeze the curdled milk properly before hanging it in the muslin cloth. you can use the cheesecloth, and squeeze it and then hang it until it drips off all the moisture contents from it.

which is the best paneer?

paneer that is fresh and homemade is the best one. paneer should be soft, juicy, and not dry. the taste of the fresh paneer will be a milky kind of and also fresh paneer will be spongy and will be having a good smell.


this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

71 COMMENTS

  1. Basically we are non-veg lovers… Still I love ur recipes.. Tried both kadai paneer and matar paneer recipes..both tasted same like restaurant.. Thanks alot HK.. always feel inspired by ur cooking

  3. 5 stars
    Hi Madam, i have tried this recipe and it came out very well. thank you very much for this easy and healthy recipe. Can you please share thatte idly receipe?

  4. Hi…thank you for sharing all those recipes…I’m dont like cooking…so I find cooking difficult…but your way teaching makes it easy as well as interesting…learnt a lot from you…thank you again…

  5. 5 stars
    I just tried this matter paneer recipe today. It came out very well. So easy and tasty. Thanks for sharing the recipe

  6. 4 stars
    Hello…thanks a lot for sharing those recipes… I find cooking difficult but your way of teaching makes it easy…learnt so much from you…

  8. 3 stars
    I love hebbers kitchen very much.Your recipes r so delicious and easy to follow step by step.I tried this recipe and its really wonderful. Thanks for sharing all the awesome recipes.

  9. I had invited Friends for dinner and made all Hebbar’s kitchen recipes, trust me it was fun cooking and were tasting great. I am grateful to share easy and yummy recipes. I made Beetroot cutlet, matar paneer, plain paratha and corn pulao. All loved the food. THANKS A LOT FOR YOUR LOVELY RECIPES. 🙂

  15. 5 stars
    This recipe was absolutely delicious and was truly ‘restaurant style’. I am new to making North Indian food and am always searching for great recipes. As a whole, I love that you have instructional videos and I have found your site to be the best for all regional recipes! Please keep them coming!

  20. Tried this for first time and it’s a huge hit!!! thank you for such quick easy and tasty recipes hebbars kitchen!!

  21. Wow!! Amazing recipe and that too with easily available ingredients at home.. Hats!! Off to the one who shared this recipe with all of us.
    And from now onwards I’ll trust your recipes more than anything..
    Good job .. And thankyou for sharing with us

  23. I hv tried many things from ur web . I must say u r incredible I feel so happy when people appreciate dishes made by me from ur guidelines. Tysm for making me home chef

  24. which brand of paneer we can use, because some paneer is so much hard.. please tell me..?

  25. 5 stars
    Your website is addicting. Tried mutter paneer for first time. Came out so well.
    Thank you

  26. 4 stars
    I added two small tomatoes and also 2 tbsp curd. Curd was not all that sour. But my curry at last turns to be too sour.What am I doing wrong?

  29. Hey! I tried your matar paneer receipe and it came out really well! It was my first try and the guests kept guessing the ingredients till end . what more can make the cook happy?!. Thanks for the nice receipe and tips! Keep posting!

  30. I prepared the same and everyone in my family liked it, but the colour was not redish as shown in video. suggest wat to do for looking Bright Red colour Gravy

  37. 5 stars
    Hi madam,

    I tried this recipe today and it turned to be awesome 🙂
    Thank you for the wonderful recipes that you share

  38. 5 stars
    I love your recipe videos. Very quick and effective way to communicate! Easy step by step instructions. I am now addicted to your site 🙂 Btw, this was a hit at home with my 5yo loving the matar paneer !

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