Matar Paneer is a popular Indian vegetarian curry. Matar /Mutter is a Hindi name for Green Peas whereas Paneer is Indian Cottage Cheese commonly used in North Indian curries. If you are following my blog for a while now, then you know how much I love Paneer dishes. I have shared several recipes with Paneer earlier. You can find the links below.
It’s a delicious curry often served with rice or Indian bread. Although it’s prepared in different ways all over India, there is no right or wrong way. It completely depends on your preference. Some people prefer with onion and some without. Same goes for cashews, cream etc. I can assure you one thing, if you are looking for restaurant style perfect taste, this recipe is for you.
You may want to check my other Paneer and Peas Recipes :
Step by Step Recipe of Matar Paneer:
- We need below ingredients. You will find the exact measurements in the recipe card below.
- Add chopped tomatoes, cashews and green chilies in a blender.
- Blend into a smooth puree.
- Heat oil in a pan. Add bay leaf and cumin seeds. Let them crackle.
- Now add finely chopped onion and saute.
- Add ginger garlic paste and saute. Cook until onions turn translucent.
- Once onions are cooked, add tomato puree and mix well. Cook for few minutes.
- Then add turmeric, red chili powder, salt and coriander cumin powder.
- Add little water and let it cook.
- Later add green peas and mix.
- Add paneer pieces and gently combine with gravy.
- Sprinkle kasuri methi and mix well.
- Garnish with chopped coriander leaves.
- Serve with any Indian bread or rice.
It is a delicious curry made with green peas and paneer.
- 2 tbsp Oil
- 1 medium Onion finely chopped
- 2 Tomatoes chopped
- ½ cup Green Peas
- 20 cubes Paneer
- ⅛ tsp Cumin seeds
- 1 tsp Ginger Garlic paste
- 20 Cashews
- 1-2 pinch Turmeric
- 1 Bay leaf
- ½ tsp Red chili Powder
- 2 Green chilies chopped
- ⅛ tsp Kasuri Methi
- ¼ tsp Sugar optional
- ½ tsp Garam Masala
- 1 tbsp Coriander leaves finely chopped
- Salt per taste
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Soak cashews in hot water for 10 minutes.
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In a blender, add chopped tomatoes, cashews and green chilies. Blend into a smooth puree.
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Heat oil in a pan. Add bay leaf and cumin seeds. Let them crackle.
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Add finely chopped onion and saute for couple of minutes.
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The add ginger garlic paste and cook until onions turn translucent.
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Add puree and mix well. Add red chili powder, coriander powder and garam masala.
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Add little water and let it cook.
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Later add peas and paneer. Gently combine with gravy and cook.
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Sprinkle kasuri methi. Garnish with coriander leaves and serve.
