Matar Paneer Recipe

Matar Paneer Recipe | How to make Matar Paneer Recipe

Matar Paneer ki Sabji

Fresh peas and pieces of paneer cooked in a scrumptious tomato-based gravy with the hint ginger and garlic and the richness of cashews is matar paneer recipe. Paneer matar masala is a very popular paneer recipe. It is on the restaurants’ and dhabas’ menu too. However, here you can find how to make matar paneer with the ingredients easily available in your pantry?

This matar paneer recipe gives more of a restaurant-style Matar paneer. Having said that, I need to mention that the recipe matar paneer is a very simple and easy one. No onions have been used thus the preparation and cooking time is less. The matar paneer ki sabji can be served with paratha or naan etc.

A look at the ingredients for Matar Paneer recipe

Paneer: I must have mentioned this a number of times earlier too that for my paneer recipes I always prefer homemade paneer. It is fresh and perfectly made.

Peas: Certainly, fresh ones work the best. However, I prepared the matar paneer recipe when the fresh peas were not available. And therefore, I have used frozen ones.

Tomato Puree: Again, I have used the homemade tomato puree. I always have a stock of it in my fridge and deep freezer. Tomato puree is tomato cooked in boiling water, then kept in cold water, then peeled and ground and strained. This is required for this recipe instead of ground raw tomatoes.

Cashew Paste: Cashews boiled for some time and the ground to a smooth paste is cashew paste. This adds a lot of texture to the matar paneer. However, you can add heavy cream instead of cashew paste.

Spices and sugar: Not many spices have been used. Salt, red chili powder and sugar have been used.

Flavoring: Fresh ginger garlic paste has been used.

A look at how to make matar paneer:

As already mentioned, this matar paneer recipe gives the restaurant-style gravy. Therefore, smooth puree and paste have been used instead of ground ingredients. With the required puree and paste handy, the recipe can be fixed in no time. The preparations can be done in advance so that the dish can be put up quickly when required.

Recipes like the Matar Paneer Recipe

If you are fond of paneer you might like our collection of paneer gravies which include the very classic shahi paneer, popular butter paneer masala, and many more recipes.

How to serve Matar Paneer?

Serve it hot with lachcha paratha for weekend lunch.

Matar Paneer Recipe

1.This recipe serves 4 persons (approximately).

Matar Paneer Recipe

2.In a cooking pan heat 2 tbsp of oil. Next add in 2 tsp of red chili powder.

Tips:Adding red chilli powder in hot oil gives a gorgeous color to the gravy.

Matar Paneer Recipe

3.Next goes in puree of 4 medium sized tomatoes.

Tips:To make the puree make a X sign at the bottom of the tomatoes. Boil in water for 5-7 minutes. Transfer to cold water. Keep in cold water for 4-5 minutes. Peel and then chop the tomatoes. Grind to smooth puree. Pass through a strainer.

Matar Paneer Recipe

4.Cook well till the oil oozes. This will take 10-12 minutes on low flame.

Matar Paneer Recipe

5.Next add in 2 tsp of ginger garlic paste. Cook for 2 minutes on medium flame or till the raw smell goes away. Do not over-cook otherwise the flavors will die.

Matar Paneer Recipe

6.Add ¼ cup cashew paste. Cook till the oil oozes.

Tips:To make cashew paste boil little less than ½ cup of cashews for 5-7 minutes and thereafter grind to a smooth paste.

Matar Paneer Recipe

7.Next add salt to taste and 1 tsp of sugar. Cook for a minute.

Matar Paneer Recipe

8.Take out the prepared gravy in a plate. Let it cool down.

Matar Paneer Recipe

9.Transfer to a grinder jar.

Matar Paneer Recipe

10.Grind till absolutely smooth. Add little water if required.

Tips:Grinding the gravy is totally optional but it makes the final gravy very smooth and silky.

Matar Paneer Recipe

11.Again, transfer to the cooking pan.

Matar Paneer Recipe

12.Cook for a couple of minutes, till the oil oozes.

Matar Paneer Recipe

13.Add water as per the desired consistency. Matar paneer has a thick and creamy gravy. Therefore, do not add too much water.

Matar Paneer Recipe

14.Add in 200 grams of paneer cut into cubes and ½ a cup of peas.

Matar Paneer Recipe

15.Cover and cook for 7-10 minutes.

Matar Paneer Recipe

16.Garnish with dry fenugreek leaves. Serve hot. Bon appetite.

Matar Paneer Recipe

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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