Matar Paneer Recipe (Punjabi Mutter Paneer)

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4.9 from 367 votes

Matar Paneer combines soft paneer cubes with fresh or frozen green peas simmered in a spiced tomato-onion gravy blended into a smooth masala paste. The sauce is richly flavored with a blend of whole spices and optional cream, balancing tangy tomato with aromatic warmth. The addition of kasuri methi and cilantro adds a distinctive herbal note, while cashew nut paste enriches the texture, making the curry suitably thick. This dish is a hearty vegetarian curry that highlights mild spices and creamy components for a satisfying main course.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 4

Calories: 359 kcal

Course: Main Course

Cuisine: Indian

Ingredients

Main ingredients

3 tablespoons neutral cooking oil or ghee, generic cooking oil
½ teaspoon cumin seeds
¼ teaspoon turmeric powder (ground turmeric)
½ teaspoon Kashmiri red chili powder or ¼ to ½ teaspoon red chilli powder or cayenne pepper or paprika
¼ teaspoon garam masala or Punjabi garam masala powder
1 tablespoon heavy cream or 1 tablespoon malai (clotted cream) or 2 tablespoons of light cream, optional
1 cup green peas (matar) - fresh or frozen, 130 grams
1 to 1.25 cups water for stove-top pressure cooker and 1 cup water for Instant Pot
salt as required
½ teaspoon sugar or add as required - optional *check notes
250 to 300 grams paneer (Indian cottage cheese)
½ teaspoon kasuri methi - crushed, (dry fenugreek leaves)
1 to 2 tablespoons Coriander leaves cilantro, chopped

Ingredients for masala paste

¾ to 1 cup tomato 120 grams or 3 medium-sized, chopped
½ cup onion 60 grams or 1 medium-sized, chopped
1 teaspoon green chili or serrano peppers or 1 to 2 green chillies, chopped
1 teaspoon ginger or 1 inch ginger, chopped
1 teaspoon garlic or 3 to 4 medium-sized garlic cloves, chopped
2 tablespoons Coriander leaves chopped
10 to 12 cashews
4 to 5 black peppercorns
2 cloves
1 inch cinnamon (true cinnamon) or ½ inch cassia cinnamon
1 green cardamom - optional
1 teaspoon coriander seeds

Instructions

Making Masala Paste

Cup of Yum

In a grinder or blender take all the ingredients listed under "masala paste" - onions, tomatoes, ginger, garlic, green chilies, cashews, coriander leaves, black peppercorns, cinnamon, cardamom, coriander seeds and cloves.
Grind all the ingredients to a smooth paste. If needed you can add 2 to 3 tablespoons of water while blending.
There should be no small chunks or pieces of cashews in the paste.
Set the ground paste aside.

Sautéing Masala

Heat oil in a 2-litre pressure cooker. Add the cumin seeds. Fry the cumin seeds until they splutter. (Read below on how to cook in a pan and Instant pot.)
Then add the ground masala paste. Mix well. Take care while sautéing as the paste splutters. If there is too much spluttering, then cover partly with a lid until the spluttering stops.
Saute for 10 to 12 minutes or more on a medium-low heat until the oil separates from the paste. The paste will also become thick and look glossy.
Add all the ground spices - turmeric powder, red chili powder, garam masala powder. Mix well.
If adding cream or malai (clotted cream), you can add now. Stir and sauté for a minute.
Then add the green peas or matar. Mix again.
Add water and season with salt.

Making Matar Paneer in stove-top pressure cooker

Cover the cooker tightly and pressure cook for about 2 to 3 whistles or 9 to 10 minutes.
When the pressure drops on its own, open the lid of the pressure cooker.
If the curry appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin.
If the gravy appears thick, then add some water and simmer for some minutes.
Add the paneer cubes. Mix well or simmer for a few seconds until the paneer cubes are cooked. For a slight sweet taste, you can also add sugar just before you add the paneer cubes.
Don't overcook after adding paneer, as they will becomes dense and hard.
Garnish matar paneer with coriander leaves and serve hot or warm.

Instant Pot Method

Make the masala paste with tomatoes, spices, herbs and cashews as listed above.
Press the sauté button of your Instant pot and let the display show “hot”. Add oil to the inner steel pot. Crackle the cumin seeds first.
Add the ground masala paste and sauté stirring often until it thickens and looks glossy. You can press the sauté button twice to bring the setting to less, if in case the pot becomes too hot.
Add the turmeric powder, red chilli powder and garam masala powder. Mix and sauté for a minute.
Add the green peas, 1 cup of water, salt and combine thoroughly, deglazing if needed. Press the cancel button.
Seal the lid and position the valve to sealing. Press the pressure cook/manual button and set the time to 3 minutes.
Pressure cook on high pressure. After you hear the beep sound when the cooking is complete, wait for 5 minutes and then do a quick pressure release.
Press the cancel button. Add paneer cubes and mix well. Finally add some coriander leaves and mix again. Serve hot or warm.

Making Mutter Paneer in a pan on stove-top

First heat the oil in a heavy pan. Fry the cumin seeds.
Add the masala paste and sauté stirring often until the oil releases from the sides.
Add the ground spice powders and mix well.
Add the green peas, salt and about 1.5 to 2 cups water. Mix again.
Close the pan and cook the green peas until they soften. If the curry becomes too thick or dries up while cooking, add some more water.
When the peas are cooked, add the paneer. Mix and switch off heat. To add more flavors, at this step together with the paneer, you can add crushed kasuri methi.
Garnish with coriander leaves and serve.

Serving Suggestions

Matar paneer goes well with Indian flatbreads like roti, paratha, naan. It also tastes nice with cumin rice and steamed basmati rice.
You can also eat it with puri (Indian fried bread). A side vegetable salad or raita pairs really well with the combination of matar paneer and paratha.

Storage

If you have any leftovers refrigerate in an airtight container for 1 to 2 days. The curry will thicken after cooling and so while reheating, add a bit of water to loosen the consistency.

Notes

Choose ripe, sweet tomatoes to avoid sour curry; balance any sourness with sugar or light cream.
The masala paste can be prepared in advance and frozen or refrigerated for convenient cooking later.
Optionally use ghee instead of oil for a richer flavor.
For a no onion–no garlic version, add asafoetida after cumin seeds to maintain flavor.
Paneer can be substituted with tofu to make the recipe vegan-friendly.
Adjust spiciness by increasing green chili and red chili powder amounts according to taste.

Nutrition Information

Calories 359kcal (18%) Carbohydrates 13g (4%) Protein 12g (24%) Fat 29g (45%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 10g (50%) Cholesterol 45mg (15%) Sodium 329mg (14%) Potassium 247mg (5%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 647IU (13%) Vitamin B1 (Thiamine) 0.1mg Vitamin B2 (Riboflavin) 0.1mg Vitamin B3 (Niacin) 1mg Vitamin B6 0.1mg Vitamin B12 0.01µg (0%) Vitamin C 21mg (23%) Vitamin D 0.02µg (0%) Vitamin E 5mg Vitamin K 15µg Calcium 337mg (34%) Vitamin B9 (Folate) 33µg Iron 1mg (6%) Magnesium 34mg (9%) Phosphorus 83mg Zinc 1mg

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 359

% Daily Value*

Calories	359kcal	18%
Carbohydrates	13g	4%
Protein	12g	24%
Fat	29g	45%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Cholesterol	45mg	15%
Sodium	329mg	14%
Potassium	247mg	5%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	647IU	13%
Vitamin B1 (Thiamine)	0.1mg
Vitamin B2 (Riboflavin)	0.1mg
Vitamin B3 (Niacin)	1mg
Vitamin B6	0.1mg
Vitamin B12	0.01µg	0%
Vitamin C	21mg	23%
Vitamin D	0.02µg	0%
Vitamin E	5mg
Vitamin K	15µg
Calcium	337mg	34%
Vitamin B9 (Folate)	33µg
Iron	1mg	6%
Magnesium	34mg	9%
Phosphorus	83mg
Zinc	1mg

* Percent Daily Values are based on a 2,000 calorie diet.