Matar paneer recipe ( Mutter paneer recipe )

restaurant styke matar paneer recipe serve on white bowl garnish with freshly chopped coriander leaves

Matar paneer recipe ( Mutter paneer recipe )

Prep Time 20

Cook Time 40

Additional Time 5

Total Time 1 5

Course Paneer

Cuisine north indian

Keyword how to make matar paneer, matar paneer ki sabji, matar paneer recipe, mutter paneer recipe

Servings

Calories 790

Author Editor

Matar paneer recipe is one of the delicious and quick matar paneer ki sabji in india, where fried paneer cubes simmered in rich creamy matar gravy. Serve hot mutter paneer recipe with rice or paratha.

Print Pin

Ingredients

Matar Paneer Ingredienst

1 bay-leaf or tej-patta.
2-3 green cardamom or elaichi.
½ tsp cumin seed or shah jeera. [optional]
1- inch cinnamon or dalchini.
2-3 cloves or laung.
1 tsp red chilli powder.
1 tsp coriander powder.
½ tsp garam masala powder .
1/6 tsp turmeric powder.
1 tsp dry fenugreek leaves or kasuri methi. [optional]
2 medium size finely chopped onions.
3 medium size finely chopped tomatoes
3 tbsp finely chopped coriander leaves or dhania patta.
2-3 vertically sliced green chilli or hari mirch.
1 tsp ginger-garlic or adrak lahsun paste .
200 gm fresh paneer or indian cottage cheese.
100 grams fresh or frozen green peas [adjust as per need]
4 tbsp oil .
3 tbsp butter.
10-12 warm water soaked cashew nut [optional]
500 ml water [adjust as per gravy need]
3 to 4 tbsp cream
1 tsp salt [adjust as per need]

Instructions

How to make matar paneer
At first, for frying paneer, heat butter in a pan.
Then add paneer or Indian cottage cheese and fry in medium to low flame until both sides are slightly golden brown.
Now, take out fried paneer and place it on kitchen tissue for removing excess oil.
Now, for preparing paneer matar masala, add oil to the same pan and spread them thoroughly.
Then, saute chopped onions, ginger garlic paste in medium flame until it becomes slightly golden brown.
Next, add chopped tomatoes, salt, and turmeric powder mix them well and cook on medium flame until it becomes soft & mushy.
Furthermore, cool this mixture and pour it into a blender to make a smooth paste.
Now, for making mutter paneer gravy, at first, heat butter or oil in a pan.
Then, saute bay leaf, cardamon, and cinnamon, in medium flame for up to 45 sec to 1 min.
Next, add tomato-onion puree, to this pan and cook on medium flame.
After that, sprinkle red chili powder, garam masala powder, and coriander powder, and cook them until the mixtures thicken.
Now, pour fresh or frozen green peas or green matar ( boiled previously ) and water, and mix perfectly.
Then, cover the pan and simmer for another 12-15 min for matar paneer.
Finally, add fried paneer cube to this mutter paneer gravy and cook for another 2-3 min on low flame.
Furthermore, sprinkle kasuri methi , and chopped coriander leaves.
Next, add a few tablespoons of heavy cream to your matar paneer and mix them well.
Finally, the mutter paneer recipe is completed, and serves hot with roti, paratha, naan, or any type of rice ghee rice, jeera rice, or fried rice.

Video

Notes

Matar Paneer Recipe Note

If you want to use a pressure cooker then pour the mixture in it and cook for 2 to 3 whistles until mutter peas are cooked.
If you don’t want creamy restaurant style matar paneer flavor, avoid using any cashew, cream in peas gravy.

Nutrition