Simple Recipe of Matar Paneer | PDF Download

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About Matar Paneer

Simple Recipe of Matar Paneer | PDF Download

Matar Paneer is a North Indian Main Course Cuisine. Matar Paneer is a Vegetarian Dish of Northern India/Punjab. It mostly served with Roti and Rice. The main Ingredient of Matar Paneer is Paneer an Indian Tofu and Matar i.e, Green Peas.

Matar Paneer Ingredients

Main Ingredients

  1. Paneer – 250 to 300 Grams
  2. Oil/Ghee – 3 Tablespoon
  3. Cumin Seed – ½ Tablespoon
  4. Turmeric Powder – ¼ Tablespoon
  5. Red Chili Powder – ½ Tablespoon
  6. Garam Masala Powder – Tablespoon
  7. Cream/Malai – 1 Tablespoon
  8. Green Matar/Peas (Frozen/Fresh) – 1 Cup
  9. Fresh Water – 1-1.5 Cup 
  10. Salt
  11. Sugar – ½ Tablespoon 
  12. Kasturi Methi (Crushed) – ½ Tablespoon
  13. Chopped Coriander – 1 or 2 Tablespoon

Masala Paste Ingredients

  1. Chopped Tomatoes – 3 Medium Size
  2. Chopped Onion – 1 Medium Size
  3. Chopped Green Chillies - 1/2 Chilli
  4. Ginger Garlic Paste – 1 Tablespoon
  5. Chopped Coriander – 2 Tablespoon
  6. Cashew – 10/12 pieces
  7. Cloves – 2 pieces
  8. Cinnamon – 1 inch
  9. Green Cardamom – 1 piece
  10. black peppercorns – 4/5 piece
  11. Coriander Seeds – 1 Tablespoon

Matar Paneer Recipe Steps

  1. Take all of the masala paste ingredients and add them to a grinder or a blender. Sure to include the following as per the above list mentioned quantity
    • ½ cup chopped onions
    • ¾ to 1 cup chopped tomatoes
    • 1 teaspoon chopped ginger
    • 10 to 12 cashews
    • 2 tablespoons coriander leaves
    • 1 teaspoon chopped green chilies
    • 4 to 5 black peppercorns
    • 1 inch cinnamon
    • 1 teaspoon of coriander seeds
    • 1 green cardamom

  2. After that, you will grind the ingredients into a smooth paste. If needed add 2 to 3 tablespoons of water while grinding the masala paste. When the paste is creamy and blended to a fine consistency, set aside until later.
    Note : There should be no small bits or pieces of cashews in the paste.

  3. Next add 3 tablespoons oil in a 2-litre pressure cooker. Let the oil become hot. Reduce heat to a medium-low heat. Add ½ teaspoon cumin seeds and fry until they splutter.

  4. Next, add in your ground masala paste, and mix well.
    Note : It is important to be careful while sautéing because the masala paste tends to splutter when added to the pressure cooker. If there is too much spluttering, then cover the cooker partly with a lid until the spluttering stops.

  5. Now you will sauté the paste mixture for about 10 to 12 minutes on a medium-low heat. You want to be sure to sauté long enough for the oil to separate from the paste. The masala paste will also thicken and look glossy.

  6. After sautéing the masala paste, add in all of the dry spice powders, stir to combine well and sauté for a minute. 
    • ¼ teaspoon turmeric powder
    • ½ teaspoon kashmiri red chili powder 
    • ¼ to ½ teaspoon garam masala powder
    Note : If adding heavy or light cream or malai, you can add now. Add 1 tablespoon of heavy or light cream or malai (the cream that floats on top of heated and cooled milk). In place of cream, substitute with ¼ cup whole milk.

  7. Next, add in 1 cup of rinsed green peas or matar.

  8. Mix again.

  9. Then, add 1 to 1.5 cups water, salt and mix thoroughly.

  10. It’s now time to pressure cook the green peas until they are fully cooked. Be sure to cover the cooker tightly, then cook for about 9 to 10 minutes or 2 to 3 whistles on medium to medium-high heat.
    Note : When the pressure drops on its own, open the lid of the pressure cooker. If the gravy appears thin, simmer until it reaches the desired consistency.
    The consistency should be medium and neither thick nor thin. If the gravy appears thick, add some water and simmer.
    For a slight sweet taste, you can also add up to ½ teaspoon of sugar at this point.

  11. Finally, add the paneer cubes and mix well or simmer on a low heat for some seconds or until the paneer cubes are fully cooked. Don’t overcook as the paneer will become dense and hard. You can add more flavors, by including ½ teaspoon of crushed kasuri methi (dried fenugreek leaves) at this step.
    Note : You want to avoid overcooking, otherwise the paneer will become dense and rubbery. You can even shallow or pan fry the paneer pieces separately and then add these to the curry.

  12. Now that your matar paneer is ready to eat, garnish with chopped coriander leaves and serve hot or warm.

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Tips for Mater Paneer

  • I recommend soaking the paneer and measuring out and chopping the ingredients for the onion-tomato puree first. Then, while the onions are cooking, measure out and prep the rest of the ingredients to efficiently save time.
  • Most stand blenders cannot handle hot liquids, so make sure to keep the canned tomatoes in the fridge for as long as you can prior to blending to bring down the temperature of the hot onions.
  • Don't rush simmering the tomato sauce. If you find that it's too liquidy, continue to simmer until it reaches the desired consistency.
  • Spices vary in quality and freshness, so you may need to add more of a particular spice to match your taste preferences.


How to make Vegan Matar Paneer
Vegans can substitute tofu with paneer, Which will taste the same.

What is better Paneer or Tofu in Matar Paneer ?
Both Paneer and Tofu contain good stuff of Protein and Calcium, But Paneer possesses more calcium and Protein which can be good for a Health.

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