Matar Paneer Recipe | Mutter Paneer

Matar Paneer | Paneer mutter masala recipe with step-by-step pictures. Learn how to make restaurant style matar paneer | mutter paneer, a creamy, delicious and a classic North Indian curry made with matar (green peas) and paneer (Indian cottage cheese)!

WHAT IS MATAR PANEER?

Matar paneer is a popular North Indian dish, loved by one and all. Paneer and peas are cooked in an onion tomato based gravy seasoned with aromatic spices. To add to its richness, cashew nut paste and cream are usually added, however, I skipped the cream and just added the cashew nut paste.

Paneer was rarely cooked in my household. I always ended up ordering a paneer vegetarian dish whenever we visited restaurants, I began liking it and still do.

On days when I’m in no mood to cook a non-vegetarian meal, paneer comes to my rescue. The fact that it has no taste of its own and absorbs the flavors and blends well in the curry, makes it a great choice to use it in any dish.

MUTTER PANEER INGREDIENTS

Punjabi paneer peas curry | paneer mutter curry calls for the most basic ingredients used for day to day Indian cooking.

You will need some cumin seeds, whole spices, ginger, garlic, green chillies, onions, tomatoes, along with spices like chilli, cumin-coriander, turmeric, garam masala powders and some kasoori methi too. Cashew nut paste and creams lend a nice, rich taste making this matar paneer taste just like the ones served at the restaurants, or even better I’d say!

This tasty paneer recipe is mildly spiced with a hint of sweetness. However, you can always increase the heat levels if you like it really spicy.

HOW TO MAKE MATAR PANEER | MUTTER PANEER AT HOME?

• Flavor up the oil, butter or ghee with aromatics like whole spices and ginger garlic.
• Next, saute onions until golden brown, followed by spice powders. Cook that well.
• Add tomato puree, cook till you see oil oozing from the sides of the pan.
• Next, add the cashew paste, cook it well.
• Add some water and the peas, let the peas cook well.
• Add paneer along with garam masala, kasoori methi, salt, and sugar. Sugar is added to balance out the tartness from the tomato puree. You may skip it if you wish. Let this simmer for about 5 minutes.
• Drizzle the cream if using, mix it in gently, dish out and enjoy delicious matar paneer with rice or flatbread.

For this matar paneer restaurant style , it is important to cook the onion-tomato masala really well. The base of this dish is this masala, and if it’s not cooked well you will get a raw taste.

You will know the masala is ready when you see oil oozing out from the sides of the pan. You can then proceed with the next steps. Other than that, there is nothing much to this really simple paneer recipe . You can also add other veggies, like potatoes or soya chunks etc.

Matar paneer is one of my many favorite paneer dishes . The green peas give a great texture from the contrasting melt in the mouth, creamy paneer. It is perfect with rice or any flatbread, some onions rings sprinkled with lime juice and chaat masala, and you have an absolutely drool-worthy meal.

I actually prepared this for dinner, as I had a late and real heavy breakfast, I was in no mood for lunch. But as this dish was nearing completion, my tastebuds awakened with the tantalizing aroma that filled my kitchen, and I automatically ended up having some with pilaf. Yumm!!!

HOW TO MAKE MATAR PANEER WITHOUT ONION AND GARLIC | JAIN MATAR PANEER?

For a niramish paneer curry (i.e without onion and garlic) simply skip the onion and garlic in the recipe. It is quite similar to this no-onion and no-garlic paneer makhani .

For a vegan matar paneer, you can swap paneer with tofu and make tofu matar.

• Paneer Makhani/Paneer butter masala
• Paneer Nazakat
• Shahi Paneer
• Paneer Kali Mirch
• Methi malai paneer matar
• Paneer jalfrezi
• Paneer malai kofta
• Palak Paneer
• Paneer Tikka
• Paneer paratha
• Chilli Paneer

Do try out this easy matar paneer recipe. It is the best that I’ve ever tasted, and you will definitely enjoy it as much.

STEP BY STEP INSTRUCTIONS TO MAKE PUNJABI I MATAR PANEER | MUTTER PANEER | PANEER AND PEA CURRY

1.Heat oil/ghee/butter, in a heavy bottomed pan, add cumin seeds, bay leaf and black cardamom.

2.Once the cumin seeds splutter, add coarsely crushed ginger garlic paste, saute until fragrant.

3.Add finely chopped onions, saute until golden brown. Add a little salt to help the onions sweat faster.

4.Now add red chilli powder, turmeric powder, cumin, and coriander powder. Saute until the masala oozes oil.

5.Add tomato puree, cook till it starts leaving oil. You can cover the pan and let it simmer, but stir occasionally to prevent anything from burning at the bottom.

6.Add cashew paste, mix it well, and cook for another minute. The masala will start to clump and oil will start to ooze.

7.Add about 1 & 1/2 cup water, mix it well. Add green peas, let the curry come to a boil.

8.Add paneer pieces, mix well.

9.Season with remaining spices i.e salt, sugar, crushed kasoori methi, and garam masala. Mix well. Cover and let it simmer for 5 more minutes. Add cream (if using), mix, and switch off the heat. Garnish with finely chopped cilantro leaves. Serve matar paneer gravy hot with jeera rice/pulav/ tandoori roti/naan or any other flatbread.

NOTES

1. You can use finely chopped tomatoes instead of the puree too, chop about 3-4 large tomatoes and proceed as directed in place of tomato puree, or you can make a puree of fresh tomatoes by blending them in the jar. Add some tomato paste or ketchup to get more of that tomato flavor.
2. If you use fresh tomatoes, add about half a tablespoon of Kashmiri red chilli powder and the turmeric powder in step 2 after cooking the ginger garlic. Cook the spices powders on low heat for about 30 seconds, taking care not to burn them or else it will ruin the entire dish. Adding these spice powders to the oil gives a beautiful red color to the final dish, especially if you are not using readymade tomato puree.
3. For a low-calorie version, skip the cashew nut paste and cream.
4. If you are using fresh peas, you could either cook them separately until tender and then add to the curry, or let it cook in the gravy for a longer time.
5. If using butter to cook the dish, then use butter + oil, in order to prevent the butter from burning.
6. For a shahi matar paneer recipe, add about 2 tbsp of grated khoya along with cashew nut paste and finish off with cream, in the end, simmer for a minute.

HOW TO MAKE MATAR PANEER?

Matar Paneer Recipe | Mutter Paneer | How To Make Matar Paneer

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 200 grams paneer (Indian cottage cheese), cut into 1-inch cubes or small triangles
• 1 cup green peas, I used frozen green peas
• 1 tsp cumin seeds
• 1 nos. bay leaf
• 1 nos. black cardamom
• 1 & 1/4 tbsp freshly crushed ginger garlic coarse paste
• 2 cups finely chopped onions
• 1 & 1/2 cup tomato puree
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1/2 tbsp kasoori methi, dry roasted and crushed between palms
• 1/2 to 1 tsp sugar, adjust as per taste
• 1/4 cup cashew nuts, soaked in hot water for 30 minutes, and ground to a smooth paste
• 2 to 3 tbsp cream (optional)
• 2 to 3 tbsp finely chopped cilantro
• 3 tbsp oil/butter/ghee
• Salt, to taste

Instructions

• Heat oil/ghee/butter, in a heavy bottomed pan, add cumin seeds, bay leaf and black cardamom.
• Once the cumin seeds splutter, add coarsely crushed ginger garlic paste, saute until fragrant.
• Add finely chopped onions, saute until golden brown. Add little salt to help the onions sweat faster.
• Now add red chilli powder, turmeric powder, cumin, and coriander powder. Saute until the masala oozes oil.
• Add tomato puree, cook till it starts leaving oil. You can cover the pan and let it simmer, but stir occasionally to prevent anything from burning at the bottom.
• Add cashew paste, mix it well, and cook for another minute. The masala will start to clump and oil will start to ooze.
• Add about 1 & 1/2 cup water, mix it well. Add green peas, let the curry come to a boil.
• Add paneer pieces, mix well.
• Season with remaining spices i.e salt, sugar, crushed kasoori methi, and garam masala. Mix well. Cover and let it simmer for 5 more minutes. Add cream (if using), mix, and switch off the heat. Garnish with finely chopped cilantro leaves. Serve matar paneer gravy hot with jeera rice/pulav/ tandoori roti/naan or any other flatbread.

Notes

1. You can use finely chopped tomatoes instead of the puree too, chop about 3-4 large tomatoes and proceed as directed in place of tomato puree, or you can make a puree of fresh tomatoes by blending them in the jar. Add some tomato paste or ketchup to get more of that tomato flavor.
2. If you use fresh tomatoes, add about half a tablespoon of Kashmiri red chilli powder and the turmeric powder in step 2 after cooking the ginger garlic. Cook the spices powders on low heat for about 30 seconds, taking care not to burn them or else it will ruin the entire dish. Adding these spice powders to the oil gives a beautiful red color to the final dish, especially if you are not using readymade tomato puree.
3. For a low-calorie version, skip the cashew nut paste and cream.
4. If you are using fresh peas, you could either cook them separately until tender and then add to the curry, or let it cook in the gravy for a longer time.
5. If using butter to cook the dish, then use butter + oil, in order to prevent the butter from burning.
6. For a shahi matar paneer recipe, add about 2 tbsp of grated khoya along with cashew nut paste and finish off with cream, in the end, simmer for a minute.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook

Pinterest

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Twitter

Regards,

Freda

Matar Paneer Recipe | Mutter Paneer | How To Make Matar Paneer

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 200 grams paneer (Indian cottage cheese), cut into 1-inch cubes or small triangles
• 1 cup green peas, I used frozen green peas
• 1 tsp cumin seeds
• 1 nos. bay leaf
• 1 nos. black cardamom
• 1 & 1/4 tbsp freshly crushed ginger garlic coarse paste
• 2 cups finely chopped onions
• 1 & 1/2 cup tomato puree
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1/2 tbsp kasoori methi, dry roasted and crushed between palms
• 1/2 to 1 tsp sugar, adjust as per taste
• 1/4 cup cashew nuts, soaked in hot water for 30 minutes, and ground to a smooth paste
• 2 to 3 tbsp cream (optional)
• 2 to 3 tbsp finely chopped cilantro
• 3 tbsp oil/butter/ghee
• Salt, to taste

Instructions

• Heat oil/ghee/butter, in a heavy bottomed pan, add cumin seeds, bay leaf and black cardamom.
• Once the cumin seeds splutter, add coarsely crushed ginger garlic paste, saute until fragrant.
• Add finely chopped onions, saute until golden brown. Add little salt to help the onions sweat faster.
• Now add red chilli powder, turmeric powder, cumin, and coriander powder. Saute until the masala oozes oil.
• Add tomato puree, cook till it starts leaving oil. You can cover the pan and let it simmer, but stir occasionally to prevent anything from burning at the bottom.
• Add cashew paste, mix it well, and cook for another minute. The masala will start to clump and oil will start to ooze.
• Add about 1 & 1/2 cup water, mix it well. Add green peas, let the curry come to a boil.
• Add paneer pieces, mix well.
• Season with remaining spices i.e salt, sugar, crushed kasoori methi, and garam masala. Mix well. Cover and let it simmer for 5 more minutes. Add cream (if using), mix, and switch off the heat. Garnish with finely chopped cilantro leaves. Serve matar paneer gravy hot with jeera rice/pulav/ tandoori roti/naan or any other flatbread.

Notes

1. You can use finely chopped tomatoes instead of the puree too, chop about 3-4 large tomatoes and proceed as directed in place of tomato puree, or you can make a puree of fresh tomatoes by blending them in the jar. Add some tomato paste or ketchup to get more of that tomato flavor.
2. If you use fresh tomatoes, add about half a tablespoon of Kashmiri red chilli powder and the turmeric powder in step 2 after cooking the ginger garlic. Cook the spices powders on low heat for about 30 seconds, taking care not to burn them or else it will ruin the entire dish. Adding these spice powders to the oil gives a beautiful red color to the final dish, especially if you are not using readymade tomato puree.
3. For a low-calorie version, skip the cashew nut paste and cream.
4. If you are using fresh peas, you could either cook them separately until tender and then add to the curry, or let it cook in the gravy for a longer time.
5. If using butter to cook the dish, then use butter + oil, in order to prevent the butter from burning.
6. For a shahi matar paneer recipe, add about 2 tbsp of grated khoya along with cashew nut paste and finish off with cream, in the end, simmer for a minute.

I love a quick meal, and if it’s healthy then it is surely an added bonus, like these chicken salad sandwiches. There are so many variations to a chicken salad, the various add ons like green apples, almonds, walnut, scallion greens, cranberries, celery, so forth and so on. You can also add some cayenne pepper for heat.

This time I ran out of walnuts, so substituted it with cashew nuts, I must say it complemented the chicken salad sandwich quite well 🙂

If you have rotisserie chicken at hand, then it’s a child’s play to put it all together. I poached the chicken at home in an aromatic spice infused broth flavored with bay leaves and cloves. The resulting poached chicken was tender, juicy and very flavorful. I shredded them real fine, as that’s how I like it, especially if I’m using them as a spread for sandwiches. If it’s just a salad, I prefer to keep chunky pieces of meat.

So what makes this healthy? Greek yogurt, of course, the most healthy alternative to mayo that’s out there. I also used sprouted honey wheat with flaxseed bread instead of the white sandwich bread. So in short, everything in this chicken salad sandwich is good for you plus it tastes great! Enjoy a delicious, guilt-free meal 🙂

Here is interesting info from Wiki about the origin of chicken salad, The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that the meat market was converted to a delicatessen.

Let’s make some yummy sandwiches 🙂

• INSTRUCTIONS TO MAKE HEALTHY CHICKEN SALAD SANDWICH RECIPE
• HOW TO MAKE HEALTHY CHICKEN SALAD SANDWICH RECIPE?
• Healthy Chicken Salad Sandwich Recipe

INSTRUCTIONS TO MAKE HEALTHY CHICKEN SALAD SANDWICH RECIPE

1. Place enough water in a heavy-bottomed saucepan, add some salt and pepper and whole spices as per your preference to flavor the stock. Place the cleaned chicken breast, switch on the heat, bring it to a boil then reduce the heat and let it simmer covered for 20-25 minutes until the chicken is cooked through and no longer pink. Remove the poached chicken breast, once it’s cool enough to handle, dice it into small cubes or shred it finely.
2. Transfer the shredded meat to a bowl, add celery, cashew nuts, cranberries, Dijon mustard, agave nectar, onion powder, dried dill, salt, and pepper. Mix everything well.
3. Now add Greek yogurt, little at a time and mix to incorporate well. You can add more or less depending on how creamy you want the salad to be.
4. Assemble the sandwich, place lettuce on one side of the bread slice, spread some chicken salad mixture, cover with another bread slice. Slice into half and enjoy this healthy chicken salad sandwich.

HOW TO MAKE HEALTHY CHICKEN SALAD SANDWICH RECIPE?

Healthy Chicken Salad Sandwich Recipe

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 4 bread slices
• 1 chicken breast, yields about 1& 3/4 cup cooked shredded chicken
• A little more than 1/2 cup Greek yogurt
• 1/2 cup finely chopped celery
• 1/2 cup cranberries
• 1/2 cup chopped cashew nuts
• 1 tsp Dijon mustard
• 1 tsp agave nectar/honey
• 1 tsp onion powder
• 1/4 tsp dried dill optional
• Salt and pepper, to season

Instructions

• Place enough water in a heavy-bottomed saucepan, add some salt and pepper and whole spices as per your preference to flavor the stock. Place the cleaned chicken breast, switch on the heat, bring it to a boil then reduce the heat and let it simmer covered for 20-25 minutes until the chicken is cooked through and no longer pink. Remove the poached chicken breast, once it’s cool enough to handle, dice it into small cubes or shred it finely.
• Transfer the shredded meat to a bowl, add celery, cashew nuts, cranberries, Dijon mustard, agave nectar, onion powder, dried dill, salt, and pepper. Mix everything well.
• Now add Greek yogurt, little at a time and mix to incorporate well. You can add more or less depending on how creamy you want the salad to be.
• Assemble the sandwich, place lettuce on one side of the bread slice, spread some chicken salad mixture, cover with another bread slice. Slice into half and enjoy this healthy chicken salad sandwich.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Have a great week ahead!

Regards,

Freda