Matar Paneer Recipe, How to Make Mutter Paneer
Matar Paneer made in restaurant style. This Mutter Paneer is so good, delicious, creamy & flavor packed!!! Serve with naan, roti, rice
- Total time
- 45 min
- Active time
- 10 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints13 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Green Cardamoms
1 to 2 green cardamoms ((optional, omit if you don't like, read notes 1))
The source row includes a form, size, temperature, preparation, or handling detail.
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Ginger
1 inch (8 grams) ginger ((peeled & sliced/ chopped))
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Tomatoes
1½ to 1¾ cups (340 grams) tomatoes ((2 to 3 large, fine chopped))
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Plain Yogurt
¼ to ⅓ cup plain yogurt/ curd ((optional, or sub with 1 tablespoon tomato paste))
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Cinnamon Piece
1 inch cinnamon piece ((dalchini, optional))
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Bay Leaves
1 small bay leaf ((tej patta, optional))
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Kashmiri Red Chilli Powder
¾ to 1 teaspoon Kashmiri red chili powder ((adjust to taste))
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Garam Masala
¾ to 1 teaspoon garam masala ((adjust to taste))
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Green Chilies
1 green chili ((deseeded & slit, optional))
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Paneer
250 grams (8 to 9 oz) paneer ((diced to ¾ inch))
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Sugar
1 teaspoon sugar ((optional, to balance the flavors))
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Coriander Leaves
2 tablespoon coriander leaves ((cilantro, fine chopped))
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Heavy Cream
¼ cup (60 ml) heavy cream ((/ double cream, optional, or use more to omit cashews))
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Additional ingredient notes
Ingredients & Substitutes
Paneer: Paneer is Indian vegetarian non-melting cheese made by curdling milk.
It is easily available in Indian stores in the frozen section. You can also make your own by following this homemade paneer recipe. If you are a vegan then you can easily substitute it with extra firm tofu or Quorn. Just note that you will need to precook Quorn until tender and then add them along with green peas Green peas: In India, fresh green peas are in season during the winters and most people use them as they are easily available. But mutter paneer can be made anytime of the year with frozen peas, like the way I did here. Garam masala is the key spice blend in this recipe. The flavors of your matar paneer will depend highly rely on how aromatic your garam masala is. So do use a good garam masala.
Notes
To make 2x use only 2 cardamoms, for 3x- 3 cardamoms.
Using too many cardamoms can impart overpowering flavors. For a nut-free option, omit cashews and use ⅓ to ½ cup heavy cream at the finishing stage. Cut down the amount of water for the sauce, use only ¾ cup. Cashews can be substituted with soaked almonds or almond flour or nut butter. Yogurt can be substituted with 1 tablespoon tomato paste.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails3
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Matar Paneer Recipe – Easy Method 2
Though I have skipped this step in the step by step pictures below, I don’t suggest skipping it because a lot of times raw onions taste bitter after blending and ruins the entire dish.
Bring 2 cups of water to a boil & add the 1 cup cubed onions (110 grams). Boil for 2 to 3 mins. Drain the blanched onions. Add blanched onions, 1½ to 1¾ cups tomatoes (340 grams), 1 to 2 small cardamoms, 1 green chili (optional) and 12 to 14 cashew nuts to a grinder jar. If you want you can also add ¼ cup yogurt at this stage and then blend. Make a fine smooth puree. We don’t want any chunks of cashews in the puree. If you do not have a powerful blender, you may pass through a sieve and blend the coarse mixture again. Saute paneer in little oil and immerse them in warm water until used.
Instructions
Though I have skipped this step in the step by step pictures below, I don’t suggest skipping it because a lot of times raw onions taste bitter after blending and ruins the entire dish.
Bring 2 cups of water to a boil & add the 1 cup cubed onions (110 grams). Boil for 2 to 3 mins. Drain the blanched onions. Add blanched onions, 1½ to 1¾ cups tomatoes (340 grams), 1 to 2 small cardamoms, 1 green chili (optional) and 12 to 14 cashew nuts to a grinder jar. If you want you can also add ¼ cup yogurt at this stage and then blend. Make a fine smooth puree. We don’t want any chunks of cashews in the puree. If you do not have a powerful blender, you may pass through a sieve and blend the coarse mixture again. Saute paneer in little oil and immerse them in warm water until used.
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Variations
Matar Paneer gravy can be made in many ways.
Here are a few variations: For the simplest version, saute fine chopped onions until deep golden, then ginger garlic and then add pureed tomatoes & cashews. Saute until thick and add spices. Pour water and make a thick gravy. Add matar and paneer to this. To add yogurt & skip cream, you can follow my restaurant dum aloo recipe. Just skip the aloo and use matar and paneer instead with the amount of water mentioned in this post. I also have instant pot version in that post. To make matar paneer without onions and garlic, you can follow my paneer makhani recipe.
Method Overview
Structured method notes that are separate from the step timeline.
Make Gravy
Heat a pan with 1½ tablespoon (22 ml) oil or ghee.
Optionally, add 1 inch cinnamon, a small bay leaf/ tej patta, and half teaspoon cumin seeds. Let them sizzle in oil, for a min. Reduce the heat to low. Add ¼ teaspoon turmeric, ¾ to 1 teaspoon Kashmiri red chili powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. If the pan is too hot , the spices will burn so do it on a low heat. Pour the onion tomato puree. If your puree is not smooth, turn off the stove and pass it through a strainer. Saute for 2 to 3 mins, until the mixture comes together & turns thick.
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
35 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
Heat a pan and add 1 tbsp oil. When the oil turns hot, add 1 to 2 green cardamoms (optional, omit if you don’t like) 1 inch (8 grams) ginger (peeled & sliced/ roughly chopped) 3 medium garlic cloves (8 grams, sliced). Saute just for a minute.
Image detailssaute ginger garlic in oilSwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Inputs and tools4
Uses
- 1 tablespoon (15 ml) oil
- 1 to 2 green cardamoms ((optional, omit if you don't like, read notes 1))
- 3 (8 grams) garlic ((medium sized cloves ))
- 1 inch (8 grams) ginger ((peeled & sliced/ chopped))
Step 2
Add 1 cup (110 grams) cubed onions from 1 large onion or 2 medium onions. Saute them until they turn pink to light golden, for 5 to 6 mins.
Image detailssaute onions for matar paneerSwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference 
Image detailstomatoes and salt to make matar paneer gravySwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Show 1 more media item
Image detailscook ingredients coveredSwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Visual cue
until they turn pink to light golden, for 5 to 6 mins.
Checks2
Visual cueInfoVisualuntil they turn pink to light golden, for 5 to 6 mins.
Expected state: until they turn pink to light golden, for 5 to 6 mins.
TimingInfoTimingfor 5 to 6 mins
Target: 5-6 minute
Expected state: Saute them until they turn pink to light golden, for 5 to 6 mins.
Inputs and tools1
Uses
- 1 cup (110 grams) onions (cubed (1 large or 2 medium, weighed after chopping))
Why and source
This step has reviewed source-backed guidance.
Step 3
Then add 1½ to 1¾ cups (340 grams) chopped tomatoes, ½ teaspoon salt and 12 whole cashew nuts. To make this nut-free, simply omit the cashews and double the heavy cream at the last step.
Image detailscool the onion tomato masala for matar paneerSwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference 
Image detailsadd yogurt and onion tomato masala to a grinderSwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Show 1 more media item
Image detailsPreparation for gravySwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Inputs and tools3
Uses
- 1½ to 1¾ cups (340 grams) tomatoes ((2 to 3 large, fine chopped))
- ½ teaspoon salt ((¼ to ⅓ tsp more to adjust at the end))
- ¼ cup (60 ml) heavy cream ((/ double cream, optional, or use more to omit cashews))
Step 4
Saute for 2 to 3 mins. Cover the pan. Cook on a medium flame until the onions and tomatoes turn mushy. If your pan is too dry, you may add a splash of water. Turn off the stove.
Image detailsMake GravySwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Visual cue
until the onions and tomatoes turn mushy.
Checks2
Visual cueInfoVisualuntil the onions and tomatoes turn mushy.
Expected state: until the onions and tomatoes turn mushy.
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Saute for 2 to 3 mins.
Inputs and tools1
Uses
- 1 to 1¼ cup water ((adjust as required, read notes))
Why and source
This step has reviewed source-backed guidance.
Step 5
Cool this mixture completely.
Image detailsMake GravySwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference 
Image detailsMake GravySwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Checks1
HoldingMain recipeSource holding instruction
Cool this mixture completely.
Why and source
This step has reviewed source-backed guidance.
Step 6
Transfer to a blender jar and optionally add ¼ to ⅓ cup plain yogurt (curd) or 1 tablespoon tomato paste if you want. Plain yogurt or tomato paste are optional, use for a rich and tangy flavor. This matar paneer tastes great even without yogurt/ tomato paste.
Image detailsMake GravySwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Inputs and tools2
Uses
- ¼ to ⅓ cup plain yogurt/ curd ((optional, or sub with 1 tablespoon tomato paste))
- 250 grams (8 to 9 oz) paneer ((diced to ¾ inch))
Step 7
Grind to a smooth puree without adding water. We don’t want any grits in the curry, so make sure this is smooth.
Step 8
Heat a pan with 1½ tablespoon (22 ml) oil or ghee. Optionally, add 1 inch cinnamon, a small bay leaf/ tej patta, and half teaspoon cumin seeds. Let them sizzle in oil, for a min. Reduce the heat to low. Add ¼ teaspoon turmeric, ¾ to 1 teaspoon Kashmiri red chili powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder.
Image detailsMake GravySwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Inputs and tools7
Uses
- 1 green chili ((deseeded & slit, optional))
- ½ to ¾ teaspoon coriander powder
- ¾ to 1 teaspoon garam masala ((adjust to taste))
- ¾ to 1 teaspoon Kashmiri red chili powder ((adjust to taste))
- ¼ teaspoon turmeric
- 1 small bay leaf ((tej patta, optional))
- 1½ tablespoon (22 ml) ghee
Step 9
Mix well. If the pan is too hot , the spices will burn so do it on a low heat.
low heatStep 10
Pour the onion tomato puree. If your puree is not smooth, turn off the stove and pass it through a strainer. Saute for 2 to 3 mins, until the mixture comes together & turns thick.
Step 11
Add 1 cup (160 grams) frozen peas (rinsed & drained) or boiled fresh green peas. If using fresh peas, you may need to boil, drain and use here. I use frozen peas which are ready to use, so I just rinse well, drain and add. Stir in 1 to 1¼ cups water to make a gravy. (If you are omitting cashews add lesser water, about 3/4 cup)
Step 12
Cover partially and cook on a medium heat until the gravy is thick. It takes me about 10 to 12 mins. While the sauce simmers, cut 8 to 9 ounces (250 grams) paneer to ¾ inch pieces. Optionally If you want to fry the paneer, spread and heat half tablespoon ghee in a non-stick pan. Place the paneer. Fry on a medium high heat until golden, turn the pieces to the other side using a wooden tong. Fry until golden and turn off. (picture reference check this saag paneer). At home we are not fans of fried paneer, so I prefer to add raw as it soaks the flavors better.
medium heatStep 13
When the sauce is thick, taste test to add more salt or garam masala, and optionally add 1 teaspoon sugar (to balance the flavors). Crush 1 teaspoon kasuri methi in your palm and add it.
Step 14
Add 1 slit green chili (optional) and diced paneer. Mix gently and cover. Cook just for 1 to 2 mins. Adding green chili at this stage gives a unique flavor but you may omit if you want. Turn off the heat. Overcooking can make your paneer chewy.
Step 15
Stir in 3 to 4 tablespoons heavy cream/ whipping cream. (If you have omitted the cashews, double the heavy cream – about ⅓ to ½ cup, but make sure your sauce is thicker else it’s going to be runny.) Serve matar paneer with fluffy Basmati Rice, Naan, roti, phulka, Jeera rice or ghee rice. Here is a picture of the mutter paneer made in Instant pot. Photo Guide
Step 16
Press saute button on the instant pot and pour 1 tablespoon oil. Sauté onions, ginger and garlic for 5 mins. Press cancel. (Or Alternately bring 1½ cups water to a rolling boil and add the onions. Boil for 5 mins and remove them.)
Step 17
To a blender jar, add the sauteed/boiled onions, ginger, garlic, tomatoes, cashews, cardamoms and yogurt (optional). Blend to a very smooth puree.
Step 18
Press saute button on the instant pot and pour ghee/oil. Add bay leaf, cinnamon and transfer the onion tomato puree. Stir in the red chilli powder, turmeric, salt, sugar, coriander powder and garam masala.
Step 19
Saute until the mixture turns slightly thicker and aromatic. Cover with an external lid to avoid splatters. This step takes about 5 minutes. Press cancel button.
5 min
Image detailsmatar paneerSwasthis Recipes · Matar Paneer Recipe (Mutter Paneer)Dev reference Visual cue
until the mixture turns slightly thicker and aromatic.
Checks2
Visual cueInfoVisualuntil the mixture turns slightly thicker and aromatic.
Expected state: until the mixture turns slightly thicker and aromatic.
TimingInfoTimingabout 5 minutes
Target: 5 minute
Expected state: This step takes about 5 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 20
Pour 1 cup water and deglaze the pot well. Secure the Instant pot with the lid and position the steam release valve to sealing.
Step 21
Press pressure cook button (low) & set the timer to 5 mins. (If you want to put your rice together, soak basmati rice for 30 mins and drain the water. Place the rice bowl over a trivet and pour hot water.)
Step 22
When the IP is done, wait for 6 to 7 minutes & then release the rest of the pressure manually.
Step 23
Stir the gravy. Add frozen green peas and cook for 2 minutes. To avoid splatters, cover the pot when you cook. Taste test and add more salt if needed. If the curry is runny, cook it on saute mode for a few more minutes.
Step 24
Add crushed kasuri methi, cream, sugar, green chili (optional) and paneer. Let matar paneer rest for 10 minutes before serving
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
FAQs
Do you need to soak paneer?
If using store bought paneer, you can give a good soak it in warm water for 15 to 20 mins. This softens the paneer and prevents it from turning rubbery/ chewy. But these days, there is no corn starch or additive in the premium store bought paneer, so feel free to omit . Can I freeze matar paneer? Yes you can freeze the matar paneer gravy without adding peas, paneer & cream. Cool the gravy immediately after cooking. Store it in air tight glass containers. Add both peas and paneer when you reheat it.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4
Mixture
Source step 5 creates or uses mixture.
Paste
Source step 6 creates or uses paste.
Sauce
Source step 12 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
To make 2x use only 2 cardamoms, for 3x- 3 cardamoms.
To make 2x use only 2 cardamoms, for 3x- 3 cardamoms. Using too many cardamoms can impart overpowering flavors.
For a nut-free option, omit cashews and use ⅓ to ½ cup heavy cream at the finishing stage.
For a nut-free option, omit cashews and use ⅓ to ½ cup heavy cream at the finishing stage. Cut down the amount of water for the sauce, use only ¾ cup.
Cashews can be substituted with soaked almonds or almond flour or nut butter.
Cashews can be substituted with soaked almonds or almond flour or nut butter.
Yogurt can be substituted with 1 tablespoon tomato paste.
Yogurt can be substituted with 1 tablespoon tomato paste. Yogurt adds a bit of richness and brings a slightly tangy flavor. I have made this for many years without yogurt and tomato paste, it tastes as good even without them. But using very sour yogurt or too much tomato paste can make your dish too tart/sour .
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Mention @SwasthisRecipes or tag #swasthisrecipes!
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Matar Paneer Recipe (Mutter Paneer)
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