Matar Paneer Recipe, How to Make Mutter Paneer
Before cooking
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Steps as written in the recipe card.
24 steps5 min
Ingredient prep checklist
- Green Cardamoms: 1 to 2 green cardamoms ((optional, omit if you don't like, read notes 1))
- Ginger: 1 inch (8 grams) ginger ((peeled & sliced/ chopped))
- Tomatoes: 1½ to 1¾ cups (340 grams) tomatoes ((2 to 3 large, fine chopped))
- Plain Yogurt: ¼ to ⅓ cup plain yogurt/ curd ((optional, or sub with 1 tablespoon tomato paste))
- Cinnamon Piece: 1 inch cinnamon piece ((dalchini, optional))
- Bay Leaves: 1 small bay leaf ((tej patta, optional))
- Kashmiri Red Chilli Powder: ¾ to 1 teaspoon Kashmiri red chili powder ((adjust to taste))
- Garam Masala: ¾ to 1 teaspoon garam masala ((adjust to taste))
- Green Chilies: 1 green chili ((deseeded & slit, optional))
- Paneer: 250 grams (8 to 9 oz) paneer ((diced to ¾ inch))
- Sugar: 1 teaspoon sugar ((optional, to balance the flavors))
- Coriander Leaves: 2 tablespoon coriander leaves ((cilantro, fine chopped))
- Heavy Cream: ¼ cup (60 ml) heavy cream ((/ double cream, optional, or use more to omit cashews))
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.
References
This step 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))
Full ingredient reference
- 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))
- 1 cup (110 grams) onions (cubed (1 large or 2 medium, weighed after chopping))
- 1½ to 1¾ cups (340 grams) tomatoes ((2 to 3 large, fine chopped))
- 12 (20 grams) cashewnuts ((or soaked almonds or sub with ¼ cup heavy cream/double cream))
- ½ teaspoon salt ((¼ to ⅓ tsp more to adjust at the end))
- ¼ to ⅓ cup plain yogurt/ curd ((optional, or sub with 1 tablespoon tomato paste))
- 1½ tablespoon (22 ml) ghee
- 1 inch cinnamon piece ((dalchini, optional))
- 1 small bay leaf ((tej patta, optional))
- ¼ teaspoon turmeric
- ¾ to 1 teaspoon Kashmiri red chili powder ((adjust to taste))
- ¾ to 1 teaspoon garam masala ((adjust to taste))
- ½ to ¾ teaspoon coriander powder
- 1 cup (160 grams) green peas ((matar, frozen or fresh, read notes))
- 1 to 1¼ cup water ((adjust as required, read notes))
- 1 green chili ((deseeded & slit, optional))
- 250 grams (8 to 9 oz) paneer ((diced to ¾ inch))
- 1 teaspoon kasuri methi ( (dried fenugreek leaves))
- 1 teaspoon sugar ((optional, to balance the flavors))
- 2 tablespoon coriander leaves ((cilantro, fine chopped))
- ¼ cup (60 ml) heavy cream ((/ double cream, optional, or use more to omit cashews))