Punjabi Style Matar Paneer is a popular paneer recipe that is much loved around the world. Paneer and peas are cooked in a delicious tomato and onion masala to give an authentic Dhaba style flavour.
Matar means peas and paneer is Indian style cheese. It is made throughout India with all regions and indeed households with their own version and flavours.
Matar Paneer is a quintessential restaurant dish. You will find it virtually on every Indian restaurant menu wherever you are in the world.
This recipe is restaurant-style due to the ingredients used - especially the addition of whole spices and Kasuri methi.
The recipe is easy to create and follow - my Dad often gets involved in the kitchen and makes this one!
It is an under 30-minute recipe but still impacts wonderful flavour! The gravy can even be made ahead of time if you are preparing this dish for guests.
Punjabi Matar Paneer
This is punjabi style matar paneer because of the ingredients used especially onion and garlic. Onion, garlic and tomato gravies reflect north Indian cuisine.
Some matar paneer recipes can be made without onion and garlic.
The awesome punjabi flavours are created by sauteing whole spices with crushed onion garlic and tomato. Slow cooking this onion mixture sweetens and gives a wonderful depth of flavour.
Ingredients:
Matar - you can use either fresh or frozen peas. If you buy frozen, it is well worth buying good quality peas as they have a sweetness that makes all the difference in the overall taste of this curry.
Paneer - we use either shop bought or sometimes homemade paneer. One of my other favourite Paneer Curry recipe is Shahi Paneer (Creamy Paneer Curry)
Base
Onion - use white onions that have been finely chopped or pureed in a blender. A red onion will give the wrong colour to the gravy
Garlic - chop the garlic with the onions.
Ginger - add the ginger with the onion and garlic
Tomatoes - use either tinned or fresh tomatoes that are crushed. Add the tomatoes after the onion mixture has cooked fully.
Tomato Puree - we have used extra thick or concentrated tomato puree, available in a tin or tube.
Sugar - just a little to cut through the acidity of the tomatoes
Whole spices - adding whole spices at the beginning adds a special warmth and aroma. The whole spices we have used are bay leaf, green and black cardamom, whole black pepper and cinnamon bark.
Spices - we have used red chilli powder, turmeric, ground cumin & coriander and garam masala.
Nuts - we have used broken cashew nuts to make rich and nutty Dhaba/Restaurant Style Matar paneer.
Kasoori Methi - kasoori methi or dried fenugreek is added to curries for extra flavour. It is kasoori methi which gives the restaurant flavour to food. There is no alternative to using kasoori methi so do not skip this if you want the true flavour of this recipe.
Fat - a combination of oil and ghee gives this recipe, amazing flavours. Do not use very strong flavoured oil like mustard, sesame or extra virgin olive oil.
Dairy - cream or milk adds richness to the dish and lessens the heat from the whole spices making it mild and creamy
Herbs - we have used fresh coriander leaves to serve.
Alternative Method - Instant Pot
MAKE PUREE
Tips for the best Matar Paneer
Soak the paneer - if you are using shop-bought paneer then it is worth soaking it in warm water for about 10-15 mins before sauteing. Ensure that you pat dry the paneer with a kitchen towel or kitchen cloth otherwise the soaked paneer will stick to the pan.
We did not saute the paneer in this recipe but you can do if you would like.
If you don't like to use whole spices or finding it too spicy, you can totally omit it.
Instead of garam masala, you may use any KITCHEN KING MASALA once the curry is done or on the last stage.
To make a very silky gravy, after blending the onion-tomato mixture sieve it through a fine sieve
To keep the curry mild in taste, use kashmiri red chilli powder, which will lend beautiful colour but not make it spicy.
Don't have cream on hand? Use whole milk or coconut milk/cream instead. It still lends creaminess to the curry.
For extra flavour, once the curry is cooked, add another tempering when serving the dish. (just heat some oil and ghee in a small pan, add chilli powder and pour it over the matar paneer)
How to serve matar paneer?
For a vegetarian, it's the main meal if serving. In a non-veg thali it is served as a side dish. Usually served with round and soft rotli, Ajwain paratha or rice
To make a complete meal serve with
Salad
and for dessert serve this luscious Mango Kheer
Can you freeze Mutter paneer?
Vegan Matar Paneer
For vegan matar paneer, you can use tofu.
Press the tofu until drained, cut into cubes and grill with oil on a pan until each side has sealed. Then add the tofu to the curry the same way as paneer.
Skip ghee and cream, instead use vegan ghee and coconut milk
Khoya Matar Paneer
Equipment Needed to Cook Matar Paneer
Matar Paneer Recipe Punjabi Style
4. Heat oil and ghee in the same pan, add bay leaf and cumin seeds and let it crackle.
11. After a couple of minutes simmer add paneer and mix.
PUNJABI MATAR PANEER
Ingredients
- 1 big onion roughly chopped
- 5-6 big garlic cloves
- 2-3 green chillies
- 1- inch fresh ginger
- 2-3 big red tomatoes
- 4-5 green cardamom
- 6-8 black peppercorn
- 1 black cardamom
- 1- inch cinnamon bark
- 2 tbsp. oil
- 1 tbsp. ghee
- 3 tbsp. broken cashew nuts
- 3 tbsp. oil
- 2 tbsp. ghee
- 1 tsp. cumin seeds
- 1 bay leaf
- 1 tsp. red chilli powder
- 1 tsp. turmeric powder
- 2 tsp. ground cumin and coriander
- ½ tsp. garam masala
- Salt to taste
- 1 tsp. sugar/honey/maple syrup
- 1 tsp. kasoori methi
- 1 tbsp. extra thick tomato puree/paste
- ¼ cup cream/milk - 60ml
- 2 cup frozen green peas -270g
- 2 cup paneer - 500g
- 2 tbsp. freshly chopped coriander
Instructions
- In a heavy bottom pan heat oil and ghee.
- Add onion, garlic, ginger and chillies along with whole spices (cardamom, cinnamon, black pepper).
- Cook on medium heat until onions are translucent.
- Now add cashew nuts and chopped tomatoes and saute on medium heat until mushy and soft.
- Turn off the heat and let it cool.
- Once the sauteed mixture is totally cooled, add it into the blender or mixer jar and blend it until you get a smooth paste.
- If you wish you can strain the paste through a fine-mesh sieve.
- In the same pan heat oil and ghee.
- Add cumin seeds and a bay leaf.
- Once crackles, add tomato-onion puree and cook for a few minutes on medium heat.
- Add red chilli powder, turmeric, ground cumin and coriander and garam masala.
- Mix and cook for a couple of minutes.
- Once the oil is visible on the surface, add frozen peas and some water.
- Mix and bring it to a boiling point.
- Then add sugar, salt, cream and kasoori methi.
- Cook further for 2 minutes.
- Now add paneer cubes, mix and cook for a minute.
- Add chopped coriander leaves and serve hot.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote - this recipe was posted on our blog on 12th of August 2016 since I have updated the post with new content and pictures.
Lathiya says
That matar paneer looks to die for. It's lip smacking delicious. I love to have with some hot rotis or naan.
Sasmita says
Punjabi Matar paneer looks so delicious ! This is one of our most fav curry in restaurant too. with some butter naan this pairs pretty well