Matar Paneer Recipe | Punjabi Mutter Paneer

With a base of onions, tomatoes, cashews, spices, and herbs, matar paneer is a traditional Indian curry dish made with green peas and paneer (Indian cottage cheese). The dish is derived from the adaptable Northern Indian cuisine, which offers a wide range of (wonderful) modifications. You’ll enjoy this tasty and straightforward home-style mutter paneer that I’m giving from our family recipe.

Matar Paneer Recipe

This easy homemade Matar Paneer is a family recipe cooked with green peas (matar or mutter in Hindi) and paneer, an Indian cottage cheese, and perfectly flavored. In Hindi, it is also known as Matar Paneer ki Sabji.

I frequently prepare this wonderful Indian dish because matar paneer, sometimes referred to as mattar or mutter paneer, is one of the most well-known dishes in North Indian cuisine.

This recipe is one that I’ve been using for YEARS. It was a traditional Punjabi meal that I first learned to prepare at my in-laws’ house. It was straightforward, hassle-free, and very delicious!

Having said that, this family recipe is not a matar paneer prepared at a restaurant. Although it is much simpler and has a more comfortable, cozy feel, it nevertheless tastes wonderfully delicious.

I include directions for three different ways to prepare this dish: in the Instant Pot, a pan or skillet on the stovetop, and a stove-top pressure cooker (with step-by-step photos).

Ingredients for Mutter Paneer

• Indian cottage cheese known as paneer is incredibly soft, fresh, and unaged and is often manufactured from dairy milk. When substituting ricotta cheese for paneer, be in mind that paneer is not salted but ricotta cheese may be. Before using, squeeze and drain any leftover whey from the ricotta.
• Vegetables: Green peas (matar), a few medium-sized ripe red tomatoes, a medium- or large-sized onion, and a few green chilies are required.
• Cashews: Cashews thicken the masala paste in a creamy manner. Almonds can be used in place of cashews if you don’t have any on hand.
• Spices, herbs, and seasonings: For this mutter paneer recipe, you’ll need cumin seeds, turmeric powder, red chili powder, garam masala powder, salt, ginger, garlic, coriander leaves and seeds, black peppercorns, cardamom, cloves, and cinnamon, among other seasonings and spices.

How to Prepare Matar Paneer

Make Masala Paste

1.The first step is to combine all of the components for the masala paste in a grinder or blender. Make sure you incorporate:

• 1/2 cup minced onions
• 3/4 to 1 cup of tomatoes, chopped
• 14 teaspoon of ground ginger (dry ginger powder) may be substituted for 1 teaspoon of chopped ginger.
• Garlic, chopped, 1 teaspoon
• ten to twelve cashews
• 2 teaspoons of cilantro (coriander) leaves
• 1 teaspoon chopped serrano or green chiles
• Black peppercorns, 4 to 5
• 1 cinnamon stick (Select genuine cinnamon. Use half an inch of cassia cinnamon.
• substitute 1 teaspoon of ground coriander for 1 teaspoon of the seeds.
• a powdered form of coriander
• 1 optional green cardamom
• two cloves

2.The components will then be processed into a fine paste. If necessary, when pulverizing the masala paste, add 2 to 3 tablespoons of water. Put the paste aside until later once it has reached a creamy, fine consistency.

There shouldn’t be any pesky cashew shell fragments or chunks in the paste.

Make Mutter Paneer

3,Then, add 3 tablespoons oil to a saucepan or pressure cooker with a 2-liter capacity. Allow the oil to heat up. Heat should be turned down to medium-low. When the cumin seeds start to sputter, add 1/2 teaspoon of them.

4.Add your ground masala paste next and thoroughly combine.

Advice: The masala paste likes to sputter when added to the pressure cooker, so use caution while sautéing. If the spluttering is excessive, partially cover the cooker with a lid until it stops.

5. You will now cook the paste combination on a medium-low heat for 10 to 12 minutes.

6. Add all of the dry spice powders after sautéing the masala paste for a minute, stirring to thoroughly blend. Include the following:

• 1/4 teaspoon of the turmeric powder
• 1/2 teaspoon sweet paprika or kashmiri red chili powder (Instead, use 1/4–1/2 teaspoon of cayenne or red chili powder)
• 14 to 12 teaspoon curry powder in place of the 14 teaspoon of garam masala powder

7. Add 1 cup of green peas or matar that have been rinsed next. Green peas come in two varieties: frozen and fresh.

8. Remix thoroughly.

9. Next, stir in 1 to 1.25 cups of water and salt.

10. The green peas should now be pressure boiled for the required amount of time. Make sure to cover the cooker tightly, then cook on medium to medium-high heat for 9 to 10 minutes, or 2 to 3 whistles.

11. When the paneer cubes are finished cooking, add them and stir well or boil them for a short while on low heat. Overcooking will cause the paneer to become dense and hard.

12. Garnish your matar paneer with chopped coriander leaves before serving hot or warm.