Matar paneer is a rich, creamy, popular North Indian gravy made with peas and paneer (Indian Cottage Cheese) which is simmered together in a gravy made with onions, tomato, spices and cream.
We love the dishes made out of paneer. So I make dishes with paneer at home mostly once or twice a week. Matar paneer, Palak paneer and Paneer Pulao are liked by everyone at home.
This restaurant-style Matar Paneer is a big hit here!! Whenever I made this at home,definitely I had to cook two to three chapathis extra.
Like most of the restaurant-style recipes, the list of the ingredients is quite bit lengthy but it is very easy and quick to make at home. The outcome is very rich and delicious.
I have used frozen peas and store bought paneer. If using fresh peas, cook it for extra 5 more minutes till it’s cooked well. Paneer can be made at home too.
The gravy for matar paneer should neither be thick nor thin. It should be in medium consistency. I have used tomato puree for better taste. I have attached my recipe for tomato puree too.
This special vegetarian North Indian gravy goes well with chapathi, naan, pulao, jeera rice etc.., along with any kind of raita❤
- Green Peas- 1 cup ( I used frozen peas)
- Paneer- 16 to 20 pieces
- Onion- 1 full cup ( finely chopped)
- Tomato puree– 1 cup
- Ginger garlic paste- 1 tbsp
- Chilli powder with coriander powder mix- 1 tsp
- Turmeric powder- 1/4th tsp
- Tomato sauce- 2 tbsp
- Fresh cream- 2 tbsp
- Kasuri methi- 1 tsp
- Garam masala- 1 tsp
- Cinnamon- 1 inch
- Bay leaf- 1
- Salt- as needed
- Coriander leaves- as needed.
Roasted and to be grinded:
- Cashew nuts- 5 to 6
- Jeera seeds- 1 tsp
- Fennel seeds- 1 tsp.
Saute the paneer cubes in oil for sometime and keep it separate. Keep the “roasted and to be grinded” ingredients ready.
- I have used tomato sauce. If you didn’t want to use tomato sauce then add 1 and a half cups of tomato puree.
- Do not overcook paneer as it gets hard and rubbery when cooked for long time.