Matar Paneer - Peas and Cottage Cheese Curry

// Restaurant Style Matar Paneer is a famous creamy and comfy Punjabi curry recipe hailing from the Northern part of India. Goes well with any bread or rice.



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Learn to make Restaurant Style Matar Paneer Curry Recipe | Matar Paneer Masala Recipe with step-by-step video tutorial. Restaurant Style Matar Paneer is another famous creamy and comfy Punjabi curry recipe hailing from the Northern part of India. This curry goes so well with Naan, steamed rice or parathas or roti.

there is a bowl of matar paneer curry with rice and a glass of orange juice

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Related: Restaurant Style Paneer Butter Masala

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Related: Restaurant Style Paneer Do Pyaza

there is a plate of matar paneer curry with rice, naan and a bowl of steamed rice

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Related: Palak Paneer

Today’s recipe – Matar Paneer

Okay, let’s chat about today’s recipe. The recipe I am sharing today is ‘Matar Paneer Curry’. It’s green peas and cottage cheese curry.

Related: How to Make Paneer at Home

there is a bowl of matar paneer curry with a piece of garlic naan on it

What is Matar Paneer Curry?

Matar Paneer Curry is one of the most popular Indian dishes which is available throughout the land. Be it a party, get-together, any gathering, weddings, family dinner, or restaurants, this exists everywhere.

Those who like paneer recipes would surely love matar paneer and I am certainly one, who adores paneer.

Related: How To Make Indian Paneer Stuffed Naan

Matar Paneer is another famous Punjabi recipe hailing from the Northern part of India. This curry goes so well with Naan, steamed rice or parathas or roti.

there is a plate of matar paneer curry on a table with a bowl of rice

When To Cook Matar Paneer?

Whenever guests come to my home for dinner I make this curry as a vegetarian main course and serve it along with Indian naan bread. Everyone just loves it. This makes a wonderful side for the vegetarian dinner menu. For paneer dishes, I love making my own Paneer, but you can simply make this classic and creamy Matar Paneer curry with store-bought paneer too.

Sometimes to make it vegan, I swap paneer for tofu, yogurt for soya yogurt. Whichever way, the curry tastes just as delicious, comfy, classic and creamy as it tastes with paneer. And by saying that I want to tell you that you can easily make a VEGAN version of this great paneer curry. The fantastic thing about this curry is that it is super easy and can be ready in just 30 mins.

Related: How to Make Paneer Bhurji

there is a plate of matar paneer with rice and a drink

Parting words:

This is another such great recipe which is prepared in every Indian household and everyone have their own version of this beloved recipe. So this is my version which I have been eating and loving for as long as I remember. And I believe that you would love it too.

Related: Potato Paneer Stuffed Roasted Red Cabbage Cones with Sriracha Sauce

a close up of a plate of matar paneer curry with rice and vegetables

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there is a bowl of matar paneer curry with rice and a bowl of bread

Matar Paneer - Peas and Cottage Cheese Curry (Step-by-step photo instructions)

Make Onion Tomato Paste:

  1. Heat the oil in a broad pan. Add cumin seeds and let them splutter.
  2. Image of the recipe cooking step-1-1 for Matar Paneer - Peas and Cottage Cheese Curry
  3. Now add bay leaf, cashews, star anise, cloves, ginger, garlic, and onions. Mix well and let them sauté for 5 minutes.
  4. Image of the recipe cooking step-1-2 for Matar Paneer - Peas and Cottage Cheese Curry
  5. Add tomatoes and sauté for 4 minutes.
  6. Image of the recipe cooking step-1-3 for Matar Paneer - Peas and Cottage Cheese Curry
  7. Let them cool for a few minutes.
  8. Image of the recipe cooking step-1-4 for Matar Paneer - Peas and Cottage Cheese Curry
  9. Transfer them to a mixer jar along with a the little water and grind the onions, tomatoes to a smooth paste. Keep it aside.
  10. Image of the recipe cooking step-1-5 for Matar Paneer - Peas and Cottage Cheese Curry

Make Restaurant Style Matar Paneer Curry:

  1. Heat 2 tablespoons oil in another pan, and add cumin seeds and asafetida.
  2. Image of the recipe cooking step-2-1 for Matar Paneer - Peas and Cottage Cheese Curry
  3. When seeds start to crackle add the prepared tomato-onion paste and cook for 3-4 minutes. Keep stirring occasionally.
  4. Image of the recipe cooking step-2-2 for Matar Paneer - Peas and Cottage Cheese Curry
  5. Now add the chili powder, turmeric powder, garam masala powder.
  6. Image of the recipe cooking step-2-3 for Matar Paneer - Peas and Cottage Cheese Curry
  7. Mix well and cook for 3 minutes.
  8. Image of the recipe cooking step-2-4 for Matar Paneer - Peas and Cottage Cheese Curry
  9. Now add green peas and cook for 2 minutes.
  10. Image of the recipe cooking step-2-5 for Matar Paneer - Peas and Cottage Cheese Curry
  11. Combine yogurt and sugar in small bowl.
  12. Image of the recipe cooking step-2-6 for Matar Paneer - Peas and Cottage Cheese Curry
  13. Add this yogurt sugar mix to the curry and mix well to combine. Cook for another minute.
  14. Image of the recipe cooking step-2-7 for Matar Paneer - Peas and Cottage Cheese Curry
  15. Add water, mix well, and cook for 2 minutes.
  16. Image of the recipe cooking step-2-8 for Matar Paneer - Peas and Cottage Cheese Curry
  17. Add paneer cubes and mix gently.
  18. Image of the recipe cooking step-2-9 for Matar Paneer - Peas and Cottage Cheese Curry
  19. Now add dried fenugreek leaves, green chili, and butter.
  20. Image of the recipe cooking step-2-10 for Matar Paneer - Peas and Cottage Cheese Curry
  21. Mix gently and cook for 1 minute, while stirring occasionally. Remove from heat.
  22. Image of the recipe cooking step-2-11 for Matar Paneer - Peas and Cottage Cheese Curry
  23. Garnish with coriander leaves and serve hot with naan, or mushoroom pulao.
  24. Image of the recipe cooking step-2-12 for Matar Paneer - Peas and Cottage Cheese Curry

Recipe Card


Matar Paneer - Peas and Cottage Cheese Curry [Recipe]

Recipe Image
Restaurant Style Matar Paneer is a famous creamy and comfy Punjabi curry recipe hailing from the Northern part of India. Goes well with any bread or rice.
★★★★★
(Rating: 5 from 126 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
30 mins
Category ☶ Cuisine ♨ Serves ☺
Sides Indian 4-5
Nutrition Info ⊛ Serving size ⊚
257 calories 1 Bowl

INGREDIENTS

For Onion Tomato Paste:
  • 2 tablespoons oil, i used vegetable oil
  • 2 teaspoons cumin seeds
  • 2 large sized onion, diced
  • 8-10 cashews
  • 1 bay leaf
  • 1 star anise
  • 4 cloves
  • 5-6 garlic cloves, peeled and chopped
  • 1 inch piece ginger, roughly chopped
  • 2 large tomato, diced
  • 1 teaspoon salt
  • 4 tablespoons water
For Restaurant Style Matar Paneer Curry:
  • 2 tablespoons cooking oil
  • 1 1/2 cups onion tomato paste
  • 1/2 cup green peas (boiled 5 minutes) or frozen peas, thawed
  • 1 1/2 cups paneer (cottage cheese), cubed
  • Salt to taste
  • 2 teaspoons sugar / honey
  • 1/4 cup natural yogurt
  • 1 tablespoon dried fenugreek leaves / kasuri methi
  • 2 green chili, sliced
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon garam masala powder
  • 1/4 cup water or as needed
  • 1 tablespoon butter (optional)

INSTRUCTIONS:

Make Onion Tomato Paste:
  1. Heat the oil in a broad pan. Add cumin seeds and let them splutter.
  2. Now add bay leaf, cashews, star anise, cloves, ginger, garlic, and onions. Mix well and let them sauté for 5 minutes.
  3. Add tomatoes and sauté for 4 minutes.
  4. Let them cool for a few minutes.
  5. Transfer them to a mixer jar along with a the little water and grind the onions, tomatoes to a smooth paste. Keep it aside.
Make Restaurant Style Matar Paneer Curry:
  1. Heat 2 tablespoons oil in another pan, and add cumin seeds and asafetida.
  2. When seeds start to crackle add the prepared tomato-onion paste and cook for 3-4 minutes. Keep stirring occasionally.
  3. Now add the chili powder, turmeric powder, garam masala powder.
  4. Mix well and cook for 3 minutes.
  5. Now add green peas and cook for 2 minutes.
  6. Combine yogurt and sugar in small bowl.
  7. Add this yogurt sugar mix to the curry and mix well to combine. Cook for another minute.
  8. Add water, mix well, and cook for 2 minutes.
  9. Add paneer cubes and mix gently.
  10. Now add dried fenugreek leaves, green chili, and butter.
  11. Mix gently and cook for 1 minute, while stirring occasionally. Remove from heat.
  12. Garnish with coriander leaves and serve hot with naan, or mushoroom pulao.

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NOTES:

  1. No notes for this recipe.


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