Matar Paneer Recipe (Best Mutter Paneer)

Ingredients

• 1 tbsp oil (15 ml)
• 2 green cardamoms (optional, omit if you don't like; 1 to 2 pieces)
• 3 garlic (medium sized cloves, about 8 grams)
• 1 inch ginger (peeled & sliced/chopped, about 8 grams)
• 1 cup onions (cubed, 1 large or 2 medium, 110 grams weighed after chopping)
• 1.5 cup tomatoes (fine chopped, 2 to 3 large, 340 grams; range 1.5 to 1.75 cups)
• 12 cashewnuts (20 grams; or soaked almonds or sub with 1/4 cup heavy cream)
• 0.5 tsp salt (plus 1/4 to 1/3 tsp more to adjust at the end)
• 0.25 cup plain yogurt (optional, or sub with 1 tablespoon tomato paste; range 1/4 to 1/3 cup)
• 1.5 tbsp ghee (22 ml)
• 1 inch cinnamon piece (optional)
• 1 bay leaf (small, optional)
• 0.25 tsp turmeric
• 0.75 tsp Kashmiri red chili powder (adjust to taste; range 0.75 to 1 tsp)
• 0.75 tsp garam masala (adjust to taste; range 0.75 to 1 tsp)
• 0.5 tsp coriander powder (range 0.5 to 0.75 tsp)
• 1 cup green peas (160 grams, frozen or fresh)
• 1 cup water (adjust as required; range 1 to 1.25 cups)
• 1 green chili (deseeded & slit, optional)
• 250 g paneer (diced to 3/4 inch, 8 to 9 oz)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp sugar (optional, to balance the flavors)
• 2 tbsp coriander leaves (fine chopped cilantro)
• 0.25 cup heavy cream (60 ml, optional, or use more to omit cashews)

Steps

1. 1

   Pour oil to a hot pan and add green cardamoms (optional), ginger, and garlic. Saute for a minute.

2. 2

   Add onions to the pan and saute until light golden, about 5 to 6 minutes.

3. 3

   Add tomatoes, cashews, and salt. Saute for 2 to 3 minutes, then cook covered until the tomatoes and onions are mushy and soft. If the pan dries out, add a splash of water while cooking.

4. 4

   Allow the mixture to cool, then transfer it to a blender. Add the optional yogurt or tomato paste and blend until you achieve a smooth puree.

5. 5

   Heat ghee or oil in the same pan. Add the cinnamon and bay leaf, allowing them to sizzle in the oil for about a minute.

6. 6

   Lower the heat completely and stir in the turmeric, chili powder, garam masala, and coriander powder. Transfer the pureed onion-tomato masala back into the pan. If the puree is not perfectly smooth, pass it through a strainer directly into the pan.

7. 7

   Saute the masala for 2 to 3 minutes until it comes together and turns thick.

8. 8

   Stir in the rinsed green peas and water to create a gravy.

9. 9

   Bring the mixture to a boil and cook partially covered on medium heat until the gravy thickens and traces of fat are visible on the surface, about 10 to 12 minutes.

10. 10

    Optional: While the sauce simmers, fry the paneer. Heat 1/2 tablespoon of ghee in a non-stick pan and place the diced paneer. Fry on medium-high heat until golden (about 3 minutes), then turn with tongs to brown the other side.

11. 11

    Crush the kasuri methi in your palm and add it to the gravy. Add the slit green chili, sugar (both optional), and the paneer. Mix gently and taste test to adjust salt and garam masala.

12. 12

    Cook for 2 minutes to allow the paneer to heat through, then turn off the heat.

13. 13

    Stir in the heavy cream and garnish with chopped coriander leaves. Serve with Basmati rice, jeera rice, naan, or paratha.

Notes

To make this nut-free, omit the cashews and double the heavy cream at the final step. For the best flavor, use fresh or high-quality frozen peas. If you prefer softer paneer that absorbs more flavor, add it raw; if you prefer a firmer texture, fry it as described in the optional step. Instant Pot instructions are also available in the source text.

Nutrition per serving

• main
• vegetarian
• curry
• Indian
• paneer
• dinner
• restaurant-style