Matar Paneer Recipe (Best Mutter Paneer)

Steps

Preparation

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.

   Start 6-minute timer
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.

   Start 3-minute timer
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.

How to make Matar Paneer

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.

   Start 3-minute timer
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.

   Start 12-minute timer
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.

    Start 3-minute timer
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.

    Start 2-minute timer
13. 13

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