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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Jun 3, 2016 · Modified: Dec 2, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Matar Paneer | Mutter Paneer – Paneer and Peas in Smooth Gravy

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Matar Paneer is one of the common side dishes for roti or paratha. This Mutter paneer is made with paneer and peas in a smooth gravy. It is a very simple dish and can be done with very basic ingredients.

Summer vacation has started and I am in a very relaxing mode. The boys do drive me crazy through the day, but I am sort of enjoying that (I did not say it out loud)!

Mutter Paneer with roti

It is just my poor husband who is left hanging as we don’t pay attention to him at all in the mornings when he leaves to work. We are all busy sleeping in and many times do not even realize that he has left for work.

All the sleeping in the morning has to be compensated somewhere to make Mr. H happy. What better way than making restaurant style gourmet gravies for dinner. This sure will make anyone happy and we are no different. My boys love North Indian food and would choose chapathi and subzi over sambhar and rasam any day.

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This week I chose the Gourmet gravies with smooth textures and have come up with 3 different gravies. The first one that I chose for today is the classic matar paneer. This is one of the most preferred dishes that we order when we eat out at restaurants.

For dishes like these, it is almost a must that we should have smooth textured gravy. This recipe has the basic onion-tomato mixture that is ground with some spices to a smooth paste. I have included cashews for richness and used some yogurt for creaminess. If you have cream, you could use that instead of yogurt.

If you are looking to make more recipes with fresh or frozen green peas, definitely try these recipes –

Matar Ka Nimona / Green Peas Curry

Chura Matar / Flattened rice with Green peas

Green Peas Pilaf / Matar Pulao

Matar Kachori / Kachori stuffed with green peas

Benarasi Aloo Matar / Potato and Green peas curry

Shahi Aloo Matar / Potatoes and Green Peas in rich Tomato gravy

Matar Tofu / Tofu and green peas Subzi

Preparation time – 15 minutes
Cooking time – 40 minutes
Difficulty level – easy

Mutter Paneer in a bowl

Ingredients to make Matar Paneer – Serves 4

  • Paneer – 350 gms
  • Peas – 1 cup (I used frozen peas)
  • Cumin seeds – 1 tsp
  • Red chili powder – 2 teaspoon (I used Kashmiri chili powder)
  • Turmeric powder – ½ tsp
  • Garam masala – 1 tsp
  • Sugar – 1 tsp
  • Salt – to taste
  • Yogurt – 3 tbsp
  • Cilantro – to garnish
  • Oil / butter – 3 to 4 tbsp

To Grind into a paste –

  • Onion – 1 medium (about ½ cup chopped)
  • Tomatoes – about 1 cup (chopped or use 1 can of diced tomatoes)
  • Ginger – ½ inch piece
  • Cinnamon – 1 inch piece
  • Cloves – 5 or 6
  • Black pepper – 8
  • Cardamom – 2
  • Cashews – 10 whole

Procedure to make Mutter Paneer –

  • Grind all the ingredients mentioned under ‘to grind’ and keep it aside.
  • Cube the paneer into bite-size pieces.
  • In a pan, heat about 2 tablespoon of oil and heat it up. Add the cubed paneer pieces and fry them until they are slightly brown. Remove the paneer and then keep them soaked in warm water until ready to use. This step makes sure that the paneer pieces are soft.
  • In the same pan, heat the remaining oil/butter. I use equal quantities of oil and butter. Add the cumin seeds and let them crackle.
  • Now add the ground mixture and fry them in low to medium heat until they are aromatic and the oil leaves the sides of the pan. This mixture might splatter all over, so make sure you fry it in low flame and cover the pan, if needed.
Cooking the curry
  • Once the Masala is cooked well, add the turmeric powder, red chili powder, salt, sugar and garam masala. Mix well and let it fry for about 5 more minutes.
Adding spices and cooking
  • Now add the yogurt and let it cook further for 2 more minutes.
Mixing curry with spatula
  • Add the peas along with a cup of water and mix well. Cook for about 5 minutes to soften the peas. I used frozen green peas.
Adding frozen peas
  • Drain the paneer pieces and add them to the subzi. Mix well and adjust the consistency of the subzi by adding more water if needed. Simmer for about 5 minutes and then garnish with cilantro.
  • Serve the mutter paneer with roti, chapathi or rice!
Matar Paneer is served

Similar Subzi Recipes

  • Mullangi Subzi | Mullangi Curry | Radish Curry With Indian Spices
  • Mirchi Ka Salan | Curry With Green Chilies
  • Subzi Diwani Handi – Mixed Vegetable Curry in Spinach Gravy
  • Gobi Butter Masala | Cauliflower In Creamy Gravy

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Matar Paneer

Mutter Paneer – Paneer and Peas in Smooth Gravy

Matar Paneer is one of the common side dishes for roti or paratha. This Mutter paneer is made with paneer and peas in a smooth gravy. It is a very simple dish and can be done with very basic ingredients.
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Course: Curry, Poriyal and Subzi,, Restraunt Style Recipe, side, Side Dish
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 438kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • spatula

Ingredients

  • 350 gm Paneer
  • 1 cup Peas I used frozen peas
  • 1 teaspoon Cumin seeds
  • 2 teaspoon Red chili powder I used Kashmiri chili powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Sugar
  • to taste Salt
  • 3 tablespoon Yogurt
  • to garnish Cilantro
  • 3 tablespoon Oil/butter

To Grind into a paste –

  • 1 medium Onion About ½ cup chopped
  • 1 cup Tomatoes Chopped or use 1 can of diced tomatoes
  • ½ inch piece Ginger
  • 1 inch piece Cinnamon
  • 5 Cloves
  • 8 Black pepper
  • 2 Cardamom
  • 10 whole Cashews

Instructions

  • Grind all the ingredients mentioned under ‘to grind’ and keep it aside.
  • Cube the paneer into bite-size pieces.
  • In a pan, heat about 2 tablespoon of oil and heat it up. Add the cubed paneer pieces and fry them until they are slightly brown. Remove the paneer and then keep them soaked in warm water until ready to use. This step makes sure that the paneer pieces are soft.
  • In the same pan, heat the remaining oil/butter. I use equal quantities of oil and butter. Add the cumin seeds and let it crackle.
  • Now add the ground mixture and fry them in low to medium heat until they are aromatic and the oil leaves the sides of the pan. This mixture might splatter all over, so make sure you fry it in low flame and cover the pan, if needed.
  • Once the masala is cooked well, add the turmeric powder, red chili powder, salt, sugar and garam masala. Mix well and let it fry for about 5 more minutes.
  • Now add the yogurt and let it cook further for 2 more minutes.
  • Add the peas along with a cup of water and mix well. Cook for about 5 minutes to soften the peas. I used frozen green peas.
  • Drain the paneer pieces and add them to the subzi. Mix well and adjust the consistency of the subzi by adding more water if needed. Simmer for about 5 minutes and then garnish with cilantro.
  • Serve with roti, chapati, or rice!

Nutrition

Calories: 438kcal | Carbohydrates: 17g | Protein: 17g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 53mg | Potassium: 336mg | Fiber: 5g | Sugar: 6g | Vitamin A: 919IU | Vitamin C: 22mg | Calcium: 487mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Nilgiris Kurma – Mixed Vegetable Kurma for Parotta
Shahi Aloo Matar | Potatoes And Peas In Rich Tomato Gravy »

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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