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Matar Paneer Recipe

by Sonia on May 26, 2009

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To be frank, my knowledge of Punjabi and other national-international food was limited to restaurant’s menu card. :) Just 2 years ago, I didn’t know how to prepare Punjabi curries and korma at home. And at my parental side, none of them is huge fan of Punjabi meals. So, I didn’t care or dig my teeth into learning these dishes. But…after getting married, my culinary journey and knowledge has certainly been expanded so far. We both absolutely love Punjabi cuisine but I always try to maintain a sensible gap between making the varieties because some of the authentic Punjabi dishes are very heavy, creamy but luscious for sure! I have had tried 2-3 version of Matar Paneer from different sources but this time I prepared this beautiful dish which suited our palate. The final result was yummy and flavourful Matar Paneer, of course!

Here, the raw onion tastes bitter and it could be totally spoiled your dish. So, whenever I prepare onion-tomato paste I microwave the chopped onions for 4-5 mins, cool it before grind to paste OR you can cook with 1 tsp oil till golden brown then grind into paste. But this method is lengthy so I prefer to cook into Microwave. For preparing salad, I never forget to wash the sliced onion under cold water. Now, come to the recipe…

Matar Paneer Recipe:

1- 1/2 cups Paneer cubes
1 cup Peas – fresh/frozen
2 big Tomatoes – blanched and pureed
1/2 cup Heavy Cream – Optional (I used light cream)
2 tbsp low fat Margarine or Butter
1 tbsp Oil + 1 tbsp more -for frying Paneer cubes
1/4 tsp Turmeric powder
1 tbsp Kasoori Methi
1 Bay leaf
Salt to taste
1 tsp Sweet Paprika powder
Handful of chopped Coriander leaves – for garnishing

Grind to paste: Cashew Paste

2 tbsp Cashew – soaked in warm milk at least 4-5 hours and grind into fine paste.

Grind to paste – Onion paste:

1 big Onion – roughly chopped and microwave it for 4-5 mins
1/2 cup Evaporated milk or any regular milk
2 Garlic pods
1 inch Ginger
1/4 tsp ClovesCardamomCinnamon powder (I prepare it beforehand, just gentle roast and grind into powder. Store it in air-tight jar) OR 2 cloves, 2 cardamom and 1″ cinnamon stick
1 tsp Turmeric powder
1 tbsp Red chili powder – or to taste
1 tsp Coriander powder
1 tsp Kitchen King Masala powder
How I made it:

1. Heat 1 tbsp oil in non-stick pan and fry the paneer cubes on each side until golden brown. Prepare a warm water with adding the 1/4 tsp turmeric powder and dunk the paneer cubes. The turmeric powder gives the beautiful golden brown color. Keep it aside for 20-30 mins and drained.

2 Grind the onion with masala powders into smooth paste. Heat oil + margarine/butter in a pan and add bay leaf and kasuri methi. Sauté it for a few seconds. To this, add the onion paste. Sauté and cook it until the raw smell of onion’s goes. Now add into blanched pureed tomatoes, salt and little water to adjust the thickness. Let it cook till gravy thickens.

3. Add drained paneer cubes, peas, cashew paste and sweet paprika powder and cook 5-8 minutes more. Finally add the cream if you wish and switch off the flame. Check for seasoning. Let it sit for 5-10 mins to blend the matar-paneer with the curry paste well.

4. Garnish with chopped coriander leaves and serve hot with naan/roti or rice.

  • This is fantastic Sonu, I like the way you have given easy instructions for each paste (cashew/onion etc)
    I will be trying it out.

    • Anu…u r so quick gal! Try it sometime. You will find a beautiful and restaurant style taste at home. :)

  • The paneer looks so soft and chubby. the ones i buy are frozen so they are bit flatter.. looks lovely :)

    • I use store-bought and frozen paneer too. The reason of soft and chubby paneer is to dunk them into warm water abt 20-30 mins. :)

  • smart idea to microwave the onions. paneer looks really good. both my gals just love this dish.

    • Thanks Soma. :)

  • Hey Sonu thanks for picking me out from Nags and Sj’s blog…don’t worry I won’t bombard your comment section like I do at theirs….
    Mattar Paneer is an absolute fave in my house too and after coming here I have started using Tofu in this dish when I am out of Paneer. Blogrolled you and will be here again…thanks for dropping by my blog

    • Welcome Sakshi! Thanks for dropping by. :)

  • First time to this blog……lovely click and my all time favourite sabji…..looks divine

    • Welcome Purva! Thanks for your kind words. :)

  • SJ

    Ya even I find raw onions bitter. I go through the whole process of frying it before hand and then grinding it. From this post it doesn’t look like you didn’t have prior knowledge on Punjabi dishes!!! The dish sound pretty authentic to me!!

    • Welcome SJ! Thanks for your kind words. :)

  • That is one beautiful looking Matar Paneer, and I like your idea of cooking the onion first….I will try that the next time.
    Thanks for the note on my health blog, glad you liked the scenery, and yes, thats my husband running down the hill!



    • Thank you Trupti for stopping by. Glad you liked Matar Paneer recipe. :)

  • Tara

    Awesome! This is beautiful…I have developed more of a taste for paneer, never used to like it but these days I love it. I love the way you give the helpful tips, you obviously have put a lot of time and effort into finding the best way to do the things…seriously, your skill and knowledge is amazing!

    Keep up the good work…look forward one day to sampling one of your culinary delights again :-)

    • Welcome Tara! Thanks a ton for your kind words. :)

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  • kp

    Hi I am going to try this, but can I substitute something else for the blanched tomatoes? Would canned diced tomatoes or tomatoe paste work instead? Thanks in advance!

    • Sonia

      Yes, you can use canned diced tomatoes. Make sure you grind them into purée.

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