Spicy Matar Paneer Recipe | Paneer Green Peas Masala | Easy Mutter Paneer Recipe | Paneer Peas Gravy | Matar Paneer Video Recipe

For all the Paneer Lovers out there…….Here is my version of Spicy Matar Paneer Recipe!! You know my love for spicy food, hence the prefix SPICY . Soft bite size paneer (Indian Cottage Cheese) along with the sweetness of Matar (Green Peas) is cooked in a spicy creamy tomato gravy that has a beautiful balance of flavours. if you have paneer on hand, you can make this classic Indian Vegetarian recipe at home under 30 minutes.

Matar Paneer is a famous Punjabi recipe hailing from the Northern part of India. It is well-liked by kids as well as grown-ups. Be it a party, get-together, potluck, weddings, family dinner, or restaurants, this exists everywhere. This curry pairs best with  Naan, Jeera Rice, Steamed Rice, Parathas or Roti. 

I usually prefer making my own Paneer, but you can also use store-bought paneer. If you want to try your hands on making your own paneer, refer to this very easy recipe. Trust me, once you start making your own paneer at home, you will never want to go back to the store. For paneer curries, some don’t fry the paneer before adding it to the gravy. But, I somehow like the char on the paneer……Those paneer chunks are a serious addiction! 

Not a Paneer fan?…. then, swap PANEER for TOFU …..and skip cream to make it VEGAN.

Have Leftovers…bored to eat the same curry next day?? Then, fry leftover with some cooked rice, and Matar Paneer Fried Rice is ready for lunch the next day. Or, spread it on your Dosa to make Matar Paneer Dosa …..quite similar to Masala Dosa.

Off to Spicy Matar Paneer Recipe!!

Steps to prepare Spicy Matar Paneer Recipe:

Have a quick look on How to make Matar Paneer at Home. But for detailed recipe, continue reading!!

WATCH VIDEO

Prep Work:

1. Make Onion Tomato Paste.
2. Fry paneer cubes
3. Sauté green peas

For The Onion Tomato Paste:

• Heat the oil in a pan over medium heat. Add bay leaf, cashew, cinnamon and cloves. 
• Once you get a nice aroma and the cashews turn light brown, add garlic, ginger and onions. Sauté for 3-4 minutes.
• Add tomatoes and sauté for 3-4 minutes until the tomatoes become soft (you can sprinkle some salt to help soften the tomatoes).
• Turn off the heat and Let them cool down.

• In the mean time, you can fry Paneer (optional). You can first cut Paneer into cubes and fry or fry the flat paneer chunk as a whole and then cut into cubes. Remove fried paneer cubes to a plate and set aside.
• In the same pan, over medium heat, sauté green peas (3-4 minutes) in a teaspoon of oil and set aside.
• Now, grind the onions tomato mixture to a smooth paste.

Let’s prepare The Curry:

Now that we have all the individual components. Let’s put them together to make the curry!!

• Heat 1 tablespoon oil in a wide pan. Add bay leaf, cinnamon & cloves.
• When you get a nice aroma, add prepared onion tomato paste, red chilli powder and turmeric powder. 

• Cook for 4-5 minutes stirring occasionally.
• Now, add in 1-1.5 cups of water (adjust water according to the gravy consistency you are looking for). Mix well and let it come to a boil. The consistency should be saucy yet thick, sort of like pasta sauce.
• Now, add sautéed green peas and cook for 2-3 minutes over medium heat.

• Add green chillies, salt & sugar. Mix well and cook for a minute.
• Add paneer cubes.

• Now add dried fenugreek leaves and cream (optional).
• Mix gently and cook for 2-3 minutes.
• After the peas are all cooked through and paneer has absorbed all the tasty juices, I turn off the heat and let it sit for another 10-15 minutes before serving.

• Garnish with coriander and serve with  Naan, Jeera Rice, Steamed Rice, Parathas or Roti. 

A Quick Summary:

Print Recipe

Spicy Matar Paneer Recipe | Paneer Green Peas Masala

Soft paneer and green peas cooked in a spicy creamy tomato gravy.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Indian (North Indian)

Author: Padma Veeranki

Ingredients

Onion Tomato Paste:

• 1 Tablespoon Oil
• 1 Bay leaf
• 8 Cashews
• 4 Cloves
• 1 ” Cinnamon
• 1 Green cardamom
• 5 Garlic cloves peeled
• 1 ” ginger roughly chopped
• 1 Large Onion diced
• 2 Large Tomatoes diced

For Curry:

• 1 Tablespoon Oil
• 1 Bay leaf
• 2 Cloves
• ½ ” Cinnamon
• 1 Black cardamom
• Onion Tomato Paste prepared above
• 1½ Red chilli powder
• ¼ teaspoon Turmeric Powder
• 1-1½ Cups Water
• 1 Cup Green peas fresh/frozen (thawed if frozen), sauté in a tsp oil
• 3 Green chillies slit
• Salt to taste
• 1 teaspoon Sugar
• 1 Cup Paneer Indian Cottage Cheese cubes, fry in a tsp oil
• 2 teaspoons dried fenugreek leaves Kasoori Methi
• 3 Tablespoons Heavy Cream optional

Instructions

Onion Tomato Paste:

• Heat oil in a pan over medium heat. Add bay leaf, cashews, cloves, cinnamon, green cardamom, garlic, ginger and onion. Sauté for 3 minutes.
• Add tomatoes and sauté for 3 minutes. Turn off the heat.
• Cool and grind to a paste.

For Curry:

• Heat 1 tablespoon oil in a pan. Add bay leaf, cinnamon, cloves & black cardamom.
• When a nice aroma wafts, add onion tomato paste, red chilli powder and turmeric powder.
• Cook for 4-5 minutes stirring occasionally.
• Add 1 cup water. Mix well and bring to a boil.
• Add sautéed green peas and cook for 3 minutes.
• Now, add green chillies, salt, sugar, mix well and cook for a minute.
• Add paneer cubes, dried fenugreek leaves and cream (optional).
• Mix gently, cook for 2 minutes. Turn off heat.
• Garnish with coriander and serve hot with naan or rice.

My Notes:

1. Adjust spice levels with red chilli powder and green chillies to suit your tastebuds.
2. You can also add more cream to reduce spiciness in this Spicy Matar Paneer Recipe.
3. It is best if you can use homemade fresh paneer. Pick the best quality paneer from the market in case of store bought.
4. Paneer hardens up when it sits at room temperature, especially the store bought one. So, either serve curry immediately or make sure to warm it before you serve.
5. I used frozen peas because it is convenient but feel free to use fresh peas, if you like.
6. Blending tomatoes with sautéed onions & spices does the magic of giving proper colour, flavour and texture to the curry. However, you can avoid the blending and just cook the chopped onions and tomatoes straight away in the pan.
7. I usually don’t prefer to add cream to the sauce. Feel free to skip cream, especially if you want it spicy. 

Hope you enjoyed my version of Spicy Matar Paneer Recipe!! Do check out other RECIPES FROM PUNJABI CUISINE  &  VEGETABLE GRAVY RECIPES   from blog!!!

Other Paneer related recipes on blog:

• How to make Paneer at home
• Paneer Butter Masala
• Capsicum Aloo Paneer Tikki
• Tandoori Paneer
• Paneer Capsicum Paratha
• Khoya Paneer Gulab Jamun

Many more to come!!…..STAY TUNED!!

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Happy Cooking 🙂

Cheers!!

Padma.