Matar Paneer Shweta In The Kitchen

This Matar Paneer Curry is my go to Indian recipe to make for dinner parties, small gatherings or when you need that special dinner on weekends or weekdays!! It’s very easy to make, turns out delicious no matter what and is loved by all including my lil one!! Its Vegetarian, gluten-free and can be made vegan too! To keep things simple, I like to make my matar paneer recipe with cream but there are a lot of variations that come with this recipe and every home has its own way. Some like to add cashews, few prefer yogurt while some skip all these and still this paneer matar sabji turns out delish!!

Is this Restaurant style

I wouldn’t call this a restaurant style matar paneer recipe as this is my everyday version cooked in most punjabi homes. Hence its even better than that served at restaurants. Being an everyday curry it doesn’t have much richness to it that will make you feel heavy after eating. The only rich or calorie dense ingredient here is cream (not counting the paneer) which is used in very little quantity and can be skipped too if you want it for a casual meal.

How to make vegan matar paneer

Can I freeze Matar Paneer Curry

Yes!! Let the curry come to room temperature and then pack in portion you tend to use in freezer safe ziplock bags or containers. Thaw it in the refrigerator overnight and then microwave or heat in a pot over stovetop until completely hot and bubbly. You can adjust the consistency by adding some water (if needed).

Serving Suggestion:

My favorite way of serving matar paneer masala is with naan or fresh homemade laccha paratha’s (whole wheat flaky multilayered flatbread) or zeera rice with side of kachumbar (indian spiced onion tomato cucumber salad).

Step by Step Method (Stove Top):

Soak the frozen paneer in some hot water and once soft, cut in cubes and keep aside. You can keep them soaked in warm water until ready to use while you make the gravy. Skip this step if using fresh paneer. In a dutch oven or thick bottomed cooking pot, heat oil on medium flame & once hot add the cumin seeds, bay leaves, cardamoms, cloves and cinnamon stick. Once cumin seeds start spluttering add the onions & saute till they turn translucent. Add in green chilies (optional), ginger & garlic paste and cook till raw garlic smell disappears. Stir in the tomato puree/paste & mix. Cook for 2 mins stirring intermittently. Then add all the ingredients listed under “Dry Indian Spices” along with salt, pepper powder and ketchup. Cook till this mixture thickens & starts oozing oil from the side (approximately 2 mins). Adjust the consistency by adding a cup or two of water. Mix & simmer till it comes to a boil. Now crush the dry Fenugreek leaves between your palms & add it to this gravy. Add the boiled green peas, mix well. After about 2 mins, lower the heat and then add cream and mix. Final step is to add the paneer & mix with light hands to prevent the paneer from crumbling. Simmer for few minutes and Matar Paneer recipe is ready to be served. Top it with some coriander for garnishing and serve warm with serve warm with some zeera rice or naan/paratha/roti with side of salad.

Step by Step Method (Instant Pot):

Start Instant Pot on saute mode (normal). Once its hot, add the oil/ghee and allow the oil to heat up. Then add the cumin seeds, bay leaves, cardamoms, cloves and cinnamon stick. Once cumin seeds start spluttering add the onions & saute. When the onions turn translucent, add green chilies (optional), ginger & garlic paste. Saute till raw garlic smell disappears. Stir in the the tomato puree/paste & mix.

Add all the ingredients listed under “Dry Indian Spices” along with salt and pepper powder. Add ketchup (optional but highly recommend) & mix. Cook for a few seconds and then add the paneer cubes and peas along with 1 cup of water. Mix well, make sure nothing is sticking to the pot. Cancel the saute mode. Close the Instant Pot lid with vent to sealing. Cook on manual (pressure cook) mode at high pressure for 3 mins followed by quick release. Crush the dry fenugreek leaves between your palms and add it. Mix to stir and adjust seasoning and water as needed. The dish is ready to be served. To take it up a notch, start the instant pot on saute mode and add in the cream, mix and saute for 2-5 mins. If your tomato gravy still tastes sour even after adding cream add a pinch of sugar to cut the sourness down. Finally garnish with some cilantro and serve warm!!

PALAK PANEER PANEER BHURJI PANEER BUTTER MASALA PANEER BABYCORN JALFREZIE

Hope you enjoy this Mattar Paneer recipe as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!