Matar Paneer Recipe | Matter Paneer - How to Make Mutter Paneer

Matar Paneer Masala, Mattar Paneer or also known as Mutter Paneer is popular Punjabi side dish with roti, paratha, pulao and one of the best winter recipe as we have fresh, sweet peas (matar) in season plus fresh stocks of paneer. Most of the people like matar paneer so it's very common dish in party or mostly in buffet :) I wanted to post mutter paneer recipe which I make it with both fresh paneer and peas (matar) which is rare being in Singapore but finally it happening now as during last India trip enjoyed winter and winter products to fullest.

I always find huge difference between using fresh and frozen peas in matar paneer and it goes without saying that fresh peas wins hands down any day plus the fresh paneer is just wonderful combination, couldn't stop eating the fresh fried paneer ;)This matar paneer is made by our nephew and he did this is in dhaba style which he learnt from the dhaba person near his office. And boy it was so delicious I ran out of words to describe how good the matar paneer was, so the best thing is to keep the recipe simple to have delicious matar paneer.



The more ingredients we had it doesn't mean it will taste better just use fresh products if possible to have yummy mutter paneer. Our nephew makes excellent matar paneer which he normally does whenever he visit the family and this time both of us got to taste his wonderful dish and got very impressed with it. We had great North India trip where we visited 7 different states and I had a chance to eat plenty of paneer dishes in various places and no where I found got paneer dishes everywhere the paneer was not fried and masala not cooked.



We got so bored of eating paneer that stop ordering it after 2 weeks :) and this home made matar paneer was such a wonderful change and tasted the best paneer dish in the whole trip. In pictures you see matar paneer made for 15-17 people it made in large quantity but I have mentioned the recipe in with lesser quantity, if you want the ingredients list for larger quantity do let me know, will be happy to share. Do let me know how you liked it recipe if trying.



You can also check other Paneer Recipes, also check Peas (Matar) recipes

• Paneer Kanda Poha
• Grilled Paneer Sandwich
• Paneer Raita
• Paneer Pulao
• Paneer Kulcha
• Paneer Makhani (No Onion No Garlic)
• Paneer Butter Masala
• Kadai Mirch Paneer

Matar Paneer | Mutter Paneer Recipe

Popular North Indian paneer side dish with matar (pea) cooked in onion tomato gravy.

Author:	Priti	Category:	Side Dish	Cuisine:	North Indian
Prep Time:	10 Mins	Cook Time:	30 Mins	Total Time:	40 Mins
Serves:	4-5

Ingredients:

• 2 Cups - Paneer Cubes
• 2 Cups - Fresh or Frozen Peas
• 2 Large - Onion (or 2 cups chopped)
• 2 Large - Tomato
• 3 - Slit Green Chilies
• As required - Oil or Ghee
• 1/2 Cup - Fresh Fenugreek Leaves, packed
• 1/2 tbsp - Ginger-Garlic Paste
• 2 tsp - Red Chili Powder
• 1 tbsp - Coriander Seeds Powder
• 1/2 tsp - Turmeric Powder
• 2 tbsp - Chopped Coriander Leaves
• 1 tsp - Garam Masala Powder (optional)
• 1 tbsp - Lemon Juice
• 2-3 Cups - Water
• To Taste - Salt

Method:

1. Cut paneer in to cubes if required, thaw paneer and matar (peas) if using frozen. Peel and slice half onion and remaing 1 1/2 onion grate or make paste. Slit green chili, chop tomato, coriander leaves, clean methi leaves. In a kadai or pan heat oil or ghee for deep frying and fry paneer until light brown in batches, drain and keep aside in kitchen tissue. (keep small pieces of paneer aside for garnishing)

2. Deshell peas if using fresh peas (matar), in the same kadai we fried paneer, remove oil just keep 1-2 tbsp oil/ghee and saute peas for 4-5 mins in medium flame with regular stirring or until peas gets golden brown (ignore this skip if using frozen peas)

3. While peas get sauted, in another kadai or pan heat 4 tbsp oil (we can use same oil in which we fried paneer) add methi leaves, sliced onion, green chili, ginger-garlic paste and saute until onion becomes light brown.
4. Add onion paste, little salt and cook until onion paste becomes light brown and oil starts to leave kadai edges.

5. Add tomato mix well and cook for 1-2 mins in medium flame. Now add red chili powder, coriander powder, turmeric powder mix well and cook until tomato gets mashed well and masala leaves oil.

6. Add peas and mix well, add 1 cup water and cook until peas gets cooked. Now add fried paneer pieces.

7. Add 1-2 cups water, salt and bring it good boil, simmer for 5 mins. Add coriander leaves, lemon juice, garam masala(if using) and simmer for 3-4 mins, off flame and grate paneer pieces that we have reserved on top.

Serve hot or warm with pulao, paratha, naan or roti. We had with plain pulao, mooli saag bhaji.

Notes

• You can also fry deep fry or shallow fry paneer pieces. Fry in ghee for extra flavors.
• You can add 2-3 tbsp of fresh cream or cashew paste in the end along with coriander leaves.
• If you don't fresh methi leaves, add 1 tbsp crushed kasoori methi along with red chili, coriander powder.

Delicious, winter special mattar paneer.

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