Traditional recipes

Indian mattar paneer recipe

Indian mattar paneer recipe

  • Recipes
  • Dish type
  • Main course
  • Curry
  • Vegetarian curry

An Indian dish with petits pois and paneer, this recipe is also vegetarian. If you want a vegan version, firm tofu makes a good substitute for the paneer.

2 people made this

IngredientsServes: 3

  • 4 tablespoons vegetable oil
  • 150g paneer cheese, sliced 1cm thick
  • 1 onion, chopped
  • 1 (1cm) piece root ginger, grated
  • 2 garlic cloves, chopped
  • 3 cashew nuts
  • 2 whole cloves
  • 4 black peppercorns
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika or chilli powder
  • 1 tablespoon tomato puree, mixed with 1 tablespoon water
  • 200ml milk
  • 150g petits pois or garden peas
  • salt
  • 2 green cardamom pods
  • a few fresh coriander leaves

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Heat 1 tablespoon of the vegetable oil in a frying pan over medium heat and fry the paneer slices for 2 minutes on each side. Remove from the frying pan and cut into 1cm cubes; set aside.
  2. Heat 2 tablespoons of the vegetable oil in the same frying pan, and cook and stir the onion, ginger and garlic until the onion is golden, about 5 minutes. Stir in the cashew nuts, the cloves and the peppercorns.
  3. Stir in the turmeric, coriander, paprika and tomato puree, and cook and stir 3 minutes more. Let the mixture cool, add 2 tablespoons of the milk, then blend in a blender or food processor until fairly smooth.
  4. Wipe out the frying pan, and heat the remaining 1 tablespoon of oil over medium heat and cook the petits pois for about 2 minutes. Return the sauce to the pan, and stir in the remaining milk. Season with salt, and simmer for a few minutes.
  5. Crush the cardamom pods until fine with a mortar and pestle. Stir the cardamom and the cooked paneer into the sauce and simmer until heated through, about 2 minutes. Serve with fresh coriander leaves.

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Matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer

matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer with detailed photo and video recipe. a creamy and rich north indian curry recipe prepared from paneer cubes and green peas. it is an ideal gravy based curry recipe to be served with rice, roti, chapati or any indian flat breads. it is very easy and simple sabji to make with basic ingredients easily available in most of the indian kitchens.
matar paneer recipe | restaurant style matar paneer recipe with step by step photo and video recipe. this exotic paneer curry is cooked in a tomato and onion based sauce with other indian spices. there are several variations to this recipe including adding potato, cream and even cashew paste. however, this recipe is simple matar paneer recipe with just peas and paneer cubes. moreover, this recipe can be extend to aloo matar recipe by replacing paneer with potato.

while, my husband not so great fan of paneer recipes, but for some reason matar paneer is an exception. hence, most of the time, i end up preparing matar paneer recipe in my home. also, the big advantage of this recipe is it can be easily served with both rice and roti. being a south indian, rice is cooked daily for our lunch and dinner. but preparing sambar or rasam can be monotonous. hence i try to bring variations by preparing paneer gravy recipes like kadai paneer recipe or matar paneer recipe. these gravy recipes tastes heaven when served with jeera rice recipe or veg pulav recipes.

furthermore, i would like to add some tips, suggestions and variations for a creamy matar paneer recipe. firstly, i have used fresh or homemade paneer for this recipe which would absorb the flavour of the curry. you can use the store bought but make sure it is fresh and moist before using it in the curry. secondly, you can use both frozen peas or fresh green peas as both should have the same result. if you are using fresh peas, then make sure to boil for 5 – 10 minutes in water. lastly, you can extend this recipe by adding cooking cream to make it more creamy. however, i personally does not recommend it as we have already added besan. moreover i have not added butter, cream, curd, cashew paste too and added besan or chickpea flour for a perfect texture.

finally, i request you to check my other paneer recipes collection with this post of matar paneer recipe. particularly, palak paneer, kadai paneer, paneer tikka masala, malai kofta recipe. in addition, do visit my other indian recipes collection which can be served with matar paneer ki sabji are

Matar Paneer

Yay, I’m finally here with a paneer recipe! I know a lot of you made it last week and I was starting to get emails that went “what the heck do I do with the paneer that I just made? Is a recipe coming anytime soon?” So folks here’s the recipe for Matar Paneer.Sorry it took me so long and as usual I can give you the same old lame excuse that things kept me busy and I did’nt get time and la la la… but in reality I was trying to make good use of the paneer that I had worked so hard for and so I was waiting for the right day. Then came Super Bowl Sunday and I grabbed it!

So tell me how was the game for you last night? Are you one of those crazy fans who live and breathe football and wait for the Super Bowl Sunday for the whole year? Or perhaps more like me who also look forward to the day for the whole year but mostly because of the feast and buzz part of it? Our evening was perfect. I didn’t care much about the game personally although a few people in the family did, BIG TIME!! But yes, there was a feast and I loved it! There were a lot of things on the menu and a lot of leftovers still in the fridge which I can’t wait to finish up before the husband comes back from work but let’s just stick with the Matar Paneerhere!

Matar is a hindi name for peas and paneer as you know is Indian cottage cheese and when they are cooked together in a creamy and rich curry sauce its called Matar Paneer. There were a few very good and important questions that you had for me about paneer when I posted the homemade recipe for it, so I first want to address those.

Cook Snap Repeat asked: How much cheese does this recipe end up making? And, just out of curiosity, can you do anything with the liquid that is left?
The posted recipe makes about 180-200 grams of paneer. When cubed I got about 2 cups. I use the left out liquid to make dough for roti, naan, and even pizza dough. You’ll be amazed how soft the bread comes out to be.

Rella asked: Do you happen to know if using lactose-free milk will still work with this method of making paneer?
As far as I know, yes you can. But I have never tried it, so do let me know how it works out for you.

Gaia asked: Is it something like the middle eastern Labna?
I am not really sure about Labna. But I’d love to know more about it and if any of the readers know Middle Eastern food well, then please share and I will update this space.

Squirrel Bread asked: Can I assume you started with whole milk? I have 2% right now — do you think that’d work?
Yes, for this particular recipe I started with whole milk but I have made paneer with 2% and even skimmed milk in the past. It works absolutely fine and paneer is soft.

This is not exactly a question but a tip from someone who didn’t mention their name but I thought I would share:
I have been making Paneer for about a year now! This is a very typical recipe for making it. For some variety, try adding some chopped chives or some Indian spice to the milk just as it starts to curdle.

Alright let’s get to the recipe, shall we?
Ingredients: Serves 8

2 cups of cubed paneer
1/2 pound of sweet green peas (frozen or fresh)
1 cup onion paste
1 tbsp ginger paste
1tbsp garlic paste
1 1/2 cups tomato puree (you can even used canned tomatoes or fresh diced tomatoes. They just need to be cooked a little longer to melt with the masala)
1 1/2 tbsp coriander powder
1 tsp turmeric powder
1 tsp green chili paste (optional) I don’t use it since I have a toddler at home. You can make it spicy according to your liking.
1 tsp freshly ground pepper
1 1/2 tsp garam masala
1/3 cup cream or half n half
2 1/2 tbsp oil
Salt to taste
Sour cream n chooped cilantro for garnish (optional)

Take hot water, add 2 tsp salt to it and dip your paneer cubes in it. Set aside.
Heat oil in a thick bottom pan. Add ginger garlic paste. Cook for about 15 secs and then add onion paste.
Turn heat to medium low and cook the onion, ginger, garlic paste until all the water has evaporated and the paste turns light brown.
Add coriander, chili paste (if you are using it) and turmeric powder, mix it all together and then add salt. Adding salt at this time will help loosen the paste a little and oil will start separating. That’s when you know that the paste is cooked.
Now add tomato puree or if you are using diced tomatoes, add them and let it cook for about 3-4 minutes. When all the excess water evaporates from the tomato, add garam masala (my dad always says don’t let the pan stay open without a lid after adding garam masala for long because all the aroma sneaks out!)
So right at this time add cream, mix it with the paste and then add the peas, mix well and cover with the lid.
I use frozen peas all the time and they cook fast. If you are using the same then let them cook just until the peas are tender and that will take just a couple minutes. In case of fresh peas it might take longer. So according to your peas adjust the time.
Now again I like my curry to be thick and free flowing but if you like yours thinner add a little water at this time.
Once the peas are close to being done, take the paneer, drain out all the water and add it to the matar curry.
Mix it all well together but go a little light handed while mixing since the paneer is soft and might break.
Cover the lid again and cook for about 3-4 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.

Matar Paneer Recipe restaurant style

Here is a Matar Paneer recipe with step-by-step photos and a video link. Mattar Paneer is a North Indian vegetarian recipe and everyone loves this recipe, including non -vegetarians. The recipe is a combination of green peas and cottage cheese (Paneer) which is mixed with tomato puree and some herbs and spices. This Matar paneer recipe dhaba style is easy to make at home so you will not have to visit any dhaba or restaurant when you crave for mutter paneer. The recipe goes well with rice or any kind of flatbread like parathas, roti, etc.

I have taken fresh peas in this recipe. If you wish, you may take frozen peas. For fresh peas, you may either boil it in hot water for a few minutes and then use it in the gravy. Or else if you wish to cook it along with the gravy, you may add it along with the dry spices and then cook it together.

You must have wondered, what is the one thing that makes this Matar paneer recipe restaurant style? Well, that is actually the paste of paneer (cottage cheese) which we make by blending paneer with water. This is true that if you add paneer paste (cottage cheese paste) or paneer and bread paste, the gravy would become thicker. There are many people who prefer adding cashew-nut (Kaju) paste, well that is completely your choice. I personally would recommend adding paneer paste, since that makes the gravy of perfect consistency.

Mattar paneer recipe

This wholesome dish, known as mattar paneer (peas and Indian cheese paneer), is based on a simple onion-ginger-garlic masala cooked with softened tomatoes. Fried cumin seeds and aromatic garam masala shape the simple spicing.


  • 50 g black cardamom pods, seeds only (enough to provide 25g/0.8oz seeds)
  • 25 g cinnamon sticks, broken into pieces
  • 25 g whole black peppercorns
  • 10 g cumin seeds or shahi jeera
  • 2 large blades of mace
  • 7 g cloves (around 1 teaspoon)
  • 0.2 whole nutmeg
  • 1.8 oz black cardamom pods, seeds only (enough to provide 25g/0.8oz seeds)
  • 0.9 oz cinnamon sticks, broken into pieces
  • 0.9 oz whole black peppercorns
  • 0.4 oz cumin seeds or shahi jeera
  • 2 large blades of mace
  • 0.2 oz cloves (around 1 teaspoon)
  • 0.2 whole nutmeg
  • 1.8 oz black cardamom pods, seeds only (enough to provide 25g/0.8oz seeds)
  • 0.9 oz cinnamon sticks, broken into pieces
  • 0.9 oz whole black peppercorns
  • 0.4 oz cumin seeds or shahi jeera
  • 2 large blades of mace
  • 0.2 oz cloves (around 1 teaspoon)
  • 0.2 whole nutmeg
  • 240 g paneer, cut into 2.5cm/1inch cubes
  • 500 ml sunflower oil, for deep-frying, plus 4 tablespoons
  • 1 tsp cumin seeds
  • 1 onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 20 g root ginger, peeled and finely chopped
  • 0.2 tsp ground turmeric
  • 0.5 tsp Kashmiri chilli powder
  • 0.5 tsp garam masala
  • 4 tomatoes (about 300g/10.5oz), roughly chopped
  • 1 tsp tomato purée
  • 1 tsp caster sugar
  • 250 g fresh or frozen peas
  • 2 tbsp chopped coriander (cilantro)
  • 8.5 oz paneer, cut into 2.5cm/1inch cubes
  • 17.6 fl oz sunflower oil, for deep-frying, plus 4 tablespoons
  • 1 tsp cumin seeds
  • 1 onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 0.7 oz root ginger, peeled and finely chopped
  • 0.2 tsp ground turmeric
  • 0.5 tsp Kashmiri chilli powder
  • 0.5 tsp garam masala
  • 4 tomatoes (about 300g/10.5oz), roughly chopped
  • 1 tsp tomato purée
  • 1 tsp caster sugar
  • 8.8 oz fresh or frozen peas
  • 2 tbsp chopped coriander (cilantro)
  • 8.5 oz paneer, cut into 2.5cm/1inch cubes
  • 2.1 cups sunflower oil, for deep-frying, plus 4 tablespoons
  • 1 tsp cumin seeds
  • 1 onion, finely sliced
  • 4 garlic cloves, finely chopped
  • 0.7 oz root ginger, peeled and finely chopped
  • 0.2 tsp ground turmeric
  • 0.5 tsp Kashmiri chilli powder
  • 0.5 tsp garam masala
  • 4 tomatoes (about 300g/10.5oz), roughly chopped
  • 1 tsp tomato purée
  • 1 tsp caster sugar
  • 8.8 oz fresh or frozen peas
  • 2 tbsp chopped coriander (cilantro)


  • Cuisine: Indian
  • Recipe Type: Paneer
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 4


  1. If you're making the garam masala, tip all the spices into an electric grinder and process until finely ground. You can use a mortar and pestle for this if you don&rsquot have a grinder.
  2. Sift the ground spices and store in a tightly lidded jam jar &ndash the blend will keep for about 2 months. If you&rsquore not likely to use it all up in that time, freeze the garam masala in an airtight plastic box &ndash it will keep frozen for at least 6 months.
  3. For the mattar paneer, if you are using shop-bought paneer, put the cubes in a heatproof bowl and cover with boiling water. Leave to soak for 10 minutes, then drain and pat dry with kitchen paper. You don&rsquot need to soak homemade paneer.
  4. Heat the oil in a kahari or wok (the oil is ready for frying when it reaches 180°C/356°F on a food thermometer, or when a cube of bread dropped into the oil browns in 30 seconds), and deep-fry the paneer in batches over a medium heat for about 2&ndash3 minutes, until golden brown. Alternatively, deep-fry in a large, wide, sturdy pan no more than two-thirds full with oil. Drain the paneer cubes on kitchen paper and set aside.
  5. Heat the 4 tablespoons of oil in a separate karahi or wok over a medium heat. Add the cumin seeds and fry, stirring all the time, for about 30 seconds, until the seeds darken and release a nutty aroma.
  6. Stir in the onion and cook for about 7&ndash10 minutes, until golden. Reduce the heat slightly, add the garlic and ginger, and fry for a further 2&ndash3 minutes, until the garlic and ginger turn golden.
  7. Stir in the turmeric, chilli powder and garam masala, then add the chopped tomatoes, tomato purée and sugar.
  8. Cook over a medium heat for about 3&ndash5 minutes, until the tomatoes have softened, adding a little water if they catch on the bottom of the pan. Reduce the heat to low and simmer, uncovered, for 7&ndash10 minutes, until the masala has thickened.
  9. Pour in 100ml/3.3fl oz of water and, as soon as the masala starts bubbling, add the peas. Cook for 3&ndash4 minutes, until the peas are tender. Stir in the cubed paneer and chopped coriander (cilantro) and serve with chapatis.You can find an easy chapati recipe here.

This recipe is from India: The World Vegetarian by Roopa Gulati (Bloomsbury Absolute, £20). Out now. Photography by David Loftus.

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Creamy Matar Paneer Curry (Step by Step Video Recipe)

This Creamy Matar Paneer Curry is the kind of recipe that will save the day when your paneer cravings strike! Its super quick, yummy and is gluten free! Nothing beats a creamy, comforting and luscious curry, isn’t it!?

Welcome to my second favorite way to eat paneer – creamy matar paneer curry. Because everyone needs an easy paneer recipe in their life and this one right here is everything that a good paneer curry should be – creamy, comforting, luscious.

Is it weird that I always have a block of paneer lying around in the fridge? Soft, delicious Homemade paneer for when I have the patience, but mostly store-bought because I’m a little lazy like that. But I can’t live without paneer and I think Denver’s as okay with it as he is with anything that’s vegetarian but not a vegetable. Which means he loves it, in his own weird vegetarian hating way.

I’m not a big fan of green peas or matar as we call it in Hindi but in this curry, I kinda need them. It’s just how the world works for me. When you want a quick and easy way to cook paneer, it’s always matar paneer aka cottage cheese and green peas curry. I’ve tried this with potatoes (aloo matar paneer) and mushrooms (mushroom matar paneer) and those two rank a close second and third position but my first love – this matar paneer.

Now I know everyones going to have their own secret way of making matar paneer and I’d love to know how you make yours (leave me a comment) but I prefer mine creamy and blended instead of super chunky with all the bits of onions and tomatoes separate. So I just use my hand blender to give it a quick whizz while it’s still in the pan. If you are the chunky matar paneer kinds, skip that step and you’ll be fine too.

And you know another thing that’s so great about this recipe? It’s naturally Gluten Free and you can totally make it vegan if you sub the paneer for tofu and the yogurt for coconut milk. I know there are a lot of you out there who are always looking for vegan alternatives and this one right here is a winner in that category!

And don’t forget a large batch of rotis and some rice while you are making this. Because I always eat extras when there’s creamy matar paneer curry on the table. Oops, no judging here, peeps!

Matar Paneer

When in season, I made optimum use of fresh green peas and froze a kilo for the summer months. Combined a small cup of peas with paneer and prepared a tomato based curry to go with rotis for our mid day meal. Matar Paneer, a culinary gem of North Indian origin, is a popular, simple to make and delectable creamy curry that is hard to resist.

1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned

small cup fresh green peas

1 large onion, finely chop

ginger-green chilli paste (1″ ginger piece+3 green chillis)

2 tomatoes, finely chopped

1/2 tsp kasuri methi (dry fenugreek leaves)

pinch of garam masala pwd

1 tsp Kitchen King masala pwd

1 Heat oil in a cooking vessel, add the onions and sauté, approx 4-5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a mt.
2 Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Make a coarse paste.
3 Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 mts. Add the paneer and malai and simmer for 7-8 mts. Add salt. Simmer for a few more mts.
4 Stir in malai, garam masala pwd, Kitchen King masala and kasuri methi and combine, cook for a mt. Turn off flame.
5 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.

Matar Paneer = Peas and Paneer

The words matar paneer describe the two main ingredients in this dish, peas, and paneer.

I almost always have frozen peas in my freezer – they work perfectly here.

As for paneer, if you’ve never had it before, it’s a firm block of cheese that’s often used in Indian cuisine. It’s also known as farmer’s cheese. You can make paneer yourself at home or find it at your local Indian grocery store. My Costco actually carriers paneer (Gopi brand), and I’ve seen paneer sold at Whole Foods as well, though it’s far more expensive.

Some people refer to paneer as Indian cottage cheese, but to me, the two are nothing alike in flavor or texture. I think of paneer as having the texture of really firm tofu but with a much richer, creamier flavor.

Matar paneer is a simple enough dish to make on a weeknight and it’s also special enough to serve to guests.

I recently had friends over for dinner and decided on a north Indian menu that included this matar paneer along with Punjabi kadhi pakora, corn kadai, and jeera rice. It was a really nice vegetarian meal. Paneer always makes for a festive vegetarian dish.

Basic recipes

Paneer Bhurji &ndash Bhurji means scrambled. Here in this post I have shown how to make your own paneer at home and make spiced bhurji aka paneer scramble. This is a good recipe to try if you prefer homemade paneer or have young kids who still cannot eat the chunks.

The dish is mildly spiced and can also be spiced up for the grownups. Serve this with roti, bread or phulka.

Aloo paneer &ndash Simple recipe made with potatoes, spices and Indian cottage cheese. This is a side dish you can serve in a meal and it also goes well in the lunch box or school box. In this recipe, all the ingredients are stir fried in a pan to bring out the flavours and then spice powders are added.

Vegetable paneer stir fry &ndash This is a must try if you like simple foods. Paneer is added to stir fried mixed vegetables. This can be served as a side in a meal or with just plain rice. It can be packed in office tiffin box or school box with bread, roti or basmati rice.

Tawa paneer masala is one of the popular India street foods made on a large tawa. Tawa is the hindi term to griddle. The ease of this recipe is to make on the tawa after toasting the rotis. The speciality of this dish is it acquires a unique aroma when made on iron tawa / griddle.

Making this paneer recipe is a breeze as there is no blending involved and just made with fine chopped onions and tomatoes? This dish tastes spicy, hot and delicious. Like the restaurant served dishes the gravy is not smooth but chunky but still tastes very good.

Methi paneer is a simple curry made with fenugreek leaves, paneer, onions and tomatoes. This is a simple yet healthy dish you can make with fresh or frozen methi leaves. This goes well with basmati rice, jeera rice or phulkas.

Paneer palak rolls are healthy & delicious roti rolls made with palak paratha & paneer bhurji. If you are trying to sneak in some leafy greens into your family&rsquos diet do try these. These are a weekly affair at my home. These go so well for breakfast, dinner or even in a school box. These are a must try if you have fussy kids at home. They will surely love these colourful palak rolls.

Paneer paratha is originally made by stuffing crumbled and spiced paneer in parathas. This is a simple kids&rsquo friendly recipe I made for my toddler where the paneer is added to the dough instead of stuffing it. These parathas make a great finger food for toddlers too and they go well in a school box as well. These paneer parathas are very quick to make and are best eaten with a chutney.

Easy paneer palak bhurji is a healthy paneer recipe made with palak aka spinach, paneer and basic spices. This is recipe has no onion, no tomato or garlic like the regular version. So this a fussy kids&rsquo friendly version. This curry is great to make when you are in a hurry as there is not much chopping work involved.

You may also substitute palak with fenugreek or any other leafy greens you like. This goes well to make roti rolls, wraps and sandwiches.

Amritsari paneer is my way of making paneer tikka for my kids. This recipe is a simplified version of making tikkas without the addition of curd and veggies. Sometimes I don&rsquot prefer to use yogurt especially if a recipe calls for cooking yogurt. So I make this amritsari paneer for the kids. It goes well as a side in any Indian meal.

You can also serve them as a snack or smear some green chutney and stuff in kathi rolls.

Paneer & eggs are a popular combo in the dhabas. It is made pretty much the same way as a dhaba style egg curry but with an addition of paneer. If you are too bored with the same rotation of paneer dishes then you may try this for a change. Serve this with rotis.

Matar Paneer Recipe

Matar Paneer Recipe with step by step photos and video recipe – is a creamy, delicious and rich curry made with green peas and paneer. It is simmered together in a palatable gravy made with tomatoes, onions, ginger, and green chillies. The richness in the gravy comes from the cashews that are blended together with onion and tomatoes.

Matar Paneer (Mutter Paneer) is a delicious recipe that hails from the North of India that is an all time favourite. This simple and delicious recipe is a sumptuous amalgamation of spices and paneer.

This easy to make recipe needs no introduction and can be prepared in just a few minutes. The best thing about this recipe is its creamy and spicy blend the addition of peas to this gravy takes its taste to a different level all together.

Indian cottage cheese or Paneer as it is commonly known is a versatile ingredient used in Indian vegetarian cooking. It has a mild flavour which is great as it soaks up all the goodness of spices. Paneer also cooks very quickly which makes it a great choice for a quick paneer tikka or in a curry.

I would recommend making matar paneer a few hours prior to serving the dish. It helps the paneer to soak up all the flavours from the curry and spices.

Frequently Asked Questions :

Matar paneer is a delicious and creamy North Indian curry made of paneer cubes and fresh peas cooked in a rich, spicy and tangy gravy. It is an ideal gravy based curry recipe to be served with rice, roti, chapati or any Indian flat breads. It is very easy and simple sabji to make with basic ingredients easily available in most of the Indian kitchens.

Warm up water in a bowl on a stove or microwave oven, cut the paneer into cubes, and immerse them in this warm water for a few minutes. The water should be enough to cover all the paneer cubes completely. Do not keep the paneer in warm water for more than 5 minutes, as you may think that it will soften better.

Paneer becomes hard and it loses all the moisture while you are cooking. That is why if you, over-fry paneer, it tends to become hard and rubbery losing all the moisture. So, if you soak the paneer in water for about 10 minutes then it will absorb all the moisture.

1. To make Jain matar paneer ki sabji, we will have to skip onions, garlic (if using) and even ginger.
2. Heat oil or ghee in a kadhai, add cumin seeds, saute and let it splutter for few seconds.
3. Now add tomato either in pureed form or grated, dry spices and saute & cook for a couple of minutes till the masala starts releasing oil.
4. Then add paneer (boiled or stir-fried), green peas, kasuri methi, and coriander leaves.
5. Cover and cook for 4 to 5 minutes on medium flame.
6. Jain Matar paneer ki sabji, without onion and garlic, is ready to be served.

There are myriad ways of making this exotic paneer curry. Depending on your taste and likings, you can choose what version you want to make:
1. It can be made with a Dhaba Style version with more spiciness and less creamy, just avoid cashews and fresh cream. If you are making for kids or elderly people in the house, better to stick with a restaurant version.
2. The Restaurant Style version, which I am sharing in this recipe.
3. You can really make a Home Style recipe which is easy, quick and fuss-free. Use fewer chillies and reduce the quantity of masalas a bit. It can be consumed frequently without hurting your stomach and digestion process.

You can use Tofu instead of paneer, for making it vegan curry and swap cream with coconut cream or cashew cream. Skip ghee(if using) and use oil only.

Yes, after the gravy is cooked, you can freeze them in a clean airtight container. You can store it for good 2-3 months.
When you are ready to cook, thaw the gravy on the counter and reheat it. Add blanched peas and cook for few minutes.
Then finish the dish by adding paneer cubes, garam masala, and chopped coriander leaves, cook for a minute and you are done.

Either will do, as long as they are clean. The things that have gravy, are better frozen without adding water. The person defrosting and eating them can do add water, when re-heating.

You can serve matar paneer warm with jeera rice, kachumber salad and your favourite sweet for a complete meal. It can be served with plain rice as well as naan or paratha or roti or tandoori roti.

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#Serving Suggestion: Serve matar paneer warm with jeera rice, kachumber salad and your favourite sweet for a complete meal. It can be served with plain rice as well as naan or paratha or roti.

⇒ Do give this recipe a try and share your comments below with me.