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Matar Paneer Recipe | Mutter Paneer

Matar Paneer Recipe | Mutter Paneer

  • Author: Sanchita Dey
  • Total Time: 45 minutes
  • Yield: 4 people 1x
  • Diet: Vegetarian


Restaurant-style recipe of Matar Paneer Recipe | Mutter Paneer. This vegetarian recipe for mutter paneer is filling, delectable, and flavorful with lots of North Indian tastes.




Making Matar paneer in a Kadai or pan on stove top:

  • Heat oil in a pan and add the Paneer cubes one by one.
  • Fry the paneer cubes till golden brown.
  • Take out the Paneer cubes after frying and keep them aside.
  • Heat oil in a Kadai and add onion bulbs.
  • Add ginger, garlic chopped, and green chili slit.
  • Now fry till onions are translucent and ginger, garlic raw smell goes away.
  • Now add the chopped tomatoes.
  • Fry till they are mushy.
  • When the tomatoes are soft turn off the flame.
  • Let them cool for 10 minutes and then transfer them into a grinder.
  • Grind the mixture till smooth paste.
  • Heat oil in the same Kadai and add cumin seeds. Let them splatter.
  • Add finely chopped onions and fry them till they are translucent.
  • Now add turmeric powder and Kashmiri red chili powder. Saute for 1 minute.
  • Now add tomato puree and mix properly.
  • Add the onion tomato paste we prepared.
  • Saute for 5 to 8 minutes till the oil gets separated.
  • Now add salt to taste, cumin powder, coriander powder, and garam masala powder.
  • Saute for 1 minute after adding the masalas.
  • Add the fresh or frozen green peas.
  • Saute for 30 seconds.
  • Add water to the gravy and mix with the leftover paste and add the water to the Kadai.
  • Add 1 cup more water.
  • Cover and cook for 5 minutes.
  • Open the lid after 5 minutes.
  • Add the fried Paneer cubes
  • Now garnish with chopped coriander leaves.
  • Take it out in a bowl.
  • Matar Paneer is ready to be served hot.

Making Matar Paneer in an Instant Pot:

Making matar paneer in an Instant Pot is simple. Even this I have earlier made this mutter paneer in the Instant Pot, where I frequently make Indian food. To prepare the Matar Paneer recipe in your Instant Pot, read the directions below.

    • Preparation: Follow the above step-by-step instructions to make the masala paste using tomatoes, spices, herbs, and cashews. Place aside.
    • Sautéing: When the Instant Pot’s display says “hot,” press the sauté button. The inner steel pot now needs oil. Add cumin seeds. The cumin seeds should first crackle. Add the ground masala paste Stir often while cooking the ground masala mixture until it thickens and takes on a glossy appearance. If the pot gets too hot, you can press the sauté button twice to lower the temperature.
    • Adding spices: Add the garam masala, red chili, and turmeric powders. For a minute, combine and sauté.
    • Adding green peas: Green peas, 1 cup of water, and salt are added. Everything is properly mixed while deglazing the inner saucepan. To cancel, click the cancel button.
    • Pressure cooking: Close the lid and turn the valve to the sealing position. Set the timer to 3 minutes and click the pressure cook/manual button. Use a high-pressure cooker mode. Wait for five minutes after the cooking is finished before doing a quick steam release.
    • Final step: The last step is to cancel and click the cancel button. Mix thoroughly before adding the paneer cubes. Finally, stir in some coriander leaves.

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  • Include ripe, delicious tomatoes in your diet. The flavor of the curry will be sour if the tomatoes are sour. Add some sugar or a tiny quantity of light cream to counteract the acidity.
  • Version with a Little More Cream: I add cashews to the version for a little more cream, but you can omit them. I also add cilantro leaves to the dish to provide some citrus flavors (cilantro). If cilantro isn’t your thing, leave them out.
  • No onions Version without garlic: In my recipe, you can omit both the onions and the garlic. Add a healthy sprinkle of asafoetida (hing) before the masala paste and after the cumin seeds to replicate their flavors. After thoroughly combining everything, add the ground masala paste. When cooking the asafoetida in oil, be careful not to burn it.
  • When short on time, you can quickly prepare the matar paneer gravy the following day by blending or chopping the masala paste, freezing it for a few days, or refrigerating it overnight.
  • Mutter paneer is always prepared in oil. You can prepare it in ghee for a richer version (clarified butter).
  • To make it vegan just use tofu instead of paneer.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stove-Top
  • Cuisine: Indian


  • Serving Size: 4 people
  • Calories: 430Kcal
  • Sugar: 6g
  • Sodium: 40mg
  • Fat: 38g
  • Saturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 5g
  • Protein: 13g
  • Cholesterol: 50mg

Keywords: Matar paneer, matar paneer recipe, mutter paneer, restaurant style matar paneer