“Authentic Punjabi Matar Paneer Recipe made easy! Creamy, spiced Mutter Paneer Curry that tastes just like your favorite restaurant dish.”
A Classic Punjabi Matar Paneer Curry
This simple homemade Matar Paneer is a family recipe spiced to perfection and cooked with green peas (matar or mutter in Hindi), and paneer which is Indian cottage cheese. It is also known as Matar Paneer ki Sabji in Hindi.
It is a tasty Indian dish that I make often, as matar paneer – also known as mattar or mutter paneer is one of the most popular dishes from the North Indian cuisine.Authentic Matar Paneer Recipe (Punjabi Style Mutter Paneer Curry)
I have been making this recipe for YEARS. I originally learned how to make it at my in-laws’ home – a classic Punjabi recipe that was simple, easy, and absolutely fuss-free!
Table of Contents
- A Classic Punjabi Matar Paneer Curry
- Ingredients You Need
- Step-by-Step Punjabi Matar Paneer Recipe
- Instant Pot Matar Paneer
- Expert Tips
- FAQs
All of that being said, this family recipe is not a restaurant-style version. It tastes absolutely delicious, but is much simpler and lends more of a satisfying, comforting feel.
I share three ways of making this dish – Stove-top pressure cooker (with step-by-step photo guide), in the Instant Pot and in a pan or skillet on the stove-top (whose instructions I have listed in the recipe card below).Authentic Matar Paneer Recipe (Punjabi Style Mutter Paneer Curry)
Ingredients You Need
- Paneer (Indian Cottage Cheese): Paneer is a super soft, fresh, un-aged Indian cottage cheese, usually made from dairy milk. You can use ricotta cheese if needed instead of paneer, but it’s important to note that ricotta cheese may be salted and paneer is not. Squeeze and drain any extra whey from ricotta before using.Authentic Matar Paneer Recipe (Punjabi Style Mutter Paneer Curry)
- Vegetables: You will need fresh or frozen green peas (matar), a few medium-sized ripe red tomatoes, a medium or large onion, and some green chilies.
- Cashews: Cashews act as a creamy thickener for the masala paste. However, if you do not have cashews on hand, you can substitute almonds.
- Spices, Herbs and Seasonings: You will need several seasonings and spices for this mutter paneer recipe, including cumin seeds, turmeric powder, red chili powder, garam masala powder, salt, ginger, garlic, coriander leaves and seeds, black peppercorns, cardamom, cloves and cinnamon.
Step-by-Step Punjabi Matar Paneer Recipe
Make Masala Paste
1. First, you will take all of the masala paste ingredients and add them to a grinder or a blender. Make sure you include:
- ½ cup chopped onions Authentic Matar Paneer Recipe (Punjabi Style Mutter Paneer Curry)
- ¾ to 1 cup chopped tomatoes
- 1 teaspoon chopped ginger {sub with ¼ teaspoon of ground ginger (dry ginger powder)}
- 1 teaspoon chopped garlic
- 10 to 12 cashews
- 2 tablespoons coriander leaves (cilantro)
- 1 teaspoon chopped green chilies or serrano peppers
- 4 to 5 black peppercorns
- 1 inch cinnamon (Use true cinnamon. For cassia cinnamon, use ½ inch of it)
- 1 teaspoon of coriander seeds {sub with 1 teaspoon of ground coriander (coriander powder)}
- 1 green cardamom – optional
- 2 cloves
2. After that, you will grind the ingredients into a smooth paste. If needed add 2 to 3 tablespoons of water while grinding the masala paste. When the paste is creamy and blended to a fine consistency, set aside until later.
Note: There should be no small bits or pieces of cashews in the paste.
Make Mutter Paneer
3. Next add 3 tablespoons oil in a 2-litre pressure cooker or a pot. Let the oil become hot. Reduce heat to a medium-low heat. Add ½ teaspoon cumin seeds and fry until they splutter.
4. Next, add in your ground masala paste, and mix well.
Tip: It is important to be careful while sautéing because the masala paste tends to splutter when added to the pressure cooker. If there is too much spluttering, then cover the cooker partly with a lid until the spluttering stops.
5. Now you will sauté the paste mixture for about 10 to 12 minutes on a medium-low heat.
You want to be sure to sauté long enough for the oil to separate from the paste. The masala paste will also thicken and look glossy.
6. After sautéing the masala paste, add in all of the dry spice powders, stir to combine well and sauté for a minute. Be sure to include:Authentic Matar Paneer Recipe (Punjabi Style Mutter Paneer Curry)
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri red chili powder or sweet paprika (sub with ¼ to ½ teaspoon of cayenne or red chilli powder)
- ¼ to ½ teaspoon garam masala powder (replace with ¼ teaspoon of curry powder)
Note: If adding heavy or light cream or clotted cream (malai), you can add now. Add 1 tablespoon of heavy cream or malai (the cream that floats on top of heated and cooled milk) or 2 tablespoons of light cream. In place of cream, substitute with ¼ cup whole milk.
7. Next, add in 1 cup of rinsed green peas or matar. You can chose to add either frozen or fresh green peas.Authentic Matar Paneer Recipe (Punjabi Style Mutter Paneer Curry)
8. Mix again well.
9. Then, add 1 to 1.25 cups water, salt and mix thoroughly.
If you have used a pot or pan for sautéing the masala, add about 1.5 to 2 cups water or as needed. Cover pan with its lid. Simmer on medium-low to medium heat until the peas have softened.
Do check a few times so that the gravy does not get burnt while cooking. If needed add some more water while the gravy is simmering and the peas are cooking.Authentic Matar Paneer Recipe (Punjabi Style Mutter Paneer Curry)
10. It’s now time to pressure cook the green peas until they are fully cooked. Be sure to cover the cooker tightly, then cook for about 9 to 10 minutes or 2 to 3 whistles on medium to medium-high heat.
Note: When the pressure drops on its own, open the lid of the pressure cooker. If the gravy appears thin, simmer until it reaches the desired consistency.
The consistency should be medium and neither thick nor thin. If the gravy appears thick, add some water and simmer.
For a slight sweet taste, you can also add up to ½ teaspoon of sugar at this point.
11. Finally, add the paneer cubes and mix well or simmer on a low heat for a few seconds or until the paneer cubes are fully cooked. Don’t overcook as the paneer will become dense and hard.
You can add more flavors, by including ½ teaspoon of crushed kasuri methi (dried fenugreek leaves) at this step.
Note: You want to avoid overcooking, otherwise the paneer will become dense and rubbery. You can even shallow or pan fry the paneer pieces separately and then add these to the curry.
12. Now that your matar paneer is ready to eat, garnish with chopped coriander leaves and serve hot or warm.
Authentic Matar Paneer Recipe (Punjabi Style Mutter Paneer Curry)
