Mutter (Matar) Paneer Recipe (Peas & Indian Cheese Recipe)

4 comments

Mutter (Matar) Paneer RecipeMutter (Matar) Paneer Recipe

This paneer recipe needs no introduction. It is a very popular north indian recipe made with peas (mutter/mattar) and indian Cottage Cheese (Paneer) into a rich creamy gravy.

This is among my 3 most favorite paneer recipes. The other 2 being Palak Paneer recipe and Paneer Butter Masala recipe. If this is not your favorite yet then try this recipe and it will become one.

Mutter (Matar) Paneer Recipe

Ingredients for Mutter Paneer Recipe:

  • Paneer – 250gms
  • Mutter (Peas) – 1 1/4 cup
  • Green chilly – 2 no
  • Onion – 1 (medium)
  • Tomato – 2 (medium)
  • Ghee – 2 tbsp
  • Butter – 1 tbsp
  • Oil – 1 tbsp
  • Jeera (cumin) – 1tsp
  • Chilly powder – 1tsp
  • Poppy seeds (Khas Khas) – 1 tbsp
  • Garam Masala powder – 2 tsp
  • Ginger Garlic paste – 1 tbsp
  • Cashew nuts – 5 no
  • Kasuri methi (fenugreek leaves) – 1 tsp
  • Sugar – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Food color (a pinch)
  • Salt to taste
  • Coriander leaves for garnish

Cooking Method for Mutter Paneer Recipe:

  1. Take oil in a pan. Add onion and fry lightly.
  2. Then put green chilly, ginger garlic paste, jeera, poppy seeds, kasuri methi, cashew and fry till you get aroma of poppy seeds.
  3. Remove the pan from heat and add 1/2 cup of water and set aside for 30 minutes. Now grind the contents in to a paste.
  4. Blanch the tomatoes in hot water, remove the skin and make puree out of it .
  5. Cut the paneer into cubes and roast them with little ghee in a pan. When the paneer cubes turn light golden brown remove them from heat and set them aside in little warm water so that they stay soft and tender.
  6. In the same pan in which you fried the paneer, add the paste from step 3 and sauté for 3 minutes.
  7. Then add tomato puree, mix well and cook for 3 more minutes.
  8. Now put chilly powder, turmeric powder, garam masala  powder, food color and butter. Mix the contents well.
  9. At this stage add mutter. If you are using fresh mutter from the shell, boil them for a few minutes in water and then add them. If you are using frozen mutter, you can add them without cooking. Cook the contents till the oil begins to separate.
  10. Then add 1 cup of water, sugar, salt and bring it to boil.
  11. Now add paneer and cook for five more minutes and the recipe is done

Garnish with coriander leaves and serve hot with paratha, naan, chapati, poori and any other kind of indian bread. You can also serve it as a gravy item for jeera rice and ghee rice.

4 comments »

  • lakshmi said:  

    Today i had made your mutter paneer it was mild and tasty..Thankyou for that..

  • Carolyn/tastingspoons.com said:  

    I was doing a search for ladu (because Indian friends brought some to us yesterday). My friend's recipe included saffron. But I browsed your site and noticed the peas and paneer recipe. I read recently that paneer is one of the few cheeses that doesn't disintegrate (melt) when cooked, which I can see from your photo. I thought about using it on shish kabab. I have a package of it purchased at an ethnic market, but haven't tried it yet. But the pea/cheese mixture sounds wonderful. Could I serve it over rice? Sounds like bread or naan is more traditional, but rice would be easier for me. Enjoyed browsing around your blog. Great photos. I'm not Indian, but my husband and I enjoy Indian food. I cook it occasionally and even attended an Indian cooking class a few years ago. I still make recipes from that class (Yogurt chicken for one). More often we visit local restaurants for it (Orange County, Calif.).

  • workhard said:  

    I love paneer in any form.. i think its so yummmy.. your recipe looks great..


    Work from home India

  • Anonymous said:  

    Thanks for sharing the recipes Bharati, true to the 'T'. My kids loved it. So far all the recipes I have tried have been delicious. Thanks again.

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