Paneer Peas Recipe- Authentic Indian Matar Paneer with Mustard Oil

Last Updated on 2 months by Neha Deshmukh

Paneer Peas Recipe – Authentic Indian Matar Paneer with Mustard Oil

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Matar Paneer. This classic North Indian dish is a comforting blend of soft paneer and sweet green peas in a rich, flavorful gravy. It’s a staple in many Indian households, and honestly, it’s one of the first dishes I really mastered when I started learning to cook. Get ready for a truly delicious experience!

Why You’ll Love This Recipe

This Matar Paneer recipe isn’t just about taste; it’s about the feeling it evokes. It’s warm, comforting, and perfect for a cozy night in. It’s also surprisingly easy to make, even if you’re new to Indian cooking. Plus, the aroma that fills your kitchen while it simmers is simply divine! You’ll love how the subtle heat from the spices balances beautifully with the sweetness of the peas and the creamy paneer.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup green peas (about 150g)
• 200 grams paneer (cottage cheese), cut into 1-inch cubes
• 2 medium onions
• 3 medium tomatoes
• 1 teaspoon ginger paste
• 4 cloves garlic
• 2 green chilies
• 1 teaspoon cumin seeds
• 3 cloves
• 1 inch cinnamon stick
• 2 green cardamom pods
• 1 bay leaf
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 2 tablespoons mustard oil
• 2 teaspoons sugar
• Salt to taste
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Mustard Oil: This is the secret to authentic North Indian flavor. It has a pungent aroma that mellows out when heated and adds a unique depth to the gravy. Don’t be scared of it!
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about color! It gives the gravy a beautiful, vibrant red hue without making it overly spicy.
• Paneer: I prefer using fresh, soft paneer for this recipe. You can find it at most Indian grocery stores. If using frozen, thaw it completely and gently squeeze out any excess water.
• Spice Levels: Traditionally, Matar Paneer can range from mild to quite spicy. Regional variations are common. Feel free to adjust the green chilies and chili powder to your liking. Some families even add a pinch of cayenne pepper for extra kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the green peas in salted water until they’re tender but still hold their shape. Drain them and set aside.
2. Cut your paneer into roughly 1-inch cubes. You don’t want them too small, or they’ll crumble during cooking.
3. Heat the mustard oil in a kadai (a deep, heavy-bottomed pan) over medium heat. Once it’s hot, add the cumin seeds. Let them splutter for a few seconds.
4. Add the chopped garlic and green chilies. Sauté for about 30 seconds until fragrant.
5. Now, add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it!
6. Add the chopped tomatoes and ginger paste. Cook until the tomatoes soften and become mushy.
7. Let the onion-tomato mixture cool slightly, then blend it into a smooth paste. This is the base of our gravy, so make sure it’s really smooth.
8. Reheat the kadai with a little more mustard oil. Add the cloves, cinnamon stick, cardamom pods, and bay leaf. Let them sizzle for about 30 seconds.
9. Add the turmeric powder, cumin powder, coriander powder, and Kashmiri red chili powder. Sauté briefly – about 30 seconds – to release their flavors. Be careful not to burn the spices!
10. Pour in the onion-tomato paste and cook until the oil starts to separate from the mixture. This is a sign that the gravy is coming together nicely.
11. Add about 2 cups of water, salt, and sugar. Bring the gravy to a boil, then reduce the heat and simmer for about 10 minutes.
12. Gently stir in the paneer and boiled peas. Simmer for another 5 minutes, allowing the flavors to meld.
13. Finally, sprinkle with garam masala and garnish with fresh coriander leaves.

And that’s it! Your Matar Paneer is ready to be enjoyed.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown evenly.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to reduce it.
• For a richer flavor, you can add a tablespoon of cashew paste to the gravy along with the onion-tomato paste.

Variations

• Vegan Matar Paneer Adaptation: Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustments:
  • Mild: Reduce the number of green chilies to 1 or omit them altogether. Use ½ teaspoon of Kashmiri red chili powder.
  • Medium: Use the recipe as written.
  • Hot: Add 1-2 more green chilies and increase the Kashmiri red chili powder to 1 ½ teaspoons. You can also add a pinch of cayenne pepper.
• Festival Adaptations: During Navratri, some families avoid onions and garlic. You can omit these ingredients and still have a delicious Matar Paneer. For Diwali, a richer, more elaborate version with added cream is often made.

Serving Suggestions

Matar Paneer is best served hot with naan, roti, paratha, or steamed rice. A side of raita (yogurt dip) and a simple salad complements the dish perfectly.

Storage Instructions

Leftover Matar Paneer can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken upon refrigeration, so you might need to add a splash of water when reheating.

FAQs

What type of paneer works best for Matar Paneer?

Fresh, soft paneer is ideal. It holds its shape well and has a lovely creamy texture.

Can I use a different oil instead of mustard oil? What would be the impact on the flavor?

You can use vegetable oil or ghee, but the flavor won’t be quite the same. Mustard oil adds a unique pungency that’s characteristic of this dish.

How can I adjust the sweetness in this recipe?

The sugar balances the acidity of the tomatoes. If you prefer a less sweet gravy, reduce the sugar to 1 teaspoon or omit it altogether.

What is Kashmiri red chili powder and why is it used?

It’s a type of chili powder known for its vibrant red color and mild heat. It’s used primarily for color and adds a beautiful hue to the gravy.

Can this dish be made ahead of time?

Yes, you can make the gravy ahead of time and store it in the refrigerator. Add the paneer and peas just before serving to prevent them from becoming mushy.

Enjoy making this delicious Matar Paneer! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!