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Matar Paneer Recipe | Mutter Paneer | Mutter Paneer Without Frying Paneer

Updated: Dec 15, 2022

What is Matar Paneer? Great question! Matar (Mutter) is the Indian word for Peas, and Paneer is an Indian cheese made by separating the curd and whey in milk and setting the curd into a soft cheese. In Matar Paneer, these two items are put together in a delicious curried sauce.

Mutar Paneer has many flavours - the flavours of the tomatoes and onions in the curried sauce, the creaminess of the cheese and the sweetness of the peas. Together, this dish make one delicious meal! So be sure to try this easy method...easy because I don't fry the Paneer before cooking it in the curry. I think you'll enjoy it thoroughly!

Matar Paneer Recipe Serves 3-4 People Cooking Time: 30 Minutes (Approx)


  • 200g Paneer

  • 4 TBSP Ghee

  • 2 Small Cinnamon Sticks

  • 1/4 tsp Garam Masala

  • 1 Medium Onion, Pureed in Blender

  • 1/4 tsp Cumin Seeds

  • 3 Whole Cashews, Powdered in Pestle & Mortar

  • 2 Heaped tsp Ginger-Garlic-Chili Paste

  • 1x400g Tin Plum Tomatoes, Crushed

  • 1/4 tsp Turmeric Powder

  • 1/4-1/2 tsp Red Chili Powder

  • 1 tsp Coriander-Cumin Powder

  • 1 tsp Salt (to taste)

  • 1 TBSP Tomato Puree (Paste)

  • 1 Cup Frozen Peas

  • A Pinch of Garam Masala to Garnish


Cut up 200g of Paneer into cubes about 2cm square (and 1cm thick) or to your desired size. Keep aside.

Tip: If you're using store-bought Paneer and it seems hard, soak it in hot water for 15-20 minutes.

Note: I do not fry the Paneer because it spatters so much and it is not necessary to fry the Paneer. But if you really want to fry it, go ahead!

Blend the Onion in a blender. I like to do this so I get a smooth sauce. Keep aside.

Heat up a shallow pan on a medium heat.

Add 4 TBSP of Ghee and let the Ghee heat up a bit.

Add 2 small pieces of Cinnamon and let it sizzle.

Add 1/4 tsp Garam Masala (to avoid biting on whole spices).

Add the pureed Onion and stir it well.

Add 1/4 tsp Cumin Seeds and stir well. Let the Onions brown.

Meanwhile, crush up 3 whole Cashew Nuts in a pestle and mortar until it becomes a fine powder. Keep aside.

Once the Onion is browned, add 2 heaped tsp of Ginger-Garlic-Chili Paste. Cook this for a minute or two until the raw smell goes away.

Add the crushed tomatoes and stir it in.

Add 1/4 tsp Turmeric Powder, 1/4-1/2 tsp Red Chili Powder, 1 tsp Coriander-Cumin Powder, 1 tsp Salt (to taste), the Cashew Nut Powder and 1 TBSP Tomato Puree (Paste) and stir this in. Cover the pan and let this cook until the oil starts to come on top.

Add the cut up Paneer.

Note: If you soaked the Paneer, remove the water first.

Let this cook for a few minutes so that the Paneer absorbs the spices in the sauce.

Add the Peas and stir this in. Add water to make the sauce the correct consistency for you. Let this cook.

Go ahead and taste the curry and adjust the seasonings as needed.

Tip: Always let the curry cook for a few more minutes after adding and further seasonings.

Once the curry is done, add a pinch of Garam Masala to garnish. You can add some freshly chopped Coriander too if desired.

Serve hot with fresh Roti, Naan and Rice. ENJOY!!


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