A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
Mattar Paneer, How To Make Matar Paneer, Mutter Paneer Recipe
Mattar paneer is a vegetarian dish of cottage cheese and green peas in tomato gravy very common in Northern India.
Also called matar paneer and mutter paneer it is a popular dish much enjoyed in the winters when the peas are fresh and the paneer is soft and delicious.
Stop at any dhabha ( a truck stop) in North India and enjoy Matar paneer with naan, roti, poori ar even paratha. But we love it best with rice or the Goan Pao.
Green peas are something we enjoy a lot. Hubby's idea of Sunday is peeling some peas, more like eating the tender ones and the not so tender are collected for me to cook.
I use the peas in just about anything Kande pohe, upit, made peas paratha, peas cutlets (both of these are not blogged) then, of course, there is Peas Usal, pea pulao, quinoa matar pulao, peas palak, methi malai matar, peas soup, Matar Methi Biryani, Matar ka Nimona, Matar Makhani, Cauliflower and Peas in Cheese Sauce, Peas Cauliflower Pull Apart
The mutter paneer here you can be used to make aloo matar also only cook your potatoes before you add the peas.
The main ingredients in making matar paneer is green peas, paneer, onions, tomatoes, cream, cashew nuts, cumin, garlic and ginger.
- 250 grams paneer/cottage cheese cubed
- 2 cups peas
- ½ teaspoon jeera/cumin seeds
- ¼ teaspoon haldi/turmeric powder
- ½ teaspoon Red Chilli powder
- ¼ teaspoon Everest kitchen king masala
- 1 tablespoon fresh cream
- ¼ teaspoon Sugar
- 2-3 tablespoon Oil
- leaves Corianderfor garnishing
- For grinding:
- 3-4 red tomatoes chopped
- 2 onions medium chopped
- 1 green chilli
- ½ inch Ginger
- 8-10 cloves garlic
- 10-15 Cashew Nuts
- A few springs of coriander
- ½ inch dalchini/cinnamon
- 2-3 pepper
- 2 Cloves
- ½ teaspoon Coriander seed powder
- For grinding:
- Grind all the ingredients marked for grinding in the mixer and grind to a very fine paste. Set aside.
- In a thick kadhai/wok heat the oil add the jeera/cumin and let it splutter.
- Add the ground masala paste and sauté for 5-10 minutes on medium to low flame till the oil separates from the ground masala. Since the stuff splatters a lot I used a lid and partially covered the masala.
- Add the dry masala powders and stir well till the masala are incorporated in the masala.
- Add the cream and stir in.
- Next add the peas, water (about 1 cup) and salt. Mix well. Cover and cook till the peas soften.
- Add more water if needed the consistency should be neither too thin nor thick. I prefer to add less water then adjust the consistency.
- Add the paneer/cottage cheese cubes and boil for a minute or 2. Remember the paneer/cottage cheese hardens on cooking for a longer period.
- Adjust the seasonings and then garnish with chopped coriander leaves.
- Serve hot with chapatti, roti, pulao.
Suma Gandlur says
A classic winter recipe, well presented. I almost prepare similarly sans the Everest Kitchen King masala.
The pictures look fantastic Archana, I love this gravy.
Shelling fresh peas brings back memories. My mother used to add peas to everything too. Your mattar paneer looks perfect.
Reading your post reminds me of bag of green peas in the fridge that needs to be peeled. Anyway, matar paneer looks creamy and delicious. Nice, easy dinner dish.
LOL peel them Usha.
Matar paneer is one of the favourite curries at home. I just need a few rotis to finish it.
Love the creamy and tasty matar paneer, just the way we make it at home.
Peeling fresh peas and eating half of it is a nice memory.... Mom wouldn’t be left with a lot to cook after we “help” peel it. Glad you had enough to make a curry with :-). Mattar paneer looks very delicious
Vaishali Sabnani says
Super delicious dhaba style mattar paneer , sounds so flavourful and creamy , I can polish off any dhaba food with nice hot rotis .
Gayathri Kumar says
The list of green peas recipes is quite impressive Archana. Love this matar paneer. If looks absolutely yum.
Mutter paneer is such a classic dish. Creamy and delicious. Love it with some roti or naan.
It has been ages since I peled fresh peas. I am sure it enhances the taste of mutter paneer.
Perfect with some hot naan, one of my favourite dish. It has turned out awesome
Chef Mireille says
whenever I eat out at Indian veg places I usually pick paneer dishes unless it is a South Indian place then I have dosa. This is one of my go to paneer dishes I often order and your version looks so delicious
Aww so sweet of you Mir. I wish I was as adventurous as you.
Shobha Keshwani says
Tasty matar paneer, the most popular combo. Gravy looks so rich and yummy. Love it with rotis and naans
Mayuri Patel says
Love matar paneer, simply irresistible. Love how creamy your preparation is. My family loves it with roti.
Seema Sriram says
Look at that creamy Mattar paneer, I am coming with the rotis, save my share.
Sure! Come soon.
The first line of this post is so compelling and precise enough to build an imagery round this recipe. Wonderful recipes like the one on this blog has made it possible to bring the flavors of Mutter Paneer from Dhaba to our houses. I will try this method as well.
Aww! Thanks, Neha.
each household has its own delicious version of Matar Paneer, and I love how thick and delicious this looks, Archana. Now pass me the bowl along with some hot Naan !
Come over, Kalyani.
Jayashree T.Rao says
Every year, when the fresh green peas arrive in the market, I need too make it atleast once. It looks delicious, ideal with rotis.
Priya Vj says
I am at an awe to see such wonderful recipe for matar paneer that vary from home to home . I am a big fan of matar paneer and I keep trying variations myself . Next in pipeline is ur recipe.
😀 Thanks, Priya.