matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar |
by Tarla Dalal

matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | with amazing 35 images.

matar paneer butter masala recipe is a masala paste sautéed in butter is further perked up with spice powders, tangy tomato, milk, cream and other ingredients to form a rich gravy that holds the star ingredients – mutter and paneer.

Having a meal in any Indian restaurant serving naan, then you will find the popular restaurant style mutter paneer butter masala as one of the best selling Punjabi sabzis.

In mood for some restaurant style cooking? Here we have a perfect recipe to give a kick to your taste buds which is restaurant style mutter paneer butter masala.

The rich hue, strong aroma and irresistible taste of this Punjabi paneer mutter will make you addicted to it! The appearance, taste and mouth-feel of this subzi are similar to what you get in restaurants, mainly due to the special paste used for the gravy!

The procedure and preparation may take a while, but the outcome and the taste of the dish is heavenly!! To make matar paneer butter masala recipe, the first step is to prepare onion paste. To prepare onion paste, blend onion, cashewnuts, garlic and ginger together into a smooth paste and keep aside. Further, to proceed take butter in a non-stick pan, add prepared onion paste and cook it. Once cooked, add Indian spices such as Kashmiri red chilli powder, cumin seed powder and garam masala along with dried fenugreek leaves and water to cook all the masalas and prevent it from burning. Further, add tomato pulp which gives tanginess to our sabzi. To balance the tang we have added honey, if you do not have honey, add sugar or jaggery. Add milk and fresh cream which will provide richness and creaminess to our Punjabi paneer matar and also a eye appealing color. Also, add corn flour to thicken the gravy a little. Lastly add green peas and paneer, mix everything well and cook. You can also deep fry of shallow fry paneer to give it a better flavor. Serve restaurant style mutter paneer butter masala immediately.

Peas and cottage cheese are a made-for-each other duo, whatever be the style of preparation. A seemingly elaborate but actually easy recipe, matar paneer butter masala is an ideal accompaniment for rotis and jeera rice too. Relish this matar paneer butter masala hot and fresh, with your favourite rotis or parathas. Lachha Paratha is a perfect match.

Enjoy matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | recipe with detailed step by step photos and video below.

This recipe has been viewed 731132 times

4/5 stars 100% LIKED IT
40 REVIEWS ALL GOOD

Mutter Paneer Butter Masala recipe - How to make Mutter Paneer Butter Masala

For Mutter Paneer Butter Masala
3/4 cup boiled green peas
2 1/2 cups paneer (cottage cheese) cubes
2 tbsp butter
1 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
2 cups fresh tomato pulp
salt to taste
1 tbsp honey
1/4 cup milk
1/4 cup fresh cream
1 tsp cornflour dissolved with 2 tbsp water

To Be Ground To A Smooth Paste
1 cup roughly chopped onions
2 tbsp broken cashewnuts (kaju)
5 to 6 garlic (lehsun) cloves
2 tsp roughly chopped ginger (adrak)

For Serving With Mutter Paneer Butter Masala
naan /parathas

Method
For mutter paneer butter masala

To make mutter paneer butter masala, heat the butter in a broad non-stick pan, add the prepared paste and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the chilli powder, cumin seeds powder, garam masala, dried fenugreek leaves and ½ cup of water, mix well and cook on a medium flame for 1 minute.
Add the tomato purée and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the honey, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the cornflour-water, mix gently and cook on a medium flame for 1 minute, while stirring continuously.
Add the green peas and paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve the mutter paneer butter masala hot with naan or parathas.

Nutrient values (Abbrv) per serving

Energy	451 cal
Protein	16.5 g
Carbohydrates	23.5 g
Fiber	3.4 g
Fat	32.3 g
Cholesterol	17 mg
Sodium	66 mg

Click here to view calories for Mutter Paneer Butter Masala

Mutter Paneer Butter Masala Video by Tarla Dalal

Mutter Paneer Butter Masala recipe with step by step photos

Restaurant style paneer sabzis

Paneer is the most commonly consumed source of protein for vegetarians. Due to it’s bland flavour and ability to absorb any flavour, it becomes a versatile ingredient. It is widely used in making a myriad of Punjabi subzis and becomes the topmost selling item in most Indian vegetarian restaurants. Like matar paneer butter masala recipe | restaurant style mutter paneer butter masala | Punjabi paneer matar | then here are some more Paneer Recipes that you’ll love

Smooth paste for mutter paneer butter masala

To make a smooth paste of matar paneer butter masala | restaurant style mutter paneer butter masala | Punjabi paneer matar | take roughly chopped onions in a mixer jar
Add broken cashew nuts. Peanuts, almonds and pine nuts work particularly well as a substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. If you are allergic to nuts and seeds, silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy
Add 5 to 6 garlic cloves
Add 2 tsp of roughly chopped ginger

Ground everything together into a smooth paste and keep aside

Preparation for paneer matar butter masala

To make paneer mutter butter masala, we will be using frozen green peas. To boil them transfer in a microwave-safe bowl with water and microwave on HIGH for ___ minutes. If using fresh green peas, string them, remove from the pods and use them. You can even boil the green peas directly on the stovetop in a saucepan
Also, we will be using fresh paneer for mutter paneer butter masala. Transfer the paneer block to a chopping board and chop into cubes. Making paneer at home is very easy and requires only two ingredients – milk and acid. Here is a detailed recipe with step by step photos https://www.tarladalal.com/Paneer-39276r . You can also add store-bought fresh paneer from a local dairy or frozen paneer. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of frozen paneer

How to make matar paneer butter masala

To prepare restaurant style matar paneer butter masala, heat the butter in a broad non-stick pan. Also, you can toss in a little oil to prevent the butter from burning
Once the butter is hot and melts, add the prepared paste

Cook on a medium flame for 1 to 2 minutes or until the raw aroma goes, while stirring occasionally
Add chili powder. Add as per the spice level you like. Also, if you want that vibrant red colour in paneer matar butter masala, add part Kashmiri red chilli powder along with chilli powder
Add cumin seeds powder
Add garam masala.
Add dried fenugreek leaves. Always roast Kasuri methi lightly and crush it between your palms before adding to extract maximum flavour

Add ½ cup of water to prevent the masala from burning
Mix well and cook on a medium flame for 1 minute
Add tomato pulp
Add salt and mix well
Cook on a medium flame for 2 minutes, while stirring occasionally

Add honey. Honey can be replaced with sugar or jaggery, the sweetness will balance the tang from tomatoes
Add milk. If you are vegan, make use of almond or coconut milk
Add fresh cream. It provides a rich and creamy texture to the Paneer Matar Makhani recipe
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally
Add cornflour-water slurry to thicken matar paneer

Mix gently and cook on a medium flame for 1 minute, while stirring continuously
Add green peas. You can increase or decrease the quantity of green peas and paneer to get the desired texture.
Add paneer. Vegans can make use of tofu instead of paneer. If you like crunchy paneer then shallow fry the cubes before adding
Mix matar paneer butter masala | restaurant style mutter paneer butter masala | Punjabi paneer matar | gently so the paneer cubes do not break and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Our matar paneer is ready to serve!
Serve matar paneer butter masala | restaurant style mutter paneer butter masala | Punjabi paneer matar | hot with naan or parathas