Punjabi Style Matar Paneer is a popular paneer recipe that is much loved around the world. Paneer and peas are cooked in a delicious tomato and onion masala to give an authentic Dhaba style flavour.

Overhead shot of matar panner served in a bowl with a spoon next to naan and salad - 1

Matar means peas and paneer is Indian style cheese. It is made throughout India with all regions and indeed households with their own version and flavours.

Matar Paneer is a quintessential restaurant dish. You will find it virtually on every Indian restaurant menu wherever you are in the world.

This recipe is restaurant-style due to the ingredients used – especially the addition of whole spices and Kasuri methi.

The recipe is easy to create and follow – my Dad often gets involved in the kitchen and makes this one!

It is an under 30-minute recipe but still impacts wonderful flavour! The gravy can even be made ahead of time if you are preparing this dish for guests.

Punjabi Matar Paneer

This is punjabi style matar paneer because of the ingredients used especially onion and garlic. Onion, garlic and tomato gravies reflect north Indian cuisine.

Some matar paneer recipes can be made without onion and garlic.

The awesome punjabi flavours are created by sauteing whole spices with crushed onion garlic and tomato. Slow cooking this onion mixture sweetens and gives a wonderful depth of flavour.

Ingredients:

Matar – you can use either fresh or frozen peas. If you buy frozen, it is well worth buying good quality peas as they have a sweetness that makes all the difference in the overall taste of this curry.

Paneer – we use either shop bought or sometimes homemade paneer. One of my other favourite Paneer Curry recipe is Shahi Paneer (Creamy Paneer Curry)

Base

Onion – use white onions that have been finely chopped or pureed in a blender. A red onion will give the wrong colour to the gravy

Garlic – chop the garlic with the onions.

Ginger – add the ginger with the onion and garlic

Tomatoes – use either tinned or fresh tomatoes that are crushed. Add the tomatoes after the onion mixture has cooked fully.

Tomato Puree – we have used extra thick or concentrated tomato puree, available in a tin or tube.

Sugar – just a little to cut through the acidity of the tomatoes

Whole spices – adding whole spices at the beginning adds a special warmth and aroma. The whole spices we have used are bay leaf, green and black cardamom, whole black pepper and cinnamon bark.

Spices – we have used red chilli powder, turmeric, ground cumin & coriander and garam masala.

Nuts – we have used broken cashew nuts to make rich and nutty Dhaba/Restaurant Style Matar paneer.

Kasoori Methi – kasoori methi or dried fenugreek is added to curries for extra flavour. It is kasoori methi which gives the restaurant flavour to food. There is no alternative to using kasoori methi so do not skip this if you want the true flavour of this recipe.

Fat – a combination of oil and ghee gives this recipe, amazing flavours. Do not use very strong flavoured oil like mustard, sesame or extra virgin olive oil.

Dairy – cream or milk adds richness to the dish and lessens the heat from the whole spices making it mild and creamy

Herbs – we have used fresh coriander leaves to serve.

Alternative Method – Instant Pot

MAKE PUREE

Tips for the best Matar Paneer

Soak the paneer – if you are using shop-bought paneer then it is worth soaking it in warm water for about 10-15 mins before sauteing. Ensure that you pat dry the paneer with a kitchen towel or kitchen cloth otherwise the soaked paneer will stick to the pan.

We did not saute the paneer in this recipe but you can do if you would like.

If you don’t like to use whole spices or finding it too spicy, you can totally omit it.

Instead of garam masala, you may use any KITCHEN KING MASALA once the curry is done or on the last stage.

To make a very silky gravy, after blending the onion-tomato mixture sieve it through a fine sieve

To keep the curry mild in taste, use kashmiri red chilli powder, which will lend beautiful colour but not make it spicy.

Don’t have cream on hand? Use whole milk or coconut milk/cream instead. It still lends creaminess to the curry.

For extra flavour, once the curry is cooked, add another tempering when serving the dish. (just heat some oil and ghee in a small pan, add chilli powder and pour it over the matar paneer)

How to serve matar paneer?

For a vegetarian, it’s the main meal if serving. In a non-veg thali it is served as a side dish. Usually served with round and soft rotli, Ajwain paratha or rice

To make a complete meal serve with

Almond Rice

Ghee Rice

Bombay Potatoes

Takeaway style Pilau rice

Spinach Rotli

Poori

Round and soft Gujarati Rotli

Garlic and Coriander Naan

Roasted Tomato Raita

Salad

and for dessert serve this luscious Mango Kheer

Can you freeze Mutter paneer?

Vegan Matar Paneer

For vegan matar paneer, you can use tofu.

Press the tofu until drained, cut into cubes and grill with oil on a pan until each side has sealed. Then add the tofu to the curry the same way as paneer.

Skip ghee and cream, instead use vegan ghee and coconut milk

Khoya Matar Paneer

Equipment Needed to Cook Matar Paneer

Matar Paneer Recipe Punjabi Style

  1. Heat oil and ghee in the same pan, add bay leaf and cumin seeds and let it crackle.

  2. After a couple of minutes simmer add paneer and mix.

Punjabi Matar Paneer - 2

PUNJABI MATAR PANEER

Ingredients

  • 1 big onion roughly chopped
  • 5-6 big garlic cloves
  • 2-3 green chillies
  • 1- inch fresh ginger
  • 2-3 big red tomatoes
  • 4-5 green cardamom
  • 6-8 black peppercorn
  • 1 black cardamom
  • 1- inch cinnamon bark
  • 2 tbsp. oil
  • 1 tbsp. ghee
  • 3 tbsp. broken cashew nuts
  • 3 tbsp. oil
  • 2 tbsp. ghee
  • 1 tsp. cumin seeds
  • 1 bay leaf
  • 1 tsp. red chilli powder
  • 1 tsp. turmeric powder
  • 2 tsp. ground cumin and coriander
  • ½ tsp. garam masala
  • Salt to taste
  • 1 tsp. sugar/honey/maple syrup
  • 1 tsp. kasoori methi
  • 1 tbsp. extra thick tomato puree/paste
  • ¼ cup cream/milk - 60ml
  • 2 cup frozen green peas -270g
  • 2 cup paneer - 500g
  • 2 tbsp. freshly chopped coriander

Instructions

  • In a heavy bottom pan heat oil and ghee.
  • Add onion, garlic, ginger and chillies along with whole spices (cardamom, cinnamon, black pepper).
  • Cook on medium heat until onions are translucent.
  • Now add cashew nuts and chopped tomatoes and saute on medium heat until mushy and soft.
  • Turn off the heat and let it cool.
  • Once the sauteed mixture is totally cooled, add it into the blender or mixer jar and blend it until you get a smooth paste.
  • If you wish you can strain the paste through a fine-mesh sieve.
  • In the same pan heat oil and ghee.
  • Add cumin seeds and a bay leaf.
  • Once crackles, add tomato-onion puree and cook for a few minutes on medium heat.
  • Add red chilli powder, turmeric, ground cumin and coriander and garam masala.
  • Mix and cook for a couple of minutes.
  • Once the oil is visible on the surface, add frozen peas and some water.
  • Mix and bring it to a boiling point.
  • Then add sugar, salt, cream and kasoori methi.
  • Cook further for 2 minutes.
  • Now add paneer cubes, mix and cook for a minute.
  • Add chopped coriander leaves and serve hot.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – this recipe was posted on our blog on 12th of August 2016 since I have updated the post with new content and pictures.

Punjabi Matar Paneer - 3

PUNJABI MATAR PANEER

Ingredients

  • 1 big onion roughly chopped
  • 5-6 big garlic cloves
  • 2-3 green chillies
  • 1- inch fresh ginger
  • 2-3 big red tomatoes
  • 4-5 green cardamom
  • 6-8 black peppercorn
  • 1 black cardamom
  • 1- inch cinnamon bark
  • 2 tbsp. oil
  • 1 tbsp. ghee
  • 3 tbsp. broken cashew nuts
  • 3 tbsp. oil
  • 2 tbsp. ghee
  • 1 tsp. cumin seeds
  • 1 bay leaf
  • 1 tsp. red chilli powder
  • 1 tsp. turmeric powder
  • 2 tsp. ground cumin and coriander
  • ½ tsp. garam masala
  • Salt to taste
  • 1 tsp. sugar/honey/maple syrup
  • 1 tsp. kasoori methi
  • 1 tbsp. extra thick tomato puree/paste
  • ¼ cup cream/milk - 60ml
  • 2 cup frozen green peas -270g
  • 2 cup paneer - 500g
  • 2 tbsp. freshly chopped coriander

Instructions

  • In a heavy bottom pan heat oil and ghee.
  • Add onion, garlic, ginger and chillies along with whole spices (cardamom, cinnamon, black pepper).
  • Cook on medium heat until onions are translucent.
  • Now add cashew nuts and chopped tomatoes and saute on medium heat until mushy and soft.
  • Turn off the heat and let it cool.
  • Once the sauteed mixture is totally cooled, add it into the blender or mixer jar and blend it until you get a smooth paste.
  • If you wish you can strain the paste through a fine-mesh sieve.
  • In the same pan heat oil and ghee.
  • Add cumin seeds and a bay leaf.
  • Once crackles, add tomato-onion puree and cook for a few minutes on medium heat.
  • Add red chilli powder, turmeric, ground cumin and coriander and garam masala.
  • Mix and cook for a couple of minutes.
  • Once the oil is visible on the surface, add frozen peas and some water.
  • Mix and bring it to a boiling point.
  • Then add sugar, salt, cream and kasoori methi.
  • Cook further for 2 minutes.
  • Now add paneer cubes, mix and cook for a minute.
  • Add chopped coriander leaves and serve hot.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Fresas Con Crema is a traditional Mexican dessert made with fresh strawberries and a sweet cream sauce. This easy dessert can be ready in under 10 minutes and with only 4 simple ingredients.

Fresas con crema served in a serving glass garnished with fresh strawberry - 4
  • What is Mexican Fresas Con Crema?
  • Ingredients
  • Vegan Fresas Con Crema
  • Method
  • Storage
  • Serving suggestions

So light and refreshing, Fresas Con Crema is the ultimate quick dessert for hot summer days. Made with just 5 simple and easy to find ingredients, you can have the easiest Mexican dessert on the table within minutes.

It requires minimal effort just like this Homemade Instant Shrikhand with Cream and Musk melon dessert .

What is Mexican Fresas Con Crema?

Fresas Con Crema or Mexican Strawberries and Cream, is a popular Mexican dessert made with fresh sliced strawberries and served with a sweetened cream sauce made with condensed milk, cream, sour cream and evaporated milk.

The end result is a delicately sweet smooth cream that is pourable but has a taste similar to ice cream. As the strawberries are mixed in with the cream, it also imbues the cream with a strawberry flavour.

Other classic Mexican desserts that we love are our Eggless Strawberry Tres Leches Cake , which is a three milk cake.

In the summer, I prepare my own version of traditional Mexican horchata. This Saffron and Cardamom Horchata is a rice-based drink flavoured with Indian saffron and cardamom.

Three serving glasses of Mexican fresas con crema on a metal serving tray - 5

Ingredients

Exact measurements and method in the recipe card below. Ingredient substitutions where possible are included here.

Strawberries

The first step is to buy the freshest strawberries to enjoy this dessert at its best. Strawberries are highly perishable so are best bought and eaten within 24 hours.

For this recipe, I would recommend using the best strawberries when in season.

If your strawberries are too tart, sprinkle some sugar over the sliced berries. Allow to stand for 10 minutes before adding with the crema mixture.

Sweetened Cream Recipe

Double cream – use fresh double cream. Single cream is also fine but will make a slightly thinner cream mixture. Readers from the united states can use heavy whipping cream.

Evaporated Milk – we have used tinned evaporated milk. If can’t find it use whole milk or half and half.

Sweetened condensed milk

Sour cream

To make Fresas Con Crema without Sour Cream, you can use creme fraiche. Another option is to use plain greek yogurt.

Mexican strawbeery and cream served in serving glasses with spoons - 6

Vegan Fresas Con Crema

To make Strawberries and Cream vegan friendly, we need to find some vegan substitutes for the cream.

Whisk both vegan condensed milk and vegan cream together to make the sweetened cream for this recipe.

Ensure that the white sugar you use is vegan.

Method

Slice the strawberries and place in a bowl

chopped strawberries in a mixing bowl - 7

Add some sugar to the strawberries if they are too tart (optional)

sugar added to the chopped strawberries - 8

In another medium bowl, prepare the cream base. Do not worry too much about specific amounts but do ensure the cream is sweet enough.

Add the heavy cream, sour cream, evaporated milk and sweet condensed milk. Whisk together until well incorporated but remains a pourable consistency.

In a big mixing bowl three milks are combined - 9

Assemble in glasses, serving dishes or bowels. Add a layer of the strawberries, then top with spooning over the milk mixtures

Finish with a dollop of whipped cream if you have it.

Or mix into a large bowl and let everyone help themselves!

Serve immediately.

two glasses of fresas con crema on a round metal tray with spoons - 10

Storage

I would buy the strawberries only up to a day in advance

You can make the cream ahead of time and mix the strawberries and cream when ready to serve.

Do not store the strawberries and cream mixed together for long or else the cream may split.

Store the milk mixture in an airtight container and keep in the fridge for up to 5 days.

Serving suggestions

In hot summer I would have this as a breakfast or as a mid-morning snack.

Or it can be served after heavy lunch or dinner as a light, refreshing no-cook dessert.

Great for alfresco dining or garden parties.

Make a full Mexican meal of it. Our Espresso Black Bean Tacos would make a brilliant main.

For cheesy and flavourful side dish why not try my Air fryer Cheesy Potatoes that are packed with Mexican flavours.

Mexican strawberry cream in serving glass - 11

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Punjabi Matar Paneer - 12

FRESAS CON CREMA | MEXICAN STRAWBERRIES AND CREAM

Equipment

  • Mandolin or Sharp knife
  • Chopping board
  • Bowl
  • Whisk
  • Big spoon

Ingredients

  • 500 g strawberries ripen
  • 1 tsp. sugar optional
  • 1 cup sour cream
  • ½ cup condensed milk
  • ¼ cup evaporated milk
  • ½ cup double cream heavy cream

Instructions

  • Wash the strawberries under the running water.
  • Pat dry, remove the stems from the strawberries.
  • Slice it using a mandoline or sharp knife into rounds or whatever shape you like.
  • Add sugar, mix and leave it aside for 5 minutes.
  • Meanwhile, in a large mixing bowl add all the sweetened cream ingredients and whisk together to combine.
  • Add equal amounts of berries into a glass, bowl or jar and top it up with the cream.
  • Serve immediately.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.