Matar Paneer Recipe

Matar Paneer is a beloved vegetarian dish from North India made with soft cubes of paneer (Indian cottage cheese) and green peas simmered in a rich, spiced tomato-onion gravy. This dish is a staple in many Indian households and is especially popular during the winter months when fresh peas are in season. Whether served with roti, naan, or a bowl of steamed basmati rice, Matar Paneer is pure comfort food that never fails to satisfy.

Ingredients

For the curry base:

• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1 large onion, finely chopped
• 1-inch piece of ginger, grated
• 3–4 garlic cloves, minced
• 2 large tomatoes, pureed
• 2 green chilies, slit (optional)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• ½ tsp red chili powder (adjust to taste)
• Salt to taste

For the main dish:

• 1½ cups green peas (fresh or frozen)
• 200–250g paneer, cut into cubes
• 1 tbsp cream or 2 tbsp yogurt (optional, for a richer gravy)
• Fresh coriander leaves, chopped (for garnish)
• Water as needed

Instructions

1. Sauté the aromatics:

Heat oil or ghee in a pan over medium heat. Add cumin seeds and bay leaf. Once they splutter, add the chopped onions and sauté until golden brown.

2. Build the base:

Add ginger and garlic and sauté for a minute until the raw smell disappears. Now add the pureed tomatoes and green chilies. Cook until the oil begins to separate from the masala.

3. Add spices:

Stir in turmeric, coriander powder, cumin powder, garam masala, red chili powder, and salt. Cook for 2–3 minutes to let the spices blend in well.

4. Cook the peas:

Add green peas along with 1 cup of water. Cover and cook for 7–8 minutes, or until the peas are tender.

5. Add paneer:

Gently add the paneer cubes to the gravy. Stir carefully and simmer for another 5 minutes. If you prefer a creamier curry, stir in cream or yogurt at this stage.

6. Finish and serve:

Garnish with fresh coriander leaves. Serve hot with chapati, naan, paratha, or rice.

Tips for the Best Matar Paneer

• Paneer texture: For softer paneer, soak the cubes in warm water for 10 minutes before adding them to the curry.
• Fresh peas vs. frozen: Fresh peas offer a slightly sweeter taste, but frozen peas work just as well.
• Creamy twist: Add cashew paste or cream for a rich, restaurant-style texture.
• Vegan version: Substitute paneer with tofu and use oil or vegan butter instead of ghee or cream.

Matar Paneer is a versatile and heartwarming dish that can turn an ordinary meal into something special. It’s quick enough for a weeknight dinner yet rich enough to serve on festive occasions. With this simple recipe, you’ll have a flavorful curry on the table in under 30 minutes!

Have you tried making Matar Paneer at home? Let me know how it turned out in the comments below!