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!