Matar Paneer – Creamy, Savory Peas and Paneer Curry

Name: Matar Paneer – Creamy, Savory Peas and Paneer Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 250 g paneer — cut into cubes (you may soak store-bought paneer in warm water for 10–20 minutes to soften); 1 cup green peas (fresh or frozen); 2 medium onions — finely chopped or blended to a paste; 2–3 medium tomatoes — pureed or finely chopped (or use tomato puree); 1–2 green chilies (slit) — optional, for heat; 1 tbsp ginger-garlic paste (or minced ginger + garlic); 2–3 tbsp oil or ghee (for sautéing); ¾–1 tsp cumin seeds (or ½ tsp cumin + a pinch of asafoetida); ½–1 tsp turmeric powder; 1 tsp red chilli powder (or adjust to taste); 1 tsp coriander powder; Salt — to taste; 1 tsp Garam Masala — added near end for aroma & flavor; Optional: 1 tsp Kasuri Methi (dried fenugreek leaves) for extra flavor; ~1 to 1¼ cup water (adjust as per gravy thickness preference); Optional: 1–2 tbsp fresh cream (or milk / yogurt) for a richer, creamier gravy.; Fresh coriander leaves — for garnish

Matar Paneer is a classic North-Indian vegetarian curry where soft paneer cubes and green peas cook in a rich tomato-onion gravy, infused with aromatic spices. It’s a wholesome, comforting dish — perfect with roti, naan, or steamed rice — and brings together warmth, flavor, and traditional home-style cooking. This easy-to-follow recipe lets you recreate restaurant-style matar paneer right in your kitchen.

Nov 26, 2025 - 11:42

Nov 27, 2025 - 16:42

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Matar Paneer – Creamy, Savory Peas and Paneer Curry

Prep Time 10 min

Cook Time 30 min

Serving 4

Difficulty Intermediate

Matar Paneer is a beloved vegetarian dish from North India combining tender paneer (Indian cottage cheese) with sweet green peas in a tomato-onion based spiced gravy.

The dish finds its place both in everyday meals and special dinners — its comforting texture and balanced flavors make it a go-to curry whether you serve it with rotis, naan, paratha, or steamed rice. Depending on preference, you can keep the gravy light, or enrich it with a hint of cream for a more indulgent version.

Matar Paneer is popular across India, and is often featured in home kitchens and restaurant menus alike.

Ingredients

250 g paneer — cut into cubes (you may soak store-bought paneer in warm water for 10–20 minutes to soften)
1 cup green peas (fresh or frozen)
2 medium onions — finely chopped or blended to a paste
2–3 medium tomatoes — pureed or finely chopped (or use tomato puree)
1–2 green chilies (slit) — optional, for heat
1 tbsp ginger-garlic paste (or minced ginger + garlic)
2–3 tbsp oil or ghee (for sautéing)
¾–1 tsp cumin seeds (or ½ tsp cumin + a pinch of asafoetida)
½–1 tsp turmeric powder
1 tsp red chilli powder (or adjust to taste)
1 tsp coriander powder
Salt — to taste
1 tsp Garam Masala — added near end for aroma & flavor
Optional: 1 tsp Kasuri Methi (dried fenugreek leaves) for extra flavor
~1 to 1¼ cup water (adjust as per gravy thickness preference)
Optional: 1–2 tbsp fresh cream (or milk / yogurt) for a richer, creamier gravy.
Fresh coriander leaves — for garnish

Nutritional Information

Calories: ~300–350 kcal

Protein: ~12–15 g (paneer + peas)

Carbohydrates: ~18–25 g (from peas, tomatoes, onions)

Fat: ~15–18 g (from paneer + oil/ghee / optional cream)

Fiber: Moderate (peas + tomato/onion) — approx 4–5 g — helps digestion and adds nutrition

(Nutrition may vary significantly depending on paneer brand, use of cream, and portion size.):

Directions

How to Cook Authentic Matar Paneer at Home

Prep the Ingredients
- Cube the paneer and optionally soak it in warm water for 10–20 minutes if it’s store-bought (this helps retain softness).
- If using frozen peas — thaw or soak briefly in hot water. Chop onions finely or make a paste; puree the tomatoes (or use ready tomato puree).
Start the Base & Masala
- Heat oil (or ghee) in a pan over medium heat. Add cumin seeds (or cumin + a pinch of asafoetida) and let them sizzle for a few seconds.
- Add the chopped (or pureed) onions and sauté until golden brown — this brings out sweetness and depth in the gravy.
- Add ginger-garlic paste and slit green chilies; sauté for 1 minute until raw aroma disappears.
Add Tomatoes & Spices
- Stir in the tomato puree (or chopped tomatoes) and cook until oil separates from the masala — this ensures the tomato flavour is well-cooked and not raw.
- Add turmeric, red chili powder, coriander powder, and salt. Mix well and sauté for a minute or two so the spices bloom.
Add Peas & Water / Liquid
- Add the green peas. Pour in water (about 1 to 1¼ cup, adjust depending on desired gravy consistency). Stir to combine, cover, and let simmer until peas are cooked (5–7 min).
Add Paneer & Finish the Curry
- Gently stir in the paneer cubes. If using cream, add it now and stir gently so the paneer absorbs the gravy without breaking. Sprinkle garam masala and crushed kasuri methi (if using). Stir once and simmer for another 2–3 minutes. Don’t overcook paneer as it can get rubbery.
Garnish & Serve
- Turn off heat. Garnish with chopped fresh coriander leaves.
- Serve hot, ideally with roti, naan, paratha or plain rice for a fulfilling meal.
  - For a richer, restaurant-style gravy, add a small splash of fresh cream or milk towards the end.
  - To reduce richness/calories — skip cream, use less oil/ghee, and serve with whole-wheat roti or brown rice for a healthier meal.
  - If using frozen peas — make sure to thaw / soak — or if using fresh peas — blanch them briefly before adding, so they cook evenly.
  - For a slightly smoky flavor — lightly pan-roast paneer cubes before adding them to gravy (this adds texture).
  - Want more protein? Add boiled chickpeas or paneer cubes slightly browned with a little oil.
  - For a vegan version — you can substitute paneer with firm tofu (press and pat dry before using), and skip cream or use plant-based alternative.