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    Home » Curries » Paneer Gravies

    Matar Paneer Recipe

    Published: Feb 3, 2021 · Last Modified: May 3, 2022 by Kanan Patel / 84 Comments

    Jump to Recipe Pin Recipe
    Matar paneer pin

    The BEST, homemade Punjabi matar paneer recipe. It’s incredibly flavorful thanks to the vibrant, spicy onion-tomato gravy. And who can resist that soft, succulent paneer cubes with perfectly cooked, soft green peas? A must-try recipe for paneer lovers!

    Matar paneer in a white bowl with side of naan, onions and lime wedges.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 🎥Watch The Recipe Video
    • 👩‍🍳Step By Step Photo Instructions 
    • 🍽 Serving Ideas
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    This matar paneer is home-style paneer gravy. The instruction is included to make it restaurant style.

    It’s healthy and less rich compared to most paneer dishes like paneer butter masala, paneer tikka masala, etc.

    This is the popular North Indian dish that you’ll surely find in any Indian restaurant menu. Every restaurant/household has its own version of making it. 

    This is most commonly made during the winter season in most Punjabi households. In India, fresh green peas are in abundance during the winter months. But that’s not the case here in the USA, so I always use frozen peas.

    🧾Ingredient Notes

    Here is the pic of the ingredients required to make super delicious matar paneer. All of them are basic to Indian cooking, nothing fancy required.

    Ingredients used in matar paneer include peas, paneer, oil, salt, onion, tomato, ginger, garlic, chili, spices, cream.

    Paneer: Here in the USA, I always find paneer packets in the refrigerator or freezer section at any Indian grocery store. It’s hard to find the fresh paneer as we get in India. But if you have some time on hand, you can make paneer at home, it’s easy to make.

    Green peas: When it comes to frozen peas, I have never liked the ones we get in Indian grocery stores. Those are dry and not sweet (flavorless). I prefer the organic Kirkland brand from Costco. 

    Onion, tomato, ginger, garlic, green chili: These are basic, go-to produce to make typical Punjabi red gravy. All these are sautéed and ground into the paste to make a smooth, thick gravy.

    🎥Watch The Recipe Video

    👩‍🍳Step By Step Photo Instructions 

    1) Heat 1 tablespoon of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

    2) Then onion, ginger, garlic and green chili. Sprinkle a little salt to speed up the cooking process.

    3) Cook until onions become soft and light pink in color.

    4) Then add tomatoes and cook until they are softened. Let the mixture cool down slightly.

    5) Transfer it to the blender jar 

    6) and make a smooth puree.

    collage of 6 steps showing cooking onion, tomato, ginger, garlic, chili and ground into paste.

    7) Heat the remaining 1 tablespoon of oil in the same pan. Once hot add prepared puree and let it simmer. If it is spluttering too much then you can partially cover the pan with a lid and continue cooking.

    8) Do stir every few minutes to make sure that it is not sticking to the bottom and sides of the pan. Cook until it becomes thick and most of the water is evaporated.

    9) Now add turmeric powder, red chili powder, coriander powder and remaining salt. 

    10) Mix well and saute for a minute.

    Collage of 4 steps showing cooking gravy, adding spices and mixing.

    11) Add water and let it simmer for 5 minutes. While the gravy is simmering, take green peas in a bowl with a couple of tablespoons of water and a sprinkle of salt. Microwave it for about 4 minutes. 

    12) Now add the paneer and cooked peas. Mix and simmer for 2 minutes.

    13) Add garam masala and crushed kasoori methi. Mix well.

    14) Add heavy cream and mix. Let it come to a simmer and turn off the stove.

    Collage of 4 steps showing simmering gravy, adding peas & paneer, adding garam masala & kasoori methi, adding cream.

    🍽 Serving Ideas

    Meal 1: Serve matar paneer with Indian bread (naan, lachha paratha) and Indian onion salad, salted lassi on the side.

    Meal 2: Serve with piping hot steamed basmati rice or jeera rice. Have some roasted papad and kachumber salad on the side for some crunch and fresh element.

    FAQs

    How to make restaurant-style matar paneer?

    - Use ghee or butter instead of oil.
    - Add 7-8 cashews along with tomatoes and grind into the puree. The cashews help to make a rich and thick gravy.
    - Increase the amount of heavy cream to total ¼ cup. 

    How to make vegan matar paneer?

    Please use tofu instead of paneer and a little bit of cashew paste instead of heavy cream.

    Any other alternative to cooking peas instead of the microwave?

    I prefer to cook in the microwave as it’s easy and convenient for me. Boil in simmering water for about 4-5 minutes. If using fresh peas then it takes longer. If so you can boil in the pressure cooker.

    Close up of matar paneer curry in a white bowl

    Check out other paneer recipes

    • Paneer tikka
    • Shahi paneer
    • Malai kofta
    • Tawa paneer
    • Chana paneer
    • Paneer lababdar

    PS Tried this matar paneer recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Matar paneer garnished with cilantro, napkin on the side, naan & onion served in the back.
    Print Pin Save Saved!

    Matar Paneer

    4.86 from 42 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    The BEST, homemade Punjabi matar paneer recipe. It’s incredibly flavorful with soft, succulent paneer cubes and perfectly cooked, soft green peas.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 371kcal
    Servings 3
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Sauté And Puree:

    • 1 tablespoon Oil
    • 1 teaspoon Cumin seeds
    • 1 medium or 1 cup Red onion roughly chopped
    • ½ inch Ginger chopped
    • 2 cloves Garlic chopped
    • 1 Green chili chopped
    • 2 medium or 1 ½ cups Tomato roughly chopped

    For Gravy:

    • 6 oz or 170 grams Paneer cut into cubes
    • 1 cup Green Peas Cooked in microwave or boiled
    • 1 tablespoon Oil
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Red chili powder
    • 1 teaspoon Coriander powder
    • Salt to taste
    • ½ teaspoon Garam masala
    • 1 teaspoon Kasoori methi (Dried fenugreek leaves) Crush before adding
    • 1 cup Water
    • 2 tablespoons Heavy whipping cream or fresh cream or malai

    Recommended Products

    dutch oven.
    Dutch Oven
    Vitamix blender
    Blender
    Cumin seeds product
    Cumin seeds
    Turmeric powder
    Turmeric powder
    red chili powder product
    Red chili powder
    Coriander powder product
    Coriander powder
    Kasoori methi product
    Kasoori methi

    Instructions 

    • Heat 1 tablespoon of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
    • Then onion, ginger, garlic and green chili. Sprinkle a little salt to speed up the cooking process.
    • Cook until onions become soft and light pink in color.
    • Then add tomatoes and cook until they are softened. Let the mixture cool down slightly.
    • Transfer it to the blender jar and make a smooth puree.
    • Heat the remaining 1 tablespoon of oil in the same pan. Once hot add prepared puree and let it simmer. If it is spluttering too much then you can partially cover the pan with a lid and continue cooking.
    • Do stir every few minutes to make sure that it is not sticking to the bottom and sides of the pan. Cook until it becomes thick and most of the water is evaporated.
    • Now add turmeric powder, red chili powder, coriander powder and remaining salt. Mix well and saute for a minute.
    • Add water and let it simmer for 5 minutes.
    • While the gravy is simmering, take green peas in a bowl with a couple of tablespoons of water and a sprinkle of salt. Microwave it for about 4 minutes.
    • Now add the paneer and cooked peas. Mix and simmer for 2 minutes.
    • Add garam masala and crushed kasoori methi. Mix well.
    • Add heavy cream and mix. Let it come to a simmer and turn off the stove.

    Notes

    To make it vegan, please use tofu instead of paneer and a little bit of cashew paste instead of heavy cream.
    To make restaurant style matar paneer
    • Use ghee or butter instead of oil.
    • Add 7-8 cashews along with tomatoes and grind into the puree. 
    • Increase the amount of heavy cream to total ¼ cup.

    Video

    Nutrition

    Calories: 371kcal | Carbohydrates: 19g | Protein: 13g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 868mg | Potassium: 430mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1345IU | Vitamin C: 36mg | Calcium: 330mg | Iron: 2mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Monica

      August 31, 2022 at 5:43 pm

      The family ate it all up. Thanks for offering the restaurant-style option. I will definitely make again.5 stars

      Reply
      • Kanan Patel

        September 01, 2022 at 9:52 am

        Glad that everyone liked it.

        Reply
    2. Anita Yadav

      May 08, 2022 at 10:57 am

      I tried it turned really good5 stars

      Reply
      • Kanan Patel

        May 09, 2022 at 8:57 am

        Glad that you liked.

        Reply
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