Matar Paneer Recipe

ByKanan Patel Updated on
86 Comments
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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!

Hi, Your recipe was super.. It was easy simple and quick to cook.. Plus it came out very yummy.we relished it. Thank u. ⭐⭐⭐⭐⭐
– Rini

A bowl of matar paneer garnished with cilantro, naan and onions in the back.

About This Recipe

  • Classic North Indian Dish: Matar paneer is a staple across Indian households, with slight variations in every home. This recipe captures the essence of a hearty, home-style preparation same as my mom used to make.
  • My Recipe: I prefer to saute onion, tomato before pureeing. This sauteing step brings out a natural sweetness of onion and depth of flavor, perfectly balanced by warm spices and tangy tomatoes.
  • Home-Style Comfort: This version of mutter paneer is less creamy and lighter than most paneer dishes like paneer butter masala, paneer tikka masala, shahi paneer, etc., making it perfect for everyday meals without compromising on flavor.
  • Restaurant Style Matar Paneer: Instructions are included to make it more indulgent and rich for special occasions or guests.
  • Year-Round Delight: Traditionally a winter favorite in India due to the abundance of fresh peas, this recipe uses frozen peas so you can enjoy it anytime, anywhere.

Ingredient Notes

Here is the pic of the ingredients you’ll need to make this matar paneer recipe.

Matar paneer ingredients in bowls and spoons with labels.
  • Paneer: Use store-bought paneer from the Indian grocery store here in the USA (refrigerated or frozen section). To soften paneer, soak in warm water for 10-15 minutes before use.
  • You can also make fresh paneer at home if time permits.
  • Green Peas: Frozen peas are convenient and work well; fresh peas are an excellent choice if available.
  • Onion: Use red onions for the best flavor in Indian cooking.
  • Tomatoes: Use any kind, but make sure they are ripe and red. Unripe tomatoes make the gravy sour.
  • Ginger, Garlic, Green chilies: Roughly chopped and added along with onion, tomatoes while sauteing.
  • Spice powders: The basic spices like turmeric, red chili powder, coriander powder, and garam masala are used.
  • Kasoori methi: Always crush kasoori methi between your palm before adding to release its flavor and aroma.
  • Sometimes kasoori methi catches moisture, in that case microwave it for a few seconds, cool down and crush.
  • Heavy whipping cream: A small amount is used here and it makes the matar paneer gravy slightly rich and creamy.

Step By Step Photos (With Tips)

  1. Heat 1 tablespoon of oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle.
  2. Add onion, ginger, garlic, and green chili. Sprinkle a little salt to speed up the cooking process.
  3. Cook until onions are soft and light pink in color.
  4. Add tomatoes and cook until softened. Let the mixture cool slightly.
  5. Transfer the cooled mixture to a blender jar.
  6. Blend into a smooth puree.

Keep Paneer Pieces Soft: Before starting the gravy, submerge paneer cubes in hot water for 15-20 minutes. This ensures they stay soft and succulent in the curry.

Collage of 6 steps showing cooking onion, tomato, ginger, garlic, chili and ground into paste.
  1. Heat the remaining 1 tablespoon of oil in the same pan. Add the prepared puree and let it simmer. If it splutters, partially cover the pan with a lid and stir occasionally.
  2. Cook until the puree thickens and most of the water evaporates.
  3. Add turmeric powder, red chili powder, coriander powder, and remaining salt.
  4. Mix well and sauté for a minute.
Collage of 4 steps showing cooking gravy, adding spices and mixing.
  1. Add hot water and let it simmer for 5 minutes. While the gravy is simmering, cook green peas in the microwave (add a couple of tablespoons of water and a sprinkle of salt, microwave for 4 minutes).
  2. Add paneer and cooked peas to the gravy. Mix and simmer for 2 minutes.
  3. Add garam masala and crushed kasoori methi. Mix well.
  4. Add heavy cream and mix. Let it come to a gentle simmer, then turn off the stove.

Alternate Ways to Cook Green Peas:
If you don’t want to microwave, boil the peas in simmering water for 4-5 minutes. Fresh peas may take longer; in that case, use a pressure cooker to speed up the process.

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

Expert Tips

How to make restaurant-style matar paneer?

  • Use ghee or butter instead of oil for a richer flavor.
  • Add 7-8 cashews while cooking tomatoes and blend them into the puree. This makes the gravy rich and creamy.
  • Increase the heavy cream to a total of ¼ cup for an indulgent, luxurious texture.

How To Make Vegan Matar Paneer?

  • Substitute paneer with pressed extra-firm tofu. Lightly pan-fry the tofu before adding it to the gravy for a firmer texture.
  • Replace cream with cashew nut paste: Soak 7-8 cashews in warm water for 10-15 minutes and grind them into a smooth paste.

Storage and Freezing Instructions

  • Refrigerator: Leftover matar paneer can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through. Add a splash of water while reheating if the gravy has thickened.
  • Freezing Ready Matar Paneer:
  • Let the cooked matar paneer cool completely.
  • Transfer it into a freezer-safe container or ziplock bag in portions, leaving a little space for expansion.
  • Freeze for up to 3 months.
  • To reheat, thaw in the refrigerator overnight and heat in a pan on medium heat. Add a little water to adjust the consistency.
  • Freezing Just the Gravy:
  • Follow the recipe up to the step where the gravy is ready (before adding green peas and paneer). Also, add kasoori methi, garam masala, and cream.
  • Let the gravy cool completely. Transfer it to a freezer-safe container in portions or silicone molds.
  • Freeze for up to 3 months.
  • When ready to serve, thaw the gravy in the refrigerator overnight or on the counter for few hours, reheat in a pan, and add cooked green peas and paneer. Simmer for 5-7 minutes before serving.

Serving Ideas

Matar paneer served in a bowl.

Check Out Other Paneer Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Matar Paneer Recipe

4.80 from 49 votes
A bowl of matar paneer garnished with cilantro, naan and onions in the back.
The BEST, homemade Punjabi matar paneer recipe. It’s incredibly flavorful with soft, succulent paneer cubes and perfectly cooked, soft green peas.
Kanan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 3

US measuring cups are used (1 cup = 240 ml)

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

Instructions

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

Video

Notes

To make vegan mutter paneer, 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.

Nutrition

Calories: 371kcal (19%) | Carbohydrates: 19g (6%) | Protein: 13g (26%) | Fat: 28g (43%) | Saturated Fat: 12g (60%) | Trans Fat: 1g | Cholesterol: 51mg (17%) | Sodium: 868mg (36%) | Potassium: 430mg (12%) | Fiber: 6g (24%) | Sugar: 8g (9%) | Vitamin A: 1345IU (27%) | Vitamin C: 36mg (44%) | Calcium: 330mg (33%) | Iron: 2mg (11%)
Kanan Patel

To understand the art and science of cooking, I read many cookbooks and culinary books. And now sharing all the experience with you. I started this blog on 2012 to share vegetarian, Indian and Eggless baking recipes (w/ step by step photos) that you can count on.

4.80 from 49 votes (23 ratings without comment)

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86 Comments

  1. I made the vegan version. It was delicious! I had to use fenugreek seeds crushed instead. I made it with vegan cashew paneer – it works so well! Thanks.5 stars

    Reply