Matar Paneer Recipe

Matar Paneer is a classic North Indian curry made with soft paneer cubes and green peas cooked in a rich, flavorful onion-tomato gravy. This easy homemade version is perfect with roti, naan, paratha, or jeera rice.

Ingredients

For the curry

• 200 g paneer, cut into cubes
• 1 cup green peas (fresh or frozen)
• 2 tbsp oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tsp ginger-garlic paste
• 1 green chilli, finely chopped
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ½ tsp garam masala
• ½ tsp kasuri methi
• Salt, to taste
• 1–1½ cups water
• 2 tbsp fresh coriander, chopped

Optional

• 1 tbsp fresh cream for a richer gravy
• 1 tsp butter for finishing

How to Make Matar Paneer

1. Prepare the paneer

Cut the paneer into bite-sized cubes.

For softer paneer, soak the cubes in warm water for 10–15 minutes while preparing the curry. Drain before adding them to the gravy.

2. Make the masala

Heat oil in a pan over medium heat.

Add cumin seeds and let them splutter.

Add chopped onion and sauté until lightly golden.

Add ginger-garlic paste and green chilli. Cook for about 1 minute.

Add tomato puree, turmeric, coriander powder, red chilli powder, and salt.

Cook until the tomato mixture becomes thick and the oil begins to separate from the sides.

3. Cook the peas

Add the green peas and about 1 cup water.

Cover and cook until the peas are tender.

If you’re using frozen peas, they generally need only a few minutes to cook.

4. Add paneer

Add the paneer cubes and gently mix.

Add more water if you prefer a thinner gravy.

Cover and simmer on low heat for 5–7 minutes.

Avoid cooking the paneer for too long, as it can become chewy.

5. Finish the curry

Add garam masala and crushed kasuri methi.

For a richer restaurant-style version, add 1 tbsp cream or 1 tsp butter.

Garnish with fresh coriander.

Your homemade matar paneer is ready!

Tips for Soft Matar Paneer

• Use fresh, good-quality paneer.
• Soaking paneer in warm water before adding it to the curry helps keep it soft.
• Don’t fry paneer for too long.
• Don’t simmer the curry with paneer for an extended period.
• For a smoother gravy, blend the cooked onion-tomato masala before adding the peas and paneer.

What to Serve with Matar Paneer

Matar paneer tastes delicious with:

• Roti
• Phulka
• Paratha
• Naan
• Jeera rice
• Plain basmati rice

Storage

Store leftover matar paneer in an airtight container in the refrigerator and consume within 2–3 days.

When reheating, add a splash of water and heat gently rather than boiling it for a long time.