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Delicious and easy Matar Paneer Recipe is a widely popular Punjabi dish that’s made with green peas and Indian cheese in a traditional masala gravy. This vegetarian dish is full of flavor and makes an easy weeknight meal. Pair it with rotis, parathas, or rice for a satisfying meal experience.
★★★★★
“Better than restaurant mattar paneer! Super easy to make and really good for meal prep. Definitely will be making this again.”
– Chandni
Matar Paneer is one of those classic Punjabi dishes my mom made on special occasions, dinner parties, or during Diwali. Our Diwali dinners always included Matar Paneer, hence why it holds such a special place in my heart.
Growing up, my non-Punjabi friends assumed I ate paneer all the time, but since paneer is a cheese that’s high in fat, my mom rarely made it. It was such a novelty.
Now that I know how to cook, I have embraced a different perspective. I no longer restrict myself from indulging but rather believe all food should be enjoyed in moderation.
More Paneer Dishes
A crowd favorite – Paneer Makhani (no butter, no cream), and yes, it still tastes amazing. Everyone’s winter favorite – Palak Paneer. A popular breakfast item is this Paneer Bhurji that you can enjoy on a toasted bun. A simple and delicious Paneer Sandwich.
Table of Contents
What is Punjabi-style Matar Paneer?
Matar translates to green peas in Hindi and paneer is Indian cottage cheese. Both ingredients are cooked in an onion-tomato gravy with Indian spices.
This easy paneer recipe is a widely popular North Indian dish that pairs perfectly with roti, paratha, puris, or Jeera Rice.
Mummy’s Matar Paneer
There are so many different ways of making Matar Paneer. My mom’s version is more traditional Punjabi-style Matar Paneer which is made in a simple homestyle masala gravy – without any cashews or cream. For this recipe, my mom lightly sautees the paneer which is added to the tomato gravy towards the end.
Why You’ll Love This Recipe
- Authentic Punjabi-style Matar Paneer – This is my mom’s homestyle recipe and it’s exactly how I’ve grown up eating Matar Paneer.
- Quick & Easy – This dish is made with basic pantry ingredients and Indian spices. It makes an easy weeknight meal.
- Soulful & Satisfying – Delicious matar paneer recipe and it’s so good with fresh rotis or parathas.
- Vegetarian & Gluten-free – Classic vegetarian curry that’s completely gluten-free.
Ingredients
- Paneer – For this recipe, you can use homemade paneer or store-bought. I use store-bought and love brands Gopi and Haldiram’s. Just be sure to soak the paneer in hot water for 20 minutes before cooking. This results in super soft paneer. You will need to lightly saute the paneer for 2-3 minutes max, but don’t overdo it otherwise your paneer will be rubbery.
- Frozen Green Peas – For this recipe, I used frozen green peas that I ran under warm water before adding them to the dish. Feel free to use fresh peas if they’re available.
- Basic Ingredients – Fresh Tomatoes, Red Onions, and Cilantro Leaves (Coriander Leaves).
- Ginger & Garlic – You can use ginger garlic paste or grate the ginger and garlic.
- Green Chilies: I added 1 slit green chili for this recipe, you can add up to 2 green chilies.
- Whole Spices: Cumin Seeds, Green Cardamom Pods, and Cloves.
- Powdered Spices: Turmeric Powder, Kashmiri Red Chilli Powder (paprika), Red Chili Powder (cayenne), Coriander Powder, Garam Masala Powder, and Salt.
- Kasoori Methi: Dry Fenugreek Leaves – make sure you rub them between the palms of your hands and add them at the end.
*See the recipe card below for full information on ingredients and quantities.*
Substitutions
Vegan Option – Skip the paneer and use firm or extra firm tofu. Make sure you remove the excess liquid from the tofu before adding it to the gravy. This dish will then become Matar Tofu.
How to Make Matar Paneer Recipe
Step 1 – Saute the Paneer
TIP: If using store-bought paneer, for most brands, you will need to soak the paneer in boiling hot water for 20 minutes. This will ensure the paneer is soft.
1. Heat up a nonstick pan on medium heat, and add 1 tablespoon oil. (Image 1)
2. Once hot, add cubed paneer. (Image 2)
3. Saute the paneer for 2-3 minutes max until it’s light golden brown. DO NOT OVERCOOK THE PANEER, or else it’ll become rubbery. (Image 3)
4. Once done, transfer the paneer onto a plate with a paper towel. This will remove some of that excess oil. (Image 4)
Step 2 – Cook Matar Paneer
1. Heat a pan on medium heat, once hot, add oil. Then add cumin seeds, green cardamom, and cloves. Saute for about 30 seconds. (Image 1)
2. Next add the sliced green chilies. Saute for 30 seconds or so. (Image 2)
3. Add the red onions and season with salt. Stir. Allow the onions to cook for about 3-5 minutes or until golden. Stir occasionally. You may need to add a 1/4 cup of water to deglaze the pan. (Image 3)
4. Now add the grated ginger and garlic. (Image 4)
5. Stir and saute for a minute. (Image 5)
6. Add the pureed tomatoes. Stir for a minute. (Image 6)
7. Add the ground spices – turmeric powder, Kashmiri chili powder, red chili powder, coriander powder, and salt. Stir well. (Image 7)
8. Cover and cook for 15 minutes or low-medium heat until you have a paste-like consistency. (Image 8)
9. This is what you are looking for – a paste-like consistency. This step is important so make sure the result is like a tomato paste with no more liquid. (Image 9)
10. Add a cup of water. Stir well. (Image 10)
11. Add the green peas. Stir. (Image 11)
12. Cover and cook for 4-5 minutes on low-medium heat. (Image 12)
13. Stir the sauce. Rub kasoori methi between the palms of your hands for the maximum flavor and add it to your sauce. Also, add garam masala. (Image 13)
14. Add the sauteed paneer. (Image 14)
15. Garnish with lots of fresh cilantro. (Image 15)
16. Enjoy with roti, naan, or rice. (Image 16)
Expert Tips
✓ Soak Store-bought Paneer – If using store-bought paneer, make sure you soak the paneer in hot water for 20 minutes before you cook it.
✓ Don’t Overcook Paneer – Do not saute the paneer for more than 2-3 minutes, or else it will become rubbery.
✓ Add Paneer to Gravy – Once you add the paneer to the gravy, again, do not overcook the paneer. Just cook it for 1-2 minutes in the gravy and turn off the stove.
✓ Creamy Texture – For a creamy texture, add 1/2 cup of whole milk to this dish or 2 tablespoons of heavy cream.
Serving Suggestions
→ Matar Paneer can be served with fresh rotis, fresh paratha, or naan.
→ This dish also pairs well with Jeera Rice.
→ A side of boondi raita and kachumber salad is delicious too.
FAQ
Yes, paneer is gluten-free, hence making this dish completely gluten-free.
Absolutely. If you have fresh green peas available, sure use them.
For Matar Paneer, my mom sautes the paneer, however you can always opt not to. Sauteing the paneer lends a slightly different flavor – think fried halloumi cheese – it’s so good.
Regardless, make sure you soak paneer in hot water for 20 minutes before cooking it or leaving it uncooked.
For restaurant-style Matar Paneer, you need to add heavy cream.
Towards the end of the dish and just before you add the paneer, kasuri methi, garam masala, and cilantro – add 2-4 tbsp of heavy cream for a richer flavor.
Make sure you add the dairy products slowly else your dish will curdle.
Refrigerator Option – Matar Paneer can be stored for up to 3 days in an airtight glass container in the refrigerator.
Freezing Option – This dish can also be frozen in Ziploc bags, but I don’t recommend it as the paneer flavor changes once it’s been frozen. My mom used to freeze homemade paneer when we were younger and the freezer taste was noticeable. This is why I don’t like to freeze any paneer dishes – they’re better consumed fresh.
More Paneer Dishes
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Matar Paneer Recipe
INGREDIENTS
SAUTE PANEER
- 1 tbsp avocado oil
- 225 grams paneer, soaked in hot water, cubed & lightly sauteed
COOK MATAR PANEER
- 2 tbsp avocado oil
- 1 tsp cumin seeds
- 3 green cardamoms
- 2 cloves
- 4 cloves garlic, grated
- 1 inch piece ginger, grated
- 1 cup red onion, finely chopped
- 1 1/2 cups tomatoes, pureed
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder, or cayenne
- 1 tsp Kashmiri red chili powder, or paprika
- 2 tsp coriander powder
- salt to taste
- 1 1/4 cups water, divided, 1/4 cup to deglaze pan, 1 cup for gravy at the end.
- 3/4 cup frozen green peas, rinsed under warm water
- 1/2 tbsp kasoori methi
- 1/4 tsp garam masala
- add sauteed paneer
- 1/4 cup fresh cilantro
INSTRUCTIONS
STEP 1 – SAUTE THE PANEER
TIP: If using store-bought paneer, for most brands, you will need to soak the paneer in boiling hot water for 20 minutes. This will ensure the paneer is soft.
- Heat up a nonstick pan on medium heat, and add 1 tablespoon oil. Once hot, add cubed paneer. Saute the paneer for 2-3 minutes max until it’s light golden brown. DO NOT OVERCOOK THE PANEER, or else it’ll become rubbery.
- Once done, transfer the paneer onto a plate with a paper towel. This will remove some of that excess oil.
STEP 2 – COOK MATAR PANEER
- Heat a pan on medium heat, once hot, add oil. Then add cumin seeds, green cardamom, and cloves. Saute for about 30 seconds. Next add the sliced green chilies. Saute for 30 seconds or so.
- Add the red onions and season with salt. Stir. Allow the onions to cook for about 3-5 minutes or until golden. Stir occasionally. If the onions stick, add a 1/4 cup of water to deglaze the pan. Add the grated ginger and garlic. Stir and saute for a minute.
- Now add the pureed tomatoes. Stir for a minute. Add the ground spices – turmeric powder, Kashmiri chili powder, red chili powder, coriander powder, and salt. Stir well. Cover and cook for 15 minutes or low-medium heat until you have a paste-like consistency. This step is important so make sure the result is like a tomato paste with no more liquid.
- Add a cup of water. Stir well. Add the green peas. Stir. Cover and cook for 4-5 minutes on low-medium heat. Once done, stir the sauce. Rub kasoori methi between the palms of your hands for the maximum flavor and add it to your sauce. Also, add garam masala.
- Add the sauteed paneer. Garnish with lots of fresh cilantro. Enjoy with roti, naan, or rice.
NOTES
- Vegan Option – substitute tofu for paneer. I recommend using extra-firm tofu that’s been pressed and then sauteed.
- Soak Store-bought Paneer – If using store-bought paneer, make sure you soak the paneer in hot water for 20 minutes before you cook it.
- Don’t Overcook Paneer – Do not saute the paneer for more than 2-3 minutes, or else it will become rubbery.
- Add Paneer to Gravy – Once you add the paneer to the gravy, again, do not overcook the paneer. Just cook it for 1-2 minutes in the gravy and turn off the stove.
- Creamy Texture – For a creamy texture, add ½ cup of whole milk to this dish or 2 tablespoons of heavy cream.
Nice Recipe
Thanks Ranijta!
Hi,
Indeed a very tasty dish, my son loves paneer and I was wondering in what different ways I could make paneer dishes. I made a dish with the masala suggested in this mattar paneer recipe. I did not add the mattar as my son does not like mattar. Did a bit of variation, cooked in a kadai, added malai and milk to make a thick gravy, and grated some paneer in the end. Lip smacking taste, my son loved it, thank you!
My second time making it. This time added air fryer paneer. Delicious!
I made this yesterday and it was honestly so delicious! I substituted with canned tomatoes and just put a little less salt then mentioned. Thank you Nisha for always adding so much detail to your recipes!
Better than restaurant mattar paneer! Super easy to make and really good for meal prep. Definitely will be making this again.