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Delicious and easy, Matar Paneer Recipe is a widely popular Punjabi dish made with green peas and paneer in a traditional masala gravy. This vegetarian dish is packed with flavor and prepared without cashews or cream, making it a simple yet satisfying weeknight meal. Pair with rotis, parathas, naan, 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
Growing up in a Punjabi home, paneer was a staple in our home. Since paneer is a type of cheese, my mom especially made it on special occasions and for dinner parties.
Matar Paneer is a classic Punjabi dish made with green peas and paneer. Our Diwali dinners always included it, which is why it holds such a special place in my heart.
Mummy’s Punjabi-style Matar Paneer
Matar translates to “green peas” in Hindi, and paneer is a type of Indian cottage cheese. Both ingredients are cooked in an onion-tomato gravy with Indian spices.
This easy paneer recipe has been passed down from my mom to me and pairs perfectly with roti, paratha, puris, or Jeera Rice.
There are many different ways to make matar paneer. My mom’s version is a more traditional Punjabi-style matar paneer made in a simple homestyle masala gravy, without any cashews or cream. For this recipe, my mom lightly sautés the paneer, which is then added to the tomato gravy towards the end.
More Paneer Dishes
A crowd favorite is Paneer Makhani (no butter, no cream), and yes, it still tastes amazing. Everyone’s winter favorite – Palak Paneer. A popular breakfast item Paneer Bhurji, which you can enjoy on a toasted bun. A simple and delicious Paneer Sandwich.
How do I make Matar Paneer vegan?
Yes! Tofu is a good substitute for paneer. Use firm or extra-firm tofu. Remove the excess liquid from the tofu and saute before adding it to the gravy. This dish will no longer be matar paneer but rather Matar Tofu.
Do I have to sauté paneer for this recipe?
No, you can skip it. To do this, cube paneer and soak it in hot water. Drain and add soft paneer to the gravy. Then add the final spices such as garam masala and kasoori methi, followed by fresh cilantro.
Ingredients
- Paneer – You can use homemade or store-bought paneer. I use store-bought and love the brands Gopi and Haldiram’s. Cut the paneer into cubes and sauté for 3-4 minutes lightly. Do not overcook, or else the paneer will be rubbery. Be sure to soak the paneer in hot water for 20 minutes after sautéing it. This results in super-soft paneer.
- Frozen Green Peas – 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.
- Tomatoes – Use fresh tomatoes and puree in a blender.
*See the recipe card below for full information on ingredients and quantities.*
How To Make Matar Paneer
Saute Paneer & Soak
Prepare Masala
Add Peas & Paneer
Garnish with Cilantro & Kasoori Methi
Expert Tips for Matar Paneer
- For Soft Paneer – First, saute the paneer, then soak in hot water. If using store-bought paneer, ensure you soak it in hot water for 20 minutes after sautéing it.
- Don’t Overcook Paneer – When sautéing, avoid overcooking the paneer, as it will become rubbery and lose its texture. Similarly, don’t overcook the paneer when you add it to the gravy.
- Masala Mixture – Sauté the onions until they are browned, and the tomatoes until all the water has evaporated. This adds a ton of flavor to the dish.
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!
This recipe was first published in November 2023 and has been updated with new photos, instructions, and helpful tips.
Matar Paneer Recipe
INGREDIENTS
SAUTE PANEER
- 1 tbsp avocado oil
- 225 grams paneer, cubed, soaked in hot water after sauteing
COOK MATAR PANEER
- 2 tbsp avocado oil
- 1 tsp cumin seeds
- 2 green cardamoms
- 2 cloves
- 4 cloves garlic, chopped
- 1 inch piece ginger, chopped
- 2 green chilies, chopped
- 3/4 cup red onion, finely chopped
- 1 1/2 cups tomatoes, pureed ~ 3 roma tomatoes
- 2 tbsp tomato paste
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder, or cayenne
- 1 tsp Kashmiri red chili powder, or paprika
- 1 tbsp 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
- add sauteed paneer, drained
- 1/2 tbsp kasoori methi
- 1/4 tsp garam masala
- 1/4 cup fresh cilantro
INSTRUCTIONS
- Saute Paneer. Heat a nonstick pan on medium heat, and add oil. Once hot, add cubed paneer. Saute the paneer for 4-5 minutes max until it's light golden brown. DO NOT OVERCOOK THE PANEER, or else it'll become rubbery. Transfer sautéed paneer to a glass bowl. Pour boiling water over the paneer and set aside.
- Cook Matar Paneer. Heat a pot on medium heat and add oil. Once hot, add cumin seeds, cloves, and green cardamom. Saute for a minute. Add ginger, garlic, and green chilies, and saute for a minute. Add red onions and season with salt. Saute for 6-7 minutes on medium heat, stirring occasionally. Once onions have browned, add tomato puree, tomato paste, and season with a little salt. Stir and cook for 2 minutes.
- Add Spices. Next, add the ground spices – turmeric powder, coriander powder, red chili powder, and Kashmiri chili powder. Stir. Cover and cook on low-medium heat for about 12 minutes. Remove the lid, stir, and cook for another 4 minutes on medium heat. Add green peas and stir. Add 1 cup of water and season with salt. Stir. Cover with a lid and cook on low-medium heat for 7-8 minutes. Drain the sautéed paneer and add it to the gravy. Cook for 2-3 minutes on medium heat.
- Garnish. Add fresh cilantro, dry fenugreek leaves (Kasoori methi), and garam masala. Stir. Turn off the stove. Matar Paneer is ready. Wait 15 minutes for the flavors to marry. Enjoy with roti or rice.
NOTES
- For Creamy Texture – To achieve a creamy texture, add 1/2 cup of whole milk or up to 1/4 cup of cream to this dish just before garnishing. Also, be sure to temper the ingredients when using dairy, or else the dish will curdle.
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.