Matar Paneer Recipe

A close up shot of Matar Paneer in a copper pan with a piece of roti scooping the paneer.

5 from 7 votes

Delicious and easy, Matar Paneer Recipe is a widely popular Punjabi dish made with green peas and Indian cheese in a traditional masala gravy. This vegetarian dish is flavorful and made without cashews or cream, making it an easy weeknight meal.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Indian, Punjabi

Diet: Gluten Free, Vegetarian

Servings: people

Author: Nisha Kapur

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.

Nutrition