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5 from 4 votes

Matar Paneer

Scrumptious and satisfying Punjabi Matar Paneer - Indian cheese and peas cooked in a traditional masala gravy.

Course Main Course
Cuisine Indian, Punjabi
Keyword Paneer, Peas
DietVegetarian, Gluten-Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 413kcal
Author Nisha


for paneer

for matar paneer

for garnish

  • sprinkle of fresh cilantro



  • Chop the ginger and garlic. Chop the red onions, I just used my Chopper. Puree the tomatoes using a NutriBullet.

Cook the Masala

  • Heat a pot on medium heat, once hot, add avocado oil followed by cumin seeds, green cardamom, and cloves. Saute for about 30 seconds.
  • Add the ginger and garlic and saute for about 30 seconds.
  • Add the red onions and 1/2 tsp of salt. Stir. Allow the onions to cook for about 7 minutes. Stir occasionally.
  • The onions should be slightly brown.
  • Add the spices - red chili powder, Kashmiri red chili powder, turmeric powder, and coriander powder. Saute for a couple of seconds.
  • Immediately add water and cook down the spices. The water prevents the spices from burning.
  • Result of the onions and spices.
  • Add tomato puree and another 1/2 tsp of salt.
  • Stir.
  • Cover and cook for 20 minutes on medium heat. To speed things up, you can leave the lid slightly ajar.

Saute the Paneer

  • While the tomatoes cook down. Cube the paneer. Heat up a nonstick pan on medium heat, add oil, once hot, add cubed paneer.
  • Saute the paneer for 1-2 minutes max. DO NOT OVERCOOK THE PANEER else it'll become rubbery.
  • Transfer the paneer onto a plate with a paper towel. This will help remove some of the excess oil.

Make Matar Paneer

  • 20 minutes later - the tomatoes should look like this.
  • Add 1 1/2 cups of water. Stir. Cook for a couple of minutes until heated.
  • Add frozen peas that have been rinsed under warm water. Cook for another 2 minutes.
  • Now add dry kasoori methi leaves. Stir.
  • Add sauteed paneer and cook for about 30 seconds to 1-minute max. Do not overcook the paneer. Turn off the stove.
  • Add garam masala.
  • Finish with 1/4 cup of chopped cilantro.
  • Matar Paneer is ready! Check for salt. Allow the flavors to marry for about 15 minutes before serving.

Enjoy with roti/rice!


    Nutrition Facts
    Matar Paneer
    Amount Per Serving
    Calories 413 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 16g100%
    Cholesterol 66mg22%
    Sodium 636mg28%
    Potassium 306mg9%
    Carbohydrates 16g5%
    Fiber 4g17%
    Sugar 5g6%
    Protein 18g36%
    Vitamin A 1032IU21%
    Vitamin C 25mg30%
    Calcium 528mg53%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!