Matar Paneer
Matar Paneer is a beloved North Indian curry dish prepared with two main ingredients: matar (green peas) and paneer (Indian cottage cheese). Known for its rich, creamy, and mildly spiced tomato-based gravy, Matar Paneer is a staple in Indian households and is often served at family gatherings, parties, and special occasions. The dish combines the sweetness of green peas with the soft, mild flavour of paneer, enhanced by a blend of spices like cumin, coriander, garam masala, and sometimes even a dash of cream or yoghurt for added richness.
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Essential Ingredients for Matar Paneer Recipe
Paneer (Indian Cottage Cheese): The star ingredient, paneer provides a mild, creamy texture that soaks up the flavours of the gravy. It’s often lightly fried before adding to the dish for added texture.
Matar (Green Peas): Adds a pop of colour and sweetness, balancing the rich, savoury flavours of the curry. Fresh or frozen peas both work well in this recipe.
Onions: Finely chopped onions form the base of the gravy, adding depth and a hint of sweetness when sautéed until golden brown.
Tomatoes: Fresh or pureed tomatoes create the base of the gravy, lending a tangy note and rich colour to the dish. They blend perfectly with the spices and balance the creaminess of the paneer.
Ginger-Garlic Paste: Essential in most Indian curries, ginger-garlic paste provides a bold, aromatic foundation for the gravy, enhancing the depth of flavour.
Green Chilies: Add a bit of heat to the dish. Adjust the quantity to your spice preference or leave it out for a milder version.
Spices
Turmeric Powder: Adds a warm golden hue and a subtle earthy flavour.
Red Chili Powder: For heat and colour. You can adjust this depending on how spicy you want the curry.
Coriander Powder: Adds a citrusy note that complements the tomato-based gravy.
Garam Masala: A blend of warming spices that adds depth and richness to the curry.
Salt: To enhance and balance the flavours of all ingredients.
Cream or Yogurt (optional): For a creamy texture, fresh cream or yoghurt can be added at the end, creating a luscious, restaurant-style gravy.
Fresh Coriander Leaves: Chopped coriander leaves are used as a garnish to add freshness and a touch of colour to the dish.
Oil or Ghee: Used for frying the paneer and cooking the spices and onions.
Ghee adds a rich flavour, but any neutral oil works well.
Additional Optional Ingredients
Bay leaf, black cardamom, green cardamom, clove and Cumin Seeds, Add a warm and flavour when sautéed at the beginning of the cooking process.
Kasuri Methi (Dried Fenugreek Leaves): A small pinch at the end adds a unique aroma and enhances the depth of flavour.
How To Make Matar Paneer Recipe Step by Step
Fry Panee paneer cubes. This gives them a golden crust that adds flavour and texture. Once done, we’ll dip them in warm water to keep them soft and tender.
- Heat 1 tbsp oil and 1 tbsp ghee over medium heat.
- Add whole spices like 1 bay leaf 1 black cardamom 2 cloves 2 green cardamom and 1 tsp cumin seeds let them splatter.
- Add 1 chopped onion and fry until translucent. Now add 1 tbsp ginger +1 tbsp garlic grated or paste and chopped green chilli as required. Cook until fragrant.
- Add 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp red chilli powder and cook until fragrant.
- Now, add 1 cup tomato puree and cook for 3-4 minutes over medium heat. Add salt to taste and cook until oil oozes out.
- Add 2 cups of little water and 1 cup of green peas Let simmer for 8-10 minutes or until peas are tender.
- Add the fried paneer and garam masala, stirring well and cook for a few minutes.
- Switch off the flame and add 2 tbsp fresh cream or yoghurt, 1 tsp crushed kasuri methi and a handful of chopped coriander. Mix well.
- Our Mater Paneer Is Ready to serve. Serve with Roti, Paratha, Naan or steamed rice.
Reasons to LOVE Matar Paneer Recipe💖
High in Protein: Paneer and green peas are rich in protein, so this dish is nutritious, especially for vegetarians.
Versatile Dish: It pairs wonderfully with rice, naan, roti, or even quinoa, making it easy to serve with what you have on hand.
Easy to Make: Matar Paneer comes together quickly and doesn’t require complicated techniques, perfect for weeknight dinners or last-minute guests.
Kid-Friendly: The mildly spiced flavour and creamy gravy make it a dish generally loved by kids and adults alike.
Naturally Gluten-Free: Matar Paneer is a naturally gluten-free option, providing variety without compromising flavour for those with dietary restrictions.
Perfect for Meal Prep: Matar Paneer tastes even better the next day as flavours meld together, making it a great option for leftovers and meal prepping.
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Tips for Making the Best Matar Paneer Recipe
- Always use Fresh tomatoes and green peas (if in season) to enhance the flavour. If you are using canned or frozen peas, ensure they’re high quality for the best taste.
- Lightly frying the paneer cubes before adding them to the curry creates a golden crust, adding texture and preventing the paneer from breaking. For a softer paneer, skip this step.
- Add a splash of fresh cream, yoghurt, or cashew paste at the end. This balances the spices and makes the gravy smooth.
- To build a deep flavour, sauté the spices with the onions, tomatoes, and ginger-garlic paste until the oil starts separating from the masala. This process enhances the overall taste of the dish.
- Letting the gravy simmer for a few extra minutes allows the flavours to meld beautifully. Avoid rushing this step, as it helps create a richer and more flavorful Matar Paneer.
Variations and Customizations for Matar Paneer Recipe
Mint Flavor: Add fresh mint leaves with coriander. This pairs beautifully with the sweetness of peas and the creamy paneer.
No Tomatoes: Skip tomatoes and add extra yoghurt or cashew cream for a creamy, tangy base.
Alternative Base: Blend onions and a few soaked cashews to create a nutty, tomato-free base for a rich consistency.
Paneer Substitute: Replace paneer with firm tofu, which holds its shape and absorbs the flavours.
Cream Alternative: Use coconut cream, cashew cream, or almond milk to make the dish dairy-free while maintaining a creamy texture.
🥣 Storing Suggestions for Matar Paneer
Refrigerate: Store in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave, adding a little water if needed.
Freeze: Allow to cool, then freeze in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before reheating.
FAQ for Matar Paneer Recipe
Frying paneer gives it a golden crust and prevents it from breaking in the curry. However, you can skip frying if you prefer a softer texture or want to make the recipe lighter
Yes! To make it vegan, substitute paneer with firm tofu and use coconut cream or cashew cream instead of dairy cream for richness.
Matar Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It’s also delicious and served over steamed basmati rice or jeera rice.
To achieve a creamy texture, you can add fresh cream, yoghurt, or even cashew paste to the gravy. Blending the gravy base (before adding paneer and peas) also gives it a smoother, creamier consistency.
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How to Make the Best and Easy Matar Paneer at Home
Materials
- 200 gm Paneer-cubed
- 1 tbsp Oil
- 1 tbsp Ghee
- 1 Bay Leaf
- 1 Black Cardamom
- 2 Clove
- 2 Green Cardamom
- 1 tsp Cumin Seeds
- 1+1 tsp Giner + garlic grated/paste
- 1 Onion- chopped
- 1-2 Green chilli- chopped
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Red Chilli Powder
- 1 cup Tomato Puree
- 1 cup fresh or frozen Green Peas
- Salt to taste
- Water as required
- ½ tsp Garam Masala
- 1 tsp Kasuri methi
- Coriander Leaves – a handful chopped
- 2 tbsp Fresh Cream or Yogurt optional, for richness
Instructions
- Fry Panee paneer cubes. This gives them a golden crust that adds flavor and texture. Once done, we’ll dip them in warm water to keep them soft and tender.
- Heat 1 tbsp oil and 1 tbsp ghee over medium heat.
- Add whole spices like 1 bay leaf 1 black cardamom 2 cloves 2 green cardamom and 1 tsp cumin seeds let them splatter.
- Add 1 chopped onion and fry until translucent. Now add 1 tbsp ginger +1 tbsp garlic grated or paste and chopped green chilli as required. Cook until fragrant.
- Add 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp red chilli powder and cook until fragrant.
- Now, add 1 cup tomato puree and cook for 3-4 minutes over medium heat. Add salt to taste and cook until oil oozes out.
- Add 2 cups of little water and 1 cup of green peas Let simmer for 8-10 minutes or until peas are tender.
- Add the fried paneer and garam masala, stirring well and cook for few minutes.
- Switch off the flame and add 2 tbsp fresh cream or yoghurt, 1 tsp crushed kasuri methi and a handful of chopped coriander. Mix well.
- Our Mater Paneer Is Ready to serve.Serve with Roti, Paratha, Naan or steamed rice.
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Serving Suggestions for Quick and Easy Matar Paneer
Here are some serving suggestions to elevate your Matar Paneer dish:
- Paratha or Roti: Serve with Paratha, warm naan, butter naan, or soft roti to soak up the rich gravy. Garlic naan adds an extra layer of flavour.
- Basmati Rice or Jeera Rice: Pair with steamed basmati rice or fragrant jeera (cumin) rice for a satisfying combination that balances the spiced curry.
- Raita: A cooling Cucumber Raita or Boondi Ka Raita helps offset the heat and adds a refreshing contrast to the curry’s flavours.
- Papad or Pickles: For a hint of spice and texture, add crunchy papad or a small serving of tangy Indian pickle (achar) on the side.
- Fresh Salad: Serve with a simple salad of sliced onions, cucumbers, and tomatoes sprinkled with chaat masala for a fresh, tangy touch.
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