Matar Paneer Recipe – A Delicious North Indian Classic You’ll Love

 

When it comes to Indian vegetarian dishes, Matar Paneer holds a special place in the hearts and kitchens of millions. This hearty, flavorful dish made with green peas (matar) and paneer (Indian cottage cheese) cooked in a spicy tomato-onion gravy is a staple in many Indian households. Whether you're a seasoned cook or just starting out, this recipe will guide you to create restaurant-style matar paneer right in your kitchen.

In this blog, we’ll walk you through everything you need to know about matar paneer – from its history and ingredients to step-by-step preparation, tips, and serving ideas. Let’s get cooking!

🌿 What is Matar Paneer?

Matar Paneer is a traditional North Indian curry made with soft cubes of paneer and sweet green peas simmered in a rich, spiced tomato-based gravy. It’s most commonly served with Indian breads like roti, naan, or paratha, and goes equally well with basmati rice or jeera rice.

While it's widely enjoyed across India, matar paneer is especially popular in Punjabi cuisine and often appears on festive or special occasion menus.

🧀 Ingredients for Matar Paneer

Here’s a list of ingredients you’ll need to make matar paneer at home. Most of these are pantry staples in an Indian kitchen.

Main Ingredients:

Paneer (Cottage Cheese): 200-250 grams, cut into cubes

Green peas (fresh or frozen): 1 cup

Onions: 2 medium, finely chopped

Tomatoes: 2 large, pureed

Ginger-Garlic Paste: 1 tablespoon

Green chili (optional): 1, finely chopped

Spices:

Turmeric powder: ½ teaspoon

Red chili powder: 1 teaspoon (adjust to taste)

Coriander powder: 1½ teaspoons

Garam masala: ½ teaspoon

Cumin seeds: 1 teaspoon

Salt: to taste

Other:

Oil or Ghee: 2 tablespoons

Water: As needed for gravy

Fresh coriander leaves: For garnish

👨‍🍳 How to Make Matar Paneer – Step-by-Step Recipe

Step 1: Prep the Ingredients

Chop onions and puree tomatoes. Cube the paneer and if using frozen peas, soak them in warm water for 10 minutes and drain.

Step 2: Sauté the Base

Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Now add chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chili. Cook for a couple of minutes until the raw smell goes away.

Step 3: Cook the Masala

Add the tomato puree and cook on medium flame until the oil separates and the mixture turns deep red. This step is crucial as it ensures a rich, flavorful curry.

Now add turmeric, red chili powder, coriander powder, and salt. Cook the spices for another 2–3 minutes to enhance the flavors.

Step 4: Add Peas and Simmer

Add the green peas and mix well with the masala. Pour in 1 cup of water (more if you prefer thinner gravy), cover, and simmer for 5–7 minutes until the peas are tender.

Step 5: Add Paneer

Gently add the paneer cubes. Stir carefully to avoid breaking them. Cook for 3–5 minutes so the paneer absorbs the flavors of the gravy.

Step 6: Finish with Garam Masala

Sprinkle garam masala and stir once. Turn off the heat and garnish with chopped fresh coriander leaves.

📝 Tips for the Best Matar Paneer

Homemade Paneer: If possible, use homemade paneer for best texture and freshness.

Frying Paneer (Optional): You can shallow fry the paneer cubes until golden before adding to the curry for a firmer texture.

Creamy Version: For a restaurant-style creamy texture, add 2 tablespoons of cream or cashew paste in the end.

Vegan Option: Replace paneer with tofu and use oil instead of ghee to make a vegan matar “paneer.”

🍽️ How to Serve Matar Paneer

Matar paneer pairs beautifully with:

Tandoori Roti

Butter Naan

Plain or Jeera Rice

Paratha or Poori

It’s also a great addition to a traditional Indian thali, accompanied by raita, salad, pickle, and papad.

🌍 Nutritional Benefits

Paneer is rich in protein and calcium, making this dish nutritious for vegetarians.

Green peas add fiber, vitamins, and antioxidants to the dish.

It’s a balanced meal when paired with whole grains or flatbreads.

🔄 Variations of Matar Paneer

1. Dhaba Style Matar Paneer: Use mustard oil and slightly more spice for a rustic taste.

2. No Onion-No Garlic Version: Ideal for religious or fasting days; substitute with ginger and asafoetida (hing).

3. Dry Matar Paneer: Reduce water to make a semi-dry version that works well as a filling for wraps or sandwiches.

📌 Final Thoughts

Matar Paneer is a timeless vegetarian dish that never fails to impress. It’s wholesome, flavorful, and customizable to your taste. Whether you’re cooking a quick weekday dinner or preparing a feast for guests, this recipe is sure to win hearts.

If you're new to Indian cooking, this is a great recipe to begin with – minimal ingredients, straightforward process, and maximum taste!

🔍 Frequently Asked Questions

Q: Can I use canned tomatoes instead of fresh?

Yes, but fresh tomatoes give a more natural flavor. If using canned, adjust salt and spices accordingly.

Q: How long can I store matar paneer?

It stays fresh in the fridge for up to 2-3 days. Reheat gently before serving.

Q: Is matar paneer spicy?

It can be mildly spicy to hot, depending on how much chili you use. Adjust to your preference.

If you loved this matar paneer recipe, don’t forget to share it with friends and try it yourself. Drop a comment with your twist on the dish – we’d love to hear how you make it your own!