Matar Paneer Recipe – At Home Easily

Matar Paneer is the beloved North Indian classic that pairs pillowy cubes of paneer with sweet green peas in a spiced, velvety gravy. It’s a weeknight hero and a party favorite—comforting yet refined. This recipe focuses on balance: a simmered tomato-onion base that’s been roasted slightly for depth, warm whole spices, and the right finish (cream or kasuri methi) that makes the dish sing. Read on for a foolproof method, texture-saving tips, and a few variations so you can make it your signature version.

Why this recipe works

Many home versions miss out on two things: depth from properly caramelized onions and a gravy that isn’t too watery. We develop flavor by slowly cooking the onion-tomato base, toasting spices, and finishing with cream or crushed dried fenugreek (kasuri methi) to add perfume. Paneer is added at the end to keep it soft and prevent it from becoming rubbery.

Serves & timing

• Serves: 4 as a main with rice or bread
• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: ~45 minutes

Ingredients

Before you embark on your Matar Paneer journey, gather these essential ingredients:

For the Paneer and Peas:

• 250 grams of paneer, cut into cubes
• 1 cup of fresh green peas
• 2 tablespoons of cooking oil

For the Tomato Gravy:

• 3 large ripe tomatoes, finely chopped
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2-3 green chilies, finely chopped
• 1/2 cup of fresh cream or 1/2 cup of whole milk yogurt (for a healthier option)
• 1 teaspoon of cumin seeds
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder (adjust to taste)
• 1 teaspoon of garam masala
• Salt to taste
• A handful of fresh coriander leaves, chopped, for garnish

Optional Additions:

• A pinch of kasuri methi (dried fenugreek leaves) for a unique flavor
• A dash of sugar to balance the acidity of the tomatoes

Now that we have all our ingredients in place, let's begin the culinary adventure of crafting Matar Paneer.

Step-by-Step Cooking Instructions

Step 1: Preparing the Paneer

Start by cutting the paneer into bite-sized cubes. You can either use store-bought paneer or make it at home for a fresher taste. If using store-bought, consider lightly frying the paneer cubes in a pan until they turn golden brown. This step is optional but adds an extra layer of flavor and texture to your dish.

Step 2: Sautéing the Onions

In a large skillet or pan, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the finely chopped onions. Sauté the onions until they become translucent and take on a golden brown hue. This process may take about 5-7 minutes.

Step 3: Aromatic Magic

Once the onions are golden, add the minced garlic, grated ginger, and finely chopped green chilies. Continue to cook for another couple of minutes until the raw aroma of these ingredients disappears, and they release their enticing fragrance.

Step 4: Creating the Tomato Base

Now, it's time to introduce the star of the show—tomatoes. Add the finely chopped tomatoes to the pan and stir well. Cook them until they become soft and begin to break down. This process usually takes around 7-10 minutes.

Step 5: Spice It Up

With the tomatoes softened, it's time to add the spices. Sprinkle in the turmeric powder, red chili powder (adjust the quantity according to your spice preference), garam masala, and salt. Stir the mixture thoroughly to ensure that the spices blend evenly with the tomatoes and onions. Allow the spices to cook for a few minutes to develop their flavors.

Step 6: Blending the Mixture

Turn off the heat and let the tomato mixture cool slightly. Once it has cooled down, transfer it to a blender or food processor. Blend until you achieve a smooth and velvety puree. If needed, you can add a splash of water to achieve your desired consistency.

Step 7: The Green Pea Integration

Return the blended tomato gravy to the pan. Add the fresh green peas. Allow the peas to simmer in the gravy for 5-7 minutes or until they become tender. This ensures that the peas absorb the flavors of the tomato-based gravy, making them incredibly flavorful.

Step 8: The Grand Entry of Paneer

Gently introduce the paneer cubes into the pan with the tomato and pea mixture. Stir carefully to ensure that the paneer is coated with the rich, aromatic gravy. Allow the dish to simmer for another 5 minutes, letting the paneer absorb the flavors of the gravy.

Step 9: Creamy Luxuriousness

To add a touch of creaminess to your Matar Paneer, pour in the fresh cream or yogurt (if you prefer a lighter option). Stir it into the dish and let it simmer for a couple of minutes. This step elevates the texture and taste of your dish, giving it a creamy, indulgent quality.

Step 10: Garnish and Serve

Before serving, garnish your Matar Paneer with a handful of freshly chopped coriander leaves. This adds a burst of freshness and color to the dish. Matar Paneer is traditionally served hot and pairs wonderfully with naan, roti, paratha, or steamed rice.

Pro tips for perfect matar paneer

Sear or shallow-fry paneer? For a slightly chewy exterior, shallow-fry paneer cubes in a little oil until golden before adding. For softer paneer, add directly.

Prevent curdling: If using yogurt, temper it by stirring in a spoonful of hot gravy first, then add to the pan on low heat. Do not boil vigorously after adding dairy.

Frozen peas convenience: Use frozen peas straight from the bag—no need to thaw. Fresh peas give a sweeter, brighter flavor in season.

Thickness control: For a thicker gravy, simmer uncovered until reduced; for a looser curry, add extra stock.

Kasuri methi magic: A pinch of crushed dried fenugreek added at the end elevates aroma dramatically—don’t skip if you can get it.

Variations to try

Methi Matar Paneer: Add a cup of fresh chopped fenugreek leaves with the onions for a seasonal, slightly bitter lift.

Creamy makhani twist: Add 2 tablespoons of cashew paste or 2 tablespoons tomato paste and finish with more cream for a richer, butter-cream style gravy.

Dry/restaurant-style: Reduce the sauce until it clings to the peas and paneer—great with naan or parathas.

Low-fat option: Use low-fat yogurt instead of cream and bake or air-fry paneer cubes to reduce oil.

Serving suggestions

Serve hot with steamed basmati rice, jeera rice, naan, roomali roti, or lachha paratha. A simple onion-cucumber salad and mint raita provide a cooling contrast. For a festive plate, pair with dal tadka and a simple vegetable sabzi.

Make-ahead & storage

Refrigerate: Store in an airtight container for up to 2 days. Reheat gently on low with a splash of water; add extra cream fresh for the best texture.

Freeze: Paneer-based curries don’t always freeze well because paneer texture changes; if freezing, omit paneer, freeze the gravy, and add fresh paneer when reheating.

Make ahead: Prepare the tomato-onion gravy a day ahead—flavors deepen overnight.

Troubleshooting — common issues & fixes

Gravy too thin: Simmer longer uncovered to reduce; or mix ½ teaspoon cornflour with 2 teaspoons cold water and stir in to thicken.

Yogurt split/curdled: Remove from heat immediately and whisk in a tablespoon of cold milk or cream to stabilize. Next time, temper the yogurt.

Paneer chewy: Overcooking paneer at high heat makes it rubbery—add it near the end and warm briefly.

Nutrition snapshot (approximate per serving)

A typical serving of matar paneer (with cream) offers about 300–420 kcal, depending on paneer fat content and the amount of cream used. It’s a good source of protein (from paneer), calcium, and vitamins from peas; reduce cream or use low-fat paneer to lower calories.

FAQs

Can I use frozen peas instead of fresh green peas?

Yes, frozen peas can be a convenient alternative, especially when fresh peas are out of season. Just remember to thaw them before use.

Is Matar Paneer a spicy dish?

The level of spiciness can be adjusted to your preference. You can increase or decrease the amount of red chili powder to suit your taste.

Can I make Matar Paneer without cream or yogurt?

Absolutely! If you prefer a lighter version, you can skip the cream or yogurt and still enjoy a delicious, tomato-based Matar Paneer.

How can I make my own paneer at home?

Homemade paneer is simple to make. Heat milk until it boils, add lemon juice or vinegar to curdle it, strain the whey, and press the curdled milk to form paneer.

What are some recommended side dishes to accompany Matar Paneer?

Matar Paneer pairs wonderfully with Indian bread like naan.

Final thoughts

Matar Paneer is comforting, adaptable, and surprisingly quick once you master the onion-tomato base. With simple techniques—slow-caramelizing onions, tempering dairy, and finishing with kasuri methi—you’ll create a balanced curry that’s creamy without being cloying and fragrant without being heavy. Make a pot, invite friends, and watch it disappear with warm rotis and steaming rice.

You May Also Like

Loading...