What is Matar Paneer?
Matar paneer is a North Indian curry of soft cottage cheese cubes and green peas simmered in a spiced tomato-onion gravy. It’s rich without being heavy, mildly spiced, and endlessly adaptable. You will find versions that lean creamy and restaurant-style and simpler home versions that let the peas and paneer speak for themselves.
Where Matar Paneer Comes From?
Matar paneer traces its roots to Punjab where paneer-making and dairy-forward cooking have long been kitchen staples. It became a North Indian restaurant and home-cooking mainstay through the 20th century, especially popular in winter when fresh green peas are at their sweetest. Today it’s one of the most-ordered vegetarian curries across Indian restaurants worldwide.
Health Benefits of Paneer and Green Peas
- Paneer is a rich source of protein and calcium which makes this curry unusually filling for a vegetarian dish.
- Green peas add plant fiber, vitamin K and a natural sweetness that balances the tangy tomato base.
- Using fresh or lightly cooked peas preserves more of their vitamin C than long-simmered ones.
- A lighter hand with cream and more tomato keeps the dish nutrient-dense without excess saturated fat.
Ingredients:
- 250g paneer, cubed
- 1 cup green peas, fresh or frozen
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 green chilli, slit
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1/4 cup fresh cream (optional)
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions:
Step 1: Sauté the base
Heat oil or ghee in a pan, add cumin seeds, and let them sizzle. Add the chopped onions and cook until golden brown.
Step 2: Build the masala
Add ginger-garlic paste and green chilli, sauté until the raw smell fades. Stir in the tomato puree, turmeric, red chilli powder, and coriander powder, and cook until the oil separates from the masala.
Step 3: Add peas and simmer
Add the green peas along with a splash of water, cover, and simmer for 5-7 minutes until the peas are tender.
Step 4: Add paneer
Gently fold in the paneer cubes and simmer for another 3-4 minutes so they soak up the gravy without breaking apart.
Step 5: Finish and serve
Stir in the cream and garam masala, simmer for 2 minutes, then garnish with fresh coriander and serve hot.
Tips:
Don’t overcook the paneer once it’s added. A few minutes in the hot gravy is enough and prolonged simmering makes it rubbery. If you are using store-bought paneer, soak the cubes in warm water for 10 minutes before adding to keep them soft. For a deeper color cook the tomato-onion base a little longer until it turns a rich brick red.
Preparation Time:
Prep time: 15 minutes. Cook time: 25 minutes. Total: about 40 minutes.
Common Mistakes:
Adding paneer too early and overcooking it, using unripe or too-tart tomatoes without balancing sweetness and skipping the step of cooking the masala until oil separates. This leaves the gravy tasting raw.
Substitutions:
Swap paneer for firm tofu for a vegan version and use coconut milk or cashew paste instead of cream. Frozen peas work just as well as fresh and save time.
Storage and Reheating:
Matar paneer keeps in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop with a splash of water to loosen the gravy. You should avoid overheating in the microwave as it can toughen the paneer.
What to Serve With It:
Matar paneer pairs beautifully with tandoori roti, naan, jeera rice or plain steamed basmati rice.
Frequently Asked Questions:
Can I make matar paneer without cream? Yes, a splash of milk or a spoon of yogurt whisked in at the end gives a similar richness.
Can I use frozen paneer? Yes, just thaw and soak it in warm water for 10-15 minutes before using so it softens.
How do I make it less spicy? Reduce the red chilli powder and skip the green chilli, relying on the natural sweetness of tomatoes and peas.
Nutrition Information (per serving, approx.):
Calories: 220 | Protein: 10g | Carbohydrates: 12g | Fat: 15g | Fiber: 3g