How to Make Matar Paneer: Peas and Paneer Curry

What is Matar Paneer?

Quick answer: Matar paneer is a North Indian curry of soft paneer (Indian cottage cheese) and green peas (matar) cooked in a spiced tomato-onion gravy. It is one of the most popular everyday Indian vegetarian dishes — lighter and less rich than paneer butter masala, but deeply flavourful and satisfying. Served with roti, paratha, or rice.

Matar paneer is the weeknight paneer dish — quicker and simpler than paneer butter masala, but with a more robust, spice-forward flavour. The combination of soft paneer and sweet peas in a well-spiced tomato gravy is one of the most satisfying in Indian cooking.

Ingredients

Serves 4

• 400g paneer, cut into 3cm cubes
• 200g frozen peas (or fresh peas)
• 3 tbsp oil or ghee
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 medium tomatoes, finely chopped (or 400g tinned)
• 1 tsp Kashmiri chilli powder
• ½ tsp regular chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp cumin powder
• 1½ tsp salt
• 1 tsp garam masala (to finish)
• 1 tsp kasuri methi, crushed (to finish)
• Fresh coriander, to garnish
• 100ml water

Method

Step 1: Lightly Fry the Paneer (Optional)

Heat 1 tablespoon of oil in a pan over medium-high heat. Fry the paneer cubes until golden on two sides (1–2 minutes per side). Remove and soak in warm salted water for 10 minutes — this keeps the paneer soft. This step is optional but gives the paneer a better texture and prevents it from breaking in the gravy.

Step 2: Build the Masala Base

Heat remaining oil in a heavy pan. Add cumin seeds and sizzle for 30 seconds. Add onions and cook until deep golden (10–12 minutes). Add ginger-garlic paste and cook for 2 minutes. Add tomatoes and cook until completely broken down and the oil separates (8–10 minutes).

Step 3: Add Spices

Add Kashmiri chilli, regular chilli, coriander powder, turmeric, and cumin powder. Cook for 3–4 minutes, stirring constantly, until the spices are fully integrated and the oil separates clearly at the edges.

Step 4: Add Peas and Paneer

Add the peas and 100ml water. Stir well. Cook for 3–4 minutes until the peas are tender. Add the paneer (drained from the soaking water if fried). Stir gently to coat in the gravy. Simmer for 3–4 minutes — don't boil vigorously or the paneer will toughen.

Step 5: Finish and Serve

Add garam masala and crushed kasuri methi. Stir and taste — adjust salt and chilli. The gravy should coat the paneer and peas but not be too thick. Add a splash of water if needed. Garnish with fresh coriander. Serve with roti, paratha, or rice.

Tips for the Best Matar Paneer

• Soak paneer after frying: Frying gives colour and texture; soaking in warm water keeps it soft. Without soaking, fried paneer can become rubbery in the gravy.
• Cook the tomatoes properly: The tomatoes must be cooked until completely broken down and the oil separates. This is the foundation of the gravy — don't rush it.
• Kasuri methi at the end: Crushed dried fenugreek leaves added in the last minute give the dish a distinctive restaurant aroma. Don't skip it.
• Don't overcook the peas: Frozen peas need only 3–4 minutes. Overcooked peas turn grey and mushy.

Variations

Dhaba-Style Matar Paneer

Add 2 tablespoons of cream or yoghurt to the gravy after the spices for a richer, creamier result. Finish with a generous knob of butter.

Matar Tofu (Vegan)

Replace paneer with firm tofu (pressed and pan-fried until golden). The gravy is identical. Use oil instead of ghee.

Frequently Asked Questions

What is the difference between matar paneer and paneer butter masala?

Matar paneer has a spice-forward tomato-onion gravy with a more robust, direct flavour. Paneer butter masala has a smooth, creamy tomato-cashew gravy that is richer, milder, and more indulgent. Matar paneer is the everyday dish; paneer butter masala is the restaurant special.

Can I use fresh peas instead of frozen?

Yes. Fresh peas may need slightly longer cooking (5–6 minutes) depending on their size and freshness. Frozen peas are convenient and work excellently — they're often sweeter than fresh peas out of season.

Why does my paneer become rubbery?

Overcooked paneer becomes rubbery and tough. Add paneer at the end of cooking and simmer gently for no more than 3–4 minutes. Soaking fried paneer in warm water before adding also helps maintain softness.

Can I make matar paneer without frying the paneer?

Yes — add the paneer directly to the gravy without frying. It will be softer and more delicate. Frying gives a golden crust and slightly firmer texture; unfried gives a softer, more yielding result. Both are correct — it's a matter of preference.

How do I store matar paneer?

Store in an airtight container in the fridge for up to 2 days. The paneer absorbs the gravy and becomes more flavourful overnight. Reheat gently with a splash of water — don't boil or the paneer will toughen.

Related Recipes

• How to Make Paneer Butter Masala from Scratch
• How to Make Jeera Rice: Perfect Cumin Rice Every Time
• What is Garam Masala? Ingredients, Uses & How to Make It
• What is Kashmiri Chilli? Heat, Colour & How to Use It

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