Learn how to make Matar Paneer at home with simple ingredients and step-by-step instruction. This North Indian style green peas and paneer curry is a popular vegetarian dish made with paneer (Indian cottage cheese) and green peas (matar) in a spiced onion-tomato gravy. It is a wholesome addition to your meal and perfect for lunch or dinner.

Matar Paneer, also called Paneer Matar, is a classic North Indian curry made with paneer cubes and green peas cooked in a mildly spiced gravy. Whether you’re looking for how to prepare a restaurant-style matar paneer, or just want a healthy version, this recipe is perfect for lunch, dinner, or special occasions. It is easy to prepare and does not require any cream or butter, making it a healthier version of the restaurant-style matar paneer dish. Serve this North Indian curry with roti, poori or steamed rice.

Ingredients

2 tablespoons oil
2 medium onions, chopped
6–8 garlic cloves
1 chopped ginger
10–12 cashew nuts
1 large or 2 medium tomatoes, chopped
1 teaspoon cumin seeds
3–4 bay leaves
1 teaspoon red chili powder
1½ teaspoons coriander powder
½ teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
1 cup boiled green peas (matar)
250 grams paneer, cut into cubes
2 cups water (adjust for desired consistency)
Fresh coriander leaves for garnish

How to Make Matar Paneer (Stepwise photos)

Prepare the Masala Paste (for Matar Paneer Gravy)

Heat 2 tablespoons of oil in a pan. Add 2 medium chopped onions and sauté on high flame for 1 minute until lightly golden. This forms the base for your matar paneer curry.

Add 6–8 garlic cloves, and sauté for 2 minutes until slightly brown.

Add chopped ginger. You can also use ginger paste or grate ginger using a grater, and mix it well to enhance the flavor of the homemade matar paneer.

Add 10–12 cashew nuts and sauté for another 2 minutes on medium flame. Cashews give a creamy texture to this restaurant-style matar paneer recipe without using cream.

After sautéing, add 1 large (or 2 medium) chopped tomatoes. Cook for about 5 minutes on medium flame until the mixture becomes soft and slightly golden. This forms the base of your onion-tomato gravy for paneer matar.

Transfer this mixture to a blender. Add about ¼ cup water and blend into a smooth paste for your healthy matar paneer.

Prepare the Gravy for Paneer Matar

In the same or a clean pan, heat oil on medium flame.

Add 1 teaspoon cumin seeds (jeera) and let them splutter to enhance the aroma of this North Indian curry.

Add 3–4 bay leaves (tej patta) for a traditional Punjabi matar paneer flavor.

Add the dry spices:
- 1 teaspoon red chili powder
- 1½ teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala

Mix well and cook the spices in the oil for 2 minutes, stirring occasionally. This spice mix gives a bold taste to the matar paneer recipe.

Add the blended onion-tomato paste to the pan and mix well with the spices to build the matar paneer gravy.

Rinse the blender jar with a little water (about ¼ cup) and pour it into the pan to avoid waste. Cover and cook the gravy for matar paneer for 5 minutes on medium flame.

Stir occasionally until the gravy thickens slightly and turns a rich reddish color. This indicates your paneer curry gravy is ready.

Add 1 cup of green peas (matar) and mix well. Keep the flame on low.

Coat the peas evenly with the gravy for 2 minutes. Peas are a key ingredient in matar paneer curry.

Add 250 grams of paneer (Indian cottage cheese) cubes to the gravy with peas and mix gently.

Paneer cubes are gently mixed with peas in the rich gravy. Now cover the pan with a lid and let it simmer for 5 minutes on low heat so the paneer absorbs all the flavors.

Add about 1½ to 2 cups of water (as per desired consistency), mix, cover again, and cook until the peas and paneer become soft, and the gravy thickens slightly. This results in a rich and tasty green peas curry with paneer.

Garnish and Serve Matar Paneer

Once the matar paneer is fully cooked in spicy tomato gravy and the water has reduced to a thick, flavorful gravy, turn off the stove.
Garnish with freshly chopped coriander leaves and serve hot with roti, naan, or steamed rice.

Serving Suggestion for Matar Paneer

Serve Matar paneer with puri, roti, naan, paratha. For a healthy meal, you can also serve it with steamed basmati rice, jeera rice, or peas pulao. To enhance the taste, serve it with kheer, salad, and plain yogurt or raita.

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