Matar Paneer Recipe
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 and Substitutes
- Oil: I use vegetable oil or sunflower oil for making North Indian curries like Matar Paneer. You can also use mustard oil for a stronger flavor or ghee for a richer taste in Indian vegetarian recipes.
- Paneer (Indian cottage cheese): It is the main ingredient of this dish. Paneer cubes give richness to Indian curries. For a vegan version, use tofu, or make homemade paneer for freshness.
- Onions: Chopped onions give sweetness and body to the gravy. I prefer red onions for authentic Indian flavor, but white onions or shallots also work well in Indian curries.
- Garlic: Garlic adds depth to the masala. If fresh garlic is not available, garlic paste works perfectly in Indian curry recipes.
- Ginger: Fresh chopped ginger enhances the aroma of Indian dishes. You can substitute with ginger paste or even dry ginger powder for homemade curry.
- Cashew nuts: Cashews create a creamy texture without cream in vegetarian curries. Blanched almonds or melon seeds are good substitutes for a dairy-free creamy Indian curry.
- Tomatoes: Chopped tomatoes form the tangy base for Matar Paneer gravy. You can also use tomato puree or canned tomatoes.
- Cumin seeds: Cumin adds earthy flavor to Indian curries. Substitute with caraway seeds if cumin is unavailable.
- Bay leaves: Bay leaves give a subtle aroma. You can also use curry leaves for a traditional South Indian twist in vegetarian curry recipes.
- Red chili powder: Red chili powder adds spice and color to Indian vegetarian dishes. Paprika can be used for a milder taste.
- Coriander powder: Coriander powder gives a warm, citrusy flavor. You can also use a cumin-coriander spice blend for making Indian curry at home.
- Turmeric powder: Turmeric adds vibrant color and mild earthy flavor. Fresh grated turmeric root can be used as a natural alternative in Indian recipes.
- Garam masala: The masala gives warmth and spice balance to North Indian curries. You can substitute with kitchen king masala or curry powder found in stores.
- Green peas: Fresh or frozen peas are ideal for Matar Paneer. You can also use boiled dried peas for authentic Indian vegetarian dishes.
- Water: Water is used for adjusting the gravy consistency. You can also use vegetable stock for richer flavor in Indian vegetarian curry recipes.
- Fresh coriander leaves: Coriander leaves are used for garnish. You can substitute with fresh parsley or mint leaves if coriander is unavailable.
How to Make Matar Paneer
1. Heat 2 tablespoons oil in a pan. Add 2 chopped onions, 6–8 garlic cloves and sauté on high flame for 1 minute until lightly golden. Add chopped ginger and mix it well to enhance the flavor of the homemade matar paneer.
2. Add some cashew nuts and sauté for a minute on medium flame. After sautéing, add 1 large chopped tomatoes. Cook for about 5 minutes until the mixture becomes soft and slightly golden and then blend into a smooth paste.
4. In the same or a clean pan, heat oil on medium flame. Add 1 teaspoon cumin seeds and let them splutter. Add 3–4 bay leaves and the dry spices:
- 1 teaspoon red chili powder
- 1½ teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala.
Mix everything well and cook the spices in the oil for 2 minutes, stirring occasionally.
5. Add the blended onion-tomato paste to the pan and mix well with the spices. Rinse the blender jar with a little water (about ¼ cup) and pour it into the pan. Cover with a lid and cook the gravy for 5 minutes on medium heat. Stir occasionally until the gravy thickens slightly and turns a rich reddish color.
6. Add 1 cup of green peas, coat evenly with the gravy and then add 250 grams paneer cubes and mix gently. Now cover the pan and let it simmer for 5 minutes on low heat so the paneer absorbs all the flavors. You can add about 1½ to 2 cups of water (as per desired consistency) while cooking until the peas and paneer become soft, and the gravy thickens slightly.
7. 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.
Frequently asked questions
Yes, you can replace paneer with tofu to make a vegan version. Use plant-based milk or cashew cream if you want a creamier gravy without dairy.
Adding cashew nuts while cooking and blending them with the onion-tomato base gives a rich and creamy texture without using cream.
Add paneer cubes towards the end of cooking and simmer gently on low heat. Avoid overcooking to keep the paneer soft and tender.
Matar Paneer pairs perfectly with naan, roti, paratha, steamed rice, jeera rice, or peas pulao. You can also serve it with a side of raita or salad.
Recipe Card
Matar Paneer Recipe (Paneer Matar)
Equipment
- 1 Pan or wok
- 1 Blender
- 1 Measuring spoons & cup
- 1 Knife & chopping board
- 1 Serving bowl
Ingredients
- 2 tbsp oil
- 2 medium onions chopped
- 6 garlic cloves
- 1 chopped ginger
- 10 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
Instructions
- Heat oil in a pan. Sauté chopped onions on high flame for 1 minute.
- Add garlic and cook for 2 minutes until slightly brown.
- Stir in ginger and cook for 1 minute.
- Add cashew nuts and cook for 2 minutes.
- Add chopped tomatoes, cook for 5 minutes until soft and golden.
- Transfer this mixture to a blender, blend with ¼ cup water to form a smooth paste.
- In the same pan, heat oil. Add cumin seeds and bay leaves, cook for 1 minute.
- Add red chili powder, coriander powder, turmeric powder, and garam masala. Stir well.
- Add the blended masala paste to the pan. Stir and cook for 5 minutes, until the gravy thickens.
- Add green peas to the gravy, mix well, and cook for 2 minutes.
- Add paneer cubes and gently mix. Cover and simmer for 5 minutes.
- Add 1½ to 2 cups of water (adjust based on desired consistency). Stir and cook for 5-7 minutes until the peas and paneer soften.
- Turn off the heat, garnish with fresh coriander leaves.
- Serve hot with roti, naan, or steamed rice
Notes
- Serve Matar Paneer dish with poori, roti, naan, or paratha.
- For a healthy twist, serve matar paneer with steamed basmati rice, jeera rice, or peas pulao.
- To enhance your meal, serve with kheer, salad, or plain yogurt/rait
