Matar Paneer Recipe
Creamy and luscious Matar Paneer is one of the most popular paneer dishes! Soft paneer and sweet green peas are cooked in a onion-tomato gravy with spices. This vegetarian curry tastes best with fresh rotis!
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Here is my guide for making authentic matar paneer at home. As far as matar paneer recipes go, this one is as simple as it gets! Ready in just 35 minutes, soft paneer and sweet green peas are cooked in an onion-tomato gravy with spices. Rich and creamy, this vegetarian curry tastes best with fresh rotis! Visual cooking guidance provided below! Ready? Let’s prepare the dish!
I think it’s fair to say that paneer is the king (or queen) of Indian vegetarian dishes . Growing up in India, dishes like creamy butter paneer or hearty palak paneer were always made for special occasions like birthdays or festivals like Diwali and Holi. If you went to a birthday party or wedding in North India, you would 100% find at least one paneer dish on the menu. Basically no special vegetarian Indian meal is complete without paneer. But it’s not just for special occasions, I cook paneer at home at least once a week, and usually I go for easy paneer recipes like the quick paneer bhurji or this simple paneer and matar recipe.
Matar Paneer is a popular Indian curry made with paneer which is Indian cottage cheese and green peas. It can be made in various ways and usually enjoyed with rotis, paratha and rice. The paneer and peas are cooked with aromatic spices and the curry usually has a base of onions and tomatoes.
In India, my mom would often make matar paneer during winters when fresh peas were in season. The fresh peas added to the freshness of the dish. However, these days people make it all the time using frozen peas. Here in the United States, I don’t see fresh peas very often so I almost always make my matar paneer using frozen peas. This recipe uses frozen peas too.
Ingredients
- Paneer: you can use store-bought or homemade paneer for this recipe. If using store-bought paneer, make sure to soak it in warm water for 20 minutes before using it in the recipe.
- Onion & tomatoes: for this recipe, I like using yellow onions but you can also use red onions.
- Green peas: as green peas are not readily available here in the US, I always use frozen green peas for making matar paneer. Soak them in hot water for 10 minutes before using in the recipe.
- Spices: the basic Indian spices used in everyday Indian cooking like coriander powder, turmeric are used here as well. I also use a little bit of fennel powder.
Let’s Make Matar Paneer!
- Start cooking the onions, tomatoes
If using store bought paneer, soak in warm water for 20 minutes before you begin the recipe. Also soak frozen green peas in warm water for 10 minutes before using in the recipe. Then sauté the cashew nuts first in oil and then the onions until they turn soft followed by ginger-garlic paste. Stir in the chopped tomatoes.
- Cook the masala until tomatoes are soft and then grind it
The next step is cook the tomatoes until they are really soft, until around 5 minutes. Once the onions and tomatoes are cooked, let it cool down and then transfer to a blender and grind it to a smooth paste.
- Add the prepared onion-tomato paste to oil
Fry some Kashmiri red chili powder in ghee and oil for that vibrant red color (be careful not burn the chili powder, keep the heat on medium-low at this point). And then add the onion-tomato paste that we prepared earlier and mix it really well with that Kashmiri red chili powder.
- Add ground spices and cook the masala
Add the ground spices, along with tomato paste and salt and then cook the masala, stirring often until oil oozes from the sides. This takes around 6 to 7 minutes, the color of the masala also changes as it cooks.
- Add the paneer and peas to finish the dish
Add the paneer and peas along with water and cook for 3 to 4 minutes. Finish with garam masala, cilantro and a drizzle of cream (optional).
Serving Suggestions
Serve matar paneer with plain roti, or naan or tandoori roti or parathas.
You can also serve matar paneer along with a side of jeera rice, and aloo gobi or any other dry sabzi.
Instant Pot Matar Paneer Instructions
To make this matar paneer in an Instant Pot, puree the tomatoes with the green chilies and cashews (soak cashews in hot water for 5 minutes before pureeing it). Press the sauté button on the instant pot. Once it displays hot, add 2 tablespoons of oil (or 1 tbsp oil and 1 tbsp ghee). Add cumin seeds, and let them sizzle.
Then add the onions and cook them for 2 to 3 minutes until softened. Add the ginger-garlic paste and cook for 1 more minute. Add the pureed tomato-cashew-green chili paste and stir. Add the tomato paste , salt and stir. Cook the masala for around 5 minutes until oil separates from the sides. Add all the spices (except garam masala and kasuri methi) and cook for 1 more minute. Add the paneer and green peas along with 1 cup water. Close the lid and pressure cook on high pressure for 2 minutes with the pressure valve in sealing position. Let the pressure release naturally for 3 minutes and then do a quick pressure release.
Press the sauté button again and add crushed kasuri methi, garam masala and cilantro. Taste test and adjust the salt as needed. You can also add some cream if you like.
Manali’s Tips
- Make it extra creamy: to make this Matar paneer extra creamy, add a couple of tablespoons of fresh cream at the very end. It will make the curry richer and creamier. Although, I prefer this basic version more.
- Fry the paneer cubes: a lot of people like frying their paneer in little oil before using it in the recipe. You can definitely do that. Make sure to soak the fried paneer in warm water for a few minutes before using it in the recipe. Fried paneer definitely adds to flavor.
- Soak the paneer: do not forget to soak the paneer in warm water for at least 20 minutes before using it in the recipe. This is especially important if using store-bought paneer.
- Fresh peas would need more time: if you are using fresh green peas in this recipe, make sure to add them first before adding the paneer and cook until they are soft and done. Add the paneer at the end once the peas are cooked and then simmer for 3 to 4 minutes.
- Reheating: if you have leftovers, store it in the fridge and reheat in a pan or microwave. You would need to add some water while reheating as the curry thickens considerably.
This post has been updated from the recipe archives, first published in August 2018.
Homemade Matar Paneer (Instant Pot or Stovetop)
Ingredients
- 2 & ½ tablespoons oil divided
- 5-6 whole raw cashews
- 2 small yellow onions roughly chopped, 230 grams, or use red onions
- 2 teaspoons ginger garlic paste
- 3 medium tomatoes roughly chopped, 385 grams
- 1 green chili chopped, or add more to taste
- 1 tablespoon ghee
- ¾ teaspoon cumin seeds
- ¾ teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon fennel powder
- 1 teaspoon kasuri methi dried fenugreek leaves, crushed
- 1 tablespoon tomato paste optional
- 1 teaspoon salt or to taste, divided
- 250 grams paneer cut into cubes, soak in warm water for 20 minutes if using store-bought paneer
- ¾ cup green peas frozen, soaked in hot water for 10 minutes before using in the recipe
- 1 & ¼ cup water or as needed
- 1-2 tablespoons chopped cilantro
- ¼ teaspoon garam masala
- cardamom powder to sprinkle
- 1-2 tablespoons heavy cream optional
Instructions
- Remember to soak paneer and green peas in warm water for 20 and 10 minutes respectively before using in the recipe. Heat 1 & ½ tablespoons oil in a pan or wok on medium heat. Then add 5-6 raw cashews and cook until light golden brown in color. Add 2 small chopped yellow onions and cook for 2 to 3 minutes until soft and translucent. Then add 2 teaspoons ginger garlic paste and cook for 1 minute.
- Then add 3 medium tomatoes (roughly chopped), 1 chopped green chili with ¼ teaspoon salt. Cook the tomatoes for 5 minutes until very soft. Then remove pan from heat and let the mixture cool down. Once it has cooled down, transfer everything to a blender and blend to a smooth paste. Set this aside.
- Now, heat 1 tablespoon ghee and remaining 1 tablespoon oil to the same pan on medium heat. Add ¾ teaspoon cumin seeds and let them splutter and then add ¾ teaspoon Kashmiri red chili powder (for bright red color). Stir and then add the prepared onion-tomato paste.
- Add the spices: 1 teaspoon coriander powder, ¼ teaspoon turmeric, ¼ teaspoon fennel powder and 1 teaspoon kasuri methi. Also add 1 tablespoon tomato paste and remaining ¾ teaspoon salt.
- Cook the masala with the spices for 6 to 7 minutes until the oil oozes out from the sides. You will also notice that the color of the masala will change to orange to reddish.
- Then add 250 grams paneer (cut into cubes) and ¾ cup green peas. Mix well and add around 1 & ¼ cups water and more salt if needed at this point. Stir and let it simmer for 3 more minutes.
- Garnish with 1-2 tablespoons chopped cilantro, ¼ teaspoon garam masala, and sprinkle of cardamom powder. You may also add 1 to 2 tablespoons heavy cream (optional). Enjoy matar paneer with rotis.
Instant Pot Instructions
- To make this matar paneer in an Instant Pot, puree the tomatoes with the green chilies and cashews (soak cashews in hot water for 5 minutes before pureeing it). Press the sauté button on the instant pot. Once it displays hot, add 2 tablespoons of oil (or 1 tbsp oil and 1 tbsp ghee). Add cumin seeds, and let them sizzle.
- Then add the onions and cook them for 2 to 3 minutes until softened. Add the ginger-garlic paste and cook for 1 more minute. Add the pureed tomato-cashew-green chili paste and stir. Add the tomato paste , salt and stir. Cook the masala for around 5 minutes until oil separates from the sides.
- Add all the spices (except garam masala and kasuri methi) and cook for 1 more minute. Add the paneer and green peas along with 1 cup water. Close the lid and pressure cook on high pressure for 2 minutes with the pressure valve in sealing position. Let the pressure release naturally for 3 minutes and then do a quick pressure release.Press the sauté button again and add crushed kasuri methi, garam masala and cilantro. Taste test and adjust the salt as needed. You can also add some cream if you like.
Video
Notes
- You can pan fry the paneer for extra flavor. Remember to soak the fried paneer in warm water for 15 minutes and then add it to the gravy.
- Add couple of tablespoons of heavy cream for extra flavor.
- If using fresh green peas, cook them for a longer time since they would need more time to cook compared to frozen peas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
