Let’s make a Restaurant-Style Matar Paneer recipe that gets ready in less than 40 minutes. Matar paneer is one of the most famous curries in North Indian households. This dish combines green peas and soft paneer (cottage cheese) cooked in flavourful onion tomato base creamy gravy. The gravy is thick, creamy, spicy and tangy. Paneer aka Indian Cottage Cheese is a popular vegetarian protein used mainly in Indian recipes. Paneer dishes although considered a delicacy in India, are a homely warm & comforting food welcomed by millions all around the world. Serve this wonderful curry with the side of Naan, Paratha, Chapati or steamed rice. 

 Table of contents

1. About the recipe

2. Ingredients

3 . Step-by-step method

4 . Tips

1. About the recipe 

Matar paneer combines green peas, and paneer ( cottage cheese) cooked in a tomato-based gravy and cream. This Matar Paneer Curry is my go-to Indian recipe for dinner parties or special vegetarian dinners on weekends. It is very easy to make, turns out delicious no matter what and is loved by all! To keep things simple, I like to make my matar paneer recipe with cream but there are a lot of variations that come with this recipe and every home has its own way. Some like to add cashew paste, a few prefer yoghurt while some skip all others and still, this matar paneer turns out delish! You can make this in winter with fresh green peas, but frozen peas are also good for this dish. Serve matar paneer with Naan, Lachcha Paratha, Poori, Roti, Zeera rice, or plain rice. I am sharing with you a very easy and simple recipe that anyone can cook using simple ingredients.

Let’s start cooking!

Serving Suggestion: 4

Preparation time: 10 minutes

Cooking time:        25  minutes

  2 . Ingredients 

• 200 gm fresh Paneer ( cottage cheese)
• 250gm green peas (fresh or frozen)
• 3 to 4 ripe tomatoes
• ½ tablespoon of ginger paste
• ½ tablespoon of garlic paste
• 1 tablespoon of red chilli powder
• ½ tablespoon of cumin powder
• ½ teaspoon of turmeric powder
• ½ tablespoon of garam masala powder
• 2 bay leaves
• 1 black cardamom
• 2 to 3 clove
• 1 teaspoon of kasoori methi (Fenugreek Leaves)
• 2 tablespoons of oil or ghee
• 2 tablespoons of fresh thick cream or malai
• Salt 1 cup water

  3. Step-by-step method:

• Cut Paneer into small cubes.
• For this recipe, I am using fresh tomato puree; make sure your tomatoes are ripe and red. It will give a nice colour to the dish.
• Cut tomatoes into small pieces.
• In a blender, put tomatoes and blend them into a fine paste.
• Now boil green peas (fresh or frozen) in boiling water for 4 to 5 minutes. 

• Strain them and keep them aside.
• In a kadhai or thick bottom pan, put oil or ghee on a medium flame, add bay leaves, black cardamom, and clove and fry for a few seconds.

•  At this stage, add ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, and cumin powder. 

• Stir fry for a few seconds.
• Now add fresh tomato puree or paste and salt.

• Mix all the ingredients and cook on medium flame.
• When oil starts to separate from the sides, add boiled peas.

• Now add one cup of water to the gravy, and cook on a medium flame for 3 to 4 minutes. If needed, add some more water while the gravy is simmering and the peas are cooking.
• Add Paneer to the gravy. Mix them well and cook for a minute. Don’t overcook, as the paneer will become hard and chewy.

• When gravy reaches the desired consistency, add cream and crushed kasoori methi. 

• Matar Paneer is ready to serve. Enjoy with your favourite Paratha, poori, naan or rice.

4. Tips:

• Use fresh, ripe and red tomatoes for this dish. It will give a nice vibrant colour.
• To make this recipe for matar paneer vegan, use Tofu instead paneer, skip ghee and use oil only.
• Here, I added fresh paneer directly to the gravy, but you can use fried paneer also.
• Leftovers of this dish make delicious rolls and sandwiches.
• You can store this dish in the refrigerator for 3 to 4 days.
• It’s a great party and potluck dish.