Matar Paneer Recipe (Classic North Indian Pea & Paneer Curry)
Matar paneer is a classic North Indian curry made with tender paneer cubes and green peas simmered in a spiced tomato-onion gravy. It balances mild sweetness from the peas with the warmth of everyday ground spices.
This version relies on a quick, smooth tomato-onion base and pan-fried paneer to give the curry body and texture without needing complicated prep work. Serve it warm with flatbreads or plain rice.
Why This Recipe Works
- Lightly pan-frying the paneer helps the cubes hold their shape in the simmering gravy.
- Cooking the onion and tomato base down until the oil separates builds a rich flavor foundation for the curry.
Ingredient Notes
- Paneer: Firm Indian cottage cheese that holds its shape when cooked in liquids. Cut into bite-sized cubes.
- Green peas: Fresh or thawed frozen green peas add a touch of sweetness that balances the spiced gravy.
- Garam masala: A warming blend of ground spices added near the end of cooking to preserve its aroma.
If You’re Cooking Outside India
- Paneer: Found in the refrigerated dairy or frozen section of South Asian grocery stores and select mainstream supermarkets.
- Kashmiri red chili powder: Provides a bright red color without high heat. Paprika can be used as a mild substitute.
How to Make Matar Paneer
Pan-Fry the Paneer
Lightly brown the paneer cubes in oil until golden at the edges, then soak them briefly in warm water to keep them soft.
Build the Masala
Sauté whole spices, onions, ginger, and garlic until lightly browned, then cook down the chopped tomatoes and ground spices.
Simmer the Curry
Blend or mash the tomato-onion base if desired, add peas, water, and paneer, and simmer until the gravy thickens.
Cooking Tips
- Soaking fried paneer in warm water for a few minutes prevents it from turning chewy in the hot curry.
Common Mistakes to Avoid
- Adding paneer directly to the pan without frying: A brief pan-fry helps the paneer retain its shape and prevents it from crumbling into the sauce.
Variations
- Creamy Matar Paneer: Stir in two tablespoons of heavy cream or plain yogurt just before turning off the heat for a richer gravy.
Serving Suggestions
- Serve hot with roti, paratha, or plain jeera rice.
Storage & Make-Ahead
Make ahead: The gravy base can be prepared a day ahead and stored in the refrigerator.
Refrigerate: Store leftover matar paneer in an airtight container in the refrigerator for up to 3 days.
Freeze: Freezing is not recommended as paneer can turn spongy in texture.
Reheat: Warm gently on the stovetop over low heat with a splash of water to loosen the gravy.
Frequently Asked Questions
Can I use frozen green peas?
Yes, frozen peas work well. Thaw them before adding to the curry, or add them directly a few minutes earlier if simmering.
Do I have to fry the paneer?
Frying is optional, but it helps the paneer hold its shape and gives it a better texture. You can add raw paneer directly to the gravy if you prefer a softer bite.
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Matar Paneer
Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the paneer cubes and fry until light golden at the edges. Transfer the paneer to a bowl of warm water and let soak for 10 minutes, then drain.
- In the same skillet, add the remaining oil. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and cook until soft and light golden.
- Stir in the ginger garlic paste and cook for 1 minute until the raw aroma fades. Add the turmeric, chili powder, and coriander powder, followed by the tomato puree. Cook until the tomatoes soften and oil begins to separate from the edges.
- Add the green peas and water to the pan. Bring to a gentle boil, then cover and simmer for 5 minutes until the peas are tender.
- Stir in the drained paneer cubes and garam masala. Simmer uncovered for another 3 minutes so the paneer absorbs the flavors, then remove from heat and serve warm.
Notes
