Matar Paneer

Quick and easy homestyle Matar Paneer, made with tender paneer and sweet green peas, simmered in a spiced tomato-onion gravy.

Matar Paneer


There are so many ways to make matar paneer (mutter paneer) your own, for example my mom makes a much soupier version where she turns the masala into a delightful raasa (soupy gravy). I on the other hand, make a more full bodied masala. Some people add nuts or cream for a smooth and creamy consistency. However, like many of my homestyle recipes, this version has no cream or nuts. It’s a simple dish that’s perfect to serve your family on a weeknight yet delicious enough to serve a crowd. 

Matar Paneer Recipe


If you’re looking to make this creamy without the addition of nuts and/or cream, simply use a hand blender to give the onions and tomatoes a quick whizz while it’s in the pan.

What I love about this dish is that it doesn’t leave you feeling too heavy or that you’ve indulged. It’s one of those simple ghar ka khana dishes that is wholesome and packed with flavor. While this may not be the same version you’ve had at restaurants, I urge you to try it as I’m sure you’ll fall in love with this homestyle, rustic version.

Making Matar Paneer Making Matar Paneer

Serve this with roti, jeera rice, kachumber, and you’ll have one mouth watering dinner. 

Love Paneer? You’ve got to try these dishes: Roasted Red Pepper Makhani, Mushroom Paneer Corn Masala, Palak Paneer, Paneer Bhurji, or Paneer Makhani.

Matar Paneer

Here’s how to make quick and easy homestyle Matar Paneer:

Matar Paneer
Prep time
Cook time
Total time
Quick and easy homestyle Matar Paneer, made with tender paneer and sweet green peas, simmered in a spiced tomato-onion gravy.
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 6 oz paneer (about 1 cup); cut into ½ inch cubes
  • 3 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 slit green chili
  • ¾ cup finely chopped onion
  • 1 cup roughly chopped tomato
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon tomato paste
  • ½ teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon crushed kasoori methi
  • ½ teaspoon cumin powder
  • 2 cup warm water
  • 1 cup peas
  • 1½ teaspoon salt; adjust to taste
  • ½ tablespoon fresh lemon juice
  • 3 tablespoon chopped fresh cilantro
  1. In a deep pan add 2 tablespoon oil on medium heat and toast the paneer until golden on all sides, remove and reserve for later.
  2. In the same pan add the additional oil, heat and add cumin seeds.
  3. Once the cumin seeds start to pop add in the chopped onions and slit green chili, allow them to soften.
  4. Add the chopped tomato and as they wilt stir in the ginger garlic paste, tomato paste, and spices (coriander powder, turmeric powder, red chili powder, cumin powder).
  5. Once the onion tomato masala has come together and thickened add in the warm water.
  6. Stir in the peas, allow to cook for 3-4 minutes before adding the paneer.
  7. Cover and cook for 3-4 minutes.
  8. Sprinkle in some crushed kasoori methi, drizzle on fresh lemon juice, mix and turn off the heat.
  9. Garnish with fresh cilantro and enjoy.
If you're looking for a soupier base, double the amount of water, taste for salt once ready to serve and adjust if needed.


Matar Paneer Pin

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