Matar Paneer
Matar Paneer is a popular North Indian curry made with paneer (Indian cottage cheese) and green peas (matar) cooked in a spiced tomato-onion gravy.
✍️ By Krrish Singh | 📅 Published on 02nd Sept 2025
📑 Table of Contents
In cold and peaceful winter evenings, nothing competes with comforting than the sizzling sound of onions in Oil, the sweetness of freshly shelled peas, and the soft bite of paneer melting into a spicy tomato gravy does.This is the magic of Matar Paneer — a dish that has traveled very long to village kitchens to roadside dhabas to modern homes, carrying the same charm everywhere it goes.
Instead of being “just another curry,” Matar Paneer has a special place which shows up at family gatherings, festivals, and lazy Sunday lunches — always reliable, always heartwarming. It is more than a dish ; it is meant of comfort, nostalgia, and flavor woven together.
👉 Slogan: “Matar Paneer: A bowl of warmth, tradition, and everyday magic.”
Foods in the Same Family
If Matar Paneer is your comfort food, you’ll probably also love our other paneer dishes:
Shahi Paneer – Royal version of paneer dish with cashew and thick spicy gravy.
Paneer Butter Masala – Restaurant favourite version of paneer recipes as its has its own luxury, buttery and awesome gravy.
Aloo Matar – Potatoes and peas came together in single dish.
Saag Paneer – paneer Curry with varieties of Saag .
Methi Matar Malai – peas cooked in a rich fenugreek-cream sauce.
Each of these dishes has its own unique charm, but Matar Paneer feels closest to home as it takes less time than others paneer dishes and the taste is awesome 💯
A Sweet Story Behind the Dish
When I think about Matar Paneer, I recall family road trips. Along the highway on a long drive , we stop at a dhaba. Dabha with wooden charpoys, having the smoky tandoor, and the sound of truck horns there created an environment you can't forget. And then the food came — steaming hot Matar Paneer, with butter melting on top, served with thick naan and garlic bread direct from the tandoor.
If you think that memory is just about taste, then you are wrong ; it’s also about togetherness, sharing naan pieces, dipping them into the spicy gravy, and laughing as paneer cubes slipped off spoons. For me, Matar Paneer isn’t just a recipe for me; I considered it as a slice of my life
Why does Matar Panneer maintain its special place in kitchens.
Nutritional Value: Paneer is a rich source of nutrients like protein, and peas bring in fiber and vitamins.
Versatility: It taste well with rice, roti, paratha, or even millet if you want a healthy twist.
Cultural Presence: From weddings to weekday dinners , from kitty parties to birthdays parties Matar Paneer is everywhere.
Adaptability: Whether you like it rich and buttery or light and healthy, it bends to your taste.
The Flavor Journey Timeline (Unique Section 🌟)
What makes this blog truly different is how we explore Matar Paneer — not just as a recipe, but as a dish that evolves with the kitchen it belongs to.
1. Rustic Village Style
In villages, Matar Paneer is cooked slowly over wood fire, in iron kadais (wok) that lend a smoky depth. The gravy is simple — onions, tomatoes, ginger, garlic, and hand-pounded masalas. No cream, no butter, just pure earthy flavor. Served with bajra roti or fresh hot phulkas, it tastes like warmth itself.
2. Dhaba Style
Highways made Matar Paneer famous in a whole new way. Here, the dish bursts with flavors — spicy, buttery, and unapologetically rich. A thick gravy of onion, tomato, and kasuri methi, topped with a generous spoon of butter, makes this version unforgettable. Truck drivers, families, students — everyone stops for this roadside comfort.
3. Modern Kitchen Style
Today, kitchens are smarter, and health matters. In modern homes, Matar Paneer often skips heavy cream and butter. Pressure cookers or Instant Pots make the process quick. Olive oil may replace ghee, and tofu sometimes takes the place of paneer for vegan families. Yet, the soul of the dish remains intact — peas, paneer, and spices working in harmony.
This journey shows that Matar Paneer is not just one dish; it’s three eras of cooking, united by flavor.
Ingredients For Matar Paneer
For the Curry Base:
- 2 cups fresh or frozen green peas
- 200 g paneer, cut into cubes
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 3 tbsp oil or ghee
Spices:
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)
- Salt, to taste
Optional Richness:
- 2 tbsp cream or milk
- 1 tbsp butter
Garnish:
Fresh coriander leaves, chopped
Step-by-Step Cooking Instructions
• Prep the Paneer: Cut into medium sizes cubes. For softer texture, soak cubes in warm water for 10 minutes.
Heat Oil/Ghee: Heat oil in pan . Add cumin seeds and bay leaf until fragrant.
Onion Base: Now add chopped onions, sauté it unless it turns into golden brown.
Masala Magic: Stir in ginger-garlic paste and saute for 20 sec.
Spices: Now add turmeric powder, red chili powder, coriander powder, and salt to. Sauté well for a few minutes Add chopped tomatoes and saute until it releases oil .
Peas Time: Add peas and 1 cup of water. Cover and cook until peas soften.
Paneer: Gently add paneer cubes. Simmer for 4 minutes.
(You can add more water from your comfort).
Final Touch: Sprinkle garam masala, crush kasuri methi, stir in cream or butter (if using) and on medium flame cook for another 5 min.
( Avoid overcooking )
Serve: Garnish with coriander leaves.
Serving Suggestions
- With Veg pulao for a light but flavorful lunch.
- With butter naan or tandoori roti for a dhaba-style experience.
- With parathas for a hearty breakfast-style dinner.
- With quinoa or millet roti for a modern, healthy twist.
Nutritional Benefits
Protein boost: Paneer fuels muscles.
Fiber-rich: Peas aid digestion.
Balanced meal: Healthy fats + carbs + micronutrients.
Nutrition Facts
Matar Paneer (Per Serving ~200g)
This chart is made by using AI and Online tools and may be not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- Nutritional Chart Disclosure.
Common Mistakes & Pro Tips
Mistake: Overcooking paneer → becomes rubbery.
Tip: Add paneer towards the end and cook gently.
Mistake: Using too much cream → gravy feels heavy.
Tip: Just a spoon is enough.
Secret Tip: Crush kasuri methi in your palms before adding — the aroma doubles!
FAQ
Q1: Can I make Matar Paneer without onion and garlic?
Yes! Just skip them and increase tomatoes + ginger for balance. You can also make this recipe without oil and ghee . If you want to know more , let me know in comment section. I'll discuss about it
Q2: What’s the best substitute for paneer?
Tofu for vegans, or even boiled potatoes if paneer isn’t available.
Q3: Can I freeze Matar Paneer?
Yes, but freeze the gravy without paneer. Add fresh paneer when reheating.
Conclusion
Matar Paneer is not only just a recipe — it’s a speechless journey. From rustic kitchens to roadside dhabas to modern homes, it has adapted very comfortably without losing its essence and uniqueness. Each spoonful is a reminder of family warmth, roadside adventures, and the timeless comfort of home-cooked food.
So the next time you cook Matar Paneer, don’t just think of it as
peas and paneer in gravy. Think of it as a dish that tells stories, connects generations, and fills hearts.
👉 Try it, share it, and let this bowl of comfort spread a little more warmth in your life.
Ingredients for Matar Paneer
- 200g paneer, cubed
- 1 cup green peas (fresh or frozen)
- 2 medium onions, finely chopped
- 2 tomatoes, pureed
- 1/4 cup cashews (soaked & blended)
- 2 tbsp oil or ghee
- 1 tbsp butter
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi (dried fenugreek)
- 1/2 cup fresh cream
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat oil and butter in a pan. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- Add tomato puree and cook until oil separates from the masala.
- Mix in turmeric, chili powder, coriander powder, and salt. Cook for 2-3 minutes.
- Add the cashew paste and stir well. Let it simmer for 3-4 minutes to thicken the gravy.
- Add peas and a little water. Cook until peas are tender.
- Gently add paneer cubes and mix well without breaking them.
- Stir in cream, kasuri methi, and garam masala. Simmer for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot with roti, naan, or steamed rice.
Nutritional Information (per serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 260 kcal | 12g | 18g | 15g |
