How To Make Matar Paneer

How to make Matar paneer, this delicious Matar Paneer recipe drives you through the vivid flavors of Indian cooking. This traditional North Indian meal mixes the rich, creamy texture of paneer (Indian cottage cheese) with the subtle sweetness of green peas, or matar, all cooked in a delicious sauce made with tomatoes. A popular dish that adds coziness and warmth to any dinner table, Matar Paneer is bursting with flavorful spices and nutritious ingredients. Join us as we reveal the techniques for making this delicious dish, which will entice your taste buds and leave you wanting more, regardless of your level of culinary experience.

About Matar Paneer

Matar Paneer, is beloved North Indian vegetarian dish that combines two key ingredients Green peas (matar), Green peas add a vibrant color and a slightly sweet, earthy flavor to the dish. You can use either fresh or frozen peas, depending on availability and the other key ingredient is paneer (Indian cottage cheese), It’s a fresh cheese, made by curdling milk and then pressing the curds to form a solid block. Paneer is known for its mild, creamy flavor and its ability to absorb the flavors of the spices and sauces it’s cooked with.

The richness of paneer and the freshness of the green peas are highlighted in this dish’s delicious combination of tastes and textures, which is covered in a creamy tomato-based gravy. It is a staple in Indian cuisine and is frequently found on the menus of Indian restaurants all over the world.

Although the dish is now well-known throughout the nation, it is believed to have originated in the Punjab area of India. Rich and creamy in texture, matar paneer is renowned for its delicious spices.

How to make matar paneer the simple way, the main ingredients in matar paneer recipe are paneer, green peas, tomatoes, onions, and spices. Typically, onions and tomatoes are first pureed before the dish is prepared. Then spices added to puree and cooked for a while. Finally, green peas and paneer cubes are added and the dish is simmered for a few minutes.

That is perfect for a weeknight meal or a special occasion. It is also a great option for vegetarians and vegans.

Matar paneer is a delicious and nutritious dish, as it is packed with protein, fiber, and vitamins.

Matar paneer is frequently served hot with steamed rice or an Indian bread like naan or roti. Both vegetarians and non-vegetarians love it because of its thick, creamy texture and pleasantly spicy tomato-based gravy. It’s a versatile dish that can be enjoyed on its own as a main course or as a side dish in a larger Indian meal.

How To Make Matar Paneer (Stepwise Photos)

To Make Puree

1. Heat 2 tablespoon oil in a pan over medium heat.

2. Add 2 medium size cubed onion, fry until they turn to golden brown.

3. Add 5-6 cloves of garlic, 1 inch ginger and 1 chopped green chili.

4. Add 4 medium size chopped tomatoes, add 1 teaspoon salt, saute for 5-7 minutes until the tomatoes become soft and mushy.

5. Cool the mixture and transfer to mixer jar, grind to smooth paste without adding water.

To Make The Gravy

6. Heat 2 tablespoon ghee or oil in a pan over medium heat.

7. Add 1 teaspoon cumin seeds and let them splutter.

8. Add 1 teaspoon kashmiri red chili powder or you can add regular red chili powder.

9. Pour the onion, tomato puree. Stir the mixture for a while.

10. Add ½ teaspoon turmeric powder.

11. Add 1 teaspoon coriander powder.

12. Add 1 teaspoon garam masala and salt as per taste.

13. Cook the mixture for 5-7 minutes until oil separates from the mixture. Stirring frequently.

14. Add ¾ to ½ cup of hot water to adjust the consistency. Simmer for another 7-8 minutes.

15. Add the paneer cubes.

16. Add frozen or boiled matar (green peas) and gently stir to coat them with the gravy. Cook for 4-5 minutes.

17. Add 1 tablespoon butter or you can add heavy cream, this is optional.

18. Garnish with fresh 2 tablespoon chopped coriander or cilantro leaves. 

how to make matar paneer

19. Enjoy your homemade matar paneer. Serve hot with naan, roti, or steamed rice.

Mutter Paneer

This is how to make matar paneer! If you have never tried matar paneer before, I highly recommend it! It is a delicious and satisfying dish that is sure to please everyone at the table.

More Popular Paneer Recipes To Try!

Palak Paneer Recipe | Restaurant Style

Pro Tips

  • You can adjust the spice level to your preference by adding more or less red chili powder and green chilies.
  • If you prefer a smoother gravy, you can blend the onion-tomato mixture after it cools down and then continue with the recipe.
  • Fresh homemade paneer is preferred, but you can also use store-bought paneer.
  • If you are using frozen peas, you do not need to thaw them before adding them to the pan.
  • For a vegan version, replace paneer with tofu and use dairy-free cream or coconut milk.
  • You can also add a pinch of sugar to the gravy to balance out the acidity of the tomatoes.


Can I use store-bought paneer or should I make it at home?

You can use either store-bought paneer or homemade paneer for Matar Paneer. Both options work well, but homemade paneer tends to be fresher and softer in texture.

How to make Matar Paneer without cream?

You can make Matar Paneer without cream by omitting it from the recipe or substituting it with coconut milk for a dairy-free option.

What can I serve with Matar Paneer?

Matar Paneer goes nicely with steamed rice or pulao (flavored rice), as well as Indian breads like naan, roti, or paratha.

Can I freeze leftover Matar Paneer?

Yes, In an airtight container, leftover Matar Paneer can be frozen for up to a month. Before reheating on the stovetop or in the microwave, let the food thaw overnight in the refrigerator.

Mutter Paneer

How To Make Matar Paneer

Matar Paneer is a classic North Indian dish that epitomizes the flavors and textures of Indian cuisine. Its combination of tender paneer and sweet green peas in a creamy, spiced tomato gravy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 370 kcal


To Make Puree

  • 2 tablespoon Oil
  • 2 Onion (Medium size) Cubed
  • 4 Tomatoes (Medium size) Chopped
  • 5-6 coves Garlic
  • 1 inch Ginger
  • 1 Green chili chopped
  • 1 teaspoon Salt

To Make Gravy

  • 2 tablespoon Ghee/Oil
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Kashmiri/regular red chili powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Salt
  • 1/2-3/4 Cup Hot water
  • 1 tablespoon Butter/heavy cream (optional)
  • 1 Cup Green Peas (Frozen/Boiled)
  • 200 Gms Paneer (Indian cottage cheese)
  • 1/2 teaspoon Sugar (optional refer Notes)
  • 1 tablespoon Coriander/Cilantro Leaves


To Make Puree

  • Heat oil in a pan over medium heat.
  • Add cubed onion, fry until golden brown.
  • Add ginger, garlic, chopped tomatoes, green chili, salt. Saute the mixture until soft.
  • Cool the mixture completely.
  • Grind the all mixture in a mixture jar to smooth paste.

To Make Gray

  • Heat 2 tablespoon oil or ghee in a pan over medium heat.
  • Add 1 teaspoon cumin seeds and let them splutter.
  • Add 1 teaspoon red chili powder.
  • Pour the onion tomato puree, stir the mixture for a while.
  • Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, salt as per taste.
  • cook the mixture for 5-7 minutes, or until the oil starts to separate from the mixture.
  • Add hot water to adjust the consistency. Simmer for 7-8 minutes.
  • Add the paneer cubes.
  • Add the green peas, cook for 4-5 minutes.
  • Add 1 tablespoon butter/cream.
  • Garnish with fresh chopped coriander/cilantro leaves.
  • Serve hot with naan, roti,or steamed rice.


  • For a richer flavor, you can add a tablespoon of yogurt to the masala paste.
  • If you are using frozen peas, you do not need to thaw them before adding them to the pan.
  • You can adjust the spice level to your preference by adding more or less red chili powder and green chilies.
  • You can also add a pinch of sugar to the gravy to balance out the acidity of the tomatoes.
  • For a vegan version, replace paneer with tofu and use dairy-free cream or coconut milk.
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