How To Make Matar paneer’s Recipe

How To Make Matar paneer's Recipe
How To Make Matar paneer's Recipe

Matar paneer’s vivid hues and harmonious blend of peas and paneer create a truly captivating visual and culinary experience. Its ability to consistently dazzle and cater to various tastes underscores its versatility. Whether for intimate gatherings or grand celebrations, its broad appeal makes it an ideal centerpiece for any occasion.

Matar Paneer, a cherished North Indian delicacy, combines the creaminess of paneer, or Indian cottage cheese, with the wholesome goodness of peas, enveloped in a luscious, spicy curry. The name itself tells the tale, with ‘Matar’ signifying peas and ‘Paneer’ referring to Indian cheese in Hindi. While its roots trace back to the Punjab region, Matar Paneer has taken on various delightful forms across India, with each household and restaurant boasting its own distinctive rendition. In this particular recipe, the magic unfolds through a carefully orchestrated process. Onions and tomatoes are sautéed with an array of aromatic spices, yielding a base that is subsequently transformed into a smooth, flavorful paste. Simmered to perfection, this curry base achieves a tantalizingly thick consistency. It is this meticulous sautéing stage that elevates Matar Paneer, imparting a nuanced sweetness and depth to the flavors, rendering it nothing short of extraordinary.

How To Make This Recipe

While I haven’t included this step in the visual guide below, I highly recommend not skipping it. Raw onions can sometimes impart a bitter taste after blending, potentially affecting the overall flavor of the dish. To mitigate this, start by bringing 2 cups of water to a boil and adding 1 cup of cubed onions (equivalent to approximately 100 grams). Allow them to boil for 2 to 3 minutes, then drain the blanched onions. Next, gather the blanched onions along with 1½ cups of tomatoes (about 340 grams), 1 to 2 small cardamoms, 1 optional green chili for added heat, and 12 to 14 cashew nuts. Combine these ingredients in a grinder jar. If desired, you can also introduce 1/4 cup of yogurt at this stage before blending. This initial step will enhance the overall taste and texture of the Matar Paneer.

Ensuring a flawlessly smooth puree is a critical juncture in this recipe, as it directly impacts the final texture and consistency of the dish. The inclusion of cashews in the blend adds a luxurious creaminess to the curry. It’s imperative to thoroughly pulverize the ingredients, leaving no room for any discernible chunks of cashews. For those with less powerful blenders, a second round of processing might be necessary. In such cases, straining the mixture through a sieve can be an effective technique to eliminate any residual coarseness. This extra effort in achieving a velvety-smooth puree is well worth it, as it contributes significantly to the overall decadence and refinement of the Matar Paneer.

The optional step of sautéing the paneer in a small amount of oil and subsequently immersing it in warm water is a thoughtful touch. This process not only imparts a delicate crispness to the paneer but also ensures its tenderness when incorporated into the dish. The warm water bath acts as a protective measure, preventing the paneer from becoming tough or chewy. Moving on to the main preparation, heating 2 tablespoons of oil or ghee in the pan sets the foundation for a rich and aromatic base. The introduction of cumin seeds, green cardamom, cloves, cinnamon, and bay leaf constitutes a classic blend of spices that promises to infuse the dish with depth and complexity of flavor. These aromatic agents, when sizzled in the hot oil or ghee, release their essential oils, creating a fragrant foundation for the dish. The subsequent addition of ginger-garlic paste, measuring at 1½ teaspoons, introduces a pungent and aromatic dimension that forms the backbone of many Indian dishes, providing a robust and savory undertone to the Matar Paneer.

Frying the ginger-garlic paste serves as a pivotal step in the cooking process, as it eliminates the raw, pungent aroma associated with these ingredients. This transformation indicates that the paste has undergone sufficient cooking, allowing its flavors to mellow and blend seamlessly with the other components of the dish. The diminishing intensity of the raw scent signifies a crucial stage in achieving a harmonious and balanced flavor profile for the Matar Paneer. It also ensures that the dish attains a depth of taste that is characteristic of well-prepared Indian cuisine.

Incorporating the meticulously prepared onion and tomato puree marks a pivotal moment in the cooking process. This amalgamation forms the foundational flavor base for the Matar Paneer, infusing it with the rich essence of caramelized onions and tangy tomatoes. The sautéing process on medium heat is crucial, as it allows the puree to meld harmoniously, intensifying its depth of flavor. Stirring frequently ensures even distribution of heat and prevents any potential sticking or burning. The option to partially cover the pan demonstrates a thoughtful consideration for potential splattering, minimizing any mess while maintaining a controlled cooking environment. This step showcases a practical approach to achieving a well-balanced and robust curry.

Continuing the sautéing process is essential for fully developing the flavors in the masala. This step allows the spices and aromatics to meld, resulting in a cohesive and well-balanced mixture. The transformation from the initial raw scent to a more aromatic and nuanced profile indicates that the masala has undergone the necessary cooking process. This ensures that the dish attains a depth of taste characteristic of a perfectly prepared Matar Paneer. The attentive cooking here is the key to achieving a harmonious and flavorful curry.

Introducing a carefully measured blend of spices is where the dish truly comes to life. The addition of chili powder, garam masala, coriander powder, sugar, and salt imbues the Matar Paneer with a symphony of flavors. The chili powder provides a kick of heat, while garam masala brings a warm, aromatic essence. Coriander powder contributes a mild earthiness, and the touch of sugar balances and enhances the overall taste profile. The measured approach to salt ensures a harmonious seasoning. Sautéing these spices for 2 to 3 minutes allows them to bloom, fully releasing their aromatic oils and infusing the dish with their distinctive characteristics. This step is crucial for achieving a well-balanced and deeply flavorful Matar Paneer.

Adding one cup of peas and pouring in 1.5 cups of water marks a crucial stage in the preparation of Matar Paneer. The addition of peas brings a delightful burst of color and a fresh, earthy flavor to the dish. The water serves to create the desired consistency for the curry, allowing the peas to cook to perfection and absorb the rich flavors of the masala. For those opting for frozen peas, it’s advisable to introduce them a bit later in the cooking process to ensure they maintain their vibrant color and ideal texture. This thoughtful approach ensures that the peas contribute to the overall appeal and balance of the dish.

Mix well and cook until the gravy thickens and the peas soft cook. If using frozen tender peas, you can add them after the gravy cooks for a while as the frozen ones cook faster.

When the gravy turns thick, youwill also see some oil on top of thegravy. There is not much oil used inthe recipe so you can see very littleoil on top. To the thick gravy, addpaneer and crushed kasuri methi.Crush the kasuri methi in betweenyour palms and then add.

The final cooking stage is a brief yet crucial step in achieving the perfect consistency for the Matar Paneer. It allows the flavors to meld together, creating a harmonious blend of spices and ingredients. It’s important to note that if you’ve already fried the paneer earlier in the recipe, there’s no need for additional cooking at this point. The use of cream is optional but adds a luxurious richness to the dish. To incorporate it, simply pour a portion of the cream into a small bowl, add a bit of the gravy, and mix until well combined. This creamy mixture is then stirred into the pan, imparting a velvety texture and an extra layer of indulgence to the Matar Paneer.

Completing the cooking process, turning off the stove, and adding finely chopped coriander leaves is the final touch that elevates the dish. The vibrant green of the coriander adds a fresh, aromatic note to the Matar Paneer, enhancing both its visual appeal and flavor profile. This step imparts a burst of herbaceous brightness, complementing the rich, spiced flavors of the curry. Matar Paneer is traditionally enjoyed with either soft rotis or steamed rice, providing a versatile canvas to savor the delectable combination of peas and paneer. This simple yet essential conclusion brings together all the flavors and elements, resulting in a truly satisfying and delightful meal.

Ingredients & Substitutes

Certainly! Here are the main ingredients in a traditional Matar Paneer recipe, along with potential substitutes:

  1. Paneer (Indian Cottage Cheese):
  • Substitute: Firm tofu for a vegan alternative.
  1. Peas (Matar):
  • Substitute: Frozen peas can be used if fresh peas are unavailable.
  1. Onion and Tomatoes:
  • Substitute: If you don’t have fresh tomatoes, you can use canned diced tomatoes or tomato puree. For onions, you can use shallots or red onions interchangeably.
  1. Ginger-Garlic Paste:
  • Substitute: Finely minced or grated ginger and garlic can be used separately if paste is unavailable.
  1. Spices (Cumin Seeds, Green Cardamom, Cloves, Cinnamon, Bay Leaf):
  • Substitute: Garam masala can be used as a convenient substitute for a combination of these spices.
  1. Chili Powder, Garam Masala, Coriander Powder, Salt, Sugar:
  • Adjust quantities based on personal preference or dietary restrictions.
  1. Oil or Ghee:
  • Substitute: Any cooking oil can be used. For a dairy-free option, use vegetable oil or a plant-based butter substitute.
  1. Cashew Nuts:
  • Substitute: Blanched almonds or creamed coconut can be used for a similar creamy texture.
  1. Water:
  • No direct substitute, but broth or vegetable stock can add flavor if desired.
  1. Fresh Coriander Leaves:
    • Substitute: Parsley can be used as a substitute for a similar fresh herb flavor.

Remember to adjust quantities and cooking times accordingly when using substitutes to ensure the final dish retains its desired flavor and texture.


Certainly! There are several variations of Matar Paneer to cater to different tastes and dietary preferences. Here are a few popular ones:

  1. Creamy Matar Paneer:
  • This version includes a rich and creamy tomato-based gravy made with cashews or cream, giving the dish a luxurious texture.
  1. Spicy Matar Paneer:
  • For those who enjoy a bit of heat, additional green chilies or red chili powder can be added to amp up the spiciness.
  1. Vegan Matar Paneer:
  • Replace paneer with firm tofu and use dairy-free cream or coconut milk to create a vegan-friendly version of this dish.
  1. Palak Matar Paneer (Spinach Peas Paneer):
  • This variation combines the goodness of spinach with peas and paneer, resulting in a nutritious and flavorful dish.
  1. Dry Matar Paneer (Matar Paneer Bhurji):
  • Instead of a curry, this version involves sautéing the ingredients together without much liquid, resulting in a drier, spiced dish.
  1. No Onion No Garlic Matar Paneer:
  • This variation caters to dietary restrictions by omitting onions and garlic, using alternative flavoring agents like asafoetida (hing) and other aromatic spices.
  1. Mushroom Matar Paneer:
  • Adding mushrooms to the dish creates an earthy, hearty variation that complements the peas and paneer.
  1. Kaju Matar Paneer (Cashew Peas Paneer):
  • This variation incorporates a rich cashew-based gravy, lending a distinct creaminess and nutty flavor to the dish.
  1. Restaurant-Style Matar Paneer:
  • This version aims to replicate the flavors and presentation often found in Indian restaurants, typically featuring a silky smooth gravy.
  1. Jain Matar Paneer:
    • This variation adheres to Jain dietary restrictions, omitting onions, garlic, and certain other ingredients, while still maintaining a delicious flavor profile.

These variations allow for a diverse range of flavors and textures, catering to individual preferences and dietary needs. Each version offers a unique twist on the classic Matar Paneer recipe.


Certainly! Here are some frequently asked questions (FAQs) about Matar Paneer:

  1. What is Matar Paneer?
  • Matar Paneer is a popular North Indian dish made with paneer (Indian cottage cheese) and green peas in a flavorful tomato-based gravy.
  1. How do I make paneer at home?
  • Paneer can be made at home by curdling milk with lemon juice or vinegar, straining the curds, and pressing them to form a solid block.
  1. Can I use frozen peas for Matar Paneer?
  • Yes, frozen peas can be used in place of fresh peas. Simply add them to the dish at an appropriate stage of cooking.
  1. Is Matar Paneer spicy?
  • The level of spiciness in Matar Paneer can be adjusted to suit individual preferences. It can range from mildly spiced to very spicy, depending on the amount of chili used.
  1. Can I make Matar Paneer without onion and garlic?
  • Yes, a version of Matar Paneer can be prepared without onion and garlic, using alternative flavoring agents like asafoetida (hing) and other aromatic spices.
  1. What can I serve with Matar Paneer?
  • Matar Paneer is commonly served with Indian flatbreads like roti, naan, or paratha. It can also be enjoyed with steamed rice or pulao.
  1. Can I freeze Matar Paneer?
  • While it’s best enjoyed fresh, you can freeze Matar Paneer for up to a month. However, keep in mind that the texture of the paneer may change slightly upon thawing.
  1. How can I make Matar Paneer vegan?
  • To make a vegan version, replace paneer with firm tofu and use dairy-free cream or coconut milk in place of dairy cream.
  1. What are some popular variations of Matar Paneer?
  • Popular variations include Creamy Matar Paneer, Spicy Matar Paneer, Vegan Matar Paneer, Palak Matar Paneer, and Mushroom Matar Paneer, among others.
  1. How do I prevent paneer from becoming tough in Matar Paneer?
    • To keep paneer tender, soak it in warm water after cooking or fry it in oil and then add it to the curry.

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