This matar paneer is a creamy, comforting curry with boiled peas and soft paneer cubes simmered in a spicy tomato-onion gravy. Finished with garam masala, it's perfect with rice or rotis. I’ve added step-by-step, easy instructions—perfect for beginners too!
We've all had that curry where something just feels off—either too spicy, too watery, or just plain boring. This matar paneer recipe is my go-to fix: creamy, perfectly spiced, and I’ve made this countless times for family and friends. It always gets rave reviews—now it’s your turn to try!
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Homemade Paneer—Worth It?
Everyone I know swears by homemade paneer, so I gave it a shot when I had vegetarian friends over for lunch—and wow, what a difference! But let's be real, for just the two of us, I’m sticking to frozen paneer. 😄 Funny thing? I ate more paneer in 2019 than ever before (thanks, low-carb life) and even got F hooked. So expect more paneer recipes coming your way! 😎
🛒Grab These Ingredients
Fat: I use a mix of butter and oil for that rich flavour and even cooking. You can stick to oil or use ghee if you prefer.
Cashews: These help thicken the gravy and add a subtle nutty taste. No cashews? Use toasted sesame seeds instead—and no need to fry them.
Veggies: Red onion, tomatoes, ginger, and green chillies—basic pantry heroes!
Whole spices: Just some chilli flakes and cumin seeds to kick things off.
Ground spices: You'll need red chilli powder, coriander, turmeric, cumin, and fennel powders.
Herbs: I add a pinch of kasuri methi and some fresh coriander leaves for that finishing touch.
Tomato paste: Don’t have any? A little ketchup works in a pinch.
Ginger-garlic paste: A must for that classic flavour base.
Cream: Use fresh, thick, or heavy cream—whatever’s in your fridge. I’ve even used whipping cream and labneh without a problem.
Green peas: I always use frozen for convenience. If using dried peas, soak and cook them first.
Paneer: I stick to frozen paneer. Just soak the cubes in warm water to make them soft and ready to go.
Garam masala: Use my Pakistani/North Indian garam masala for that authentic, comforting aroma.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
In this pic below, I have served with plain ajwain paratha.
🔪How to make Matar Paneer
There’s no single way to make matar paneer—every home has its own version! Some like it creamy, others spicy. Some add cream, others go with yoghurt. I’ve tried at least eight versions, but this one’s my go-to and always a hit. So let me show you how I make it!
This recipe has two parts:
- Make the curry paste
- Cook the curry
The paste needs to be cooled before blending, so plan a little. And if you’re using dried green peas, don’t forget to soak and cook them first!
The first thing is to soak the frozen paneer cubes and frozen green peas so it is ready to use by the time the curry is up.
Prepare the curry paste
Heat a wide, deep pan or kadai over medium-high heat. Add butter and oil, and let the butter melt completely. Toss in the cashews and roast them until they turn light golden.
Roughly chop the onions—they’ll be blended later anyway. Add them to the pan with a pinch of salt and sauté until golden.
Next, add the ginger-garlic paste and saute until the raw smell fades off.
No need to stress about chopping the tomatoes—just roughly chop them, as they’ll be blended into a paste later.
Add the roughly chopped tomatoes, chilli flakes and salt to taste.
Cook until the tomatoes break down and turn soft and mushy. Turn off the heat and let the mixture cool completely, then blend it into a smooth paste.
Prepare the Curry
Now let’s make the mutter paneer curry!
If you’d like to pan-roast the paneer, do that first and set it aside. Then, in the same pan, heat a bit more oil and butter over medium heat to start the curry.
Add cumin seeds and let them sizzle. This time, finely dice the onions and sauté them until golden brown.
Reduce the flame to low and add all the spice powders and roast for 2 to 3 minutes.
Add in the finely chopped coriander leaves and sauté them for a minute. Stir in the prepared curry paste.
and tomato paste...
...and cream. Now, increase the flame to medium.
Added some chopped ginger.
Add the green peas and green chilli along with some water.
Add salt to taste and bring the curry to a boil.
I use frozen paneer, so I soak it in warm water to thaw before adding it to the curry. Stir in the paneer, add more water if needed, and adjust salt and spices. Bring it to a boil, let it simmer for 2 minutes, then switch off the heat.
Sprinkle garam masala and serve this hot delicious, creamy matar paneer with rice or parathas or rotis!
💡Serving Suggestions
This matar paneer pairs beautifully with:
- Steamed basmati rice or jeera rice, or methi pulao.
- Fresh roti, naan, or methi paratha.
- A side of salad or raita for a cooling contrast
- It also pairs well with my aloo gobi dry for a wholesome meal.
If you want to make another paneer recipe, then do try my palak paneer recipe.
Meatless Curries
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📖 Recipe Card
Matar Paneer | Peas and Paneer Curry
Ingredients
For the curry paste
- 1 tablespoon butter
- 1 tablespoon oil
- 5 to 8 whole cashews
- 2 medium onion, diced roughly
- 1 tablespoon ginger-garlic paste
- 3 large tomatoes, chopped roughly
- 1 teaspoon chilli flakes
For the mutter paneer curry
- 1 tablespoon butter and oil
- 1 teaspoon cumin seeds
- 1 small red onion, diced finely
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- ½ teaspoon fennel seeds powder
- ½ teaspoon dried fenugreek leaves , crushed (kasuri methi)
- 2 tablespoons chopped coriander leaves
- 2 teaspoon tomato paste, add one more spoon, if required
- 2 tablespoon cream
- 1- inch ginger, finely chopped
- 2 to 3 green chillies, slit
- ½ to ¾ cup frozen or boiled green peas
- ½ to ¾ cup water
- 250 grams paneer cubes
- ¼ teaspoon garam masala
Instructions
Prepare the curry paste
- Heat a wide and deep saucepan or kadai on medium to high flame and add the butter and oil, and cook until the butter is melted.1 tablespoon butter1 tablespoon oil
- Add in the cashew nuts and roast them until they turn a light golden shade.5 to 8 whole cashews
- Add the roughly chopped onions and saute until golden with a dash of salt.2 medium onion
- Add the ginger-garlic paste and saute until the raw smell fades off.1 tablespoon ginger-garlic paste
- Add the roughly chopped tomatoes, chilli flakes and salt to taste.3 large tomatoes1 teaspoon chilli flakes
- Cook until the tomatoes breakdown and become mushy.
- Switch off the flame and let it cool completely.
- Blend the mixture to a smooth paste.
Prepare matar paneer curry
- Heat more oil and butter in the same pan on medium flame.1 tablespoon butter and oil
- Add cumin seeds and let it sizzle.1 teaspoon cumin seeds
- Add the finely diced onions and saute until golden.1 small red onion
- Reduce the flame to low and add all the spice powders and roast for 2 to 3 minutes.1 teaspoon red chilli powder2 teaspoon coriander powder½ teaspoon turmeric powder1 teaspoon cumin powder½ teaspoon fennel seeds powder½ teaspoon dried fenugreek leaves
- Add in the finely chopped coriander leaves and saute them for a minute.2 tablespoons chopped coriander leaves
- Stir in the prepared curry paste, tomato paste and cream and increase the flame to medium.2 teaspoon tomato paste2 tablespoon cream
- Add the green peas, ginger and green chilli along with some water.1- inch ginger2 to 3 green chillies½ to ¾ cup frozen or boiled green peas
- Add salt to taste and bring the curry to boil.
- Stir in the paneer cubes (you may pan-fry the paneer) and add more water if required.250 grams paneer cubes½ to ¾ cup water
- Bring to boil and let it cook for 2 minutes and switch off.
- Sprinkle garam masala and serve hot with rice or aloo parathas or rotis.¼ teaspoon garam masala
Jeff says
Ok this was perfect. Finally found the exact recipe I was looking for. Thank you!!! Excited to try other dishes here 🙂