Matar Paneer — succulent cubes of paneer (Indian cottage cheese) simmered with green peas in a spiced tomato-onion gravy — is one of the most iconic vegetarian dishes from North India. Comforting, flavorful, and rich in both taste and tradition, this dish is a must-have on festive thalis, special family dinners, and casual everyday meals alike.
Whether you’re a fan of spicy Punjabi food or looking for a wholesome vegetarian dish to serve with roti, naan, or rice, this creamy, protein-rich curry hits all the right notes. Let’s dive into everything you need to know about making restaurant-style Matar Paneer at home — from ingredient prep to pro tips for maximum flavor.
Matar Paneer is one of the most iconic and beloved dishes in North Indian cuisine. A comforting curry made from green peas (matar) and paneer (Indian cottage cheese), it perfectly captures the essence of homestyle Indian cooking — rich, flavorful, and deeply satisfying. Whether served during a family dinner, a festive occasion, or part of a simple everyday meal, Matar Paneer holds a special place in the hearts and kitchens of millions. Its popularity spans regions and generations, making it a staple in Indian households and restaurant menus alike.
At its core, Matar Paneer is a tomato-based curry that strikes a beautiful balance between sweetness, spice, and creaminess. Soft cubes of paneer soak up the luscious gravy, while tender green peas add texture, color, and natural sweetness. The dish is seasoned with a medley of spices — cumin, turmeric, garam masala, and more — creating layers of depth that are both comforting and exciting to the palate. When cooked well, each bite is a harmonious blend of soft, chewy paneer and slightly firm peas, bathed in a rich, aromatic sauce.
What makes Matar Paneer truly timeless is its versatility. It can be prepared in a variety of ways — dry, semi-dry, or with a rich curry base. Some prefer it creamy with a dash of fresh cream or cashew paste, while others keep it rustic with just tomatoes, onions, and basic spices. It pairs beautifully with a wide range of Indian breads like naan, roti, or paratha, and is equally delightful with steamed basmati rice or jeera rice. Its vegetarian nature makes it a favorite among those looking for protein-rich, meat-free meal options.
Paneer, the star ingredient, is a fresh cheese that holds its shape well and absorbs the flavors of the curry it’s cooked in. It adds a soft, melt-in-the-mouth element to the dish, while also being rich in protein and calcium. Green peas bring freshness and a touch of sweetness, balancing the spices and giving the curry a vibrant green pop of color. Together, these ingredients create a dish that is both nutritionally balanced and incredibly satisfying.
Matar Paneer is not just food — it’s a celebration of Indian flavors, traditions, and the joy of cooking. It’s the kind of dish that can be made elaborate for festive meals or kept simple for a weekday lunch. Each home has its own way of preparing it — some with ginger-garlic paste, others with whole spices, and some even add a dash of kasuri methi or butter for extra richness. Regardless of the variation, Matar Paneer always delivers comfort, nourishment, and flavor in every spoonful.
Whether you’re new to Indian cooking or a seasoned home chef, mastering Matar Paneer is a must. It’s a dish that speaks of tradition and warmth, one that has the power to bring people together over a shared meal full of love and taste.
What is Matar Paneer?
Matar Paneer is a classic vegetarian North Indian curry made with two main ingredients: matar (green peas) and paneer (Indian cottage cheese). Cooked in a richly spiced tomato-onion gravy, this dish is a comforting and flavorful staple in Indian households, celebrated for its simplicity, nourishment, and depth of flavor. Mildly spicy yet packed with taste, Matar Paneer is the kind of dish that bridges everyday meals with festive dining — versatile enough to be enjoyed as both a homely comfort food and a party-special delicacy.
At its heart, Matar Paneer is a perfect example of balance — soft, chewy cubes of paneer gently simmered with slightly sweet and tender green peas in a curry that’s rich in aroma and flavor. The gravy is typically made using fresh tomatoes, onions, ginger, garlic, and a generous blend of Indian spices such as turmeric, cumin, garam masala, coriander powder, and red chili powder. These spices aren’t just for heat — they layer the dish with a deep complexity that gives it a satisfying warmth and earthiness.
The star ingredient, paneer, is a fresh, non-melting cheese made from curdled milk and lemon juice or vinegar. Unlike other cheeses, paneer holds its shape when cooked and easily absorbs the flavor of the curry it’s in. It offers a soft, slightly chewy texture and a neutral taste that acts as a canvas for the bold spices in the dish. Green peas, on the other hand, contribute sweetness, color, and a pleasant pop in every bite. The contrast between the creamy paneer and fresh peas makes the dish visually appealing and texturally dynamic.
There are many ways to prepare Matar Paneer depending on regional preferences and personal taste. Some recipes use a creamy base enriched with cashew paste or cream, giving the curry a luxurious touch perfect for festive meals or restaurant-style presentations. Others keep it rustic and oil-free, using just tomatoes and onions — an ideal version for everyday cooking. It can be made as a semi-dry sabzi to be eaten with roti or as a rich curry paired with rice or naan.
This dish is not just tasty — it’s also a great source of vegetarian protein. Paneer is high in protein and calcium, making it an excellent meat substitute for vegetarians. Green peas are also rich in fiber, protein, and essential vitamins like vitamin C and K. Together, they form a wholesome combination that’s filling, nutritious, and satisfying.
One of the reasons Matar Paneer is so beloved is its adaptability. You can customize the spice level, adjust the thickness of the gravy, or even add ingredients like kasuri methi (dried fenugreek leaves), fresh coriander, or butter to suit your taste. It can be part of a simple weekday lunch or dressed up with cream and ghee for a dinner party.
It’s also a dish with high emotional and cultural value — many people grow up eating Matar Paneer as part of Sunday lunches or festive meals. It evokes warmth, family, and togetherness. Whether served hot with paratha in winter or alongside jeera rice during celebrations, Matar Paneer has a way of bringing comfort and joy to the table.
In short, Matar Paneer is more than just a curry — it’s an experience. A dish that captures the spirit of Indian home cooking while being flexible enough to shine in gourmet kitchens. Its rich gravy, colorful presentation, and satisfying flavors make it a timeless favorite in the world of Indian cuisine.
A Dish with Heritage: Matar Paneer in Indian Cuisine
India is a land where food is more than sustenance — it’s tradition, celebration, and love on a plate. Matar Paneer (मटर पनीर) holds a special place in North Indian culinary culture, especially in Punjabi households. It often graces dining tables during festivals, weddings, and weekend lunches.
The name says it all:
- Matar = green peas
- Paneer = Indian cottage cheese
While it might seem like a simple combination, the real magic lies in the gravy — a rich blend of sautéed onions, tomatoes, ginger, garlic, and spices like garam masala, turmeric, and coriander powder.
Each household adds its own twist: some keep it dry, others make it creamy; some use cashew paste for richness, while others skip onions or garlic for a sattvic (pure) version suited for religious fasting.
Core Components of Matar Paneer
| Ingredient | Role |
|---|---|
| Paneer | Soft texture, protein-rich base |
| Green peas (matar) | Fresh bite, mild sweetness |
| Tomatoes | Tangy body for the curry base |
| Onions | Sweetness and depth of flavor |
| Ginger & garlic | Aromatic backbone |
| Garam masala | Warmth and complexity |
| Cumin, turmeric | Classic Indian flavor base |
| Oil/Ghee/Butter | For richness (choose based on preference) |
| Coriander leaves | Fresh garnish |
Optional additions: cream, kasuri methi (dried fenugreek), green chilies, or cashew paste for a more luxurious taste.
Cooking Science: Why It Works
The heart of Matar Paneer lies in the balanced layering of flavors:
- Sautéing onions until golden removes bitterness and brings sweetness.
- Tomatoes, when cooked down properly, provide body and acidity.
- Garam masala and turmeric activate best in hot fat — releasing essential oils and aroma.
- Paneer is added at the end to avoid overcooking and maintain softness.
Texture Equation:
Creamy gravy + firm paneer + tender peas = comfort in every bite.
Step-by-Step Matar Paneer Recipe
✅ Step 1: Prep Ingredients
- Paneer – Cut into ½-inch cubes (optional: lightly fry for firmer texture).
- Peas – Use fresh or frozen. Blanch if needed.
- Chop onions, tomatoes, garlic, ginger, and green chilies.
✅ Step 2: Make the Masala Base
- Heat 2 tbsp oil/ghee in a pan.
- Add 1 tsp cumin seeds and let them splutter.
- Add 1 cup finely chopped onions and sauté until golden brown.
- Add 1 tbsp ginger-garlic paste and cook for 1–2 mins.
- Stir in 2 chopped tomatoes, cook until soft and oil separates.
✅ Step 3: Add Spices & Build the Gravy
- Add:
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp red chili powder
- Salt to taste
- Sauté spices until raw aroma disappears.
- Add ¼ cup water if too dry.
- Optional: Blend the mixture for a smoother gravy.
✅ Step 4: Add Matar and Paneer
- Add 1 cup peas and ½ cup water, simmer for 5–7 minutes.
- Add paneer cubes and gently stir.
- Simmer for 3–5 minutes (don’t overcook).
- Optional: Add 2 tbsp cream or 1 tsp kasuri methi at the end for richness.
✅ Step 5: Garnish & Serve
- Sprinkle garam masala (½ tsp).
- Garnish with fresh coriander leaves and a splash of lemon juice.
- Serve hot with roti, paratha, basmati rice, or jeera rice.
Common Mistakes to Avoid
| Mistake | What Happens | Fix |
|---|---|---|
| Overcooking paneer | Turns rubbery | Add at the end, simmer gently |
| Skipping onion-tomato sauté | Flat-tasting gravy | Cook until oil separates |
| Not soaking frozen peas | Hard peas | Blanch peas for better texture |
| Using low-fat milk or cream | Thin gravy | Use full-fat dairy or cashew paste |
| Adding cream early | May curdle | Add cream after turning off heat |
Who Benefits from Matar Paneer?
- Vegetarians: Rich in protein from paneer and peas.
- Kids & Families: Mild, non-spicy, and nutrient-dense.
- Festive Cooks: Great centerpiece for vegetarian Indian thalis.
- Diabetics & Weight Watchers: Can be made without cream, using minimal oil and homemade paneer.
- Meal Preppers: Stores well; great for weekday lunches.
Nutritional Info (Per Serving)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 380–450 kcal |
| Protein | 15–18g |
| Carbs | 25–30g |
| Fat | 20–25g |
| Fiber | 5g |
| ✔ Vegetarian | |
| ✔ Gluten-Free | |
| ✔ High Protein | |
| ✔ Kid-Friendly |
Variations & Twists
- Dhaba-style Matar Paneer: Extra oil, more spices, smoky flavor (add coal dhungar).
- Jain Version: No onion or garlic, substitute with ginger-tomato base.
- Creamy Restaurant Style: Use cashew paste + cream + butter.
- Paneer Bhurji with Peas: Crumbled paneer + peas — dry curry version.
- Matar Mushroom Paneer: Add mushrooms for a hearty twist.
Serving Suggestions
✅ Serve with:
- Phulka / Roti / Naan
- Jeera Rice / Plain Basmati Rice
- Boondi Raita or cucumber salad
- Pickles and papad for a festive touch
Pro Tips for Perfect Matar Paneer
✅ Use fresh, soft paneer — or soak store-bought paneer in warm water for 10 mins before using.
✅ Always sauté onion and tomato masala thoroughly — don’t rush.
✅ For richer gravy, blend the onion-tomato base.
✅ Add kasuri methi or cream for restaurant-style finish.
✅ Use mustard oil or ghee for more authentic North Indian flavor.
FAQs – Matar Paneer
Q: Can I make Matar Paneer vegan?
A: Yes. Use tofu instead of paneer, coconut cream or cashew cream instead of dairy.
Q: Is this dish freezer-friendly?
A: Yes. Freeze the curry base separately. Add paneer and peas after thawing and reheating.
Q: Can I skip tomatoes?
A: Yes, but flavor will change. Substitute with yogurt or amchur (dry mango powder).
Q: What kind of paneer works best?
A: Fresh, homemade paneer is best. Otherwise, use firm paneer from trusted brands.
Q: Can I cook this in an Instant Pot?
A: Yes. Use sauté mode for masala, add peas, pressure cook for 2 mins, then stir in paneer.
▶️ Watch: Matar Paneer Recipe Video
Want a visual demo? Watch our quick step-by-step video and learn how to make perfect Matar Paneer every time.
🎥 Watch Now: Matar Paneer | Homestyle & Restaurant Version | Step-by-Step Tutorial
Final Thoughts
Matar Paneer is more than just a vegetarian curry — it’s a soulful dish that brings family together, fills the kitchen with irresistible aromas, and satisfies like no other. With just a few key techniques and pantry staples, you can make this restaurant-style classic in your own home — even on busy weeknights.
Whether served with roti or rice, on a festive table or in your lunchbox, Matar Paneer is truly a timeless favorite.
