Matar Paneer
Soft paneer cubes and sweet green peas simmer in a lightly spiced tomato-onion gravy. This home-style North Indian favorite is comforting, balanced, and made for scooping up with roti or spooning over rice.
For 4 servings
- prep · ~10 min
Prep the vegetables and paneer.
1.Chop the onions finely.2.Puree the tomatoes until smooth.3.Slit the green chilies.4.Cut the paneer into medium cubes. - saute · ~3 min
Lightly cook the paneer.
Heat 1 tsp oil in a pan over medium heat and cook the paneer cubes for 1 to 2 minutes, turning gently until lightly golden at the edges. Remove to a plate.
TIPDo not brown the paneer too much or it can turn chewy. - temper · ~8 min
Make the masala base.
1.Heat the remaining oil in the same pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onions and cook until light golden, 5 to 6 minutes.4.Add ginger-garlic paste and green chilies, then cook for 1 minute. - saute · ~8 min
Cook the tomatoes and spices.
1.Add tomato puree and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook, stirring often, until the masala thickens and the oil starts to separate, 6 to 8 minutes.TIPCook the tomato masala well for a deeper flavor and smoother gravy. - simmer · ~7 min
Simmer the peas and gravy.
Add the green peas and water, then stir well. Bring to a gentle simmer and cook for 5 to 7 minutes until the peas are tender and the gravy is lightly thickened.
- simmer · ~3 min
Add paneer and finish the curry.
Add the paneer, garam masala, and ghee. Simmer gently for 2 to 3 minutes so the paneer warms through and absorbs the gravy.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, naan, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If the paneer feels firm, soak the lightly fried cubes in warm water for 5 minutes before adding them back to the gravy.
- 2Cook the onion-tomato masala until oil separates at the edges; this is the key cue that the gravy won't taste raw or sharp.
- 3Add frozen peas straight from the freezer, but fresh peas may need a minute or two longer to become tender and sweet.
- 4Keep the final simmer very gentle after adding paneer, or the cubes can turn rubbery and break.
- 5For a smoother home-style gravy, cool the cooked masala slightly and blend it before simmering with peas.
- 6This curry tastes even better after 20 to 30 minutes of resting, once the paneer and peas absorb the masala.
Adapt it for your goals.
Dhaba-style
Add a little cream or cashew paste at the end for a richer, smoother gravy with restaurant-style body.
low oilLow-oil
Skip frying the paneer and soften it in warm water instead; the curry stays lighter but still comforting.
veganVegan
Replace paneer with firm tofu and use oil instead of ghee for a dairy-free version with similar texture.
no onion no garlicNo-onion-no-garlic
Omit onion and ginger-garlic paste, and rely on tomato, cumin, hing, and coriander powder for a satvik-style curry.
Why this is on our healthy list.
Protein from Paneer and Peas
Paneer and green peas together make this curry more satisfying and help turn it into a filling vegetarian main dish.
Vegetable-Based Gravy
The onion-tomato base provides flavor and body while also adding plant compounds from everyday vegetables.
Moderate Spice, Big Flavor
Cumin, coriander, ginger, garlic, and chili bring strong flavor without needing heavy cream or lots of fat.
Frequently asked questions
It was likely fried too long or simmered too hard in the gravy. Lightly brown it, then warm it gently at the end.
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