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Matar Paneer comprises marinated paneer cubes, fried or raw, and fresh or frozen peas cooked in a rich gravy made with onions, tomato paste or pieces, and a lot of aromatic spices along with whisked curd. It is slow-cooked in a pressure cooker or a kadai to ensure perfect blending of the flavors. Go through my simple recipe to learn the steps to make matar paneer at home.

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KEY TAKEAWAYS

Matar paneer is one of the most popular and loved paneer dishes across Indian homes and restaurants.
It tastes best when served with roti, naan, puri, paratha, or steamed rice.

Matar paneer offers a rich, mildly spicy, and slightly creamy taste with soft paneer bites.
Other similar recipes are Shahi paneer, paneer butter masala, kadai paneer, and paneer do pyaza.

The Ingredients:

To marinate the paneer:

300 grams paneer (cut into large cubes)
½ tsp Kashmiri red chili powder
1/3 tsp turmeric powder
½ tsp salt

To cook the gravy:

4 tbsp cooking oil
2 pieces bay leaves (whole)
1 piece black cardamom (pod split)
1 piece cinnamon (half inch stick)
½ tsp cumin seeds (jeera)
1 cup onion (2 medium size, finely chopped)
½ tsp sugar (optional)
1 tbsp ginger garlic paste
½ tsp turmeric powder
1 tsp Kashmiri red chili powder
¾ cup tomato paste (2 medium size tomatoes)
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala powder
3 tbsp curd (whisked)
1 cup green peas (fresh or frozen)
1 cup water
Salt to taste
¼ cup coriander leaves (finely chopped)

Cooking something new and fresh always feels good for my family. That day, rain tapped the window while I and my friend sipped chai, with laughter between sentences. A tip here, a secret there, this recipe spilled out naturally. Soft cubes of paneer, rich sauce clinging just right – she painted each step slow. Words filled one page of my little notebook. My confidence grew before I even lit the stove.

The weekend after, I tried it in my kitchen, sticking close to the directions. Right away, the smell pulled everyone toward the kitchen – my husband peeked in twice, then both boys wandered by asking questions. We took our seats later, forks ready, and their faces lit up at the first bite: tender cheese cubes, sweet green peas, and sauce balanced between warmth and depth. Their laughter mixed with clinking plates while I stayed quiet, watching them dive into each spoonful. Luck like this doesn’t come often – a meal that fits so neatly into family memory. That one pot changed how dinners feel around here.

How to Make Matar Paneer? (Step by Step Guide with Images)

Step 1: First, take 300 grams of paneer, cut into large cubes, and marinate them with ½ tsp of Kashmiri red chili powder, 1/3 tsp of turmeric powder, and ½ tsp of salt.

Step 2: Put in 4 tbsp of cooking oil in a pressure cooker and put in the coated paneer cubes in it when hot. Flip and fry them for a minute on a medium flame. Remove when done and keep aside.

Step 3: In the remaining oil in the pressure cooker, add put in 2 pieces of whole bay leaves, 1 piece of black cardamom (pod split), 1 piece of cinnamon (half inch stick), and ½ tsp of cumin seeds (jeera). Fry them for half a minute or so.

Step 4: Now, add a cup or 2 medium sized onions, finely chopped, to it and sauté until light brown. Then add ½ tsp of sugar (optional) to caramelize the onions.

Step 5: Now, add and fry 1 tbsp of ginger garlic paste until the raw smell is gone.

Step 6: Turn the flame to low and add ½ tsp of turmeric powder and 1 tsp of Kashmiri red chili powder. After mixing them nicely, add ¾ cup of tomato paste and mix well.

Step 7: Now, add 1 tsp of coriander powder, ½ tsp of cumin powder, and ½ tsp of garam masala powder to it and mix them nicely.

Step 8: Add 3 tbsp of whisked curd to it and mix well. Cover the pressure cooker without the whistle and let it cook on a low flame for 2 minutes.

Step 9: Now, add 1 cup of green peas (fresh or frozen), and mix well. Cover and cook for a minute or so.

Step 10: Now, add a cup of water to it along with the fried paneer pieces and salt to taste. Mix nicely. Put the lid of the pressure cooker, with the whistle this time, and cook up to 2 whistles.

Step 11: Now, switch off the flame, let the pressure release, and check the consistency. Cook without the cover for a couple of minutes more if it is not thick enough. Then, add ¼ cup of finely chopped coriander leaves or crushed Kasuri Methi and give it a nice final stir. Cover the lid and let it stand for about a minute for the thickness of the gravy to set properly. Transfer it to a serving tray.