Matar Paneer
Ingredients
- : 200g paneer, cubed ¾ cup green peas (fresh or frozen) 2 tbsp oil or ghee 1 onion, finely chopped 2 tomatoes, pureed 1 tsp ginger-garlic paste ½ tsp turmeric powder 1 tsp coriander powder ½ tsp red chili powder ½ tsp garam masala Salt to taste ½ tsp kasuri methi (optional) Water as needed Fresh coriander leaves for garnish 👩🍳
Instructions
- Sauté Base:Heat oil/ghee in a pan. Add chopped onions and sauté till golden. Add ginger-garlic paste and sauté till raw smell goes.
- Cook Masala:Add pureed tomatoes and all dry spices. Cook till the masala thickens and oil separates.
- Add Peas ‘ Water:Add peas and a little water. Cover and cook till peas are tender (5–6 mins).
- Add Paneer:Gently stir in paneer cubes. Simmer for 3–4 mins. Add kasuri methi if using.
- Garnish ‘ Serve:Top with fresh coriander and serve hot with roti, paratha, or rice. 💡 Tips: Lightly sauté paneer cubes in ghee for more flavor (optional). If using frozen peas, soak in warm water for 5 mins. Adjust gravy thickness to your liking — keep it thick for roti or slightly thin for rice. ❤️ Closing Note: Matar Paneer is that beautiful middle ground — rich enough for guests, easy enough for weekday dinners. Once you master it, it becomes your go-to when you want comfort on a plate.
If there’s one dish that feels both festive and familiar, it’s Matar Paneer. For me, it was always the “special sabzi” at home — reserved for weekends, guests, or good news.
There’s something nostalgic about the softness of paneer, the pop of peas, and the rich masala that clings to every bite. Served with soft roti or jeera rice, it’s the kind of meal that makes you slow down and savor.
This is my tried-and-true version — not too heavy, not too fancy, just right.
🍛 Matar Paneer Recipe
Serves: 3–4
Prep Time: 15 mins
Cook Time: 20 mins
🛒 Ingredients:
200g paneer, cubed
¾ cup green peas (fresh or frozen)
2 tbsp oil or ghee
1 onion, finely chopped
2 tomatoes, pureed
1 tsp ginger-garlic paste
½ tsp turmeric powder
1 tsp coriander powder
½ tsp red chili powder
½ tsp garam masala
Salt to taste
½ tsp kasuri methi (optional)
Water as needed
Fresh coriander leaves for garnish
👩🍳 Instructions:
1. Sauté Base:
Heat oil/ghee in a pan. Add chopped onions and sauté till golden. Add ginger-garlic paste and sauté till raw smell goes.
2. Cook Masala:
Add pureed tomatoes and all dry spices. Cook till the masala thickens and oil separates.
3. Add Peas & Water:
Add peas and a little water. Cover and cook till peas are tender (5–6 mins).
4. Add Paneer:
Gently stir in paneer cubes. Simmer for 3–4 mins. Add kasuri methi if using.
5. Garnish & Serve:
Top with fresh coriander and serve hot with roti, paratha, or rice.
💡 Tips:
Lightly sauté paneer cubes in ghee for more flavor (optional).
If using frozen peas, soak in warm water for 5 mins.
Adjust gravy thickness to your liking — keep it thick for roti or slightly thin for rice.
❤️ Closing Note:
Matar Paneer is that beautiful middle ground — rich enough for guests, easy enough for weekday dinners. Once you master it, it becomes your go-to when you want comfort on a plate.
You might also enjoy: Sarson ka Saag – The Heartwarming Punjabi Winter Delicacy Recipe, Vegetable Biryani – Aromatic Comfort in Every Bite Recipe, Rajma Chawal – My Ultimate Comfort Food in a Bowl Recipe, Dal Tadka – The Bowl That Knows Me Best Recipe.