Matar Paneer


Matar Paneer is one of the most popular North Indian recipe. This simple and delicious recipe is a sumptuous amalgamation of spices and paneer. This easy to make recipe needs no introduction and can be prepared in just a few minutes. The best thing about this recipe is its creamy and spicy blend; the addition of peas to this gravy takes its taste to a different level all together. Matar Paneer recipe tastes best when served with Jeera rice, Pulao, Veg Biryani, Roti and Naan.

Prep: 10 mins

Cook: 25 min

Recipe Serving: 4


  • 250 gm chopped into cubes paneer
  • 2 large minced onion
  • 1 teaspoon ginger paste
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon powdered turmeric
  • 1 tablespoon tomato puree
  • 2 tablespoon refined oil
  • 1 teaspoon garam masala powder
  • 1 cup peas
  • 3 small pureed tomato
  • 1 teaspoon garlic paste
  • 1 pinch mace powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon cumin seeds
  • 1 pinch asafoetida
  • 1 cup water


  • Heat oil in a fry pan. Add the hing, jeera sabut, mace powder, minced onions and green chilies. Saute the veggies and cook till it turns pinkish in colour. Add ginger-garlic paste and saute again for 2-3 minutes. If you like the smoky flavour of garlic, stir fry it for some more time and add fresh tomato puree.
  • Stir well and add in the dry masalas except for the garam masala and salt to taste. Mix and saute till the sides start separating from the oil. Next add in peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. If you want to make the gravy aromatic, add the garam masala in the last step of cooking this recipe. Put the lid and let it cook.
  • Once the gravy starts boiling, add fresh cream. Besides, accentuate the taste of this dish by adding some garam-masala and stir well. Garnish this paneer dish with fresh coriander leaves, and serve it hot with Chapati, Naan, Butter tandoori roti, Jeera rice and Veg pulao.