Few dishes capture the heart of North Indian comfort food quite like Matar Paneer — a creamy, flavorful curry made with soft paneer (Indian cottage cheese) and sweet green peas simmered in a spiced tomato-based gravy. It’s the kind of dish that makes you reach for another warm roti or spoonful of basmati rice without thinking twice.
Whether it’s part of a festive spread or a simple weekday meal, Matar Paneer has a way of turning any lunch or dinner into something special. The good news? You don’t need restaurant skills to make it perfectly at home. With this 5-step guide, you can recreate that rich, authentic flavor in your own kitchen — using everyday ingredients and simple techniques.
Let’s dive into how to make Matar Paneer step by step — from choosing the right paneer to mastering the perfect gravy consistency.
Step 1: Gather the Right Ingredients
The beauty of Matar Paneer lies in its simplicity. Most ingredients are pantry staples, but the freshness and balance make all the difference.
Main Ingredients:
- Paneer (Cottage Cheese) – 250 grams, cubed
- Green Peas (Matar) – 1 cup (fresh or frozen)
- Onion – 2 medium, finely chopped
- Tomatoes – 3 medium, pureed or finely chopped
- Ginger-Garlic Paste – 1 tablespoon
- Green Chilies – 1 or 2, slit (adjust to taste)
- Oil or Ghee – 3 tablespoons
- Cumin Seeds – 1 teaspoon
- Bay Leaf – 1 (optional for aroma)
Spices:
- Turmeric Powder (Haldi) – ½ teaspoon
- Red Chili Powder – 1 teaspoon (adjust to spice preference)
- Coriander Powder (Dhania) – 1½ teaspoons
- Cumin Powder (Jeera) – 1 teaspoon
- Garam Masala – ½ teaspoon
- Salt – To taste
Optional Richness:
- Cashew Paste or Cream – 2 tablespoons (for restaurant-style creaminess)
- Kasuri Methi (Dried Fenugreek Leaves) – 1 teaspoon, crushed
- Cilantro (Coriander Leaves) – For garnish
Pro Tip:
If using frozen peas, soak them in warm water for 5–7 minutes before cooking. For the paneer, if store-bought, soak cubes in warm water for 10 minutes to soften them before adding to the curry.
Step 2: Prepare the Base Masala
The secret to a perfect Matar Paneer is a rich, well-cooked base gravy. It’s where all the flavor comes from.
Here’s how to make it:
- Heat oil or ghee in a heavy-bottomed pan over medium heat.
- Add cumin seeds and let them splutter. If you’re using a bay leaf, add it now for extra aroma.
- Add the finely chopped onions and sauté until golden brown. This step is crucial — the onions should be fully caramelized to develop depth in the curry.
- Stir in the ginger-garlic paste and green chilies. Cook until the raw smell disappears (about 1 minute).
- Add tomato puree and a pinch of salt. Sauté the mixture until the oil begins to separate from the masala — this means the tomatoes are fully cooked.
Chef’s Tip:
To make the base smoother, you can blend sautéed onions and tomatoes into a paste and then cook it again. This gives your curry a silky texture similar to restaurant-style gravies.
Step 3: Add the Spices and Simmer
Now comes the most aromatic part — building the spice profile.
- Reduce heat slightly and add:
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin powder
- Mix well and sauté the spices in the oil for 30 seconds to release their flavor.
- Add ½ cup of water (or as needed) to prevent burning and create a thick, bubbling masala.
- Simmer for 3–4 minutes until the gravy deepens in color and thickens slightly.
If you want a restaurant-style richness, this is the perfect time to stir in 2 tablespoons of cashew paste or cream. It not only smooths the texture but also balances the spice beautifully.
Step 4: Add Peas and Paneer
Once your masala base is perfectly spiced and thick, it’s time to bring in the stars — matar (peas) and paneer.
- Add green peas to the gravy along with about ¾ cup of water. Stir and cover the pan with a lid. Let it cook for 5–7 minutes (if using fresh peas) or 3–4 minutes (if using frozen peas) until they’re soft but not mushy.
- Gently add paneer cubes to the curry. Stir lightly to coat them in the sauce without breaking them.
- Add salt to taste and simmer for 5 more minutes on low heat so the paneer absorbs all the flavors.
Pro Tip:
If you like your paneer slightly firmer and browned, you can lightly sauté the cubes in ghee before adding them to the curry. This adds a beautiful nutty flavor.
Step 5: Finish and Garnish
Your Matar Paneer is almost ready — now it’s time to balance the final flavors and elevate the presentation.
- Sprinkle garam masala and crushed kasuri methi (optional but highly recommended) into the curry.
- Stir gently and turn off the heat. Let the curry rest, covered, for about 5 minutes. This allows the flavors to blend perfectly.
- Garnish generously with fresh coriander leaves and, if you like, an extra drizzle of cream for a luxurious finish.
Your Matar Paneer is now ready to serve — fragrant, colorful, and bursting with flavor.
Serving Suggestions
Matar Paneer is wonderfully versatile and pairs beautifully with almost any Indian bread or rice dish.
Best Accompaniments:
- Roti or Chapati: For a wholesome, everyday meal.
- Naan or Paratha: Perfect for soaking up the rich gravy.
- Jeera Rice or Plain Basmati Rice: For a comforting lunch or dinner combo.
- Pulao: A slightly spiced rice dish makes an elegant pairing.
Add a side of onion salad with lemon wedges and pickle, and you’ve got a complete North Indian thali experience right at home.
Pro Tips for the Perfect Matar Paneer
- Always cook the masala thoroughly. Undercooked onions or tomatoes can make the curry taste raw or sour.
- Adjust consistency: Add water for a thinner gravy (ideal for rice) or simmer longer for a thicker, creamier version (great with naan).
- Balance the sweetness: If your tomatoes are too tangy, add a pinch of sugar or a splash of cream to mellow the acidity.
- For vegan variation: Replace paneer with tofu and cream with coconut milk or cashew cream — equally delicious!
- Make it ahead: Matar Paneer tastes even better the next day as the flavors deepen overnight.
Why Homemade Matar Paneer Beats Restaurant Versions
When you make Matar Paneer at home, you control everything — from oil quantity to spice levels. No artificial colorings, no excess cream, and no shortcuts. You can adjust it to your taste — whether you prefer a lighter, homestyle version or a rich, party-style one.
Homemade paneer dishes are also healthier, more economical, and infinitely customizable. Plus, cooking it yourself adds that warm, personal touch you’ll never get in takeout.
Final Thoughts
Making Matar Paneer at home isn’t complicated — it’s an art that gets better with every try. With just five steps — preparing the base, balancing spices, simmering with peas and paneer, and finishing with love — you’ll have a curry that’s fragrant, rich, and absolutely irresistible.
Serve it fresh with fluffy rice or buttery naan, and watch everyone go back for seconds. Once you master this dish, you’ll never crave restaurant Matar Paneer again — because your kitchen version will be better, fresher, and made with pure love.
