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Matar Paneer Recipe (Punjabi Style)

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This homestyle Punjabi Matar Paneer features tender paneer cubes and sweet green peas simmered in a spiced onion-tomato gravy, built without cream or cashews. The dish is rich and comforting, with whole and ground spices, fresh herbs, and a robust, flavorful sauce. Ideal for weeknight meals or gatherings, this classic pairs beautifully with roti, naan, or rice.
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Course: Main Course
Cuisine: Indian, Punjabi
Ingredients Equipment Method Notes

Ingredients
  

For the Paneer
  • 1 tbsp avocado oil
  • 225 grams paneer cubed, soaked in hot water after sautéing
For the Gravy
  • 2 tbsp avocado oil
  • 1 tsp cumin seeds
  • 2 green cardamoms
  • 2 cloves
  • 4 cloves garlic chopped
  • 1 inch piece ginger chopped
  • 2 green chilies chopped
  • 3/4 cup red onion finely chopped
  • 1 1/2 cups tomatoes pureed, about 3 roma tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chili powder or cayenne
  • 1 tsp Kashmiri red chili powder or paprika
  • 1 tbsp coriander powder
  • salt to taste
  • 1 1/4 cups water divided: 1/4 cup to deglaze pan, 1 cup for gravy
  • 3/4 cup frozen green peas rinsed under warm water
  • 1/2 tbsp kasoori methi dry fenugreek leaves
  • 1/4 tsp garam masala
  • 1/4 cup fresh cilantro

Equipment

  • Nonstick pan
  • Pot
  • Glass bowl
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat a nonstick pan over medium heat. Add 1 tablespoon avocado oil, then the paneer cubes. Sauté for 4 to 5 minutes until the paneer is lightly golden; avoid overcooking to keep it soft. Transfer the paneer to a glass bowl and pour boiling water over to soak. Set aside.
  2. In a separate pot over medium heat, add 2 tablespoons avocado oil. Once hot, add cumin seeds, green cardamoms, and cloves. Cook for 1 minute until fragrant. Mix in the chopped ginger, garlic, and green chilies, sautéing for another minute.
  3. Add the finely chopped red onion and a pinch of salt. Sauté for 6 to 7 minutes, stirring occasionally, until the onions turn golden brown. Stir in the tomato puree and tomato paste, season lightly with salt, and cook for 2 minutes.
  4. Add turmeric powder, red chili powder, Kashmiri red chili powder, and coriander powder. Mix well. Cover and cook on low-medium heat for 12 minutes. Uncover, stir, and cook uncovered for 4 minutes to concentrate the flavors.
  5. Add the rinsed green peas to the pot. Pour in 1 cup of water, season with salt, and stir. Cover with a lid and cook on low-medium heat for 7 to 8 minutes so the peas cook through and the gravy thickens.
  6. Drain the soaked paneer and add it to the gravy. Simmer everything together for 2 to 3 minutes over medium heat so the paneer absorbs the masala.
  7. Finish by adding fresh cilantro, kasoori methi, and garam masala. Stir well and turn off the heat. Let the curry rest for 15 minutes before serving so the flavors meld. Serve hot with roti or rice.

Notes

For best results, sauté the paneer only until it’s light golden, then soak in hot water to keep it tender. If you prefer, you may skip sautéing and simply soak the paneer before adding it to the curry. Firm tofu is a good vegan substitute for paneer. Fresh peas can be used instead of frozen but may take a minute or two longer to cook. Leftovers keep well in the refrigerator for up to three days; reheat gently with a splash of water to loosen the gravy. Freezing is not advised, as it can affect the texture of the paneer.

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