Name: Matar Paneer Recipe (Punjabi Style) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Punjabi
Ingredients: 1 tbsp avocado oil; 225 grams paneer, cubed, soaked in hot water after sautéing; 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 pepper; 1 tsp Kashmiri red chili powder or paprika; 1 tbsp coriander powder; salt to taste; 1 1/4 cups water (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 (dried fenugreek leaves); 1/4 tsp garam masala; 1/4 cup fresh cilantro, chopped

Jump to Recipe· 4.3 from 44 reviews

If you have ever craved a hearty, flavorful, and comforting Indian dish, look no further than this incredible Matar Paneer Recipe (Punjabi Style) Recipe. This dish masterfully pairs soft paneer cubes with tender green peas, all steeped in a richly spiced tomato gravy that bursts with traditional Punjabi flavors. The creamy texture achieved by sautéing paneer to golden perfection and then soaking it to soften creates an irresistible bite. Every spoonful is a celebration of spices, colors, and textures, making it a beloved staple for any Indian food lover.

Ingredients You’ll Need

A yellow pot with two handles holds a thick orange-red tomato sauce mixed with bright green peas. The sauce looks smooth with some small bits of tomato and spices visible. The pot sits on a black stove with a white marbled surface underneath. The inside rim of the pot has some sauce stains, showing it is being cooked. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Matar Paneer Recipe (Punjabi Style) Recipe lies in its simple yet essential ingredients that come together to create a palette of flavor and texture. Each element plays a critical role, from the fragrant spices that build the gravy to the fresh ingredients that brighten the dish.

Avocado oil (3 tbsp): Used for sautéing paneer and tempering spices, it offers a neutral flavor and high smoke point for perfect cooking.
Paneer (225 grams, cubed): The star protein, soaked in hot water after sautéing to keep it soft and tender.
Cumin seeds (1 tsp): Provides an earthy base note to the dish.
Green cardamoms (2): Adds sweet and aromatic undertones to balance the spices.
Cloves (2): Bring warmth and depth to the gravy.
Garlic (4 cloves, chopped): Adds pungency and savoriness to the sauce.
Ginger (1 inch, chopped): Gives a fresh, zesty kick.
Green chilies (2, chopped): For that mild heat typical of Punjabi cuisine.
Red onion (3/4 cup, finely chopped): Adds sweetness and body to the gravy.
Tomatoes (1 1/2 cups pureed): The rich base that creates the vibrant red color and tanginess.
Tomato paste (2 tbsp): Intensifies the tomato flavor and thickens the sauce.
Turmeric powder (1/2 tsp): For color and subtle earthiness.
Red chili powder (1/4 tsp) or cayenne: Adds heat and depth.
Kashmiri red chili powder (1 tsp) or paprika: Brings a mild, smoky red color without overwhelming heat.
Coriander powder (1 tbsp): For a citrusy, nutty undertone.
Salt (to taste): Essential to enhance every layer of flavor.
Water (1 1/4 cups, divided): Used to deglaze and create a luscious gravy.
Frozen green peas (3/4 cup): Adds sweetness and a pop of green to the dish.
Kasoori methi (1/2 tbsp): Dried fenugreek leaves that give a signature aroma and flavor.
Garam masala (1/4 tsp): The final warming spice blend that enhances the dish.
Fresh cilantro (1/4 cup): Adds bright herbal freshness as garnish.

How to Make Matar Paneer Recipe (Punjabi Style) Recipe

Step 1: Sauté the Paneer

Start by heating a nonstick pan on medium heat and adding 1 tablespoon of avocado oil. Once the oil shimmers, carefully add the paneer cubes. Sauté the paneer for 4 to 5 minutes until they turn a delicate light golden brown. Be vigilant – overcooking will result in rubbery paneer, which is not what we want! After sautéing, transfer the paneer to a glass bowl and pour boiling water over it to keep the panes soft and moist. Set it aside while you move to the next stage.

Step 2: Temper the Spices and Build the Base

In a separate pot, heat 2 tablespoons of avocado oil over medium heat. Add cumin seeds, cloves, and green cardamoms and sauté for about a minute to release their aromas. Next, toss in the chopped garlic, ginger, and green chilies, stirring for another minute. These aromatics form the backbone of our gravy’s complex flavor.

Step 3: Cook the Onions and Tomatoes

Add the finely chopped red onions to the pot with a pinch of salt; cook on medium heat for 6 to 7 minutes until they brown beautifully, lending sweetness and texture. Then, pour in the pureed tomatoes and tomato paste, adding a touch more salt. Stir and cook for 2 minutes, allowing the tomato base to thicken and deepen in flavor.

Step 4: Spice it Up and Simmer

This step is where the Punjabi character really shines. Add turmeric, coriander powder, red chili powder, and Kashmiri chili powder to the pot and stir well. Cover the pot and cook on low-medium heat for about 12 minutes, letting the spices harmonize with the tomato-onion base. Remove the lid, stir, and cook uncovered for another 4 minutes to thicken the gravy further.

Step 5: Add Peas and Water, Then Simmer

Stir in the rinsed green peas, then pour 1 cup of water into the pot. Adjust salt to taste. Cover and simmer on low-medium heat for 7 to 8 minutes until the peas are tender and the flavors meld together nicely.

Step 6: Combine Paneer with the Gravy

Drain the sautéed paneer cubes from their soaking water and add them carefully to the luscious gravy. Let everything cook together for 2 to 3 minutes, allowing the paneer to absorb some of the sauce’s flavor without losing its texture.

Step 7: Final Garnishes to Elevate the Dish

Turn off the heat and sprinkle kasoori methi, garam masala, and fresh cilantro over the top. Give it a gentle stir to incorporate these finishing touches. Let your Matar Paneer Recipe (Punjabi Style) Recipe rest for about 15 minutes before serving so all those wonderful spices and flavors can marry beautifully.

How to Serve Matar Paneer Recipe (Punjabi Style) Recipe

A yellow pot filled with rich red soup that has visible cubes of white tofu and small round green peas, topped with a pile of chopped green herbs in the center. The pot’s inside edges have an orange-red splash from the soup. The pot sits on a stove with a shiny black burner and a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh cilantro and kasoori methi at the end brightens the dish with herbal notes and aroma that truly make the Matar Paneer pop. A light sprinkle of garam masala provides a warming finish that makes every bite memorable. For an extra creamy touch, a drizzle of fresh cream or a spoonful of yogurt complements the spice beautifully.

Side Dishes

This dish pairs perfectly with soft rotis, naan, or jeera rice. The rich tomato gravy clings effortlessly to Indian breads, while its hearty texture is satisfying alongside fluffy basmati rice. Serve with a cooling cucumber raita or a simple salad to balance the spices and refresh the palate.

Creative Ways to Present

For a stunning presentation, serve your Matar Paneer in a vibrant shallow bowl garnished with a swirl of cream and a sprinkle of fresh cilantro. You can also stuff the paneer into naan pockets along with the peas and sauce for a delicious twist. If you’re feeling fancy, top with a handful of toasted cashews or a squeeze of lemon for an extra layer of flavor and texture.

Make Ahead and Storage

Storing Leftovers

Matar Paneer holds up beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container to preserve the freshness of the paneer and prevent the spices from dissipating. The flavors often intensify after resting overnight, making it great for next-day meals.

Freezing

If you want to save your Matar Paneer Recipe (Punjabi Style) Recipe for longer, freezing is an option. However, keep in mind that paneer’s texture may change slightly after thawing. Freeze the curry without the garnishes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat gently over low-medium heat on the stove to prevent the paneer from becoming tough or rubbery. Stir occasionally and add a splash of water or milk if the gravy has thickened too much. Avoid microwaving at high power as it can dry out the dish unevenly.

FAQs

Can I use fresh peas instead of frozen peas?

Absolutely! Fresh peas will give a subtly sweeter and fresher taste, making the dish even more vibrant. Just add them at the same stage when you add the frozen peas, and cook until tender.

Is it okay to use store-bought paneer for this recipe?

Yes, store-bought paneer works well. Look for firm paneer blocks without additives for the best texture. You can cut it into cubes and sauté as directed for that perfect golden crust.

Can I make this dish vegan?

To make this vegan, you can substitute paneer with firm tofu and use oil instead of ghee or butter. Skip the cream or milk, or use coconut cream instead for richness. The flavor will be slightly different but still delicious!

What’s the best way to avoid the paneer becoming rubbery?

Don’t overcook the paneer during sautéing. Cook just until it gets a slight golden edge and no more. Also, soaking it briefly in hot water after sautéing keeps it soft and tender inside.

Can I add cream to make it richer?

Yes! Adding half a cup of whole milk or up to a quarter cup of cream just before garnishing imparts a lovely creamy texture. Temper the cream gently by warming it slightly before stirring in to avoid curdling.

Final Thoughts

There is something truly special about the Matar Paneer Recipe (Punjabi Style) Recipe that makes it an unforgettable experience. Whether you are an Indian cuisine novice or a longtime fan, this dish delivers a perfect balance of spices, textures, and colors that feel comforting and celebratory at once. So don’t hesitate—gather your ingredients, roll up your sleeves, and create this delightful Punjabi classic in your very own kitchen. Your taste buds will thank you!