Matar Paneer Recipe (Punjabi Style) Recipe
Matar Paneer is a popular Punjabi-style Indian curry made with fresh paneer cubes and green peas simmered in a spiced tomato-based gravy. This comforting dish combines sautéed paneer with a rich, flavorful sauce made from aromatic spices, garlic, ginger, and fresh tomatoes. Perfect to pair with roti or steamed rice, it is a delicious vegetarian recipe that balances creamy and tangy flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Punjabi, Indian
- Diet: Vegetarian
Ingredients
Paneer
- 1 tbsp avocado oil
- 225 grams paneer, cubed, soaked in hot water after sautéing
Matar Paneer 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 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
Instructions
- Saute Paneer: Heat a nonstick pan over medium heat and add 1 tablespoon of avocado oil. Once hot, add the cubed paneer and sauté for 4-5 minutes until they turn light golden brown. Be careful not to overcook the paneer to avoid rubberiness. Transfer the sautéed paneer to a glass bowl and pour boiling water over it to keep it soft. Set aside.
- Cook Spices and Aromatics: Heat a pot over medium heat and add 2 tablespoons of avocado oil. Once hot, add cumin seeds, green cardamoms, and cloves. Sauté for about a minute until fragrant. Add chopped ginger, garlic, and green chilies. Sauté together for another minute.
- Sauté Onions and Tomatoes: Add finely chopped red onions and salt to the pot. Cook on medium heat for 6-7 minutes, stirring occasionally, until the onions brown. Then add tomato puree and tomato paste along with a pinch of salt. Stir and cook for 2 minutes.
- Add Ground Spices: Add turmeric powder, coriander powder, red chili powder, and Kashmiri red chili powder to the pot. Stir well to combine. Cover with a lid and cook on low-medium heat for about 12 minutes. Remove the lid and stir, then cook uncovered on medium heat for another 4 minutes so the gravy thickens.
- Add Peas and Water: Add the rinsed green peas to the gravy and mix well. Pour in 1 cup of water and season with salt. Stir, cover with a lid, and cook on low-medium heat for 7-8 minutes until peas are cooked through.
- Combine Paneer and Cook: Drain the sautéed paneer from the hot water and add it into the gravy. Stir gently and cook for 2-3 minutes on medium heat so the paneer absorbs the flavors.
- Garnish and Finish: Add fresh cilantro, kasoori methi (dried fenugreek leaves), and garam masala. Stir to combine and turn off the heat. Let the dish rest for 15 minutes to allow the flavors to meld. Serve hot with roti or steamed rice.
Notes
- For a creamier texture, add 1/2 cup whole milk or up to 1/4 cup cream just before garnishing. Temper the dairy carefully to prevent curdling.
- Do not overcook paneer during sautéing to avoid a rubbery texture.
- Using fresh tomatoes and tomato paste gives a balanced tang and depth to the gravy.
- Kasoori methi adds an authentic dry fenugreek aroma—do not skip.
- Resting the dish after cooking intensifies the flavors.
