Matar Paneer is a beloved North Indian classic—creamy cubes of paneer and sweet green peas in a spiced tomato-onion gravy. It’s comforting, rich, and surprisingly easy to make at home, all in under an hour.
This recipe delivers restaurant-style results with pantry-friendly ingredients and clear steps. Whether you’re an Indian food lover or a beginner, you’ll master a curry that’s perfect for weeknights or special occasions.
Why you'll love it
Authentic taste—just like your favorite Indian restaurant
Ready in under 45 minutes with common ingredients
Naturally vegetarian and gluten-free
Easily adaptable for vegan, Instant Pot, or Air Fryer cooking
1 tablespoon ghee or unsalted butter (optional, for richer flavor)
7 oz (200 g) paneer, cut into 3/4-inch cubes
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste (or 2 teaspoons each minced ginger and garlic)
2 medium tomatoes, pureed (about 1 cup/230 g)
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (or paprika for mild)
1/2 teaspoon garam masala
1 cup (140 g) green peas, fresh or frozen
3/4 teaspoon salt (or to taste)
1/2 cup (120 ml) water, plus more as needed
1 tablespoon heavy cream (optional, for garnish)
Fresh cilantro, chopped (for garnish)
Instructions
Heat oil and ghee in a large skillet or Dutch oven over medium heat. Add the paneer cubes and lightly fry until golden on two sides, about 2 minutes per side. Remove and set aside.
In the same pan, add onion. Sauté until soft and golden, about 5-7 minutes.
Add ginger-garlic paste. Cook for 1 minute until fragrant.
Add pureed tomatoes and cook, stirring, until the oil begins to separate at the edges, about 5-7 minutes.
Stir in coriander, cumin, turmeric, and chili powder. Cook for 1 minute.
Add peas, salt, and water. Bring to a simmer, cover, and cook for 6-8 minutes (fresh peas may need 2-3 extra minutes).
Add fried paneer cubes and garam masala. Simmer uncovered for 3-4 minutes. Adjust gravy consistency with more water if desired.
Turn off heat. Swirl in cream and garnish with cilantro. Serve hot.
Make It Your Way
Instant Pot Version
Set Instant Pot to Sauté mode. Fry paneer (optional), then remove. Sauté onions, ginger-garlic, and tomatoes as above. Add spices, peas, water, and salt. Pressure cook on High for 3 minutes. Quick release, add paneer and garam masala, simmer on Sauté for 2-3 minutes. Finish with cream and cilantro.
Air Fryer Version
Air fry paneer cubes at 375°F (190°C) for 4-6 minutes until golden, then add to curry at the end as directed. The curry itself is best cooked on the stovetop or in an Instant Pot.
Ingredient Substitutions
If you can't find paneer, use halloumi (mild and firm, though saltier), firm tofu (for vegan), or queso fresco. Kashmiri chili powder can be replaced with mild paprika. Use canned tomato puree if fresh tomatoes aren’t available. Ghee can be subbed with all oil for dairy-free.
Expert Tips
Soak paneer cubes in hot water for 10 minutes if they seem dry—this keeps them extra soft.
Fry paneer lightly for flavor, but skip this step for a lighter version.
Use Kashmiri chili powder for color and gentle heat; adjust to your spice preference.
Fresh or frozen peas both work—no need to thaw frozen peas.
Cook the tomato-onion masala until oil separates for the best flavor.
For extra richness, add a splash of cream or cashew paste before serving.
What to Serve It With
Serve matar paneer hot with naan, roti, steamed basmati rice, or jeera rice. Add a side of cucumber raita or salad for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. Matar paneer can be frozen for up to 2 months; thaw and reheat well before serving.
Frequently Asked Questions
Can I make matar paneer vegan?
Yes! Use firm tofu instead of paneer, oil instead of ghee, and coconut cream or cashew cream in place of dairy cream.
Can I use canned peas?
Fresh or frozen peas work best for texture. Canned peas can be used in a pinch but add them at the very end to avoid overcooking.
How do I prevent paneer from becoming rubbery?
Don’t over-fry or over-cook paneer. For extra softness, soak cubes in hot water for 10 minutes before adding to the curry.
Is matar paneer spicy?
It’s mild to medium by default. Adjust the chili powder to your taste for more or less heat.
Can I make this without onion and garlic?
Yes. Skip onion and garlic for a Jain-friendly version. Use extra tomatoes and a pinch of hing (asafoetida) for flavor.
What’s the best substitute for paneer?
Firm tofu (for vegan) or halloumi cheese are the closest alternatives in Western stores.
Can I double this recipe?
Absolutely! Double all ingredients and use a larger pan or Instant Pot. Cooking time may increase slightly.
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