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Matar Paneer Recipe

Soft chunky Panner and green peas in an onion-tomato-based spicy tangy and flavourful gravy, this is one of the curries that is prepared in every Indian household and loved by all.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 5 people
Calories 325kcal
Author Subhasmita


  • 250 grams Paneer cut into cubes
  • 250 grams Green peas
  • 4 tablespoon Oil
  • 1 teaspoon Cumin
  • 2 medium Onions finely chopped
  • 1 tablespoon Ginger garlic paste
  • 2 Medium Ripe Tomatoes pureed (about 1 cup) (ref note 1)
  • 1 Green Chili chopped
  • 2 teaspoon Coriander powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder adjust as per taste
  • 1 tablespoon Gram flour/ Besan
  • 2 teaspoon Kasuri Methi crushed
  • 1.5 cup water (ref. note 2)
  • ½ teaspoon Garam masala (ref. note 3)
  • cup fresh coriander leaf chopped


  • Heat 2 tablespoon oil in a skillet. Add cubed paneer to the pan. Fry undisturbed for 2 minutes until you see small brown spots. Flip the cubes and cook for another 2 minutes. Using a slotted spoon take out the paneer and keep it on a kitchen towel to drain extra oil.
  • To the remaining oil in the skillet, add the leftover 2 tablespoon oil. Once it is warm, add cumin seed and let it splutter.
  • Add chopped onion and saute on medium heat. Sprinkle a pinch of salt to fasten the cooking process.
  • First, the onion would soften and look translucent. Then gradually it will turn nice golden brown. This would take somewhere around 8-10 minutes.
  • Add ginger and garlic paste. Cook for 1-2 minutes until the raw smell is gone.
  • Lower the heat. Now to the pan add turmeric powder, coriander powder, chilli powder, chopped green chilli and gram flour/ Besan.
  • Saute for a minute, stirring frequently until the raw smell is gone. If you feel it is burning, sprinkle few drops of water.
  • Increase back the heat to medium heat. Add tomato paste if using, followed by tomato puree. Mix well and cover. Let it cook until it has reduced and oil starts oozing from the sides. Keep stirring in between to prevent it from burning.
  • Add Kasuri methi, mix well. Add 1.5 cups of water. Cover and let it come to a boil.
  • Add garam masala, fried paneer, and peas. Cook for another 5-6 minutes.
  • Add chopped coriander towards the end and serve.



  1.  If you are in India, You can either use organic country tomato or hybrid tomatoes. Country tomatoes are a bit tart but full of flavour. If using country tomatoes, reduce the puree to ¾ cup. 
  2. Adjust the amount of water as per the consistency you need. 
  3. Different garam masala has different intensities. I make garam masala at home and it is quite intense. So I use only ½ teaspoon. You can increase as per your taste.


Serving: 1serving | Calories: 325kcal | Carbohydrates: 16g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 62mg | Potassium: 337mg | Fiber: 5g | Sugar: 7g | Vitamin A: 920IU | Vitamin C: 31mg | Calcium: 276mg | Iron: 1mg