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Matar Paneer Recipe | How to Make Matar Paneer

Matar Paneer is a staple main course and a very popular recipe in North India. It is tasty in a nice homestyle way.
Course Main
Cuisine North Indian/ UP
Keyword matar paneer, matar paneer recipe
recipe matar paneer recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 326kcal


  • 250 gm. Paneer fresh cottage cheese
  • 1 cup Peas fresh or frozen
  • 2 onions finely chopped
  • 5-6 cloves of garlic
  • ½ inch ginger
  • 2 green chillies
  • 3 ripe tomatoes finely chopped
  • 2 tbsp. cashews soaked for 30 minutes in warm water
  • 2 tsp. vegetable oil
  • 1 tsp. cumin seeds
  • 1 tsp. garam masala
  • 1 tsp. coriander powder
  • 1 tsp. cayenne or red chilli powder
  • ½ tsp. turmeric powder
  • 1 tsp. kasuri methi or dried fenugreek
  • 1 tsp. cilantro chopped for garnish


  • Heat oil in a pan.
  • Add cumin seeds and allow them to sputter for about a minute.
  • Add chopped onions, ginger, garlic and green chillies.
  • Saute for about 10 minutes till golden brown.
  • Add tomatoes and turmeric powder and cook for another 6-8 minutes till everything turns mushy.
  • Now cool this mix, add soaked cashews and blend to a smooth, creamy paste.
  • Heat the pan and put this masala paste back in.
  • Add some water and mix.
  • Now add garam masala, coriander powder, chilli powder (optional) and crushed kasuri methi with salt. Taste and adjust seasoning.
  • Heat for a couple of minutes and add peas. Thaw the peas if using frozen ones. Cook on medium heat till peas are cooked through. Takes about 5-7 minutes.
  • Now add paneer cubes. Cook for a couple of minutes well till they are heated through.
  • Don't cook them too much or they become hard and stringy.
  • Taste and adjust for salt and spice.
  • Take off the heat and garnish with chopped coriander leaves.
  • Serve with rotis, parathas or rice.


Some people like to shallow or deep fry the paneer or cottage cheese pieces. I prefer the softer, moist non-fried pieces. Go by your taste.
I prefer to saute chopped onion, garlic, ginger and tomatoes and then make a paste instead of making a paste of raw ingredients and then sauteing it. There is a difference in taste in both the methods and I prefer the former.
You can add cream to make the curry richer if you like.


Calories: 326kcal | Carbohydrates: 20g | Protein: 14g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 102mg | Potassium: 350mg | Fiber: 5g | Sugar: 6g | Vitamin A: 961IU | Vitamin C: 31mg | Calcium: 358mg | Iron: 3mg