Paneer Green Peas Recipe – Authentic Indian Matar Paneer

Last Updated on 3 months by Neha Deshmukh

Paneer Green Peas Recipe – Authentic Indian Matar Paneer

Hello friends! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Matar Paneer! It’s a creamy, flavorful curry made with paneer (Indian cheese) and sweet green peas. Honestly, it’s one of the first Indian dishes I really learned to make, and it always reminds me of cozy weeknight dinners. It’s surprisingly easy to put together, and I promise, the results are so worth it.

Why You’ll Love This Recipe

This Matar Paneer recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavor, thanks to a beautiful blend of spices. Plus, it’s a fantastic vegetarian option that even meat-eaters will adore. It’s a staple for a reason, and I think you’ll quickly see why!

Ingredients

Here’s what you’ll need to make this delicious Matar Paneer:

• 1 tbsp oil
• 1 small onion, minced
• 135gm tomato paste
• 1 heaped tsp ginger paste
• 2 green chillies, chopped
• 1 tsp coriander powder
• 0.25 tsp turmeric powder
• 0.25 tsp red chilli powder
• 0.5 tsp cumin powder
• 0.25 cup frozen green peas
• 0.25 cup water
• 200gm paneer cubes
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a moment. A few things can really elevate this dish!

• Ginger Paste: Freshly made ginger paste is always best. It has a brighter, more vibrant flavor than the store-bought stuff. I usually make a big batch and freeze it in ice cube trays for easy use.
• Paneer: The quality of your paneer matters. Look for a soft, fresh paneer. If you can find it, homemade paneer is incredible!
• Spice Levels: Spice preferences vary so much depending on where you are in India (and even within families!). This recipe is for a medium spice level. Feel free to adjust the red chilli powder to your liking – I’ll give you more details on that later.
• Tomato Paste: Using a good quality tomato paste really deepens the flavour of the gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer. Soak the paneer cubes in hot water for about 15 minutes. This keeps them soft and prevents them from becoming rubbery. Then, drain them and set aside. Also, go ahead and thaw your frozen green peas.
2. Now, heat the oil in a pan over medium heat. Add the minced onion and a pinch of salt. Sauté until the onion turns translucent – about 5-7 minutes.
3. Stir in the tomato paste, ginger paste, and chopped green chillies. Cook for another 3-5 minutes, stirring occasionally, until the oil starts to separate from the mixture. This is a good sign – it means the flavors are developing beautifully!
4. Add the coriander powder, turmeric powder, red chilli powder, and cumin powder. Sauté for about 2 minutes, stirring constantly, to prevent the spices from burning. The kitchen should smell amazing right about now!
5. Add the thawed green peas and water. Bring to a simmer, then cover and cook until the peas are tender – around 5-7 minutes.
6. Gently fold in the paneer cubes. Cook for another 2-3 minutes, allowing the paneer to absorb the flavors of the masala. Adjust the salt to taste. The gravy should thicken up nicely.
7. Garnish with fresh coriander (if you like!) and serve warm with rotis or naan.

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Don’t overcook the paneer! It can become tough. A gentle fold-in at the end is all it needs.
• Adjust the water: If the gravy is too thick, add a splash more water. If it’s too thin, cook uncovered for a few minutes to let it reduce.
• Bloom your spices: Sautéing the spices in oil releases their flavors and creates a more aromatic dish.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Matar Paneer: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water and cubed. It’s a surprisingly delicious alternative! My friend, Priya, swears by this version.
• Gluten-Free Matar Paneer: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustments:
  • Mild: Reduce the red chilli powder to ⅛ tsp or omit it altogether.
  • Medium: Use ¼ tsp red chilli powder (as in the recipe).
  • Hot: Increase the red chilli powder to ½ tsp or add a pinch of cayenne pepper.
• Festival Adaptations: For Navratri, you can skip the onion and garlic. For Diwali, you can add a touch of cashew paste for extra richness.

Serving Suggestions

Matar Paneer is best served hot with:

• Roti or naan – perfect for soaking up all that delicious gravy!
• Steamed rice – a classic pairing.
• A side of raita (yogurt dip) – to cool things down if you’ve added a lot of spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

Let’s answer some common questions:

What type of paneer works best for Matar Paneer?

Soft, fresh paneer is ideal. It holds its shape well and absorbs the flavors beautifully.

Can I use fresh peas instead of frozen?

Absolutely! About 1 cup of fresh peas will work perfectly. You might need to cook them for a slightly longer time.

How can I adjust the spice level of this dish?

Adjust the amount of red chilli powder to your liking. Start with a small amount and add more to taste.

What is the best way to prevent the paneer from becoming rubbery?

Soaking the paneer in hot water before adding it to the curry helps keep it soft. Also, don’t overcook it!

Can this dish be made ahead of time?

Yes! You can make the masala (the gravy) ahead of time and store it in the refrigerator. Then, just add the paneer and peas when you’re ready to serve.

I hope you enjoy this Matar Paneer recipe as much as my family does! Let me know in the comments if you try it, and don’t hesitate to ask if you have any questions. Happy cooking!