Paneer Peas Recipe- Authentic Indian Matar Paneer with Fenugreek Leaves

Last Updated on 4 months by Neha Deshmukh

Paneer Peas Recipe: Authentic Indian Matar Paneer with Fenugreek Leaves

Hey everyone! If you’re craving a comforting, flavorful Indian dish, you have to try my Matar Paneer recipe. It’s a classic for a reason – tender paneer and sweet peas simmered in a rich, aromatic tomato-based gravy. I remember the first time I made this, trying to recreate my grandmother’s version… it took a few attempts, but now it’s a family favorite! This recipe is all about layering flavors, and trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Matar Paneer isn’t just delicious; it’s also surprisingly achievable for home cooks. It’s a fantastic vegetarian option packed with protein and flavor. Plus, the addition of dried fenugreek leaves (kasuri methi) takes it to another level – that subtle, unique aroma is just chef’s kiss. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 4-5 black peppercorns
• 4-5 whole green cardamom pods
• 1 small cinnamon stick
• 1 tsp whole cumin seeds
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 large onion, finely chopped
• ½ tsp red chilli powder (adjust to taste!)
• ¼ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 2 tbsp tomato paste
• To taste salt
• 2 medium tomatoes, finely chopped (about 300g)
• 500 gms paneer, diced and sautéed
• 2 cups frozen peas, thawed
• ½ cup plain yogurt, beaten
• 1 tbsp dried fenugreek leaves (kasuri methi)
• ½ tsp garam masala powder
• As needed water
• Fresh cilantro leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe:

• Whole Spices: Don’t skip the whole cumin seeds, peppercorns, cardamom, and cinnamon stick. Blooming them in hot oil releases incredible aromas that form the base of the gravy.
• Kasuri Methi (Dried Fenugreek Leaves): This is a must! It adds a unique, slightly bitter, and wonderfully fragrant flavor. You can find it at most Indian grocery stores. If you absolutely can’t find it, a tiny pinch of dried mint can offer a very distant substitute, but it won’t be the same.
• Spice Levels: Indian cuisine is all about personal preference. Feel free to adjust the red chilli powder to your liking. Some regions in India prefer a milder flavor, while others like it fiery!
• Paneer Quality: Use good quality, fresh paneer. If you can, make your own! Otherwise, look for paneer that’s soft and doesn’t feel rubbery. Sautéing the paneer lightly before adding it to the gravy helps it hold its shape and adds a nice texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a deep pan or pot over medium-high heat. Once hot, add the cumin seeds, peppercorns, cardamom pods, and cinnamon stick. Let them sizzle for about 30 seconds – you’ll know they’re ready when the cumin seeds start to dance!
2. Add the finely chopped ginger, garlic, and onion. Sauté for 2-3 minutes, stirring frequently, until the onion turns golden brown. Patience is key here – a well-sautéed onion is the foundation of a great gravy.
3. Now, add the red chilli powder, turmeric powder, coriander powder, cumin powder, and tomato paste. Mix everything really well, ensuring the spices don’t burn. Cook for another minute, stirring constantly.
4. Season with salt and add the chopped tomatoes. Cook for 2-3 minutes, until the tomatoes soften and break down into the masala. You want a nice, thick base.
5. Gently add the sautéed paneer and thawed peas. Give it a gentle stir to coat everything in the masala. Cover the pan and simmer on low heat for 2-3 minutes.
6. Here comes the magic! Gently fold in the beaten yogurt, dried fenugreek leaves, and garam masala powder. Add a splash of water (about ¼ cup) to help everything come together. Cover again and cook for 3-5 minutes, stirring occasionally. If the gravy is too thick, add a little more water to reach your desired consistency.
7. Finally, garnish with fresh cilantro leaves and serve hot!

Expert Tips

• Don’t Overcook the Peas: You want them to be tender-crisp, not mushy.
• Gentle Handling: Be gentle when folding in the yogurt and paneer to avoid breaking them.
• Simmer, Don’t Boil: Simmering allows the flavors to meld together beautifully.

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water and sautéed). Use a plant-based yogurt alternative.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Reduce or increase the amount of red chilli powder to suit your taste. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This dish is often made during festivals like Holi and Diwali. For a more festive touch, you can add a little bit of cream or cashew paste to the gravy. My aunt always adds a touch of rose water during Diwali!

Serving Suggestions

Matar Paneer is best served hot with:

• Naan bread (my personal favorite!)
• Steamed basmati rice
• Roti or chapati
• A side of raita (yogurt dip)

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 flavors actually develop even more overnight!

FAQs

What type of paneer is best for Matar Paneer?

Fresh, soft paneer is ideal. Avoid paneer that feels rubbery.

Can I use frozen tomatoes in this recipe?

While fresh tomatoes are best, you can use frozen tomatoes in a pinch. Just make sure to thaw them completely and drain off any excess liquid.

How can I adjust the spice level of this dish?

Adjust the amount of red chilli powder. Start with less and add more to taste.

What is kasuri methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate. A tiny pinch of dried mint is a very distant substitute, but it won’t be the same.

How do I prevent the paneer from becoming rubbery?

Don’t overcook the paneer! Sautéing it lightly before adding it to the gravy helps it hold its shape. Also, be gentle when stirring.

Enjoy making this delicious Matar Paneer! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!