Matar Paneer Masala is a delicious, restaurant-style vegetarian curry recipe that’s packed with rich flavors and creamy textures. This North Indian classic combines soft paneer cubes with sweet green peas in a spiced tomato-based gravy, making it a comforting and satisfying meal. It’s an easy one-pot dish that comes together in under 60 minutes, perfect for busy weeknights or special occasions. Serve it with naan, roti, or rice for a wholesome and flavorful Indian meal!
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Matar Paneer - A Restaurant Favorite
Matar Paneer is a beloved vegetarian curry in Indian cuisine, especially in North India. This flavorful dish features a delicious combination of green peas (matar) and soft paneer (Indian cottage cheese) cooked in a rich, creamy tomato gravy. Matar, Mattar, or Mutter, meaning green peas in Hindi, and paneer make for a perfect pairing, offering a balance of texture and taste.
This Dhaba-style veg Matar Paneer Masala is creamy, mildly spiced, and aromatic, making it an incredibly comforting dish that’s perfect for any occasion. It's commonly also referred to as Mutter or Mattar Paneer.
Homemade Matar Paneer Is The Best
Originating from Punjabi cuisine, it has become a favorite on Indian restaurant menus worldwide. Due to its popularity, Matar Paneer Curry is also commonly available as a premade freezer meal here in the US, but making the paneer gravy at home is quick and easy without sacrificing flavor.
The homemade version, known as Matar Paneer Ki Sabzi in Hindi, ensures fresh, vibrant flavors with a creamy texture that rivals any restaurant-style dish but without the heavy cream. Whether you're enjoying it with naan, rice, or paratha, Punjabi Matar Paneer is a comforting, satisfying meal that's sure to delight your taste buds. Every house has it's version and this is ours. Hope you will give this Matar Paneer recipe a try!
What is paneer
Paneer is a fresh, non-melting Indian cottage cheese made by curdling milk with an acidic agent like lemon juice or vinegar. It has a soft yet firm, spongy texture, making it perfect for absorbing the rich flavors of Indian curries and marinades. Unlike tofu, Indian cottage cheese has a mild, milky taste, adding a subtle creaminess to dishes. It's a protein-rich, versatile ingredient enjoyed in both savory and sweet Indian dishes.
Some Paneer Dishes
Since Indian cottage cheese holds its shape when cooked, it's widely used in vegetarian recipes like Palak Paneer, Paneer Pulao, Dry Chilli Paneer, Naan Pizza, Paneer Bhurji, and Kadai Paneer. You can also add Indian cottage cheese to Spinach Puffs, Masala Paneer Stuffed Capsicum, Vegetable Jalfrezi. It can also be used to make sweet dishes like Sweet Gujiyas or Rose Sandesh. If you love Indian cottage cheese, then you must give this recipe a try!
Recipes With Green Peas
If you enjoy cooking with green peas, then check out these recipes - Kovalam Matar, Indian Curry Pasta, Matar Kachoris, Khoya Matar, Matar Ka Nimona, Methi Matar Malai, and Green Peas Pulao.
Why make this
- Restaurant-Style and Dhaba-Style – Enjoy the rich, authentic flavors of your favorite Indian restaurants at home.
- No Cream Needed – This tasty recipe achieves a luscious, creamy texture without using heavy cream.
- Vegetarian and Gluten-Free – A wholesome Indian curry that fits various dietary preferences.
- One-Pot Meal – Minimal cleanup and maximum flavor in just one pot.
- Quick and Easy – Simple steps and basic ingredients make this a fuss-free recipe.
- Versatile Cooking Methods – Cook it on the stovetop or in the Instant Pot for convenience.
- Ready in One Hour – Perfect for busy weeknights or a comforting weekend meal.
Ingredients needed 🧾
Paneer
I used a block of store-bought paneer, but you can also make it at home. If you're short on time, pre-cut cubes from Indian grocery stores are a convenient option. It can be found in the freezer aisle. For the best flavor and texture, ensure the Indian cottage cheese is fresh, juicy, and soft.
Green Peas
Frozen green peas work perfectly in this easy Punjabi paneer recipe, as they cook quickly and retain their sweetness. If using fresh green peas, cook them beforehand to ensure they are tender before adding them to the gravy.
Tomatoes
You can use canned tomato puree, fresh tomatoes blended into a puree, or a mix of both for a balanced flavor. Crushed tomatoes or tomato sauce can also be used if that’s what you have on hand. The tomatoes form the base of the rich, tangy curry.
Aromatics & Veggies
A combination of onions, garlic, ginger, and green chilies gives this curry its signature depth of flavor. These ingredients add a touch of spice and fragrance, making the Paneer Green Peas Masala even more delicious.
Spices
Aromatic Indian spices like cumin seeds, red chili powder, Kashmiri chili powder, turmeric, coriander powder, cumin powder, cardamom powder, Kasuri methi (dried fenugreek leaves), cilantro, and garam masala create a bold, well-balanced flavor. Each spice enhances the dish with its unique warmth and complexity.
Nuts
Cashews are crucial in this Dhaba-style veg Matar Paneer Sabzi recipe, lending a creamy, nutty richness to the curry. They blend beautifully into the sauce, creating a smooth and luxurious texture.
Fats and Creaminess
For an authentic restaurant-style flavor, cook this vegetarian tomato paneer curry with peas in butter and ghee. If you prefer an even creamier texture, you can add fresh cream or yogurt, though this step is optional.
How to make it 🔪
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- Cut the paneer into one-inch cubes.
- Soak them in warm water and set aside. Let them remain in the water until needed in the recipe. This keeps them soft and prevents it from becoming chewy.
- Place cashews in hot water for 15 minutes to soften them. This helps create a creamy, rich texture in the curry.
- In a blender jar, add the soaked and drained cashews along with onion, garlic, ginger, and green chilies. Blitz until smooth to form a flavorful puree. Set the onion-cashew paste aside for later use.
- Heat butter and ghee in a pot. Add cumin seeds and let them splutter. Then, add Kashmiri chili powder, regular chili powder, and turmeric powder. Sauté for 30 seconds to release their flavors.
- Add the blended onion-cashew paste along with ½ cup of water. Sauté on medium heat for 5 minutes, stirring occasionally to prevent burning.
- Stir in the canned tomatoes and salt. Cook for 10-12 minutes until the mixture thickens and the raw tomato smell disappears. Cover the pot if it starts to splutter, and stir occasionally to ensure even cooking.
- Add the green peas along with water. Bring the mixture to a boil, then cover the pot and let it cook for 15-20 minutes, stirring occasionally. This allows the green peas to soften and absorb the flavors of the curry.
- By now, the curry should have reduced and thickened, creating a rich and flavorful base.
- Stir in coriander powder, cumin powder, and cardamom powder. Mix well to enhance the depth of flavor.
- Gently add the Indian cottage cheese cubes and fold them into the curry. Let them simmer for 2 minutes, allowing them to absorb the spices and flavors.
- Sprinkle crushed Kasuri methi, fresh cilantro, and garam masala. Mix well, turn off the heat, and keep the pot covered for a few minutes. This helps the flavors meld together beautifully.
Serving suggestions 🍽
Matar Paneer Masala tastes best when served with Indian flatbreads such as naan, roti, puri, chapati, kulcha, paratha, or bhakhri. It also pairs well with regular bread or pav for a quick and satisfying meal. If you prefer chawal, enjoy it with plain steamed rice or aromatic Jeera Rice. For a healthier alternative, serve it with cauliflower rice or cooked quinoa.
To elevate your meal, pair Matar Paneer Sabzi with a cooling Burani Boondi Raita or a fresh and tangy Tomato Salad. For a refreshing drink, try Buttermilk Popsicles. End your meal on a sweet note with rich Carrot Halwa, Guava Ice Cream, or a decadent Brownie Milkshake.
Occasions to Enjoy Mutter Paneer
This restaurant-style Matar Paneer gravy recipe is perfect for special occasions, festive gatherings, or when hosting guests. It makes a great addition to potlucks, brunches, or weekend dinners. You can also prepare it for holiday feasts, date nights, or any time you crave a comforting homemade Indian meal.
Top recipe tips 💭
To save time, you can use ready-made cashew paste instead of soaking and blending cashews. If you want to make this Dhaba-style Matar Paneer without cashews or nut-free, substitute them with tahini, khus khus (poppy seed) paste, or coconut milk for a creamy texture. If the tomatoes or canned tomato puree taste too tart or sour, balance the flavors by adding a teaspoon of sugar. When cooking the tomatoes, be patient—the longer they cook, the richer and tastier the Indian paneer with green peas curry will be. Once you add the cubes, avoid overcooking or overmixing, as this can break the cubes or make them rubbery. For an extra restaurant-style touch, finish the curry with a splash of milk, fresh cream, or yogurt just before serving. You can make this paneer peas masala without onion, and garlic if you want.
Recipe FAQs 📖
Soaking uncooked Indian cottage cheese in water helps keep it soft, especially if it feels hard or dry. Simply leave the cubes in a bowl of warm water until you're ready to add them to the curry.
For extra flavor, you can shallow fry paneer cubes in ghee or oil with some slit green chilies until they turn light golden and crisp before adding them to the dish.
Alternatively, the cubes can be deep-fried, air-fried, grilled, or baked for a different texture. If you're short on time, use frozen fried cubes—just thaw and add them to the Indian curry!
The best substitute for Indian cottage cheese is extra-firm tofu. Press out the excess water, cut it into cubes, and add it to the gravy. However, since tofu has a neutral flavor, I highly recommend grilling or pan-frying the cubes before adding them to enhance the taste and texture.
Other great vegan substitutes include potatoes (Aloo Matar), cauliflower, mixed vegetables, makhana (fox nuts), or even vegan meatballs (similar to the ones used in my Kofta Curry).
If you're looking for a non-vegan alternative, ricotta cheese can also be used. Just squeeze out the whey before adding it to the curry. Keep in mind that ricotta may already contain salt, so taste the curry before adjusting the seasoning.
Yes, you can easily make Punjabi Matar Paneer (Just like I make Mushroom Masala) in the Instant Pot! Prep the masala as mentioned in the recipe and add the ingredients in the same order. Set the Instant Pot to Sauté mode and cook briefly. After adding water, close the lid and cook on Manual (Pressure Cook) mode for 3 minutes. Once done, manually release the pressure, open the lid, and add the garnish. The cooking time remains the same even if you double or triple the recipe!
Matar Paneer curry can be made ahead and stored easily. It stays fresh in the refrigerator for 4-5 days. Allow it to cool completely before storing it in an airtight container. The curry thickens as it cools, so when reheating, add a little water and adjust the salt accordingly. This dish also freezes well, but for best results, freeze the curry without the paneer and add them fresh when reheating to maintain its soft texture.
You can add mushrooms, potatoes, spinach, khoya (Like Khoya Matar), methi (like Methi Matar Malai), or makhana as additional ingredients to Mutter Paneer to make it more flavorful and whoelsome.
You can enhance the flavor and texture of this North Indian-style Matar Paneer gravy recipe by adding ingredients like mushrooms, potatoes, spinach, khoya (as in Khoya Matar), methi (as in Methi Matar Malai), or makhana. These additions not only make the Paneer Peas Masala more flavorful but also add a wholesome, hearty touch to the curry.
Cottage cheese can be used as a substitute in this Paneer Peas Masala recipe, but the texture will be different. Ricotta cheese is a good alternative—just squeeze out the excess whey before using it. Since ricotta already contains salt, adjust the seasoning accordingly. Unlike Indian cottage cheese, ricotta won’t hold its shape in cubes; instead, it will give a crumbly texture similar to khoya, like in a Veg Keema recipe. Other substitutes include Halloumi or Queso Fresco, both of which have a firmer texture and can work well in this North Indian dish.
More Indian Curries
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Recipe 📖
Restaurant-Style Matar Paneer Recipe
Equipment
Ingredients
To Prep The Paneer
- 14 oz low-fat paneer
- water
To Make The Gravy
- 1 tablespoon butter
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon Kashmiri chilly powder
- 1 teaspoon chilly powder
- ½ teaspoon turmeric powder
- 28 oz canned chopped tomatoes
- salt
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon cardamom powder
- 1 cup green peas
- 2.5 cups water
- 1 tablespoon Kasuri methi
- 2 tablespoon cilantro
Instructions
To Prep The Paneer
- Cut the paneer into one-inch cubes.
- Soak them in warm water and set aside. Let them remain in the water until needed in the recipe. This keeps them soft and prevents it from becoming chewy.
To Make The Ground Paste
- Place cashews in hot water for 15 minutes to soften them. This helps create a creamy, rich texture in the curry.
- In a blender jar, add the soaked and drained cashews along with onion, garlic, ginger, and green chilies. Blitz until smooth to form a flavorful puree. Set the onion-cashew paste aside for later use.
To Make The Gravy
- Heat butter and ghee in a pot. Add cumin seeds and let them splutter. Then, add Kashmiri chili powder, regular chili powder, and turmeric powder. Sauté for 30 seconds to release their flavors.
- Add the blended onion-cashew paste along with ½ cup of water. Sauté on medium heat for 5 minutes, stirring occasionally to prevent burning.
- Stir in the canned tomatoes and salt. Cook for 10-12 minutes until the mixture thickens and the raw tomato smell disappears. Cover the pot if it starts to splutter, and stir occasionally to ensure even cooking.
- Add the green peas along with water. Bring the mixture to a boil, then cover the pot and let it cook for 15-20 minutes, stirring occasionally. This allows the green peas to soften and absorb the flavors of the curry.
- By now, the curry should have reduced and thickened, creating a rich and flavorful base.
- Stir in coriander powder, cumin powder, and cardamom powder. Mix well to enhance the depth of flavor.
- Gently add the Indian cottage cheese cubes and fold them into the curry. Let them simmer for 2 minutes, allowing them to absorb the spices and flavors.
- Sprinkle crushed Kasuri methi, fresh cilantro, and garam masala. Mix well, turn off the heat, and keep the pot covered for a few minutes. This helps the flavors meld together beautifully.
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We'll email this recipe to you, so that you can look at it later!
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