Matar Paneer.

Matar Paneer Masala Recipe/Green Peas Cottage Cheese Curry/How to Make Matar Paneer.

Matar Paneer Masala Recipe/Green Peas Cottage Cheese Curry/How to Make Punjabi Matar Paneer / How to Make Matar Paneer Masala / Quick, Best and Easy Matar Paneer Recipe / Restaurant Style Matar Paneer Masala / Paneer Mattar Masala Recipe / Paneer Gray Recipes / Paneer Masala Recipe / Paneer Peas Masala Recipe / Simple Matar Paneer Recipe.

Matar Paneer, matar means peas and paneer is Indian cottage cheese. So today we are going to make a rich Indian side dish for Chapathi, nana etc, Matar Paneer. I haven’t used cream in this recipe, though the original recipe calls for adding cream.

Of all the paneer dishes, matar paneer is the most favourite and the most selling paneer dish in any Indian restaurants. This is a recipe you find in many varieties. But what I am giving is a simple and easy recipe for making Matar Paneer.

This Matar Paneer folder was laying in my lap for a long time, can say a year or so, now only got the chance for it to get published..  This is really a comfort Indian side dish when paired with chapathi or roti.

This is my first recipe which comes under the category of Paneer. I can see many cooked Paneer dishes in my folder, but I am wondering now why it is delayed so much to post a Paneer recipe!!

Personally speaking, I love all kinds of paneer dishes and snacks in whatever form it appears in front of me. At the same time Reji is not a fan of paneer. May be that’s the reason I forgot to post a paneer based recipe.. This Matar Paneer dish is so rich with a smooth texture gravy.

I am sure that this Matar Paneer will be loved by everyone in your house.

Ingredients for Matar Paneer Masala Recipe:

Paneer / Cottage cheese cubed – 200 grams
Frozen Green Peas – 150 grams
Finely chopped Onions – 2 medium sized
Chopped Tomatoes – 1 big
Green chillies chopped – 1 (optional)
Homemade Ginger Garlic Paste – 1 tbsp.
Chili Powder – ½ tbsp.
Turmeric Powder – ½ tsp.
Coriander Powder – ½ tbsp.
Yogurt – ¼ cup
Kasuri Methi / dried Fenugreek Leaves – ½ tsp.
Cumin Seeds – 1 tsp.
Homemade Garam Masala Powder – ½ tsp.
Coriander leaves chopped – ¼ cup
Oil – 3 tbsp.
Salt – to taste.

How to Make Punjabi Mattar Paneer:

Heat a non-stick pan and pour 1 tbsp. oil on medium heat. Add chopped onion and along with that add little salt. Saute it till it turns golden brown. Add ginger Garlic Paste. Saute it till the ginger garlic paste leaves the raw flavour. Now add your chopped tomatoes along with ½ tsp. salt. Cook it by sautéing till tomatoes turn soft.

Remove it from the stove and keep it aside for a couple of minutes. When it cools down, transfer this onion tomato mixture to a blender and make into a fine paste.

In the same pan, add 1 tbsp. oil. When the oil is hot, add cumin seeds. When cumin seeds start to crackle, add chopped green chillies and sauté it. Add the chilli powder, coriander powder and turmeric powder and sauté it. Next add the tomato and onion puree to this and mix it on low medium flame for about 6 to 8 minutes. Add ½ cup of water and mix it. Bring the gravy to boil. Adjust the flame to low medium and add yougurt and mix it. Now crush kasuri methi with your palm and sprinkle on top of the gravy.

When the gravy is little thick and the oil starts floating on the top, add the green peas and paneer to the dish. Add little salt and ½ cup of water to this and cook it till it is done. Add Homemade Garam Masala Powder and cook for another couple of minutes. Next add the chopped coriander leaves.

Now your delicious matar Paneer is ready for serving. Serve it with Indian Roti, Chapathi, Rumali Roti, Kulcha or even with rice or pulao.

My Recipe Notes on Mattar Paneer Masala:

1. Cut Paneer into nice cubes. You can make your own paneer at home or can buy it from Indian stores. I have used frozen Green Peas.
2. Adding Garam masala is optional, but remember, it always gives a nice flavour. You can use even whole spices instead of Homemade Garam Masala Powder.
3. No need to add water while blending onion and tomato paste.
4. Adjust the spices as per your preferences. If you want, you can add 1 tbsp. water while sautéing spice powders, so that the powders do not get burned.
5. The consistency of this gravy depends on the thickness you desire.
6. Adding Kasuri Methi (Fenugreek Seeds Powder) gives a buttery flavour to the dish.
7. I have used yogurt in this dish. Cream is another substitute for yogurt. You can add the same amount, ¼ cup sour cream instead of yogurt. Adding yogurt or cream will give a rich flavour to the dish.

Happy Cooking.. Cheers.. Seena.


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Difficulty: Intermediate Prep Time 10 min Cook Time 9 min Total Time 19 mins


Learn how to make Matar Paneer Masala, one of the very popular paneer side dishes for chapathi, roti, rice and pulao. It is very popular in Punjab.

Keywords: matar paneer recipe, matar peas masala recipe, how to make indian matar paneer, paneer matar masala

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