Easy Matar Paneer Recipe

When it comes to comforting, wholesome meals that bring everyone together, Matar Paneer holds a special place in our home.

There’s something truly heartwarming about this dish. The soft, creamy paneer, the burst of sweetness from green peas, and the rich, mildly spiced tomato gravy make it an absolute delight. It’s a dish that fills our home with warmth, especially on cooler evenings when we crave something hearty and satisfying.

Matar Paneer has always been my go-to recipe when I want to serve something nutritious without compromising on taste. Paneer is an excellent source of protein and calcium, helping to keep bones strong and energy levels high. Green peas add a boost of fiber, vitamins, and antioxidants, making this dish both wholesome and delicious. Plus, the blend of spices—turmeric, coriander, and garam masala—not only enhances the flavor but also supports digestion and immunity.

I often make Matar Paneer on lazy Sunday afternoons when we all sit down for a comforting, home-cooked meal. Sometimes, I prepare it for weeknight dinners after a long day, knowing it’s one dish that always brings smiles to the table. Paired with soft phulkas or a bowl of jeera rice, it’s the kind of meal that makes you slow down and savor every bite.

For me, Matar Paneer isn’t just food—it’s warmth, comfort, and a little reminder that the best moments are often the simplest ones, shared over a plate of something delicious.

Easy Matar Paneer Recipe

Matar Paneer is a flavorful and comforting North Indian dish made with soft paneer cubes and sweet green peas in a rich, spiced tomato-based gravy. It pairs perfectly with naan, roti, or rice and is a staple in many Indian households. Here’s my simple way of making this classic dish with minimal effort but maximum taste.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients You’ll Need

For the Curry:

• ¾ cup green peas (fresh or frozen)
• 1½ cups paneer (cubed)
• 2 tomatoes (finely chopped)
• ¼ cup curd (yogurt)
• 3 green chilies (slit)
• 1 teaspoon ginger-garlic paste
• ½ teaspoon garam masala
• Salt (to taste)
• 2 tablespoons oil or ghee
• 1 lemon (for juice)
• Coriander leaves (for garnish)

For the Masala Paste:

• 1 tablespoon oil
• 2 onions (sliced)
• 1-inch cinnamon stick
• 1 cardamom pod
• 1 clove
• 1 teaspoon cumin seeds
• 10 black peppercorns
• ½ teaspoon red chili powder
• 1 teaspoon coriander powder
• ¼ teaspoon turmeric powder

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How to Make Matar Paneer

1. Prepare the Masala Paste
   • Heat a pan with a tablespoon of oil.
   • Add cinnamon, cardamom, cloves, black pepper, and cumin seeds. Let them sizzle for a few seconds.
   • Toss in sliced onions and sauté until golden brown.
   • Stir in red chili powder, coriander powder, and turmeric. Be careful not to burn them.
   • Let the mixture cool, then grind it into a smooth paste with a little water.
2. Cooking the Peas & Paneer
   • If using fresh peas, cook them with 1-2 tablespoons of water for a couple of minutes in the microwave or a pan until soft. If using frozen peas, no extra water is needed.
   • Boil a pot of water and add paneer cubes. Let them sit for 3-4 minutes, then drain. This keeps them soft.
   • For a richer flavor, lightly fry the paneer cubes until golden and then soak them in warm water.
3. Making the Gravy
   • Heat 2 tablespoons of oil in a pan.
   • Add green chilies and ginger-garlic paste. Sauté for a minute until fragrant.
   • Stir in the ground masala paste and cook for 2 minutes.
   • Add chopped tomatoes and salt. Cook until the tomatoes soften and release oil.
   • Mix in the cooked peas.
   • Whisk the curd until smooth, then add it to the pan. Stir well so the gravy gets a creamy texture.
   • Add the paneer cubes along with ½ cup of water. Let everything simmer for 5-6 minutes.
   • Stir in garam masala and mix well.
4. Finishing Touches
   • Turn off the heat and squeeze in the lemon juice for a fresh, tangy kick.
   • Garnish with chopped coriander leaves and serve hot with roti, naan, or rice.

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Tips for the Best Matar Paneer

• Lemon juice is key! It balances the flavors and enhances the taste.
• Don’t overcook the spices. If they burn, the curry may taste bitter.
• Paneer Tip: Soaking paneer in warm water keeps it soft, especially if you fry it first.
• Curd Trick: Always whisk curd before adding it to avoid a lumpy texture.

This easy matar paneer is packed with comforting flavors and is perfect for any meal. Enjoy! 😊