Easy Matar Paneer Recipe

(Kid-Approved + Authentic North Indian Flavor!)

If there’s one dish that instantly brings comfort to our dinner table, it’s Matar Paneer (Mutter Paneer).

My kids absolutely love this creamy, slightly sweet curry — it’s always one of their most-requested meals! I first fell in love with Matar Paneer while traveling in North India years ago, where every bite of this dish tasted like home. Today, it’s a regular feature in our kitchen, bringing back fond memories with every spoonful.

In this post, I’ll show you an easy homemade recipe for Matar Paneer, share a little history behind it, and give you some tips to make it perfect every time!

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What is Matar Paneer?

Matar Paneer is a classic North Indian curry made with paneer (Indian cottage cheese) and matar (green peas), cooked in a rich tomato-based gravy with aromatic spices.

It’s especially popular in Punjabi households and is often served with naan, roti, or steamed rice. This vegetarian dish strikes a perfect balance — creamy, flavorful, and kid-friendly without being overly spicy!

A Quick History of Matar Paneer

Matar Paneer has roots in the Punjabi cuisine of Northern India, where dairy (like paneer, butter, and cream) is a staple.

Paneer itself dates back centuries — it’s believed to have been introduced by Afghan and Persian rulers who brought techniques for soft cheese-making to India.

As tomatoes became widely available in India, they were incorporated into rich curries, leading to iconic dishes like Matar Paneer, Butter Chicken, and Paneer Butter Masala.

Today, Matar Paneer remains one of the most beloved vegetarian dishes, found both at home kitchens and in restaurants across India.

Easy Matar Paneer Recipe (Step-by-Step)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Calories: ~280–320 per serving

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Ingredients:

• 200g paneer (cubed)
• 1 cup green peas (fresh or frozen)
• 2 tablespoons oil or ghee
• 1 medium onion (finely chopped)
• 2 medium tomatoes (pureed)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 1/4 cup water (adjust for gravy consistency)
• Fresh cilantro (for garnish)

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Instructions:

Step 1: Prepare the Ingredients

• Cube the paneer into bite-sized pieces.
• If using frozen peas, rinse them under warm water to thaw slightly.
• Puree the tomatoes and finely chop the onion.

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Step 2: Sauté the Aromatics

• Heat 2 tablespoons of oil or ghee in a large pan over medium heat.
• Add 1 teaspoon of cumin seeds and let them crackle for a few seconds.
• Add the chopped onion and sauté until golden brown (about 3–4 minutes).

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Step 3: Build the Masala Base

• Stir in 1 teaspoon of ginger-garlic paste and cook for another minute until the raw smell disappears.
• Add the pureed tomatoes and cook for 5–7 minutes, stirring occasionally, until the oil starts to separate from the masala.

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Step 4: Spice It Up

• Lower the heat slightly and add:
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
• Mix well to coat the onion-tomato mixture evenly with spices.

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Step 5: Add Peas and Simmer

• Add 1 cup of green peas and 1/4 cup of water. Stir well.
• Cover the pan and let it cook on low for 5 minutes , or until the peas are tender.

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Step 6: Add the Paneer

• Gently add the cubed paneer to the gravy.
• Stir carefully to coat the paneer without breaking the pieces.
• Let it simmer uncovered for another 5 minutes, allowing the flavors to meld.

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Step 7: Finish and Garnish

• Sprinkle 1 teaspoon of garam masala over the curry.
• Taste and adjust salt if needed.
• Garnish with freshly chopped cilantro.

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Serving Suggestions:

• Serve hot with warm naan, roti, or steamed basmati rice.
• Add a side of yogurt or raita for an extra refreshing touch.

Why My Family Loves Matar Paneer

When I first tasted Matar Paneer, during one of my first stays in India, I was instantly hooked — the soft paneer cubes soaking up the spiced tomato gravy were simply unforgettable.

Years later, when I made it for my own kids, they devoured it so quickly that it became a permanent addition to our weekly meal rotation!

It’s gentle on little tastebuds but flavorful enough for grown-ups, and I love that it’s packed with protein and veggies too.

Matar Paneer is more than just a dish for us — it’s a beautiful memory of travels, family gatherings, and simple, joyful meals. I hope this easy recipe brings a little of that magic to your table too!

Let me know in the comments — have you tried making Matar Paneer before?