Matar Paneer Recipe (Mutter Paneer)

Matar Paneer is a classic North Indian curry made with soft paneer cubes and green peas. It’s cooked in a simple onion and tomato-based gravy with mild spices. Pairs well with both rice and roti (Indian flatbread).

Being from North India, Matar Paneer is a recipe I grew up eating. Whenever we had guests or visited family, it was almost always on the table. The soft paneer cubes soaking up onion-tomato gravy with green peas are so comforting. Made without any heavy cream, this paneer curry tastes just like a restaurant dish by using Indian spices.

For me, it’s a go-to dish because it’s simple to make and doesn’t need too many ingredients or complicated steps. . It’s one of those recipes that comes together quickly, making it perfect for busy days when I want home-cooked food without spending too much time in the kitchen.

My family enjoys it with roti or jeera rice, and it always feels like a complete meal. Because it uses ingredients I usually have at home, I often make it without any special planning.

Unlike restaurants, I prefer not to make it heavy. It’s our special weekly meal. My version involves sauteing chopped onions and grated garlic in ghee and adding grated tomatoes with spices. Then I add paneer cubes and boiled peas (matar) and pressure cook it on a slow flame.

Simple and gathers in just under 25 minutes. Isn’t that amazing?

Love Paneer, get more paneer recipes. My favorites include: Shahi Paneer, Paneer Methi Malai, Paneer Tikka Masala.

To make it vegan, swap paneer with tofu, ghee with sesame oil and curd with vegan curd.

Ingredients

See the recipe card for the exact ratio of measurements of ingredients.

• Paneer– Fresh Indian cheese or vegetarian non-melting cheese. You may procure it from any Indian store or make it at home with my paneer recipe.
• Peas– I have used frozen peas. In winter, I procure fresh peas and freeze them for use in the summer. Leftover peas. Use them for making my favorite mushroom stir fry.
• Ghee– Can’t skip ghee for paneer recipes. You may swap it with vegan cooking oil.
• Onion– I like freshly chopped red onions.
• Garlic and ginger– grated
• Tomato– Freshly grated/ pureed tomatoes and chopped too.
• Green chili
• Curd– use vegan swaps
• Lemon juice
• Indian spices– jeera (cumin seeds), turmeric powder, cardamom whole, dry fenugreek leaves (kasoori methi), red chili powder, paneer masala (I use GM Foods), garam masala, amchoor.

How To Make Matar Paneer (Pressure Cooker Recipe)

Step 1. Prepare Ingredients

Chop onions, green chilies, and tomatoes. Grate garlic. Cut paneer into cubes. Keep frozen peas in a bowl of water while you prep.

Step 2. Sauté Onion Garlic

Heat ghee in the pressure cooker pot. Add cumin seeds with green cardamom and let them crackle. Add chopped onions, grated garlic, ginger, and green chilies and sauté until golden. Adjust the heat.

Step 3. Add Tomatoes

Add grated and chopped tomatoes along with salt and all spices except garam masala, kasorri methi, and amchoor, and cook until the tomatoes leave ghee. Takes about 2-3 minutes on a slow flame.

Step 4. Add Curd, Peas, Paneer Cubes

Add paneer cubes and peas. They will leave water. Cook for 1-2 minutes. Add water and pressure cook on full flame for 2 whistles and slow flame for 3 minutes.

Step 5. Almost Ready

Let the pressure cooker cool off. Open it, add garam masala, kasoori methi, lemon juice, and amchoor. Top it with cilantro.

Step 7. Serve it

Matar paneer is ready. Serve it hot with rice or roti.

Expert Tips

• You may choose to fry paneer cubes and add them at the last.
  This recipe is simple and best for homemade. You may add cream for thick gravy.
• Store leftovers in an airtight container in the fridge. It stays good for up to 2 days and reheats well.

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