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India · Food

Classic Matar Paneer

45 min
390 kcal
4 servings

By eatmundo · August 3, 2026

Classic Matar Paneer🇮🇳AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Classic Matar Paneer. The percentage is the share of ingredients the two recipes have in common.

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A vibrant North Indian staple featuring tender green peas and soft paneer cubes in a spiced, tomato-based gravy. Perfectly balanced spices create a comforting dish ideal for family dinners.

According to eatmundo's ingredient comparison, the closest dish to Classic Matar Paneer from another cuisine is Yatimak Bademjan (Iran): the two share 55% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Heat 2 tbsp of oil in a medium pan over medium heat until it ripples gently.

  • 2

    Sauté the finely diced onion for 6 minutes until translucent and edges start to brown slightly.

  • 3

    Add the grated tomatoes and turmeric, cooking for 8 minutes until the oil begins to separate from the sides.

  • 4

    Stir in the green peas and cook for another 5 minutes, allowing them to soften slightly while soaking up the base.

  • 5

    Add the paneer cubes, being careful not to break them, and cook for 3 minutes to warm through.

  • 6

    Sprinkle the garam masala over the top, stirring gently to incorporate without mashing the cheese.

  • 7

    Add 1 cup of warm water to create a silky gravy, simmering for 5 minutes to meld the flavors.

  • 8

    Season with salt to taste and garnish with fresh coriander before serving hot with warm flatbread.

Frequently Asked Questions

What is Matar Paneer?

Matar paneer is a North Indian vegetarian curry made with green peas and paneer in a tomato-based spiced gravy. It is typically served as a main course for lunch or dinner alongside flatbreads like naan or rice.

Can I use frozen peas?

Absolutely; they work wonderfully and save time, just ensure they are thawed before adding them to the pan.

Do I need to fry the paneer?

It is optional. Frying gives a golden crust, but keeping it raw results in a softer, more pillowy texture.

What is the secret to a smooth gravy?

Grate the tomatoes and cook them until the oil begins to separate from the sides to ensure the gravy is consistent and not chunky.

How do I keep the paneer from getting rubbery?

Don't overcook it! Adding it at the end and simmering for only a few minutes keeps the paneer soft.

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