Matar Paneer
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Matar Paneer – soft cubes of paneer and sweet green peas in a spiced tomato onion curry that tastes straight out of your favorite Indian restaurant but is totally weeknight doable.
My Take on a Classic Matar Paneer
Remo has always been the bigger Indian food fan in our house but lately we have both fallen head over heels for Indian vegetarian dishes. It started with a takeout obsession and ended with me recreating our favorites at home, with this matar paneer at the top of the list.
This is not a traditional version and I am not claiming it is authentic. It is my take on the classic made with easy to find ingredients and simple steps that anyone can pull off. The result is creamy, spiced just right, and one of the most delicious ways we have been sneaking more vegetarian meals into our week.
Why You’ll Love This Matar Paneer
- Indian vibes, Jo style. It may not be traditional but it’s packed with all the cozy spices and creamy sauce you crave.
- Meatless but filling. Paneer and peas make this hearty enough that even Remo forgets there’s no meat in it.
- Weeknight friendly. From cutting board to table in about 40 minutes. Perfect for when you’re craving takeout but want to stay in.
- Custom spice levels. Keep it mild or go full sweat-on-your-forehead. You’re in charge.
- Great with everything. Scoop it with naan, drown some rice in it, or eat straight from the pan. No judgment here.
Before You Start: Tips & Ingredient Notes
- Get your spices out first. This recipe moves quickly once you start cooking, so measure out your cumin, turmeric, and chili powder ahead of time. Trust me, scrambling through the spice cupboard mid-sauté is how you end up with cumin on the dogs.
- Kashmiri chili powder = color, not crazy heat. It gives that gorgeous red hue without blowing your head off. If you swap with regular chili powder, start with less.
- Paneer 101. It’s a mild, firm, fresh cheese you’ll find in tons of Indian recipes. If you can get fresh paneer, do it. Most supermarkets carry it nowadays. It fries up beautifully and holds its shape. No paneer? Halloumi is your best swap. In a pinch, firm tofu works, though it won’t have that same creamy bite.
- Cashews = creamy sauce. Blending cashews with tomatoes and onions is what makes this sauce creamy without buckets of cream. If you’ve never tried it, you’ll wonder why you didn’t sooner.
- Peas: fresh or frozen. I use frozen because they’re always in my freezer and taste just as good once blanched. If you’ve got fresh peas, you’re basically winning at life.
- Not claiming authenticity here. This is my inspired version, not your Indian grandmother’s recipe. It’s easy, approachable, and still ridiculously good.
Heat oil in your skillet and toss in the cashews. Let them toast for a hot second, then add onion. Sauté until golden and smelling incredible. Garlic and ginger go in next, followed by your tomatoes. Cook until they break down into a jammy mess.
Blend the whole thing until smooth and set aside, this is your creamy curry backbone.
Add more oil to the skillet and toss in the cumin seeds. When they start to sizzle, add onion and cook until softened. Stir in chili powder (Kashmiri if you’ve got it), coriander, turmeric, cumin powder, and kasuri methi. Let the spices toast for a minute, this is where all the flavor blooms. A little fresh cilantro here makes the kitchen smell like heaven.
Pour your blended tomato cashew mixture back in. Add ketchup (yes, really, it balances the heat) and cream if you’re feeling indulgent. Stir in the green peas and water, bring to a gentle simmer, and let it cook just until the peas are tender.
Gently fold in the paneer cubes and let them soak up that gorgeous sauce for a few minutes. Sprinkle garam masala over the top right at the end. Why? Because garam masala is more about aroma than heat. Adding it at the last minute keeps those warm, toasty notes bright and fragrant instead of cooking them flat. Taste, adjust seasoning, and you’re good to go.
What to Serve With Matar Paneer
Matar Paneer is hearty enough to eat straight from the pot with a spoon (no judgment here), but it’s even better when you’ve got the right sidekicks on the table. Here are some ideas:
Basmati Rice
Easy Homemade Naan
Roti/Chapati (Indian Flat Bread)
Pickled Red Onions
Frequently Asked Questions
Is matar paneer the same as mutter paneer?
Yes, they’re the same dish. “Matar” and “mutter” both mean peas in Hindi. It’s just a difference in spelling.
Can I make this without cashews?
Definitely. Cashews add creaminess and mild sweetness, but you can skip them or use blanched almonds. If you want it nut free, stir in extra cream or even coconut milk at the end for body.
Do I have to use Kashmiri chili powder?
No, but it’s worth it if you can find it. Kashmiri chili powder gives vibrant color with milder heat compared to regular chili powder. Regular chili powder works, just use less if it’s spicy.
Can I make this ahead?
Yes. The flavors deepen as it sits. Make the curry, cool it, and refrigerate for up to 3 days. Reheat gently and add a splash of water or cream to loosen it.
Can I freeze matar paneer?
Yes, though paneer softens slightly after freezing. Freeze the curry in portions for up to 2 months. Thaw in the fridge overnight and reheat on the stove.
Try These Indian Recipes Next
- Butter Chicken Meatballs
- Chicken Biryani
- Easy Chicken Tikka Masala
- Easy 30 Minute Balti Chicken
- Chicken Vindaloo
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Matar Paneer
Video
Ingredients
For the Curry:
- 2 tablespoons vegetable oil (divided)
- ¼ cup cashews
- 2 medium onions (roughly chopped)
- ¼ tespoon salt (or to taste)
- 3 cloves garlic (minced)
- 1-inch piece ginger (grated)
- 5 medium tomatoes (roughly chopped)
Spices:
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion (chopped)
- 1 teaspoon Kashmiri chili powder (adjust to taste)
- 1 teaspoon coriander powder
- ½ teaspoon Kasuri methi
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- salt (to taste)
- 2 tablespoons fresh cilantro (finetly chopped)
Other Ingredients:
- 1 tablespoon ketchup
- 2 tablespoons heavy cream (optional, for creaminess)
- 1 cup green peas (fresh or frozen, blanched for a minute)
- 1 cup water (or more for desired consistency)
- 12 ounces paneer (cut into cubes)
- ¼ teaspoon garam masala
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Instructions
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cashews and roast them for about 30 seconds. Add the chopped onion and sauté until golden brown, about 3-5 minutes.
- Season with salt then stir in the garlic and ginger, and cook for another 1-2 minutes. Add the chopped tomatoes and cooked until the tomatoes are mushy, about 5 minutes. Remove from heat and let the mixture cool. Once the mixture has cooled down a bit, place it in a blender and blend until smooth. Set aside.
- In the same skillet, add 1 tablespoon of oil. Heat over medium heat and add the cumin seeds. Let them sizzle for 30 seconds. Add the onion and cook for about 2 minutes until it softens.
- Add the chili powder, coriander powder, Kasuri methi, turmeric, cumin powder and salt. Stir and cook for 2 to 3 minutes over low heat. Stir in the chopped cilantro and cook for another minute.
- Add the pureed tomatoes paste, ketchup and cream. Stir everything together well and cook for another minute.
- Next, add the green peas and 1 cup of water. Bring the curry to a gentle simmer and cook for 2 minutes.
- Gently stir the paneer cubes into the curry, ensuring they are well coated. Simmer for another 5 minutes, allowing the flavors to meld.
- Stir in garam masala, taste and adjust seasoning with salt or more spices as needed.
- Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or roti.
Notes
- Not traditional, just delicious: This is my shortcut take on a classic, using simple pantry ingredients and an easy cooking method.
- Paneer 101: Paneer is a firm Indian cheese that doesn’t melt, so it holds up beautifully in curries. Find it in most large grocery stores or Indian markets.
- Chili powder tip: Kashmiri chili powder gives heat and gorgeous color without overpowering spice. If you can’t find it, use regular chili powder and a pinch of paprika.
- Cashew creaminess: Blended cashews make the sauce silky and rich without heavy cream.
- Storage: Keeps well in the fridge for up to 3 days or freezes beautifully for quick weeknight dinners later.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
