Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Matar Paneer
A vegetarian North Indian dish consisting of peas and paneer in a tomato-based sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Pan-fry Paneer: Heat 1 tbsp oil in a non-stick pan over medium heat. Fry the paneer cubes until lightly golden on all sides. Remove and soak in warm water to keep them soft.
- 2
Cook Aromatics: In the same pan, add another 1 tbsp of oil and crackle 1 tsp cumin seeds. Add the finely chopped onions and sauté for 5-7 minutes until translucent and soft.
- 3
Build the Gravy: Stir in 1 tbsp ginger-garlic paste and cook for 1 minute. Add the tomato puree, 1/2 tsp turmeric, and 1 tsp Kashmiri red chili powder. Cook for 8-10 minutes until the oil separates.
- 4
Add Peas & Cashew Paste: Mix in the green peas and 1/2 cup of smooth cashew paste (made by blending soaked cashews with a little water). Simmer for 5 minutes, adding up to 1 cup of water to adjust consistency.
- 5
Incorporate Paneer: Drain the paneer cubes and gently stir them into the simmering gravy. Cover and cook on low heat for 3-4 minutes to allow flavors to meld.
- 6
Finish & Garnish: Sprinkle 1 tsp garam masala and 1 tbsp crushed kasuri methi (fenugreek leaves). Stir gently, turn off the heat, and garnish with fresh cilantro.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving770
Calories
42 g
Protein
35 g
Carbs
50 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Matar paneer is a North Indian home-cooking staple that pairs the fresh-pressed cheese (paneer) produced by Punjabi dairy-farming households with green peas, one of the most widely grown winter vegetables on the subcontinent. The dish belongs to the same family of tomato-onion-based paneer curries as palak paneer and shahi paneer but is considered the most everyday of the group — present at weekday meals where the richer preparations are reserved for guests or celebrations.
Listahan note
This version builds the sauce by cooking the tomatoes long enough that they darken and the oil separates before adding the paneer, which prevents the acidic raw-tomato taste that plagues shortcuts.
Technique cues
- Add frozen peas directly to the simmering sauce in the last 5 minutes — pre-cooking them separately or cooking them too long turns them from sweet and bright to dull and starchy.
- Pan-fry the paneer cubes in oil until golden on two sides before adding to the curry; this creates a slight resistance to the outer layer so the cubes hold up during simmering rather than dissolving.
- The sauce should coat the back of a spoon but not be thick like gravy — thin with a splash of water if it reduces too much, or simmer uncovered for 5 more minutes if it seems too loose.
Kitchen flow
- Parallel prep
- Pan-fry the paneer cubes in a separate small pan while the sauce base builds — both are ready to combine at the same time.
- Make-ahead
- Make the tomato sauce base up to 3 days ahead and refrigerate; add freshly fried paneer and peas when reheating for the best texture.
- Leftover move
- Mash leftover matar paneer slightly and use as a filling for grilled flatbread sandwiches or as a topping for baked potatoes.
- Cleanup rhythm
- Pan-fry the paneer first, wipe the pan, then make the sauce in the same pan — the residual paneer fat seasons the sauce base without requiring cleanup between steps.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
paneer
protein and textural anchor
Purpose: Fresh paneer holds its form under heat and provides a neutral, milky flavor that absorbs the spiced tomato sauce.
Handling: Soak cubed paneer in warm lightly salted water for 10 minutes before frying — this prevents it from drying out and crumbling during cooking.
Adaptation: Extra-firm tofu pressed and pan-fried is the most effective vegan substitute.
frozen green peas
sweetness and color
Purpose: Peas provide the sweetness that balances the acidity of the tomatoes and add a pop of color to the rust-colored sauce.
Handling: Add directly from the freezer to avoid overcooking; they need only 3-4 minutes to thaw and heat through.
Adaptation: Edamame beans provide a similar color contrast with more protein; fresh peas in season are excellent but cook slightly faster.
onion
sauce foundation
Purpose: A well-cooked onion base provides the sweetness and body that holds the sauce together.
Handling: Cook over medium heat until soft and lightly golden — at least 10 minutes — before adding garlic and ginger.
Adaptation: Shallots produce a milder, slightly sweeter base that works well in this dish.
canned diced tomatoes
sauce acidity and body
Purpose: Tomatoes provide the primary flavor and liquid of the curry; canned gives consistent results throughout the year.
Handling: Cook until darkened and the oil visibly separates from the paste before adding other liquids.
Adaptation: Two large fresh Roma tomatoes, blended, produce a slightly lighter and brighter sauce in summer.
coriander powder
earthy spice layer
Purpose: Ground coriander is the backbone spice of North Indian curry sauces and provides the earthy note that rounds the tomato sharpness.
Handling: Add with other ground spices to the oil just before the tomatoes go in so it blooms briefly.
Adaptation: Curry powder contains coriander and can stand in at double the quantity if individual spices are unavailable.
Technique notes
- A half teaspoon of sugar added with the tomatoes counteracts the metal-tasting sharpness that canned tomatoes can carry without making the curry noticeably sweet.
- Crushed dried fenugreek leaves (kasuri methi) rubbed into the sauce at the end is the defining finishing touch of North Indian restaurant-style paneer curries.
- The curry improves noticeably after 30 minutes of rest time off heat — make it before serving other courses and let it sit covered while everything else comes together.
Ingredient swaps
- Dairy-free direction
- Replace paneer with pressed extra-firm tofu and use coconut oil instead of ghee for frying; the texture is slightly different but the dish remains satisfying and protein-rich.
- Lower-sodium direction
- Use no-salt-added canned tomatoes and season only at the finish; paneer already contains salt so the dish rarely needs as much added salt as other curries.
Serve alongside
- jeera rice
- roti or chapati
- cucumber raita
- masala chai
- cold glass of whole milk
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 3 days; the paneer firms slightly when cold and becomes slightly denser after reheating.
- Not ideal for freezing as paneer becomes spongy and grainy after thawing — make only what you plan to eat within 3 days.
Equipment
- wide heavy-bottomed skillet or karahi for the sauce
- small non-stick pan for pan-frying paneer without sticking
- potato masher or fork for partially crushing the cooked onion-tomato base if you prefer a smoother sauce
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