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    Home » Recipes » Indian

    Punjabi Matar Paneer Recipe – Peas and Paneer Curry

    Published: Jan 6, 2018 · Modified: Mar 13, 2025 by Vaishali · This post may contain affiliate links · 29 Comments

    Jump to Recipe Print Recipe

    This authentic Punjabi Matar Paneer Recipe combines tender paneer cubes with sweet peas in a simple home-style tomato-based curry sauce. It is a beloved comfort dish from North India that you can now easily make in your own kitchen.

    Matar Paneer Curry garnished with chopped cilantro in a white ceramic bowl on a white marble background.

    Though there is really no “zoning” of food, Matar (or mutter) paneer is definitely considered a Punjabi dish. An irresistibly simple and tasty curry that you will find on dinner tables of most homes, menus of almost all North Indian restaurants and also very popular “dhaba” food. It is great when served either with whole wheat rotis or simple plain rice or jeera rice, and with homemade naan if you are feeling fancy.

    Soft paneer cubes and sweet peas are dunked in a flavorful curry made of onions, tomatoes, ginger and garlic. It is one of my go to dishes when I do not have a lot of fresh vegetables in the crisper bin. I almost always have a batch of my homemade paneer and bag of peas in the freezer and that is what does it for mutter paneer.

    Jump to:
    • ✨Why you'll love this recipe?
    • 📋Recipe Ingredients
    • 👩‍🍳Steps to make this recipe
    • 🍲Make it in a Pressure cooker or Instant Pot
    • 💡Vaishali's Tips!
    • 📖Substitutions, Additions and Variations
    • 🫙Storage, freezing, and reheating instructions
    • 🍽️What to serve it with?
    • Related
    • Punjabi Matar Paneer Recipe

    ✨Why you'll love this recipe?

    • Simple ingredients - make yourself a batch of homemade paneer or buy it at a local store and grab your favorite Indian spices and rest of the ingredients are probably already in your refrigerator.
    • Easy recipe - once you pull together all the ingredients, it comes together rather easily and is fuss-free.
    • Leftovers - the leftovers taste incredible as the flavors deepen as the curry sits.

    📋Recipe Ingredients

    Labeled ingredients for making mater paneer curry on a brown wooden background including paneer, ginger, garlic, onion, serrano pepper, oil, salt, tomatoes, frozen peas, and spices.
    • Paneer - I use homemade paneer which is made with just two ingredients. You can easily buy paneer in the freezer aisle at most American grocery stores, and all Indian grocery stores also carry it.
    • Peas - I have used frozen peas in this recipe because they are readily available. But if you live in India or other places where fresh peas are abundant (especially during winters), please use them. You can proceed with the recipe as is with fresh peas.
    • Spices - all my favorite and the very basic spices in my masala dabba - cumin seeds, turmeric, cayenne, coriander powder, and garam masala.
    • Aromatics - onion (you can use red or white onion), ginger, garlic (or use ginger garlic paste), tomato, cilantro, and green chili (optional). These veggies will form the base of the flavor profile along with the spices.
    • Fresh Cilantro - or coriander (aka as dhania/dhaniya) is an absolute must for this recipe. But if it tastes like soap to you, simply skip it.

    Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.

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    👩‍🍳Steps to make this recipe

    If you are using frozen paneer, plan ahead. You can either thaw it overnight or 6-8 hours in the refrigerator or thaw it using hot water. Cut into cubes after thawing. I cube a batch of my homemade paneer, cube it, flash freeze it, and store in freezer safe bags or containers. Cubed frozen paneer can be used directly in this recipe without thawing.

    Step 1: Take all your aromatics except cilantro (onion, ginger, garlic, tomatoes, and serrano) in a blender jar (Image 1) and blend until pureed or smooth. This is the base of “masala” for our mutter paneer.

    Step 2: Heat a heavy-bottomed pot or Dutch oven on medium-high heat and add oil. Once the oil shimmers, add the cumin seeds. Wait until the cumin seeds start dancing around in the hot oil, then add your prepared ground masala (Image 2).

    Tomato, garlic, ginger, onion, and serrano pepper in a blender jar.
    Blended onion, tomato, ginger, garlic paste with oil and cumin seeds in a white ceramic pot.

    Step 3: Add all the dry spice powders except garam masala (Image 3), stir and mix everything together.

    Step 4: Turn the heat to medium-low and cook/bhoono (read all about the technique of bhoono in this recipe of coriander chicken) the masala until all the moisture evaporates and tiny droplets of oil start to appear at the edges (Image 4). This should take no more than 10 minutes. Keep stirring in between.

    Blended onion, tomato, ginger, garlic paste with spice powders sprinkled on top in a white ceramic pot.
    Masala of onion, tomatoes, ginger, garlic, and green chili cooked down with spices and oil in a ceramic pot.

    Steps 5 and 6: After the masala is bhoonoed (cooked as per above description), add the peas and cubed paneer (Image 5) and give it a good mix (Image 6) or until the masala coats the paneer and peas.

    Paneer cubes and frozen peas with cooked masala in the bottom in an enameled cast iron pan.
    Cubed paneer and peas mixed with masala in an enameled cast iron pan.

    Step 7: Add about one to one and a half cups of water (add to adjust consistency to your liking, we like our curry a little thick), salt to taste and mix (Image 7). Turn the heat up to high and cover with a lid. Bring to a boil, lower the heat to medium low and cook for 10 minutes.

    Step 8: Turn the heat off, uncover, add garam masala and chopped cilantro (Image 8), adjust salt (if needed). Serve hot with roti, homemade garlic naan or rice. Enjoy!!

    Matar Paneer cooking in a blue enameled cast iron pan with cubed paneer and peas floating in the curry sauce.
    Cooked matar paneer curry in a blue enameled cast iron pot garnished with chopped cilantro.

    🍲Make it in a Pressure cooker or Instant Pot

    • Pressure Cooker: Proceed with the recipe as is upto Step 6 as given above. Add the water and salt. Turn the heat to high and put the lid of pressure cooker on and lock it in place. Cook on high heat for 1 whistle and then turn the heat off. Open the lid when pressure releases. Finish with chopped cilantro and garam masala.
    • Instant Pot: Set the Instant Pot to "saute" mode and proceed until Step 6. Add the water and salt. Cancel "saute" and close the lid of the Instant Pot with the pressure valve in sealing position. Press the pressure cook mode and set the timer to zero minutes. Let the Instant pot come to pressure and once it beeps, cancel the pressure cook mode and turn the Instant pot off. Let the pressure release naturally before opening the lid. Finish with chopped cilantro and garam masala.

    💡Vaishali's Tips!

    • If using frozen paneer: Thaw the paneer block by submerging it in hot water for 30 minutes and then proceed to cube. If you have frozen paneer cubes, you can also soak them in hot water for a softer texture of cooked paneer, though this is not necessary.
    • Cooking the masala: If your masala sticks to the pan while cooking, sprinkle a few drops of water, scrape the browned bits, and continue cooking until you can see tiny droplets of oil at the edges of your masala. This is important to develop deeper flavors in this simple recipe.
    • Garam masala - gives this Punjabi matar paneer it's characteristic flavor. If you do not have my homemade garam masala, I recommend using this brand of garam masala.
    Matar Paneer Curry garnished with chopped cilantro in a white ceramic bowl on a white marble background.

    📖Substitutions, Additions and Variations

    • Vegan: You can use extra firm tofu in place of paneer to make the recipe vegan.
    • Peas: instead of frozen peas you can use fresh peas when available.
    • Creamy: use a tablespoon of heavy cream to add a creaminess to the curry sauce along with adding chopped cilantro and garam masala in the last step.
    • Pressure cooker: If you are in a rush, mutter paneer can be made in a pressure cooker, though it doesn’t take too long to cook in an open sauce pan, either.

    🫙Storage, freezing, and reheating instructions

    • Store any leftover matar paneer in an airtight container in the refrigerator. It stays good for 2-3 days. Reheat any leftovers in the microwave or a small saucepan.
    • I would not recommend freezing matar paneer. However, you can freeze the cooked (bhoonoed) masala and then add paneer, peas, and water when ready to make the curry.

    🍴Meal Prep Ideas

    • Chop Vegetables in Advance: Cut the onion, tomatoes, ginger, garlic, and serrano pepper (if using) when you buy them or on the weekend. You can wash, stem, and chop the cilantro. Store them in separate airtight containers in the fridge for quick assembly when cooking.
    • Blend the masala: Blend the masala and keep in the refrigerator until you are ready to cook it.
    • Cook the masala ahead: you can cook the masala until step 4, let it cool and store in the refrigerator.

    🧑‍🍳Make Extra

    • Double the masala: or triple, quadruple. The masala can be frozen in silicon lined muffin pans and then stored in freezer bags. When ready to use, just proceed from step 5 onward. You can also use this masala in other recipes like mixed lentil dal, black eyed peas, and many more.

    🍽️What to serve it with?

    1. Flatbreads. Yo can serve it with homemade or store-bought whole wheat rotis (also known as chapathi/fulka) or garlic or plain naan. Plain or palak (spinach) paranthas work great too.
    2. Rice. If you are a rice person like me, you will enjoy eating matar paneer with either plain basmati rice or jeera or cumin rice.

    Related

    Looking for other recipes like this? Try these:

    • Creamy Fresh Sweet Corn Curry
      Creamy Fresh Sweet Corn Curry | Meatless Monday
    • Instant Pot Saag Paneer recipe Saag Paneer garnished with grated paneer_FI1 #Instant Pot #Spinach #Easyrecipes #weeknight #indianfood
      Instant Pot Saag Paneer
    • Yumm! Shahi paneer - cubed homemade paneer dunked in a luscious creamy curry sauce
      Shahi Paneer Recipe – A dish to make you feel like royalty
    • A semi homemade take on traditional Malai Kofta using froze meatless meatballs. Weekday fancy dinner solved. #recipes #easyrecipes#indianfood #curry
      Malai Kofta - Meatless Meatballs in Creamy Indian Sauce

    If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.

    Love – Vaishali

    Matar Paneer Curry garnished with chopped cilantro in a white ceramic bowl on a white marble background.

    Punjabi Matar Paneer Recipe

    Vaishali
    This authentic Punjabi Matar Paneer Recipe combines tender paneer cubes with sweet peas in a simple home-style tomato-based curry sauce. It is a beloved comfort dish from North India that you can now easily make in your own kitchen.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 6
    Calories 279 kcal

    Equipment

    • Dutch Oven

    Ingredients
      

    • 1 pound Paneer cubed
    • 1 cup Green peas frozen or fresh
    • ½ Onion about ½ cup chopped
    • 2 Tomatoes 1 cup chopped tomatoes
    • ½ inch Ginger piece peeled
    • 3 cloves Garlic peeled
    • 1 Green chili optional
    • 1 tablespoon Avocado Oil or any cooking oil of your choice
    • ½ teaspoon Cumin seeds
    • ¼ teaspoon Turmeric powder
    • 1.4 teaspoon Cayenne powder
    • 2 teaspoon Coriander powder
    • ¼ teaspoon Garam masala powder
    • Salt – to taste
    • 1.5 cups Water
    • 2-5 sprigs Cilantro leaves, finely chopped

    Instructions
     

    • Take all your aromatics except cilantro (onion, ginger, garlic, tomatoes, and serrano) in a blender jar and blend until pureed or smooth. This is the base of “masala” for our mutter paneer.
    • Heat a heavy-bottomed pot or Dutch oven on medium-high heat and add oil. Once the oil shimmers, add the cumin seeds. Wait until the cumin seeds start dancing around in the hot oil, then add your prepared ground masala.
    • Add all the dry spice powders except garam masala, stir and mix everything together.
    • Turn the heat to medium low and cook/bhoono the masala till all the moisture evaporates and you can see tiny droplets of oil start to appear at the edges of the masala. This should take no more than 10 minutes. Keep stirring in between.
    • After the masala is bhoonoed (cooked as per above description), add the peas and cubed paneer and give it a good mix or until the masala coats the paneer and peas.
    • Add about one to one and a half cups of water (add to adjust consistency to your liking, we like our curry a little thick), salt to taste and mix. Turn the heat up to high and cover with a lid. Bring to a boil, lower the heat to medium low and cook for 10 minutes.
    • Turn the heat off, uncover, add garam masala and chopped cilantro, adjust salt (if needed). Serve hot with roti, homemade garlic naan or rice. Enjoy!!

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    To Store - Store any leftover matar paneer in an airtight container in the refrigerator. It stays good for 2-3 days. Reheat any leftovers in the microwave or a small saucepan.
    Tip 1 - If using frozen paneer: Thaw the paneer block by submerging it in hot water for 30 minutes and then proceed to cube. If you have frozen paneer cubes, you can also soak them in hot water for a softer texture of cooked paneer, though this is not necessary.
    Tip 2 - Cooking the masala: If your masala sticks to the pan while cooking, sprinkle a few drops of water, scrape the browned bits, and continue cooking until you can see tiny droplets of oil at the edges of your masala. This is important to develop deeper flavors in this simple recipe.
    Tip 3 - Garam masala - gives this Punjabi matar paneer it's characteristic flavor. If you do not have my homemade garam masala, I recommend using this brand of garam masala.
    What to serve it with - Flat breads. Yo can serve it with homemade or store-bought whole wheat rotis (also known as chapathi/fulka) or garlic or plain naan. Plain or palak (spinach) paranthas work great too. Rice. If you are a rice person like me, you will enjoy eating matar paneer with either plain basmati rice or jeera or cumin rice.
     

    Nutrition

    Calories: 279kcalCarbohydrates: 9gProtein: 13gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 52mgPotassium: 205mgFiber: 3gSugar: 3gVitamin A: 773IUVitamin C: 18mgCalcium: 387mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. melissa

      July 31, 2018 at 8:45 pm

      I need to try this recipe, my husband love curry. I will try out this dish.

      Reply
    2. Everything on a plate

      July 31, 2018 at 8:17 pm

      We make this at home!

      Reply
    3. ann

      July 31, 2018 at 7:23 pm

      Interesting! I love India's curry. Would love to try this one.

      Reply
    4. Neil Alvin Nicerio

      July 31, 2018 at 5:17 pm

      Yummy, I have always wanted to try a mutter paneer. At least now I have the idea on how to cook it.

      Reply
    5. my wee thoughts

      July 31, 2018 at 3:45 pm

      Ohh it looks amazing! Not to mention how much I love curry! Will save this for future reference.

      Reply
    6. aisasami

      July 31, 2018 at 4:42 am

      I want to try this recipe, especially now as I have a summertime cold. Can you substitute the paneer for tofu (which is common here in Japan)?

      Reply
      • Vaishali

        July 31, 2018 at 9:30 am

        Absolutely. I make lot of my paneer recipes with tofu..:)

        Reply
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    Hey, I'm Vaishali!

    Welcome! I am so excited to cook and talk life with you. Here, you will find my kitchen journal full of mostly healthyish recipes that are family friendly, use seasonal and fresh ingredients, plant forward, packed with healing Indian spices and indulgent desserts.

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