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HEALTHY DIETSMediterranean Diet Recipes

Matar Paneer

25 minutes. Cook
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Indian cuisine is a treasure trove of flavors and textures, with each region offering its unique dishes. Today, we embark on a culinary journey to explore the delightful world of Matar Paneer. This North Indian classic combines fresh peas (matar) with paneer (Indian cottage cheese), simmered in a rich tomato-based gravy. Its vibrant colors and aromatic spices make it a feast for both the eyes and the palate. Originating from the state of Punjab, this dish has made its way into kitchens and hearts all around the world. Join us in uncovering the secrets to creating this beloved vegetarian delight.

Historical Context: The history of Matar Paneer is intertwined with the evolution of Indian cuisine. Paneer, a key ingredient in this dish, is believed to have been in existence for thousands of years in India. The first documented mentions of paneer can be traced back to ancient Indian texts, such as the Vedas, which date back to 1500 BCE. It’s believed that the concept of paneer traveled to India through Persian and Afghan influences.

As for the dish itself, Matar Paneer’s origins can be traced to the state of Punjab in Northern India. Punjab’s rich agricultural heritage is reflected in the use of fresh peas, a staple crop in the region. Over the centuries, Matar Paneer has evolved and adapted, becoming a quintessential part of North Indian cuisine.


1. Prepping the Ingredients:

  • Begin by blanching the tomatoes in boiling water for a few minutes until the skin starts to peel off. Remove them, let them cool, and then blend them into a smooth puree.
  • Cut the paneer into bite-sized cubes.
  • Finely chop the onion.

2. Sautéing the Onions:

  • Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat.
  • Add cumin seeds and let them splutter.
  • Add the finely chopped onions and sauté until they turn translucent and golden brown.

3. Creating the Tomato Base:

  • Add the ginger-garlic paste and sauté for another couple of minutes until the raw smell disappears.
  • Stir in the tomato puree and cook until the oil starts to separate from the mixture. This indicates that the tomatoes are cooked.

4. Spicing It Up:

  • Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes to allow the spices to meld into the tomato base.

5. Incorporating Yogurt:

  • Reduce the heat to low and add the plain yogurt gradually, stirring continuously to avoid curdling. Cook for a few minutes until the yogurt is well incorporated into the gravy.

6. Adding the Paneer and Peas:

  • Gently add the paneer cubes and green peas to the gravy. Stir carefully to coat them with the flavorful sauce.

7. Simmering to Perfection:

  • Cover the pan and simmer the Matar Paneer on low heat for about 10-15 minutes, allowing the flavors to meld together. Keep an eye on the consistency of the gravy, and add water if needed to achieve your desired thickness.

8. Garnishing and Serving:

  • Once the peas are tender and the paneer is infused with the flavors, sprinkle garam masala and give it a final stir.
  • Garnish with fresh coriander leaves before serving.

9. Serving Suggestions:

  • Matar Paneer pairs wonderfully with steamed basmati rice, naan bread, or roti. A side of cucumber raita or pickles can complement this dish beautifully.

Conclusion: Matar Paneer, with its rich history and flavorful profile, is a testament to the diverse and vibrant world of Indian cuisine. This vegetarian dish is not only a feast for the senses but also a celebration of the agricultural bounty of the Punjab region. So, gather your ingredients, fire up your stove, and embark on a journey through the heart of India with this delightful Matar Paneer recipe.


prep time
20 minutes.
cooking time
25 minutes.
total time
45 minutes.


  • Heavy-bottomed pan or kadai

  • Blender or food processor

  • Cutting board and knife

  • Mixing bowls

  • Wooden spoon

  • Cooking spoon

  • Measuring cups and spoons


  • 2 cups fresh or frozen green peas

  • 250 grams paneer (Indian cottage cheese), cubed

  • 2 large tomatoes, blanched and pureed

  • 1 large onion, finely chopped

  • 1/2 cup plain yogurt

  • 2 tablespoons ginger-garlic paste

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon garam masala

  • 1/2 teaspoon coriander powder

  • Salt to taste

  • 2 tablespoons oil or ghee (clarified butter)

  • Fresh coriander leaves for garnish


Prep ingredients.
Sauté onions, add spices.
Create tomato base, add yogurt.
Simmer with paneer and peas.
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