Punjabi Matar Paneer Sabji Recipe

Matar paneer has to be one of most popular paneer recipes. This Dhaba style Paneer recipe made with Paneer (Indian Cottage cheese) and Matar (Peas) in onion and tomato masala with simple spices. In this post I am sharing this easy recipe for Punjabi matar paneer. you can make this sabji in 20 Minutes.  

Matar paneer is one of the simplest paneer recipes. This Paneer recipe is so popular that there are many versions to make it. I am sure all of us have our favorite and easy matar paneer recipe. I have few as well 🙂 You Can try this Dhaba style Matar Paneer and dry matar paneer sabji 

The recipe I am sharing with you today is possibly one of most simple and easy recipe for matar paneer. It tastes just like roadside dhaba style matar paneer but even better. I mean you can eat this everyday as it is not like usual dhaba style version with cream butter and ghee.

How you can make this creamy gravy without ghee butter or copious amount of cream and artificial colour? I am sharing all my secrets to make delicious matar paneer.

It has right level of spice and tastes soo good that you will not miss that calorie rich matar paneer that should be enjoyed only occasionally!

How To Make This Recipe for Matar Paneer 

Ingredients for Matar Paneer

Paneer (Indian cottage cheese) - You can buy it from super market or make homemade paneer using my method to make paneer at home. 

Peas/Matar: You can use fresh peas or frozen as per availability.

Herbs and other veggies - Tomatoes,  onion, Green chillies, ginger, coriander/cilantro

Spices and Seasonings - Basic spices like, cumin, salt, red chilli powder, turmeric, coriander powder, garam masala etc.

Matar Paneer Recipe Video 

For more clarity on texture and exact recipe looks at various steps of making it I strongly recommend watching video below.

Recipe Notes and Tips to make Best Matar Paneer

• Use best quality soft paneer. You can use store bought paneer or homemade I have shared method link above.
• For the best colour of gravy us use red ripe tomatoes and Kashmiri red chilli powder. 
• Do not overcook paneer, it does not taste good. Overcooking makes it rubber like texture so to keep it soft just cook for 3-4 minutes.
• Add enough tomatoes for a good taste and thick and creamy texture. 
• In the end you can add a light splash of milk cream or milk to tone down the spices and add creamy texture.
• I do not fry paneer, you can do that but I like to keep it healthy so no fried paneer for my everyday curry. Also, this way paneer soaks up more flavour from the gravy.
• Add garam masala and kasuri methi to finish for more favour.

FAQ Regarding the Recipe

Should I soak Paneer Before Cooking?

If you are using homemade fresh paneer you do not need to soak it. But in case you are using store bought paneer which is not that fresh soak paneer in lukewarm water for 10 minutes. Soaking paneer in water softens it. 

What to Serve with Matar Paneer?

You can serve matar paneer with Paratha, chapati, steamed rice or jeera rice. It tastes best with my homemade butter naan. 

How to Store it?

You can store it in fridge for upto 3-4 days and in freezer for 2-3 months. It reheats well in microwave in both the cases.

More Paneer Recipes to Try 

If you love paneer recipes, you can check out other recipes below

• No onion no garlic Matar paneer
• Instant Pot Aloo Matar
• Paneer Butter Masala
• Aloo matar Sabji
• Matar Paneer cutlets 
• Peas and Potato Curry 
• Paneer Ghee Roast
• Paneer Vegetable Keema 

📖 Recipe

Matar Paneer Recipe

Easy Matar paneer recipe. A popular paneer recipe cooked with paneer (Indian Cottage cheese) and Matar (Green peas) in a creamy rich tomatoes and onion gravy along with aromatics like ginger and kasuri methi.

4 from 5 votes

Print Pin Rate

Course: curry, Side Dish

Cuisine: Indian, indian cuisine, north indian

Keyword: matar, matar paneer, Paneer, paneer recipes

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4

Calories: 225kcal

Author: Rekha Kakkar

Equipment

• Non-Stick Pan (US)

Ingredients

• 200 grams Paneer Indian Cottage cheese
• 200 grams Peas Matar
• 3 Tomatoes
• 1 onion
• 2 Green chillies
• 10 grams ginger
• 4 sprigs coriander cilantro
• 1 teaspoon cumin
• ½ teaspoon salt
• 1 teaspoon kashmiri red chilli powder
• ½ teaspoon turmeric
• 1 teaspoon coriander powder
• ¼ teaspoon garam masala
• ¼ teaspoon kasuri methi

Instructions

• In a pan heat oil and fry together sliced onion, green chillies, ginger, garlic (if using). When onion are slightly brown on edges add sliced tomatoes.
• Cook this masala for 5-6 minutes till tomatoes are soft. you can cover it with a lid and slow down the heat to low.
• When it is done, allow onion tomatoes to cool down and grind to smooth paste.
• Next add a tablespoon oil in a pan and add cumin and smooth masala paste. Cook this paste and add spices and again fry it for few minutes.
• When masala paste leaves the oil add peas and ¼ cup of water. Cook for few minutes till peas are softened.
• Next add paneer cubes and coat them well with semi dry masala and peas gravy. Add about 200ml water and cook paneer for 3-4 minutes.
• Finally add some garam masala and crushed kasuri methi , mix well and enjoy it with jeera rice or Naan or any other flatbread of your choice.

Video

Notes

• Use best quality soft paneer. You can use store bought paneer or homemade I have shared method link above.
• Do not overcook paneer, it does not taste good. Overcooking makes it rubber like texture so to keep it soft just cook for 3-4 minutes.
• You can store it in fridge for upto 3-4 days and in freezer for 2-3 months. It reheats well in microwave in both the cases.
• Add enough tomatoes for a good taste and thick and creamy texture. 
• Towards the end you can add a light splash of milk cream or milk to tone down the spices and add creamy texture.
• Add garam masala and kasuri methi in the End for more favour.

Nutrition

Calories: 225kcal | Carbohydrates: 17g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 388mg | Potassium: 400mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1151IU | Vitamin C: 37mg | Calcium: 276mg | Iron: 2mg

Recipe step by Step 

In a pan heat oil and fry together sliced onion, green chillies, ginger, garlic (if using). When onion are slightly brown on edges add sliced tomatoes. [PHOTOS ABOVE 1,2,3]

Cook this masala for 5-6 minutes till tomatoes are soft. you can cover it with a lid and slow down the heat to low. [PHOTOS ABOVE 4,5,]

When it is done, allow onion tomatoes to cool down and grind to smooth paste.[PHOTOS ABOVE 6]

Next add a tablespoon oil in a pan and add cumin and smooth masala paste. Cook this paste and add spices and again fry it for few minutes. [PHOTOS ABOVE 1,2,3]

When masala paste leaves the oil add peas and ¼ cup of water. Cook for few minutes till peas are softened. [PHOTOS ABOVE 4,5,6]

Next add paneer cubes and coat them well with semi dry masala and peas gravy. Add about 200ml water and cook paneer for 3-4 minutes. [PHOTOS ABOVE 1,2,3]

Finally add some garam masala and crushed kasuri methi , mix well and enjoy it with jeera rice or Naan or any other flatbread of your choice. [PHOTOS ABOVE 4,5,6]