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Matar Paneer Recipe – Punjabi Style Mutter Paneer (Home-Style Curry)
Matar Paneer is one of the most beloved and timeless curries from North Indian cooking. Soft cubes of paneer (Indian cottage cheese) and sweet green peas are cooked together in a richly spiced onion-tomato gravy, fragrant with whole spices and herbs. Also known as Mutter Paneer or Mattar Paneer, this dish is a staple in Punjabi homes and appears on almost every Indian restaurant menu across the world.
This version is a classic home-style recipe — not restaurant-style — keeping things simple, wholesome, and deeply satisfying. The recipe was passed down from a family kitchen in Punjab and has been made the same way for years.
What Makes This Recipe Special
The heart of this curry is a finely ground masala paste made from fresh onions, tomatoes, ginger, garlic, cashews, green chillies, coriander leaves, and whole spices — all blended together before cooking. This paste is then sautéed in oil with cumin seeds until thick, glossy, and fragrant. The cashews bring a gentle creaminess to the gravy without needing any dairy cream, though you can add a splash for extra richness.
Ingredients
(Serves 3–4)
For the Masala Paste (blend together):
- ½ cup onion, roughly chopped
- ¾ to 1 cup tomatoes, chopped
- 10–12 cashews
- 1 tsp fresh ginger, chopped
- 1 tsp garlic, chopped
- 1 tsp green chillies, chopped
- 1 tsp coriander seeds (or 1 tsp ground coriander)
- 4–5 black peppercorns
- 1 inch cinnamon stick
- 1 green cardamom (optional)
- 2 cloves
- 2 tbsp fresh coriander leaves (cilantro)
- 2–3 tbsp water for blending
For the Curry:
- 200 g paneer, cut into cubes
- 1 cup green peas (fresh or frozen)
- 3 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder (or sweet paprika)
- ¼ to ½ tsp garam masala
- Salt to taste
- 1 to 1.25 cups water
- 1 tbsp heavy cream or malai (optional, for richness)
- Fresh coriander leaves for garnish
Step-by-Step Method
Step 1 — Make the Masala Paste
Place all the masala paste ingredients into a blender — onions, tomatoes, ginger, garlic, green chillies, cashews, coriander leaves, peppercorns, cinnamon, cardamom, cloves, and coriander seeds. Add 2–3 tablespoons of water and blend everything into a completely smooth, creamy paste. There should be no chunks or bits of cashew remaining. Set aside.
Step 2 — Sauté the Masala
Heat 3 tablespoons of oil in a pressure cooker or heavy-bottomed pan over medium heat. Once hot, reduce the flame slightly and add the cumin seeds. Let them sizzle and splutter for a few seconds until fragrant.
Now carefully add the ground masala paste — it will splutter when it hits the hot oil, so partly cover the cooker with a lid until the spluttering calms down. Sauté the paste on medium-low heat for 10–12 minutes, stirring regularly. Cook until the oil visibly separates from the paste and the masala looks thick, glossy, and deepened in colour. This long sautéing step is what develops the full flavour of the curry — do not rush it.
Step 3 — Add Spices and Peas
Add the turmeric, Kashmiri red chilli powder, and garam masala to the sautéed masala. Stir well and cook for another minute. If you’re adding cream or malai for richness, add it now and mix in.
Add the green peas and stir to coat them in the masala. Pour in 1 to 1.25 cups of water (add 1.5 to 2 cups if cooking in a regular pan). Add salt to taste and mix everything together.
Step 4 — Pressure Cook or Simmer
Pressure cooker method: Close the lid and cook on medium heat for 2 whistles. Let the pressure release naturally. Once the pressure drops, open the lid and check that the peas are fully cooked and the gravy has thickened.
Pan/stovetop method: Cover and simmer on medium-low heat for 12–15 minutes, checking occasionally and adding more water if needed, until the peas are tender and the gravy reaches your desired consistency.
Step 5 — Add Paneer and Finish
Add the paneer cubes to the cooked gravy and gently stir. Simmer on low heat for just 3–4 minutes so the paneer absorbs the flavours of the curry without turning rubbery. Taste and adjust salt.
Switch off the flame and garnish with freshly chopped coriander leaves. Serve hot.
Instant Pot Method
Set the Instant Pot to Sauté mode. Heat oil and fry cumin seeds. Add the masala paste and sauté for 6–7 minutes, stirring frequently. Add the spice powders, green peas, water, and salt. Give everything a good stir. Cancel Sauté mode. Seal the lid, set the vent to sealing, and pressure cook on High for 3 minutes. Quick release the pressure. Open the lid, add paneer cubes, and simmer on Sauté mode for 2–3 minutes. Garnish and serve.
Expert Tips
Sauté the masala long enough. The most important step is cooking the masala paste until the oil separates completely. This eliminates the raw taste and builds the deep, layered flavour the curry needs.
Use fresh or frozen peas freely. Both work well. If using frozen peas, there’s no need to thaw them beforehand — add them straight from the freezer.
Don’t overcook the paneer. Paneer is already cooked — it only needs a few minutes in the simmering curry to absorb the flavours. Too long on the heat makes it chewy and dry.
Cashews for creaminess. Blending cashews directly into the masala paste gives the curry a naturally creamy, rich body without making it heavy. You can substitute soaked almonds if needed.
Adjust the consistency. For a thicker gravy (to go with roti or naan), use less water. For a thinner, more flowing curry (to eat with rice), add a little extra water and simmer briefly.
Add cream for extra richness. A tablespoon of fresh cream, malai, or even whole milk stirred in while adding the spice powders makes the curry noticeably richer — perfect for special occasions.
Common Questions
Can I use tofu instead of paneer? Yes. Extra-firm tofu works well as a substitute, especially for a vegan version. Press it well to remove moisture before cubing.
Can I make the masala paste in advance? Absolutely. The masala paste can be prepared and refrigerated up to 2 days in advance, making this a very convenient weekday curry.
Can the gravy be frozen? Yes — freeze the curry without the paneer. Paneer becomes grainy after freezing. When reheating, simply add freshly cubed paneer to the warmed gravy and simmer for a few minutes.
My gravy tastes too sour. This usually happens when tomatoes are very acidic. Stir in ¼ to ½ teaspoon of sugar or a tablespoon of cream to balance the sourness.
Serving Suggestions
Matar Paneer pairs beautifully with:
- Soft phulka or chapati
- Butter naan or garlic naan
- Lachha paratha
- Steamed basmati rice
- Jeera (cumin) rice
Top with a drizzle of fresh cream and a few coriander leaves for a finishing touch before serving.
Recipe Summary
| Detail | Info |
|---|---|
| Prep time | 15 minutes |
| Cook time | 25–30 minutes |
| Servings | 3–4 |
| Cuisine | North Indian / Punjabi |
| Diet | Vegetarian, Gluten-Free |
A bowl of freshly made Matar Paneer with hot rotis is one of the most comforting meals you can put on the table — simple, nourishing, and full of honest home-cooked flavour.