Mattar Paneer (Green Peas With Cheese)

Mattar Paneer (Green Peas With Cheese)

Mattar Paneer

Mattar Paneer is a popular main course dish, made with green peas, paneer, and a creamy blend of spices.
3.90 from 10 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 2 people


  • 8 oz green peas, I am using frozen peas
  • 3 tomatoes medium
  • 1/3 lb paneer
  • 2 tbsp oil
  • 1/8 tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 2 bay leaves tajpat
  • 1 inch cinnamon stick dalchini
  • 2 cloves long
  • 1 tbsp ginger chopped
  • 3 tsp coriander powder dhania
  • 1/2 tsp turmeric haldi
  • 1 tsp paprika dagi mirch
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp corn starch


  • Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
  • Mix cornstarch with three tablespoons of water and keep aside.
  • Blend the tomatoes and ginger to make a puree.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the asafetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
  • Add the tomato paste, coriander, turmeric, chili powder and paprika. Cook until the mixture reduces to half.
  • Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
  • To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.


Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
Tried this recipe?Let us know how it was!

How To Make Matar Paneer – Manjula’s Kitchen

Indulge in the perfect gluten-free, kid-friendly matar paneer recipe, specially crafted to elevate any occasion as this dish is a mouthwatering party recipe that’s popular among all individuals from children to adults. This delightful dish boasts a rich and flavorful gravy that will captivate both young and adult palates, ensuring a memorable dining experience.

Step 1: Preparing Paneer Cubes – Matar Paneer Recipe Unveiled 

Begin the journey of How To Make Matar Paneer by meticulously cubing the paneer into half-inch pieces. The key is to deep-fry these paneer cubes over medium-high heat until they attain a delicate golden hue. This crucial step not only imparts a delightful texture to the paneer but also sets the foundation for the indulgent experience that Matar Paneer promises. Once fried to perfection, transfer the paneer cubes onto a paper towel, allowing any excess oil to be absorbed, ensuring a balanced and flavorful outcome for this Matar Paneer sabji.

Step 2: Creating a Thickening Agent – Essential in Matar Paneer Masala 

In the second step of the Matar Paneer masala preparation, take a moment to mix cornstarch with three tablespoons of water, creating a thickening agent that will contribute to the luscious consistency of the dish. This clever addition enhances the overall texture of the Matar Paneer gravy, ensuring it coats the paneer cubes and green peas harmoniously. The cornstarch mix, now prepared and set aside, is a key player in perfecting the Matar Paneer sabzi.

Step 3: Crafting a Tomato-Ginger Puree – Essence of Matar Paneer 

Embark on the flavorful journey of Matar Paneer by crafting a tomato and ginger puree. This vibrant mixture lays the groundwork for the dish’s aromatic essence, infusing it with the natural sweetness of tomatoes and the subtle warmth of ginger. As the soul of the Matar Paneer recipe, this puree forms the base of the rich gravy that envelops the paneer and peas, creating a delightful symphony of flavors in this quintessential Matar Paneer masala.

Step 4: Infusing Flavorful Elements – Matar Paneer Unleashed 

Heat oil in a saucepan to initiate the fourth step in the Matar Paneer saga. The aromatic journey begins by testing the oil’s readiness with a cumin seed. Once it crackles, add a melange of flavorful elements, including asafetida (hing), cumin seeds, bay leaves, and cinnamon. This infusion of spices elevates the Matar Paneer sabzi, creating a fragrant and appetizing atmosphere that sets the stage for the subsequent layers of taste in this Matar Paneer recipe.

Step 5: Crafting the Tomato Base – Foundation of Matar Paneer Recipe 

As the oil embraces the aromatic symphony, introduce the tomato paste, coriander, turmeric, chili powder, and paprika to the saucepan. This marks a pivotal step where the foundation of the Matar Paneer recipe takes shape. Cook this amalgamation until it reduces to half its volume, allowing the tomatoes to release their inherent sweetness and harmonize with the array of spices. This transformative process is integral to achieving the distinctive taste that defines Matar Paneer masala.

Step 6: Introducing Green Peas – Matar Paneer Masala Symphony 

For the sixth step in perfecting Matar Paneer, introduce the green peas and a quarter cup of water to the pan. Let this vibrant combination simmer on medium heat, ensuring the pan is covered. The green peas, tenderized to perfection, contribute a burst of color and freshness to the Matar Paneer masala. As the peas become tender, add salt and the previously prepared paneer cubes, creating a symphony of textures that makes Matar Paneer a delightful and wholesome sabzi.

Step 7: Thickening the Gravy – Culmination of Matar Paneer Recipe 

Concluding the Matar Paneer journey, focus on thickening the gravy by incorporating the cornstarch mix. Cover the pan, allowing the Matar Paneer to simmer for an additional 3-4 minutes. This final step ensures that the Matar Paneer masala reaches its optimal thickness, creating a cohesive and flavorful gravy that clings to the paneer and peas. With this last flourish, the Matar Paneer recipe unfolds into a hearty and satisfying dish, ready to be savored in all its aromatic glory.

If you liked this Recipe you must also try: Paneer Methi, Okra Tomato Curry, Lauki Vadi ki Sabji, Makhana Matar Curry & Stuffed Tomatoes with Curry

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126 thoughts on “Mattar Paneer (Green Peas With Cheese)

  1. Hello Manjula
    I have received very good reports from Indians about your recipes. The only suggestion I would like to offer is that I do not fry paneer as a result of which the dish becomes light. My Indian mother fries them but my aunt didn’t and after this suggestion even some of the restaurants I visited stopped frying paneer. Thanks Kind regards Chandra

  2. 5 stars
    I made this for the first time today using your recipe and it is absolutely delicious. I made double the amount and will have it for lunch all week. Great recipe!

  3. Hello Majula:
    I have been following you for a long time. Today I was reviewing the mattar paneer recipe but I got confused. The recipe calls for 16 oz of peas but when you are demonstrating you say 8 oz. What should be the quantity of peas for 4 people?

    Thank you for teaching us so much. My family loves indian food.


  4. Thank you so much for these recipes. I make Indian food every Monday for my family and they are loving it. I’ve also started supplementing with frozen nann, which is pretty good. I’ve wanted to learn to cook a few Indian dishes and your recipes have been just the ticket. My life is better because of you.

  5. Lovely recipe! Since I was using frozen peas (which are quite tender) I didn’t pressure cook it and cooked it in the covered vessel, which allowed me to control the water content as well. Enjoyed this with yummy bread bhaturas!

  6. This looks delicious!!!! I will have to make this as you show sometime. We have no Indian stores nearby so I’ll have to try making my own panir. Thank you so much.

  7. Lovely, lovely dish. Beautiful creamy texture, with no cream. I don’t eat meat or dairy, so I left out the paneer, and I used chana besan (chickpea flour) instead of corn starch. Also added a couple cloves of garlic to the ginger tomato puree. So good. Thank you Manjula.

  8. The video for this grinds green peppers with the tomatoes and ginger but I don’t see the ingredient in the list… also sometimes I have noticed the quantities in the video are different from the recipe itself…. any reason for this..

  9. Dear Manjula Masi – I call you Masi as I like you to my mum. During Navratri I fast and I do not eat onions or garlic. I have always been under the impression that food cooked without onions and garlic is tastless. I am only learning to cook and although I can cook Matar Paneer (just about) I have never tried it without onions and garlic. I came across your site many months ago, promising myself I will try a dish… yesterday I really fancied some Matar Paneer so I followed your method. The only thing I didnt do was add the cornstarch as I liked the gravy as it was, in our home we have Dhana Jeeru, and I reduced the amount I put in to 3 quarts of teaspoon and put in 1 tablespoon of Punjabi Masala. Trust me when I say I do not eat my food if it doesnt taste nice.. however both me and my brother have polished off a dish that should have lasted 2 days!

    Thank you so much for clearing this misconception that has clouded my brain for toooo long. My eye is now on the Mushroom Corn Curry… Yummy Yummy in Ma Tummy!

    Thank you

  10. Recipe looks ok and I was ready to make it except you have no onions. How can you make a North Indian (Punjabi) masala without onions. Also no decent Punjabi cook will add cornstarch or sugar (shudder!) to masalas or curries. Sorry have to pass.

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  12. Hi,Manjula ji,I tried your rajma recipe.turned out brilliant.Best thing is no need to slog in the kitchen as the number of ingredients are small and no messy chopping/grinding.You are a boon to working moms.Keep up the good work.God bless

  13. I wanted to email you but could not quite understand the first word of your email address. I am having a wonderful time making several of your recipes. I just made Palak Paneer & Aloo Gobi for my boss at work who is a professional chef. He loved it. Yesterday I made paneer & tonight I am making this Mattar Paneer. I love the food & feel like you are my own personal instructor! In this video you showed a green chili, but it is not mentioned in the written recipe. I look forward to learning much, much more from you! Thank you for this website!

    1. Sheilda,

      I think she said the address was I love mattar paneer! I hope you enjoyed making it. Green chili is a popular ingredient to add because it imparts a spicy note to the sauce. Instead of sugar, I’ll use honey to create the sweet-and-spicy effect, and I like to put chopped potato into the sauce before the peas and cheese are added. The result is very wholesome!

  14. I love Mattar Paneer! So happy to have found your website (thru an itunes Indian Cooking application). So far I’ve only had Amy’s Kitchen Mattar Paneer, so I look forward to learning how to make my own (I figure it may be more cost effective). Thank you so very much!!

    1. Indian veggies or dishes are always served with carbs like rice or Indian breads. Dry veggies are served with the bread/rice and lentils. The idea being that every meal should be complete in terms of nutrition.

  15. Thanks so much for sharing this recipe! This seems easy enough to cook and the end results look delicious! I am making this for dinner tonight 🙂

  16. I failed trying to fry the paneer I had worked to make earlier in the day. It crumbled on me in the pan. Any tips as to what I did wrong? Was it the paneer, oil temp?

    Love your work and thanks so much for sharing with us.

  17. Thank you for posting all of your recipes! Tonight for dinner I made your matar paneer, aloo gobi, roti, and raita. It all turned out delicious, and I’m bookmarking your recipes to use again in the future! Thanks!

  18. Hi Manjula, I love all of your recipes… I have made your paneer and naan and will be making the mattar paneer tomorrow. Excellent teacher with excellent food. Thank you for sharing your talent with us!

  19. Thank you so much! I am American living in Amman Jordan. Back home in Chicago finding great Indian food was easy. In Amman not so much. One of my favorite foods is Mattar Paneer. I have never been able to make it correctly.

    I watched your video and voila it was perfect.

    Thank you so much. I will be trying many other things on your website.

  20. hello manjulaben
    thank for your advice for indian food
    every week i made one recipe in my home form from your web
    but i want make sev khamni
    pls u have any idea pls suggest to me i m waiting for your reply
    soon as possible because i invite my friends.
    one again thaks ofr your indian recipe wen and your family
    nilay (u.k.)

  21. hello manjulaben
    thank for your advice for indian food
    every week i made one recipe in my home
    but i want make sev khamni
    pls u have any idea pls suggest to me i m waiting for your reply
    soon as possible
    one again thaks ofr your indian recipe wen and your family
    nilay (u.k.)

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  23. the printed recipe is different from the one in youtube. while the paneer and green peas proprtions are much more in this printed recipe, the spices remain the same. cloves are missing in this printed recipe.

    which is correct?? this website recipe or the youtube one??? pls help as i have guests coming and i would like to prepare this recipe for them. they don.t take onion and garlic.

  24. Hello Manjulaji,

    I really enjoy your recipes as they are so simple and yummy. This one has become a regular favorite at my house and my husband and daughter love it. Infact, today I am also preparing it for my neighbors.

    My mother in law also cooks the mattar paneer in a cooker for one whistle after adding the masala. I have also started doing it with this recipe and find the paneer to be very soft with this method.

    best wishes,

  25. What do you mean by paprika in hindi. and What is corn starch and from where we can buy it. If we do not add corn starch to this recipe then is there any problem with its taste.

  26. hi manjulaji,
    thanksalot for wonderful recipes , and it makes really easy to learn by looking at you the way you are preparing , I have learnt lots of recipes from your website, its really a wonderful effort. Once again thanks.

  27. Hi Manjula,
    My daughter told me about your website. I have watched a few of your receipes. They all look great and easy to follow. I particularly like the fact that you don’t add too much of onion/garlic in your curry. i am going to try Matar Paneer tonight. Keep it up!!

  28. Dear Manjula Aunty,

    I just made Mattar Paneer today. It was just awesome. It was so much better than the ones you get at restaurants. Thank you so much. You are an amazing cook.

  29. Hello Aunty,

    Yesterday my husband was upset with some office work load.I prepared this recipe specially for him in dinner to ligthen him up.He loved it.It turned out awesome.

    I keep coming back to the site whenever i plan a party or dinner for my friends.The dishes always turns out gr8.Thanks a lot for such a wonderful site and videos.

    Thanks a load.

  30. Dear Manjula,
    I love paneer and this recipe is very delicious.
    I have tried the carrot halawa but i think iam not patient enough and it seems it is missing something.
    keep up the wonderful videos.

  31. thanks a lot for this recipe .. it turned out very well. i just got married and moved to the US. we keep having people over for meals and your recipes are a big hit :).

  32. I am not a big fan of deep frying but I found a way to make paneer brown for mattar paneer, without deep frying. If you cut up the paneer, and place it under the broiler for a few minutes on each side, it develops a very nice brown just as though it was deep fried. Just make sure you lightly coat the pan with some oil before you put the paneer pieces on it, so that they don’t stick.

  33. I add curry leaves. They leave a lovely flavour. Sometimes I also add a little coconut milk at the end and heat for a few minutes. That gives a great flavour with the curry leaves.

  34. Dearest Manjula

    Thank you very much for sharing your knowledge of how to make Matar Paneer. Having a video and the written ingredences right below it is most helpful.

    Your video presentation is excellent. You are a very good teacher.

    My whole family loves your Matar Paneer.

    It is my personal very favorite dish bar none.

    Again, THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!! :O)

  35. Shilpa,

    It’s probably from the tomatoes. Different tomatoes have different degrees of tartness/sourness – especially fresh tomatoes.
    One solution is to sprinkle some sugar into the sauce and re-taste it (this is how the Italians tone down the sourness in fresh spaghetti sauces).
    I usually use the canned tomato puree and estimate the amount that would be used if I used fresh tomatoes.

    The tomato puree is usually more predictable and less likely to give you too much tartness or “khatta” in the food.

    Jaya 🙂

  36. Hello Manulaji,
    I tried your mattar paneer recipe. My husband and I both enjoyed it. I was not having the cornstarch & since u add it to form a thick uniform curry, i instead added wheat flour paste as u have done in palak paneer recipe. It was yummy. Thank You a Lot.

  37. thanx a lot yo make us perfect .ur method is very simple and easy to learn more and more i m very grateful to u..can u plz tell me can i use fine flour instead of cornflour sometime…thanx again one time for this help

  38. Hello Aunty,
    I tried this receipe and it turned out to be pretty good.My husband liked it. Usually he says ok for any dish I make for this he has it is good.I was really happy.wanted to share it with you.
    Also, could you please send me the recipe for pav bajii.

  39. hello Aunty,
    I made matar Paneer as per ur recipe.
    I made for 2 people.It tatses good.But it came out very dry.
    I used puree of 1 large tomato.
    If i would have used more than 1 tomato then it would have become sour.
    does the quantity of puree depend on the kind of tomatoes which we get here.
    which kind of tomato you prefer to use?

  40. Hi Manjula

    visited your site a couple of days back and have tried a few of your recipes since then and everyone of them have turned out fantastic. thanks for sharing them. i think what makes your recipes stand out are the easy instructions and the preciseness. you are a very genuine and good teacher.

  41. Dear Manjualaji,
    Why do you add sugar? Is it to reduce the acidity of the tomatoes or for another reason?

    Thank you for your site. I enjoy it much more than Indian cooking sites that have hundreds of recipes which are try at your own risk. The accompanying videos make your site stand out far beyond others.

  42. I tried this dish last year and it was just amazing! Although I tried it with Tofu so maybe I should give it a shot with real Paneer.

    Thanks aunty!


  43. Dear Mrs. Manjula:
    Thanks for your quick response, You’re so great! I will be able to make Matter Paneer now.
    Best wishes for my favourite cook!!!!

  44. Dear Mrs. Manjula:
    I love Mattar Paneer, and want to try your recipe. But I don’t have any access to store bought Paneer. So my little request to you if you could share the method of home made paneer. I understand first I have to make the chenna just like we made for rasgulla but after that I really need your help. Waiting for your kind response.
    Best wishes for my favourite cook!!!!!

  45. Thanks so much for sharing this recipe! I made it this evening and it turned out wonderfully. I look forward to cooking more with your recipes!


  46. Hi Manjula,

    I love eating at Indian restaurants and have always wanted to learn to make a few simple Indian dishes. I made your Mattar Paneer the other night for dinner and I loved it! Thanks for sharing your recipes!

    Jennifer in Ohio

  47. wonderful way of presenting recipes. It is indeed very tempting and I am going to make your mattar paneer recipe. Even my 9 year old son was impressed and loved watching your video. ” This is one of my favorite site.”


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