Matar Paneer is a popular North Indian sabzi prepared in a gravy consistency with  cubes of cottage cheese and green peas in it.

The biggest challenge I face is what to cook for the day rather than how to cook it. I don’t like to repeat the same dishes time and again, some dishes are liked by kids and not by us and at other times, I feel I should try something different. Paneer is liked by children, they relish it and today’s dish is the delicious Matar Paneer from the North Indian cuisine, cottage cheese and green peas are dunked in a thick gravy made with tomato and other spices is a favourite of one and all.

Cottage cheese is a good source of nutrition for vegetarians, it is rich in protein and one can use it in a wide range of dishes, from starters to rice dishes. The season of green peas is almost over and thus I decided to make this one, which was not prepared since a long time.

During the season, I tend to buy a lot of green peas and freeze them. Thus, fresh peas are available  for six months at home. If you do not have fresh peas, one can use frozen peas.

Matar paneer
Matar paneer

Matar Paneer


  • 1 cup peas
  • 100 grams paneer cubes
  • 2 teaspoon oil + for frying
  • 1 teaspoon coriander seed powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon chilly powder
  • salt to taste

To be made into paste 1:

  • 6 cashew soaked in water for half an hour

To be made into paste 2:

  • 1 onion
  • 2 green chilly
  • 1 inch ginger

To be made into puree:

  • 2 tomatoes


    • Soak tomatoes in hot water, in another bowl put the cashews.
    • Grind the ingredients for paste 2.
    • Grind the ingredients for puree and paste 1 separately.
    • Boil the peas with a little salt in it.
    • Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be pale brown in colour. Add the puree and continue to saute for 5 more minutes.
    • In the meanwhile, get the paneer cubes ready. They can be just put like that or deep fried. I deep fried and put them.
    • Put the cashew paste to the gravy. Mix well and let the flavours blend. Add salt and adjust the consistency of the gravy.
    • Put the boiled peas and paneer cubes to it. Let cook for 3-4 minutes on a low flame.

Other North Indian Sabzis:

Matar Paneer

Matar Paneer is a delicious north indian curry with the goodness of both cottage cheese and peas simmered in a tasty gravy. 

Course lunch ideas, Main Course, paneer recipe, sabzi
Cuisine north indian, punjabi
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author jayashree


  • 1 cup green peas
  • 100 grams paneer cubes
  • 2 tablespoon oil + extra for frying
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • salt to taste

To be made into paste 1

  • 6 cashew soaked for half an hour

To be made into paste 2

  • 1 onion
  • 1 green chilly
  • 1 inch ginger
  • 2-3 cloves garlic

To be made into puree

  • 2 tomato


  1. Soak the cashew and tomatoes in hot water separately. 

  2. Make a paste of ingredients as mentioned above. 

  3. Grind the tomatoes and make a puree.

  4. Boil the peas with a little salt. 

  5. Take oil in a pan, add the paste 2 and saute it for 5-6 minutes. The raw smell should go and it should be light pink in colour. 

  6. Add the tomato puree and let cook for sometime. 

  7. Add the turmeric powder, chilly powder, garam masala and salt to it. Mix well. Let the flavours mingle well. 

  8. Put the cashew paste to it. 

  9. Adjust the consistency of the gravy. 

  10. Meanwhile, fry the paneer and keep them ready. 

  11. Add peas and paneer cubes to it. 

  12. Let cook for sometime.

  13. Serve hot with any Indian flatbread.

Recipe Notes

  • If you are using frozen peas, thaw them.
  • If using fresh peas, boil them with a little salt.
  • Use paneer without frying for a healthier version.
  • I have fried and put them.
Matar paneer
Matar paneer

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Matar Paneer, North Indian cottage cheese and peas in gravy

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  1. I like your straight forward and yummy recipe, Jayashree. I am going to a potluck this weekend and will make this to share.

  2. It’s an universal problem Jayashree. How to cook is not a problem, what to cook is the trick. Everyday I face this, sometimes don’t get sleep too.
    Very easy, rich and quick recipe for any occasion. Your simple recipe looks inviting. Home made paneer is always at home. Will follow your recipe for Sunday lunch .

  3. We ALL have the same cooking problem Jayashree, that too as food bloggers we are always in the look out for new recipes while the family wants what they WANT. This is a struggle we just have to learn to live it, I guess.
    Matar Paneer is such a classic dish. Looks delicious.

  4. Hahaha same scenario in every Indian home:) I too face same problems and hubby says you are a food blogger, ideas should just come like that in your mind 😀 BTW your matar paneer sound delicious and tempting.

  5. I have the same problem at home… my kids prefer simple and homely dishes while my blogger brain is thinking of what new to try. Somehow trying to adjust myself to give them what they will like… The matar paneer is always a nice gravy, just apt with some chapathis…

  6. Matar paneer features in my menu every week. It is nutritious and easy to make. I also added cashew paste at times, but when I am in a hurry I just add some cream. That works too

  7. With just 2 of us home, I still feel what to cook when its almost 6pm here. The fridge is full of stuff, yet we sometimes dont know what to cook. Haha.. Love Matar paneer with garam garam phulkas and a bowl of curd. Simple meal but full of flavours.

  8. matar paneer is really a favorite recipe in every household. TAste great with rice or poori. I add lotud seed powder or oats powder.

Appreciate all your comments.

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