Matar Paneer Masala

Matar Paneer Masala: A Culinary Delight

Matar Paneer Masala holds a special place in Indian cuisine, tracing its roots to the northern regions of the country. The dish, a harmonious marriage of peas (matar) and paneer (Indian cottage cheese), embodies the rich culinary heritage of North India. Its popularity extends beyond borders, captivating food enthusiasts worldwide with its aromatic blend of spices and creamy texture.

Matar Paneer Masala


  • 250g paneer (cottage cheese), cubed
  • 1 cup green peas (Matar)
  • 3 large tomatoes, finely chopped
  • 1 large onion, finely chopped
  • 2 tablespoons oil or ghee
  • 1 tablespoon ginger-garlic paste
  • 1/2 cup cashews
  • 1/2 cup fresh cream
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish


1. Prepare Paneer:

  • Cut the paneer into bite-sized cubes.
  • In a pan, heat a tablespoon of oil or ghee.
  • Lightly pan-fry the paneer cubes until they turn golden brown. Set aside.

2. Prepare Cashew Paste:

  • In the same pan, add cashews and roast them until they are golden.
  • Allow the cashews to cool and then blend them into a smooth paste using a little water. Set aside.

3. Saute Aromatics:

  • In a separate pan, heat the remaining oil or ghee.
  • Add finely chopped onions and sauté until they turn golden brown.
  • Add ginger-garlic paste and sauté for another minute until the raw aroma disappears.

4. Create Tomato Base:

  • Add the finely chopped tomatoes to the pan.
  • Cook until the tomatoes are soft and the oil begins to separate.

5. Add Spice Blend:

  • Introduce coriander powder, cumin powder, turmeric powder, and garam masala to the tomato mixture.
  • Stir well to ensure an even coating of the spices.

6. Incorporate Peas and Paneer:

  • Add green peas and the pan-fried paneer cubes to the masala.
  • Mix gently, ensuring the peas and paneer are coated with the aromatic masala.

7. Simmer and Blend Flavors:

  • Allow the curry to simmer on low heat, letting the flavors meld.
  • Add the cashew paste to enhance the creaminess of the dish.

8. Finish with Fresh Cream:

  • Pour in the fresh cream, stirring continuously.
  • Let the Matar Paneer Masala cook for a few more minutes until the desired consistency is achieved.

9. Garnish and Serve:

  • Season with salt according to taste.
  • Garnish with fresh coriander leaves.
  • Serve the Matar Paneer Masala hot, accompanied by naan, rice, or your favorite Indian bread.


  • Use fresh, high-quality paneer and vibrant green peas for the best flavor and texture.
  • Opt for ripe and juicy tomatoes to enhance the richness of the masala.
  • Consider making paneer at home for a fresher and softer texture. It’s surprisingly easy and adds a personal touch to your dish.
  • Roast cashews until they are golden but be cautious not to burn them. The nutty flavor adds depth to the cashew paste.
  • Adjust the quantity of spices to suit your taste preferences. Add a bit more garam masala for extra warmth or adjust the chili level for spice.
  • Control the creaminess by adjusting the amount of fresh cream. For a lighter version, use less cream, or for an indulgent treat, add a bit more.

Variations :

1. Spicy Twist:

  • For spice enthusiasts, add chopped green chilies or a pinch of red chili powder to elevate the heat level.

2. Nut-Free Version:

  • Omit cashews for a nut-free version while still maintaining the creamy texture with just fresh cream.

3. Vegetable Medley:

  • Experiment with additional vegetables like bell peppers, carrots, or potatoes for a colorful and nutrient-rich variation.

4. Paneer Tikka Matar Paneer:

  • Marinate the paneer in tikka masala before pan-frying for an extra layer of smoky flavor.


1. Can I use frozen paneer and peas for Matar Paneer Masala ?

  • Absolutely! Frozen paneer and peas work well. Ensure they are thawed before use, and you may need to adjust the cooking time slightly.

2. How do I prevent paneer from turning rubbery?

  • Pan-fry the paneer on medium heat until it’s golden brown. Overcooking or using high heat may result in a rubbery texture.

3. Can I make Matar Paneer Masala ahead of time?

  • Yes, Matar Paneer Masala reheats well. Prepare it ahead of time and warm it gently on the stove before serving.

4. What can I serve with Matar Paneer Masala?

  • Naan, roti, chapati, or steamed rice are excellent choices. The creamy texture of the dish complements these sides perfectly.

5. Can I make Matar Paneer Masala less spicy?

  • Certainly! Adjust the quantity of green chilies or red chili powder to control the spice level. You can also omit them entirely.

6. How long does Paneer Masala take to cook on average?

  • The cooking time is around 30-40 minutes. It may vary based on your stove and the desired tenderness of the peas and paneer.

7. What’s the best way to store leftovers?

  • Store in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stove or in the microwave.

8. Can I make Matar Paneer Masala vegan?

  • Yes, substitute paneer with tofu and use vegan cream. Ensure other ingredients are vegan-friendly, and you have a delicious vegan version.

Matar Paneer Masala

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