Paneer Matar Masala | Matar Paneer



For this week’s Blogging Marathon #93, the theme I had chosen was “One Ingredient – 3 ways” and the ingredient I chose was “paneer”. After the first recipe of the Kadai Paneer, here is another paneer gravy.


If you really go to see, there is one standard way of making paneer gravies. A ground paste of onion and tomato is used as a base and the seasonings are adjusted as per your needs. Since paneer in itself is rich, you can skip the use of cream in the gravy. But to make paneer taste and look more tempting, the use of cream or yogurt – to make it more guilt free – is always recommended. I would like to emphasis on the use of kasuri methi. A sprinkling of crushed kasuri methi just lifts up the whole spirit of a simple paneer dish. So whatever said and done, you have to use it for ultimate flavors. I am sure all would agree with it.




I always use frozen peas to make my matar paneer, but fresh green peas or even el dente cooked dried green peas would taste so much better in my opinion. You could also fry the paneer in some ghee before adding into the gravy to make it like a treat, especially if you are going to serve it to guests. This gravy is quite easy to make and you can even decide on the consistency of the gravy, whether you want it to be thick or a little more fluid by adjusting accordingly.


This gravy goes equally well with a couple of chapathis or a plate of jeera rice. I personally love having them on its own. Hehe… Off to the recipe…




4.78 from 9 votes

Paneer Matar Masala

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Rafeeda


  • 1 tsp oil
  • 1 onion thinly sliced
  • 1 to mato chopped
  • 1 tsp ginger garlic paste
  • 2 green chillies slit
  • 8-10 cashews soaked in 1/4 cup hot water
  • 1 tbsp ghee
  • 1 tsp cumin
  • 1 bay leaf
  • 1 cinnamon
  • 1 tsp coriander powder
  • 1/2 tsp chilli powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin powder
  • 200 gm paneer soaked in hot water till use
  • 1 cup frozen green peas thawed
  • 2 tbsp yogurt/ fresh cream
  • 1 tbsp kasuri methi
  • 1/4 tsp garam masala powder
  • Salt to taste
  • Coriander leaves for garnish I didn't use


  • Start with making the masala paste. Heat oil, add the onion, tomato, ginger garlic paste and chilli.
  • Saute with a pinch of salt till wilted. Switch off and allow to cool.
  • Put into a grinder jar along with the soaked cashews and the soaked water as required. Grind into a smooth paste.
  • Heat ghee in a saucepan. Splutter the cumin seeds, and briefly fry the cinnamon and bay leaf.
  • In a little bowl, mix the coriander, red chilli, Kashmiri chilli, turmeric and cumin powders. Add drops of water to make it to a paste.Add this into the ghee and fry for a minute - ensure not to burn!
  • Pour the ground masala and mix well. Add water as required. Cook the paste till oil floats on top and raw smell is gone.
  • Add in the paneer and green peas and cook for five minutes on simmer. Stir occassionally.
  • Add in the yogurt/ cream, kasuri methi and garam masala powder and give a good mix. Adjust salt accordingly.
  • Garnish with coriander if available and serve hot with rotis.


Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#93.


Join the Conversation

  1. This is one of my fav side dishes for parathas. Peas and paneer go so well together.

    1. Rafeeda AR Author says:

      Thank you so much Gayathri…

  2. Paneer is one of my favorites,love it in any gravies 🙂 This recipe looks great!

    1. Rafeeda AR Author says:

      Thank you so much Ruxana… 🙂

  3. Yes, I totally agree. No North Indian dish goes by without adding kasuri methi here in my kitchen as well 🙂 And yes, I too love to eat the gravy as such without any main course to it. They look yum as usual Rafee 🙂

    1. Rafeeda AR Author says:

      Thank you so much Chitra… 🙂

  4. 5 stars

    This is the most popular paneer dishes in my circle. And I totally agree that kasuri methi lifts the flavor up by several notches.

    1. Rafeeda AR Author says:

      Thank you so much Harini…

  5. 5 stars

    That is a simply amazing Paneer curry 🙂 Delicious and crowd-pleasing without spending too much effort in making it. I vouch for addition of kasuri methi too, gives a lot of flavor to the dish.

    1. Rafeeda AR Author says:

      Thank you so much Pavani…

  6. Mouthwatering already, can have paneer mattar everyday without any fuss, both paneer and green peas are my favourite.. Irresistible masala there, look at the texture of the masala.. Delicious.

    1. Rafeeda AR Author says:

      Thank you so much Priyakka…

  7. 5 stars
    A classic side for Roti.And yes, kasuri methi adds a new level of deliciousness to the dish! I add a paste of soaked and ground melon seeds for creaminess and skip cream / yogurt.

    1. Rafeeda AR Author says:

      Thank you so much PJ, like the idea of using melon seeds…

  8. I am in for kasuri methi too. Love the flavor it imparts to north Indian style curries. Paneer matar masla though simple in terms of preparation, is a great party dish.

    1. Rafeeda AR Author says:

      Thank you so much Suma…

  9. 5 stars
    A classic dish and everyone’s favorite. We can never go wrong with our choice when making matar paneer. Looks great!

    1. Rafeeda AR Author says:

      Thank you so much Sandhya…

  10. 5 stars
    when I first started eating out at Indian restaurants whenever it is a veg restaurant this was always my go to thing to order. now I am more adventurous and try different things but this still remains one of my all time Indian veg recipes

    1. Rafeeda AR Author says:

      Thank you so much Mir…

  11. 5 stars
    This is one of such classic North Indian dish that is liked by almost everyone. Sweetness of fresh peas take this simple curry dish to another level as compared to using frozen ones.

    1. Rafeeda AR Author says:

      We hardly get fresh peas here… it’s usually frozen or the dried ones, would love to try whenever I am able to get my hands on it. Thanks a lot Ritu…

  12. This is one of my favorites Rafeeda and if I remember right, this was my first one to introduce North Indian cuisine to have got it done so well..

    1. Rafeeda AR Author says:

      Thank you so much Valli…

  13. 5 stars
    Paneer matar masala is one of my favorite and I loved your version. Just want to grab that bowl and enjoy with some Naan.

    1. Rafeeda AR Author says:

      Thank you so much Renu…

  14. 4 stars
    Tell about paneer, it is just paneer i m seeing for the past 1 year, and i believe i will be seeing it another 6 more months. Matar paneer looks delicious rafee, one of the best ways to eat paneer, both my kiddos love matar paneer and it is a regular at home!!!

    1. Rafeeda AR Author says:

      Hehe… I am already getting bored of it slowly… Thank you so much Priya…

  15. 4 stars
    nice paneer recipe and i am your new follower

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth © Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog