Matar Paneer (Peas and Cheese in Tomato Sauce) – A Comforting Weeknight Classic

Matar Paneer is one of those dishes that always feels right. Soft cubes of paneer simmered in a bright tomato gravy with sweet green peas make a warming, balanced meal. It’s cozy enough for a quiet evening and special enough for guests.

You don’t need fancy tools or rare spices to make it. With a few pantry staples and fresh aromatics, you can bring restaurant-style flavor to your table in under an hour.

What Makes This Recipe So Good

• Balanced flavors: Tangy tomatoes, mild paneer, and sweet peas create a naturally comforting combo without overwhelming heat.
• Weeknight-friendly: Simple steps and common spices mean you can cook it on a busy night without stress.
• Customizable spice level: Add or reduce chili and garam masala to suit everyone at the table.
• Rich without being heavy: A touch of cream or cashew paste brings silkiness while keeping the dish light.
• Great with many sides: Serve with rice, naan, roti, or even quinoa. It fits into whatever you have on hand.

Ingredients

• 14–16 oz paneer, cut into 3/4-inch cubes
• 1 cup green peas (fresh or frozen)
• 3 medium ripe tomatoes, chopped (or 1 cup canned crushed tomatoes)
• 1 large onion, finely chopped
• 1-inch piece fresh ginger, grated
• 3–4 garlic cloves, minced
• 2 green chilies, slit (optional, to taste)
• 2 tbsp neutral oil (such as sunflower or avocado)
• 1 tbsp ghee or butter (optional, for richness)
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1–1.5 tsp Kashmiri red chili powder (or paprika for mild color)
• 1 tsp garam masala, plus more to finish
• 1/2 tsp sugar (optional, to balance acidity)
• 1/4 cup heavy cream or 3 tbsp cashew cream (optional)
• Salt to taste
• Fresh cilantro, chopped, for garnish
• Warm water or vegetable stock, as needed

Instructions

1. Prep the paneer: If your paneer feels firm, soak the cubes in warm water for 10 minutes.

   Drain and pat dry. This keeps them soft and springy.
2. Sauté aromatics: Heat oil (and ghee if using) in a wide pan over medium heat. Add cumin seeds and bay leaf.

   When fragrant, stir in the onion and a pinch of salt. Cook until golden, about 7–8 minutes.

3. Add ginger, garlic, and chili: Cook for 1–2 minutes until the raw smell fades. Avoid browning the garlic too much.
4. Tomatoes and spices: Add tomatoes, turmeric, ground coriander, ground cumin, and chili powder.

   Cook, stirring, until the tomatoes break down and the oil starts to separate from the masala, about 8–10 minutes. If it sticks, splash in a little water.

5. Blend for a smoother gravy (optional): For a restaurant-style finish, remove the bay leaf and blend the tomato-onion mixture until smooth. Return to the pan and add the bay leaf back in.
6. Simmer the peas: Add the peas with 1/2 to 3/4 cup warm water or stock.

   Season with salt and the sugar if using. Simmer for 5–7 minutes, until the peas are tender.
7. Add paneer and finish: Gently stir in the paneer cubes. Sprinkle in garam masala.

   Simmer on low for 3–4 minutes to let the flavors meld. If using cream or cashew cream, stir it in now.

8. Adjust consistency: Add a splash of water if the gravy looks too thick. Taste and adjust salt, chili, or garam masala.

   You want a spoon-coating sauce that’s not pasty.

9. Garnish and serve: Turn off the heat. Scatter chopped cilantro on top. Rest for 2–3 minutes, then serve hot with naan, roti, or steamed basmati rice.

Keeping It Fresh

• Storage: Refrigerate in an airtight container for up to 3 days.

  Paneer absorbs flavors and tastes even better the next day.

• Freezing: Freeze the gravy without paneer and peas for up to 2 months. Add fresh peas and paneer when reheating to keep texture intact.
• Reheating: Warm gently on the stove over low heat with a splash of water. Avoid boiling, which can make paneer rubbery.
• Make-ahead tip: Prepare the tomato-onion masala on the weekend.

  Freeze in portions. On a weeknight, just add peas, paneer, and stock.

Why This is Good for You

• Protein-rich: Paneer provides a solid dose of protein and calcium, supporting muscles and bones.
• Fiber and vitamins: Peas add fiber along with vitamins A, C, and K, promoting digestion and overall health.
• Spice benefits: Ginger, garlic, and turmeric bring anti-inflammatory and antioxidant properties.
• Balanced meal: Paired with whole wheat roti or brown rice, you get a satisfying mix of protein, carbs, and healthy fats.

What Not to Do

• Don’t boil paneer for long: Overcooking makes it tough. A gentle simmer at the end is enough.
• Don’t skip cooking the tomatoes: Raw-tasting gravy comes from rushing the tomato masala.

  Give it time to thicken and sweeten.

• Don’t overload garam masala: Too much can turn bitter. Add a measured amount and finish with a pinch if needed.
• Don’t use cold cream: Cold dairy can split. Warm the cream slightly or add it after you turn off the heat.
• Don’t neglect salt balance: Taste at the end.

  A small pinch can wake up the entire dish.

Alternatives

• Vegan version: Swap paneer for firm tofu and use cashew cream instead of dairy. Press the tofu and lightly pan-sear for better texture.
• No cream: Use 1–2 tbsp yogurt or coconut milk. Yogurt adds tang, coconut brings a mellow sweetness.
• Nut-free richness: Skip cashews and rely on a longer tomato-onion cook time for natural body.
• Extra veggies: Add diced potatoes, carrots, or bell peppers.

  Parboil potatoes first to keep cook time short.

• Spice swap: If you don’t have Kashmiri chili powder, use paprika for color and a pinch of cayenne for heat.

FAQ

Can I use canned tomatoes?

Yes. Crushed or pureed canned tomatoes work well and keep the sauce consistent year-round. Start with 1 cup and adjust the water to reach your desired thickness.

How do I keep paneer soft?

Soak the paneer in warm water for 10 minutes before cooking, and avoid long simmering.

Add it near the end and let it gently heat through.

What if my gravy tastes too acidic?

Cook it a bit longer to mellow the tomatoes. Add a pinch of sugar or a small splash of cream to balance the acidity.

Is this dish spicy?

It can be mild to medium. Control the heat by adjusting green chilies and chili powder.

Kashmiri chili gives color with less heat.

Can I make it without onions and garlic?

Yes. Increase ginger slightly and cook the tomatoes longer for depth. A pinch of hing (asafoetida) can help replace the savory notes.

How do I thicken a thin gravy?

Simmer uncovered to reduce, or blend a portion of the sauce and return it to the pan.

A spoonful of cashew paste also adds body.

What’s the best side to serve with Matar Paneer?

Steamed basmati rice, jeera rice, naan, or roti are all great. For a lighter option, try cauliflower rice or quinoa.

Can I pan-fry the paneer first?

Yes. Lightly sear the cubes in a bit of oil until golden.

Soak them briefly in hot water afterward to keep the centers soft.

Final Thoughts

Matar Paneer is a simple pleasure that never gets old. With a few staples and smart steps, you’ll get a silky, bright gravy and tender paneer every time. Keep the spice level friendly, the cook gentle, and the seasoning balanced.

Pair it with warm bread or fluffy rice, and you’ve got a cozy, reliable favorite that fits any night of the week.