Matar Paneer is a quintessential North Indian classic that brings instant warmth and comfort to any dinner table. Soft, golden-pan-fried cubes of paneer and tender sweet green peas are simmered together in a rich, vibrant tomato-onion gravy infused with fragrant whole aromatics, warm spices, and a touch of cream.

My favorite way to make this curry Extra rich and flavorful is by blitzing the fresh onion, garlic, ginger, and green chillies together into a coarse paste before sautéing. Combined with Shan vegetable masala, rich tomato paste, and pan-seared paneer cubes, this version achieves that perfect restaurant-style depth right at home!

Why You’ll Love This Recipe

• Golden Pan-Seared Paneer: Lightly searing the paneer cubes separately gives them a delicate golden crust while keeping the inside pillowy and soft.
• Coarsely Blended Aromatic Base: Chopping the onion, green chillies, garlic, and fresh ginger together builds a deeply fragrant, cohesive masala base.
• Silky & Creamy Gravy: Finished with 200ml of cream for a smooth, velvety consistency that coats every pea and paneer cube.
• Shan Masala Magic: A touch of Shan vegetable masala elevates the traditional spice blend with authentic dhaba-style depth.
• Perfect for Feasts & Weeknights: Quick enough for a 30-minute dinner, yet rich enough to serve for special gatherings alongside hot naan or rice!

Ingredients

For the Aromatics & Masala Base

• 4–5 tbsp vegetable oil
• A pinch of whole cumin seeds (zeera)
• 1 curry leaf
• 1–2 dried whole red chillies
• 1 large red onion
• 2 green chillies
• 2–3 garlic cloves
• Small cube of fresh ginger, peeled

For the Tomato & Spice Gravy

• 1 tbsp tomato paste
• 3 tomatoes, blended into a smooth puree
• 2 tsp cumin powder
• 2 tsp coriander powder
• 2 tsp salt (adjust to taste)
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 2 tsp Shan vegetable masala

For the Curry & Finish

• 250g green peas (fresh or frozen)
• 1 ½ cups water
• 200ml cream (heavy cream or double cream)
• 500g paneer, cut into bite-sized cubes
• Garam masala, fresh coriander, and sliced green chillies (for garnish)

Instructions

1. Prep the Aromatics & Sear the Paneer

Place the large red onion, 2 green chillies, garlic cloves, and peeled fresh ginger into a food processor or chopper. Chop together until finely minced. Set aside.

In a separate skillet, add a tiny splash of oil over medium heat. Add the cubed paneer and dry-fry/sear for 2 to 3 minutes, turning gently until golden brown on all sides. Remove from heat and set aside.

2. Sauté Aromatics & Build the Spice Base

Heat 4 to 5 tablespoons of oil in a large pot or wide pan over medium heat. Add the pinch of cumin seeds, curry leaf, and dried red chillies, letting them sizzle for 30 seconds until fragrant.

Add the minced onion, chilli, garlic, and ginger mixture to the pot. Sauté for 5 to 7 minutes until the onions turn slightly golden brown and raw garlic aromas disappear.

3. Add Tomatoes & Spices

Stir in 1 tbsp tomato paste and the 3 blended fresh tomatoes. Season with the cumin powder, coriander powder, salt, red chilli powder, turmeric powder, and Shan vegetable masala.

Mix well and cook over medium heat for 5 to 8 minutes, stirring occasionally, until the oil begins to separate from the edges of the rich tomato gravy.

4. Simmer the Peas

Add the 250g green peas and 1 ½ cups of water into the pot. Stir well, cover with a lid, and let it simmer over medium-low heat until the peas are softened and the gravy begins to thicken to your liking.

5. Cream, Paneer & Finish

Pour in the 200ml of cream and stir continuously until the gravy becomes smooth, rich, and silky. Let it simmer for another 2 to 3 minutes until thickened.

Gently fold in the pan-seared golden paneer cubes so they absorb the warm gravy without breaking.

6. Garnish and Serve

Turn off the heat. Sprinkle with a pinch of garam masala, fresh chopped coriander, and sliced green chillies. Serve hot with warm butter naan, garlic roti, or fluffy Basmati rice!

Why Pan-Searing Paneer Separately Matters

Pan-searing the paneer cubes in a separate skillet before adding them to the curry forms a light outer crust. This structure helps the paneer hold its shape inside the warm tomato cream sauce while soaking up all the rich spices without turning rubbery or crumbling apart!

Tips for Getting It Right

• Don’t Overcook the Paneer: Fry the paneer cubes just until lightly golden. Over-frying paneer can make it tough or chewy. If your paneer feels firm after searing, soak the golden cubes in a bowl of warm water for 5 minutes before adding to the gravy to keep them extra soft!
• Adjust Water for Consistency: If you prefer a thicker dhaba-style gravy, use 1 cup of water. For a lighter curry to serve over rice, use 1 ½ to 2 cups of water.
• Low Heat for Cream: Reduce the heat to low before adding the cream to prevent the dairy from separating or breaking in the hot tomato sauce.

Storage and Reheating

• Storage: Store leftover Matar Paneer in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a saucepan over medium-low heat with a splash of milk or water to restore its silky, creamy consistency.

Frequently Asked Questions (FAQ)

Q. Can I use store-bought fried paneer?

Yes! If using pre-bought or frozen paneer, soak the cubes in warm water for 10 minutes to soften before adding directly into the cream gravy.

Q. What if I don’t have Shan vegetable masala?

You can swap Shan vegetable masala for an extra 1 tsp of kitchen king masala, pav bhaji masala, or simply increase the cumin, coriander, and garam masala quantities slightly!

Q. Can I make this vegan?

Yes! Swap the paneer for firm tofu cubes and replace the heavy cream with full-fat coconut milk or cashew cream.