Mattar paneer is a popular Indian curry made with peas and a soft cheese called paneer (though tofu is a good substitute). The sauce is similar to butter chicken and is very tasty. We’ve simplified the cooking method to make it easy to make, and it is every bit as good as any restaurant mattar paneer!
Mattar paneer—matar paneer, mutter paneer, however you spell it—one thing is sure: it’s absolutely delicious.
That said, many mattar paneer recipes feel overly complicated for home cooking, which is unfortunate. This version is streamlined into just four simple steps, making it easy, approachable, and totally doable on a weeknight—without sacrificing any of that rich, comforting flavor.
This recipe uses store-bought paneer, a mild, firm Indian cheese that holds its shape when cooked and soaks up flavor beautifully. The paneer is simmered in a rich, tomato-based sauce similar to butter chicken , then finished with sweet green peas for a fresh note. Spoon it over fluffy basmati rice , serve it with warm naan, or do both for a cozy, complete meal that’s easy enough for any night of the week.
Store and freeze
Mattar paneer will keep for 5-6 days in a covered container in your fridge, and it tastes even better the day after you make it. Reheat it either in a microwave or by adding a splash of water to a pan on the stove.
This recipe freezes very well. I love these big reusable Stasher Bags for freezing leftovers.
Mattar Paneer Recipe
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Ingredients
- ▢ 1 package paneer (350 grams – see notes)
- ▢ 1 tablespoon cooking oil
- ▢ 1 medium onion (diced)
- ▢ 2 tablespoons minced ginger
- ▢ 3 cloves garlic (minced)
- ▢ 2 teaspoons EACH: ground cumin and coriander
- ▢ 1 teaspoon EACH: turmeric and garam masala
- ▢ 14 ounce can tomatoes (fire roasted, if possible)
- ▢ 1 cup frozen peas
- ▢ ½ cup plain yogurt
- ▢ Sea salt (to taste)
Instructions
- Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.) 1 package paneer
- Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, coriander, turmeric, and garam masala and let the spices cook for 1 minute. 1 tablespoon cooking oil, 1 medium onion, 2 tablespoons minced ginger, 3 cloves garlic, 2 teaspoons EACH: ground cumin and coriander, 1 teaspoon EACH: turmeric and garam masala
- Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan. 14 ounce can tomatoes
- Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry, if needed. Season with salt, to taste. 1 cup frozen peas, ½ cup plain yogurt
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Mattar Paneer Recipe
Ingredients
- 1 package paneer , 350 grams - see notes
- 1 tablespoon cooking oil
- 1 medium onion , diced
- 2 tablespoons minced ginger
- 3 cloves garlic , minced
- 2 teaspoons EACH: ground cumin and coriander
- 1 teaspoon EACH: turmeric and garam masala
- 14 ounce can tomatoes , fire roasted, if possible
- 1 cup frozen peas
- ½ cup plain yogurt
- Sea salt , to taste
Instructions
- Cut the paneer into cubes, put them in a bowl, and cover them with cold water. (This helps to soften store-bought paneer.) 1 package paneer
- Heat the oil in a large pan over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is well browned, about 8 minutes. Add the cumin, coriander, turmeric, and garam masala and let the spices cook for 1 minute. 1 tablespoon cooking oil, 1 medium onion, 2 tablespoons minced ginger, 3 cloves garlic, 2 teaspoons EACH: ground cumin and coriander, 1 teaspoon EACH: turmeric and garam masala
- Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. Return the sauce to the pan. 14 ounce can tomatoes
- Stir in the peas and yogurt. Drain the paneer and add it to the pan then heat the curry gently over medium heat. Add up to ½ cup of water to thin the curry, if needed. Season with salt, to taste. 1 cup frozen peas, ½ cup plain yogurt
