Easy Mattar Paneer (restaurant-style!)
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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
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.
This was delicious! Im gonna make a double batch and freeze half as we love a good meal prep in my house, but should i freeze with or without the paneer?
So happy you loved it! I have frozen this successfully several times, but the paneer does get a little crumbly after freezing. If you’re ok with that, go ahead and freeze it with the paneer. For soft paneer, you can freeze the sauce and add the paneer fresh when you serve it. Great idea on the double batch!
This was delicious! I will definitely make this again.
The Mattar Paneer recipe is easy to follow and the finished dish is delicious. We served it with Basmati rice and homemade Peach Chutney. We also warmed some naan bread. We will make it again but next time we are going to use tofu instead of paneer as it is easier to find
I have to believe the person who left the “too much ginger” comment used ginger powder instead of fresh ginger lol. This was a super quick, easy weeknight meal. I’m not sure about the authenticity but honestly I appreciate getting something on the table quickly! I pretty much followed the recipe as is although I added Kashmiri chili to the spice mix for a kick, cooked out the tomatoes longer to get rid of the canned taste, and added fenugreek leaves at the end. My family enjoyed it and it will def make it into our quick meals rotation. Thanks for the recipe!
The method says Transfer the onions to a blender. Add the tomatoes and blend on high until smooth. But there is only one onion in the ingredients and that is the one that you fry. How many onions do you blend with the tomatoes?
Just the onion that you saute. 🙂
Thank you so much, your recipes are so delicious, yet easy and quick!
I tried your recipe and I HIGHLY recommended way less ginger! I had to trash it all due to the overwhelming taste of ginger that was difficult to offset.
Made this yesterday and loved it. The flavor was great and we all loved the creamy sauce. Next time I’ll double to recipe so we can have more leftovers!
Yes! Leftovers are the best part. 🙂
Made this tonight. It is good now but I’m hoping it will be more flavorful tomorrow. We did feel it needed some salt added but maybe this is because we used tofu instead of paneer. We also used two spoonfuls of mayonnaise instead of yogurt dice I can’t do dairy. Very easy to make!
Yes you do want to salt to taste at the end. 🙂
Could you also use an immersion blender instead of transferring?
Yes that will work!
hey looks good – would like to substitute tofu for paneer- how should I cook the tofu? thanks 🙂
The tofu only needs to be warmed through so you can add it at the end, just like with the paneer. 🙂