Dinner · Indian

Matar Paneer (Peas and Paneer Curry)

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 12, 2026

This cozy Indian curry pairs golden pan-fried paneer with sweet peas in a fragrant tomato sauce. It comes together in about half an hour with pantry spices, making it a great meatless weeknight dinner. Scoop it up with warm naan or spoon it over rice.

Jump to recipe
Matar Paneer (Peas and Paneer Curry)

Why you'll love this

  • Ready in about 25 minutes with pantry spices.
  • Vegetarian and genuinely filling.
  • One pan means easy cleanup.
  • Golden paneer in a fragrant tomato sauce is hard to beat.

EveryDayMeal recipe

Matar Paneer (Peas and Paneer Curry)

Prep
10m
Cook
15m
Total
25m
Serves
2
Level
Easy

Ingredients

  • 1 tablespoon sunflower oil
  • 8 ounces paneer, cut into cubes
  • 2 teaspoons fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 green chili, finely chopped
  • 4 large tomatoes, chopped
  • 1 cup peas (fresh or frozen)
  • 1 teaspoon garam masala
  • small handful fresh cilantro, chopped
  • to serve naan bread

Equipment

  • large skillet
  • spoon
  • cutting board
  • knife

Instructions

  1. Heat the oil in a large skillet over high heat until it shimmers. Add the paneer cubes and lower the heat slightly so they do not burn.
  2. Fry the paneer, turning to brown all sides, about 3 to 4 minutes total. It colors faster than you expect, so stay close. Transfer to a paper towel lined plate to drain.
  3. Add the ginger, cumin, turmeric, ground coriander, and green chili to the same pan. Fry for about 1 minute until fragrant, which wakes up the spices.
  4. Stir in the chopped tomatoes, mashing them with the back of a spoon. Simmer for about 5 minutes until the sauce thickens and smells rich. Splash in a little water if it gets too thick, then season well with salt.
  5. Add the peas and simmer for 2 minutes more until tender. Stir the paneer back in and sprinkle over the garam masala.
  6. Divide between two bowls, top with fresh cilantro, and serve with warm naan, roti, or rice.

Tips from the kitchen

  • Pat the paneer dry before frying so it browns instead of steaming.
  • Frozen peas work great and do not need thawing first.
  • If your sauce tastes sharp, let it simmer a couple minutes longer to mellow the tomatoes.

Estimated nutrition per serving: 420 cal · 20g protein · 22g carbs · 28g fat

Make it your own

  • Stir in a splash of heavy cream at the end for a richer sauce.
  • Add a diced onion with the spices for extra body.
  • Swap peas for chopped spinach if that is what you have.

Storing & make-ahead

Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.

Good to know

Can I use tofu instead of paneer?
Yes, firm tofu works as a substitute. Press it well and brown it the same way for the best texture.
Is this dish spicy?
It has a mild kick from the green chili. Remove the seeds or leave the chili out to make it milder.
Can I make it ahead?
Absolutely. The sauce actually tastes better the next day. Add the fried paneer when reheating so it stays firm.
What should I serve it with?
Warm naan, roti, or steamed basmati rice all soak up the sauce beautifully.

Related recipes