Matar Paneer is one of those North Indian classics that never needs an introduction. It is the dish that appears on every restaurant menu and in every Indian home kitchen. But there is something about a good homemade Matar Paneer that a restaurant simply cannot replicate — and this version is that. The gravy here is built on a blended base of onion, tomato, dried red chillies and cashews. The cashews add a natural creaminess without needing any cream. Fresh winter green peas and good quality paneer go straight into that gravy, and the result is rich, deeply flavoured and completely satisfying.
Why This Recipe Works
The cashews blended into the gravy base are the secret to the creaminess here. They give body and richness without making the dish heavy. Cooking the onions until properly transparent before adding the tomatoes means no raw onion flavour in the final dish. The dried red chillies add a depth of heat that is different from fresh chillies — slower building and more aromatic. Kasuri methi crushed and added at the very end is non-negotiable — it is what gives the gravy that characteristic dhaba-style fragrance.
What Makes It Healthy
Paneer is one of the richest sources of protein for vegetarians, and when made with full-fat milk, it also provides calcium and healthy fats. Green peas are high in plant protein and fibre. The cashews in the gravy bring good fats and magnesium. I used Akshaykalpa’s Malai Paneer which is made from organic grass-fed milk — a significantly more nutritious choice than regular paneer.
How I Served It
Serve with fresh, hot rotis straight off the tawa. A simple jeera rice is also a beautiful pairing if you prefer rice. The gravy thickens as it sits, so if reheating, add a small splash of water and stir on low heat. Matar Paneer also works beautifully as a filling for parathas.
A Note on the Key Ingredients
Use fresh or frozen green peas rather than canned — the flavour difference is significant. If using frozen peas, add them directly without thawing. The blending step is important — blend the gravy in batches if needed and make sure it is smooth. A good quality paneer that holds its shape when stirred into the gravy is essential — fresh paneer cubed and kept refrigerated until use works best. This has been a family favourite for years and I do not think that will change any time soon. Tell me in the comments — do you prefer Matar Paneer with roti or rice? And do you like your gravy thick or slightly runny?
Matar Paneer
Ingredients
For the Gravy Base
- 4 tablespoons oil
- 3 medium onions cut
- 2 inches ginger diced
- 5 dried red chillies
- 4 medium tomatoes cut
- 1 teaspoon salt
- 8 cashews
- Water for blending
To Finish
- 1/2 cup fresh green peas
- 1 teaspoon hing
- 1/4 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi crushed
- 1/2 cup fresh coriander cut
- 200 –250g paneer cubed
Instructions
- Heat 4 tablespoons oil in a pan. Add onions and ginger. Cook until onions turn transparent.
- Add dried red chillies, tomatoes, salt and cashews. Cook until tomatoes soften completely.
- Allow to cool, then blend in batches with a little water until smooth.
- In the same pan, add green peas and the blended gravy.
- Bring to heat.
- Add hing, turmeric, garam masala, crushed kasuri methi and coriander.
- Add paneer cubes.
- Stir gently and simmer for 5 minutes.
- Check for salt and serve hot with roti or rice.
