Venture into the world of creamy, comforting mattar paneer with our handpicked collection! Whether you’re craving a quick weeknight dinner, a cozy weekend feast, or a dish to impress guests, these 20 recipes have you covered. From classic takes to creative twists, get ready to fall in love with this beloved Indian curry—let’s dive in and find your new favorite!
Classic Mattar Paneer with Fresh Peas
Ready for a comforting vegetarian classic? Mattar paneer combines soft cheese cubes with sweet peas in a spiced tomato gravy. This version uses fresh peas for vibrant flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 inch ginger, grated
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp cayenne pepper
– 1 cup tomato puree
– 1 cup water
– 1 tsp salt
– 8 oz paneer, cubed
– 1 cup fresh peas
– 1/4 cup heavy cream
– 2 tbsp fresh cilantro, chopped
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 medium finely chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 cloves minced garlic and 1 inch grated ginger; cook for 1 minute until fragrant.
4. Add 1 tsp cumin seeds and toast for 30 seconds until they sizzle.
5. Mix in 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp cayenne pepper; cook for 30 seconds to bloom the spices.
6. Pour in 1 cup tomato puree and cook for 5 minutes, stirring frequently, until the oil separates from the mixture.
7. Add 1 cup water and 1 tsp salt; bring to a simmer.
8. Gently add 8 oz cubed paneer and 1 cup fresh peas; simmer uncovered for 10 minutes.
9. Stir in 1/4 cup heavy cream and cook for 2 more minutes until heated through.
10. Remove from heat and garnish with 2 tbsp chopped fresh cilantro.
Soft paneer cubes soak up the rich, spiced gravy while fresh peas add pops of sweetness. Serve it over basmati rice or with warm naan for a complete meal.
Spicy Mattar Paneer with Green Chilies
Whip up a vibrant vegetarian curry that’s both comforting and bold. This Spicy Mattar Paneer gets its kick from fresh green chilies and a rich, aromatic tomato gravy. It’s a quick, one-pan meal perfect for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 inch fresh ginger, grated
– 2 green chilies, slit lengthwise
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 2 medium tomatoes, pureed
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 1/2 cup water
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Add 1 finely chopped onion and sauté for 5 minutes until translucent.
4. Stir in 3 minced garlic cloves, 1 inch grated ginger, and 2 slit green chilies; cook for 1 minute.
5. Add 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder; toast spices for 30 seconds to bloom flavors.
6. Pour in 2 pureed tomatoes and cook for 5 minutes until the oil separates from the gravy.
7. Add 1 cup frozen green peas and 1/2 cup water; bring to a simmer.
8. Gently fold in 8 oz cubed paneer and 1 tsp salt; simmer uncovered for 10 minutes.
9. Stir in 1/4 cup chopped cilantro just before removing from heat.
Just cooked, the paneer stays tender while the peas add a slight pop. The gravy is creamy with a lingering heat from the chilies. Serve it over basmati rice or with warm naan for a complete meal.
Creamy Coconut Mattar Paneer
Warm up your kitchen with this comforting twist on a classic Indian dish. Creamy coconut milk replaces heavy cream for a lighter, dairy-free version that’s just as rich. Tender paneer and sweet peas simmer in a fragrant, spiced tomato gravy for a satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen peas
– 8 oz paneer, cubed
– 1 (13.5 oz) can full-fat coconut milk
– 1 tsp salt
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 finely chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
4. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne; toast spices for 30 seconds to release their oils.
5. Pour in 1 can diced tomatoes with their juices; simmer for 5 minutes, stirring occasionally, until tomatoes break down slightly.
6. Add 1 cup frozen peas and 8 oz cubed paneer; gently stir to combine.
7. Pour in 1 can full-fat coconut milk and 1 tsp salt; bring to a gentle simmer.
8. Reduce heat to low and cook uncovered for 10 minutes, stirring occasionally, until sauce thickens and paneer is heated through.
9. Remove from heat and stir in 1/4 cup chopped cilantro.
Buttery paneer cubes soak up the vibrant, coconut-infused sauce, while peas add pops of sweetness. Serve it over fluffy basmati rice or with warm naan to scoop up every last drop. For a fresh contrast, top with extra cilantro and a squeeze of lime.
Restaurant-Style Mattar Paneer
Whip up restaurant-quality Mattar Paneer at home with this straightforward recipe. It delivers rich, creamy gravy and tender paneer without fuss. Perfect for weeknights or impressing guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp ginger, minced
– 2 tsp garam masala
– 1 tsp turmeric
– 1 tsp cumin
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup water
– 1 cup heavy cream
– 1 lb paneer, cubed
– 2 cups frozen peas
– 1 tsp salt
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 large finely chopped onion and cook for 8 minutes, stirring occasionally, until golden brown.
3. Stir in 3 cloves minced garlic and 1 tbsp minced ginger; cook for 1 minute until fragrant.
4. Add 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp cayenne pepper; toast for 30 seconds to bloom spices.
5. Pour in 1 can diced tomatoes with juices and cook for 5 minutes, mashing tomatoes with a spoon until broken down.
6. Add 1 cup water and bring to a simmer over medium-high heat.
7. Reduce heat to low, stir in 1 cup heavy cream, and simmer gently for 5 minutes to thicken slightly.
8. Add 1 lb cubed paneer and 2 cups frozen peas; simmer for 10 minutes until peas are tender and paneer is heated through.
9. Stir in 1 tsp salt, then remove from heat.
Earthy spices meld with creamy gravy for a velvety texture that clings to the paneer. Serve over basmati rice or with warm naan to soak up every bit. For a twist, garnish with fresh cilantro or a squeeze of lemon to brighten the rich flavors.
Quick Mattar Paneer in Tomato Gravy
You’ve probably stared at the clock after a long day, craving something comforting but quick. This mattar paneer delivers rich flavor in under 30 minutes, using pantry staples for a fuss-free dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 cup chopped cilantro
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 finely chopped yellow onion and cook, stirring frequently, until translucent and lightly golden, 4–5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook until fragrant, 30 seconds.
4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp cayenne pepper; toast the spices for 30 seconds to bloom their flavors.
5. Pour in 1 can diced tomatoes with their juices, scraping the bottom of the skillet to deglaze.
6. Simmer the tomato mixture uncovered over medium heat until thickened slightly, 5–6 minutes, stirring occasionally.
7. Add 1 cup frozen green peas and 8 oz cubed paneer; gently stir to combine.
8. Pour in 1/2 cup heavy cream and 1 tsp salt; stir until the gravy is smooth and creamy.
9. Reduce heat to low and simmer gently for 3–4 minutes, until the peas are tender and the paneer is heated through.
10. Remove from heat and stir in 1/4 cup chopped cilantro.
Oozing with creamy tomato gravy, this dish balances the soft paneer cubes with sweet pops of peas. Serve it over steamed basmati rice or with warm naan to soak up every last drop—the bright cilantro adds a fresh finish that cuts through the richness perfectly.
Garlic Butter Mattar Paneer
Whip up a creamy, aromatic twist on classic paneer with this garlic butter version. It’s rich, comforting, and perfect for a cozy dinner. The garlic butter base adds a savory depth that pairs beautifully with soft paneer and peas.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1 medium yellow onion, finely chopped
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 cup tomato puree
– 1 cup frozen peas
– 14 ounces paneer, cubed
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
2. Add 6 cloves minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
3. Stir in 1 finely chopped yellow onion and cook for 5 minutes until translucent.
4. Mix in 1 tablespoon ginger paste and cook for 1 minute to release its aroma.
5. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1 teaspoon red chili powder, toasting the spices for 30 seconds to enhance their flavor.
6. Pour in 1 cup tomato puree and simmer for 5 minutes until the mixture thickens slightly.
7. Add 1 cup frozen peas and 14 ounces cubed paneer, stirring gently to coat them in the sauce.
8. Pour in 1/2 cup heavy cream and 1 teaspoon salt, then reduce heat to low and simmer for 10 minutes, stirring occasionally to prevent sticking.
9. Remove from heat and garnish with 1/4 cup chopped fresh cilantro.
10. Keep the dish warm until serving to allow the flavors to meld together.
Kick back and enjoy the velvety sauce clinging to each cube of paneer, with pops of sweet peas in every bite. Serve it over basmati rice or with warm naan for a complete meal that’s both indulgent and satisfying.
Smoky Tandoori Mattar Paneer
Let’s skip the fuss and get straight to this smoky, satisfying dish that’s perfect for a cozy winter evening. Loaded with tender paneer and peas in a rich, aromatic gravy, it’s a vegetarian delight that packs a punch. This recipe delivers restaurant-quality results with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 cups paneer, cubed
– 1 cup frozen peas
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 inch ginger, grated
– 2 tbsp vegetable oil
– 1 tbsp butter
– 1.5 cups canned crushed tomatoes
– 1 cup heavy cream
– 2 tbsp tandoori masala
– 1 tsp smoked paprika
– 1 tsp garam masala
– 1 tsp salt
– 0.5 tsp turmeric powder
– 0.25 tsp cayenne pepper
– 2 tbsp fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 large finely chopped onion and sauté for 5-7 minutes until golden brown, stirring frequently to prevent burning.
3. Stir in 3 cloves minced garlic and 1 inch grated ginger, cooking for 1 minute until fragrant.
4. Add 1.5 cups canned crushed tomatoes, 2 tbsp tandoori masala, 1 tsp smoked paprika, 0.5 tsp turmeric powder, and 0.25 tsp cayenne pepper, mixing well.
5. Cook the mixture for 5 minutes, stirring occasionally, until the oil separates from the spices—this indicates proper roasting.
6. Pour in 1 cup heavy cream and 1 cup water, bringing to a gentle simmer over medium heat.
7. Add 1.5 cups cubed paneer and 1 cup frozen peas, stirring to coat evenly.
8. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld and paneer to absorb the gravy.
9. Stir in 1 tbsp butter, 1 tsp garam masala, and 1 tsp salt, cooking uncovered for 2 more minutes.
10. Garnish with 2 tbsp chopped fresh cilantro just before serving.
The creamy gravy clings beautifully to the soft paneer and peas, offering a velvety texture with a subtle smoky kick from the paprika. Try serving it over fluffy basmati rice or with warm naan to soak up every last bit of sauce—it’s a crowd-pleaser that reheats wonderfully for leftovers.
Mattar Paneer with Cashew Cream
Dive into a creamy, plant-based twist on a classic Indian curry. This version swaps heavy cream for a silky cashew base, delivering rich flavor without dairy. Perfect for weeknights or cozy gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup raw cashews
– 1 cup water
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 2 cups frozen green peas
– 8 oz paneer, cubed
– 1 tsp salt
– Fresh cilantro for garnish
Instructions
1. Soak 1 cup raw cashews in 1 cup water for 10 minutes to soften them for blending.
2. Blend soaked cashews with their soaking water on high speed for 60 seconds until completely smooth to create the cashew cream; set aside.
3. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add 1 large finely chopped onion and cook for 5 minutes, stirring frequently, until translucent and lightly browned.
5. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
6. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper; toast spices for 30 seconds to release their oils.
7. Pour in 1 can diced tomatoes with their juices and simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
8. Add 2 cups frozen green peas and 8 oz cubed paneer; stir gently to combine.
9. Pour in the reserved cashew cream and 1 tsp salt; bring to a gentle simmer over medium-low heat.
10. Cook for 8 minutes, stirring occasionally, until the peas are tender and the sauce has thickened to a creamy consistency.
11. Remove from heat and garnish with fresh cilantro.
Unbelievably creamy, this curry balances the sweetness of peas with the mild tang of tomatoes and warm spices. The paneer stays tender while soaking up the rich sauce—serve it over basmati rice or with warm naan for a satisfying meal that feels indulgent yet light.
Healthy Spinach Mattar Paneer
Omit heavy cream and embrace vibrant greens in this lighter take on a classic Indian curry. Spinach and peas add freshness while paneer provides satisfying protein, making it a nutritious weeknight dinner. This version skips lengthy simmering for a quicker, healthier result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 4 cups fresh spinach leaves
– 1 cup frozen peas
– 8 oz paneer, cubed
– 1/2 cup water
– 1 tsp salt
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 finely chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne, toasting for 30 seconds to release oils.
5. Pour in 1 can diced tomatoes with juices, scraping the bottom of the skillet to deglaze.
6. Simmer the tomato mixture for 5 minutes until slightly thickened.
7. Add 4 cups fresh spinach in batches, wilting each addition completely before adding more.
8. Stir in 1 cup frozen peas and 8 oz cubed paneer.
9. Pour in 1/2 cup water and 1 tsp salt, bringing to a gentle simmer.
10. Cover and cook for 8-10 minutes until peas are tender and paneer is heated through.
11. Remove from heat and let rest for 2 minutes before serving.
Just-cooked paneer stays firm yet tender against the creamy spinach base, while peas add sweet pops of texture. For a vibrant presentation, garnish with fresh cilantro and serve over brown rice or with warm naan to soak up the flavorful sauce.
Mattar Paneer Biryani
Looking for a comforting vegetarian meal that’s packed with flavor? This Mattar Paneer Biryani layers spiced paneer and peas with fragrant basmati rice for a hearty one-pot dish. Let’s get cooking.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1.5 cups basmati rice
– 2 tbsp vegetable oil
– 1 large onion, thinly sliced
– 1 tbsp ginger-garlic paste
– 1 tsp cumin seeds
– 2 tsp garam masala
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 cup tomato puree
– 8 oz paneer, cubed
– 1 cup green peas
– 2.5 cups water
– 1 tsp salt
– 2 tbsp chopped cilantro
Instructions
1. Rinse 1.5 cups basmati rice under cold water until it runs clear, then soak it in water for 20 minutes to reduce cooking time and prevent stickiness.
2. Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat.
3. Add 1 large thinly sliced onion and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy.
4. Stir in 1 tbsp ginger-garlic paste and 1 tsp cumin seeds, cooking for 1 minute until fragrant.
5. Add 2 tsp garam masala, 1 tsp turmeric powder, and 1 tsp red chili powder, toasting the spices for 30 seconds to enhance their flavor.
6. Pour in 1 cup tomato puree and cook for 5 minutes, stirring frequently, until the oil separates from the mixture.
7. Add 8 oz cubed paneer and 1 cup green peas, stirring gently to coat them in the sauce without breaking the paneer.
8. Drain the soaked rice and layer it evenly over the paneer mixture in the pot.
9. Pour 2.5 cups water and 1 tsp salt over the rice, ensuring the liquid covers the ingredients.
10. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot tightly with a lid, and cook for 20 minutes without stirring to allow the rice to steam properly.
11. Turn off the heat and let the biryani rest, covered, for 10 minutes to allow the flavors to meld and the rice to firm up.
12. Fluff the biryani gently with a fork and garnish with 2 tbsp chopped cilantro.
You’ll love the fluffy, separate grains of rice infused with aromatic spices, contrasting with the creamy paneer and sweet peas. Try serving it with a side of raita or a crisp salad for a complete meal that’s both satisfying and visually appealing.
Mattar Paneer Stuffed Paratha
Rethink your leftover paneer and peas with this hearty stuffed flatbread. Mattar paneer paratha transforms classic curry into a portable meal, perfect for busy weeknights or a satisfying weekend brunch.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups whole wheat flour
– 1/2 tsp salt
– 3/4 cup water
– 1 cup crumbled paneer
– 1 cup frozen peas, thawed
– 1/2 tsp cumin seeds
– 1/2 tsp garam masala
– 1/4 tsp turmeric powder
– 1/4 tsp red chili powder
– 1 tbsp vegetable oil
– 1/2 cup plain yogurt
– 2 tbsp ghee
Instructions
1. Combine 2 cups whole wheat flour and 1/2 tsp salt in a large bowl.
2. Gradually add 3/4 cup water while kneading to form a smooth, soft dough.
3. Cover the dough with a damp cloth and rest for 15 minutes.
4. Heat 1 tbsp vegetable oil in a skillet over medium heat.
5. Add 1/2 tsp cumin seeds and toast for 30 seconds until fragrant.
6. Stir in 1 cup crumbled paneer, 1 cup thawed peas, 1/2 tsp garam masala, 1/4 tsp turmeric powder, and 1/4 tsp red chili powder.
7. Cook the filling for 5 minutes, mashing peas slightly with the back of a spoon.
8. Remove the skillet from heat and let the filling cool completely.
9. Divide the rested dough into 8 equal portions and roll each into a smooth ball.
10. Roll one dough ball into a 4-inch circle on a lightly floured surface.
11. Place 2 tbsp of cooled filling in the center of the circle.
12. Gather the edges of the dough over the filling and pinch to seal tightly.
13. Gently flatten the stuffed ball with your palms.
14. Roll the stuffed dough into a 6-inch circle, applying even pressure to prevent tearing.
15. Heat a tawa or griddle over medium-high heat until a water droplet sizzles.
16. Cook the paratha for 1 minute until small bubbles form on the surface.
17. Flip the paratha and cook the other side for 1 minute.
18. Spread 1/2 tsp ghee on the cooked side using a brush or spoon.
19. Flip again and spread another 1/2 tsp ghee on the second side.
20. Press gently with a spatula and cook for 30 seconds per side until golden brown with crisp spots.
21. Repeat steps 10-20 with remaining dough and filling.
22. Serve hot with 1/2 cup plain yogurt on the side.
Off the griddle, these parathas boast a crisp exterior that gives way to a soft, spiced filling. The peas add subtle sweetness that balances the warm garam masala, while the yogurt provides a cool contrast. For a creative twist, slice them into wedges and serve with mint chutney as an appetizer.
Mattar Paneer Pizza with Naan Crust
Whip up a fusion favorite that combines Indian comfort food with pizza night convenience. This Mattar Paneer Pizza features a soft naan crust topped with spiced paneer and peas for a quick, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 pieces naan bread
– 1 cup paneer, cubed
– 1 cup green peas
– 1 cup pizza sauce
– 2 tbsp olive oil
– 1 tsp garam masala
– 1 tsp cumin powder
– 1/2 tsp red chili powder
– 1 cup mozzarella cheese, shredded
– 2 tbsp cilantro, chopped
Instructions
1. Preheat your oven to 425°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat.
3. Add paneer cubes and cook for 3-4 minutes until lightly golden, stirring occasionally.
4. Stir in green peas, garam masala, cumin powder, and red chili powder, cooking for 2 more minutes.
5. Brush each naan bread with the remaining 1 tbsp olive oil.
6. Spread 1/4 cup pizza sauce evenly over each naan.
7. Divide the paneer and pea mixture evenly among the naan bases.
8. Sprinkle 1/4 cup mozzarella cheese over each pizza.
9. Place pizzas directly on the oven rack and bake for 8-10 minutes until cheese is melted and bubbly.
10. Remove pizzas from the oven and let cool for 2 minutes.
11. Garnish with chopped cilantro before serving.
Layers of creamy paneer and tender peas meld with the tangy sauce on a chewy naan crust. The spiced topping offers a warm, aromatic flavor that pairs well with a cool raita dip. For a twist, add sliced bell peppers before baking for extra crunch.
Mattar Paneer Tacos with Mint Chutney
Grab your tortillas for a fusion twist that marries Indian comfort with Mexican convenience. Mattar Paneer Tacos bring creamy paneer and sweet peas into a spiced filling, topped with vibrant mint chutney. They’re a weeknight game-changer ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 8 oz paneer, cubed into 1/2-inch pieces
– 1 cup frozen peas
– 1/2 cup tomato puree
– 1/2 cup water
– 1 tsp salt
– 8 small corn tortillas
– 1/2 cup fresh mint leaves
– 1/4 cup fresh cilantro leaves
– 1 tbsp lime juice
– 1/4 cup plain yogurt
– 1 small jalapeño, seeded
– 1/4 tsp salt
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 finely chopped yellow onion and cook, stirring frequently, until translucent, 4-5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking until fragrant, 1 minute.
4. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne, toasting spices for 30 seconds to bloom flavors.
5. Add 8 oz cubed paneer, spreading pieces in a single layer, and cook undisturbed for 2 minutes to lightly brown one side.
6. Gently stir in 1 cup frozen peas and 1/2 cup tomato puree, coating everything evenly.
7. Pour in 1/2 cup water and 1 tsp salt, bringing mixture to a simmer.
8. Reduce heat to medium-low, cover skillet, and simmer for 10 minutes until peas are tender and sauce thickens slightly.
9. While filling simmers, combine 1/2 cup mint leaves, 1/4 cup cilantro, 1 tbsp lime juice, 1/4 cup yogurt, 1 seeded jalapeño, and 1/4 tsp salt in a blender.
10. Blend chutney on high until completely smooth, scraping down sides as needed, about 1 minute.
11. Warm 8 corn tortillas directly over a gas burner on medium flame for 15 seconds per side, or in a dry skillet until pliable.
12. Divide paneer-pea filling evenly among tortillas, topping each with a drizzle of mint chutney.
Soft tortillas cradle the creamy, spiced paneer with pops of sweet peas, while the mint chutney adds a cool, tangy contrast. Serve immediately with extra chutney on the side for dipping, or try them open-faced as a colorful appetizer plate.
Mattar Paneer Pulao
Savor a one-pot wonder that combines fluffy basmati rice with tender paneer and sweet peas in aromatic spices. This Mattar Paneer Pulao delivers a satisfying meal with minimal cleanup, perfect for busy weeknights. It’s a hearty vegetarian dish that’s both comforting and flavorful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 cups basmati rice
– 2 cups water
– 8 ounces paneer, cubed
– 1 cup frozen peas
– 1 large onion, thinly sliced
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1 teaspoon salt
– 2 tablespoons chopped cilantro
Instructions
1. Rinse 1.5 cups basmati rice under cold water until it runs clear, then soak it in water for 10 minutes to reduce cooking time and prevent stickiness.
2. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
3. Add 1 teaspoon cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
4. Add 1 large thinly sliced onion and sauté for 5-7 minutes until golden brown, stirring occasionally to prevent burning.
5. Stir in 1 teaspoon ginger-garlic paste and cook for 1 minute until the raw smell disappears.
6. Add 1 teaspoon turmeric powder, 1 teaspoon garam masala, and 1 teaspoon salt, mixing well for 30 seconds to toast the spices.
7. Drain the soaked rice and add it to the pot, stirring to coat with the spices for 1 minute.
8. Pour in 2 cups water and bring to a boil over high heat, then reduce to low, cover, and simmer for 10 minutes.
9. Gently fold in 8 ounces cubed paneer and 1 cup frozen peas without stirring too much to avoid breaking the rice grains.
10. Cover and cook on low heat for another 10 minutes until the rice is tender and liquid is absorbed, then turn off the heat and let it rest for 5 minutes to allow flavors to meld.
11. Fluff the pulao with a fork and garnish with 2 tablespoons chopped cilantro.
Keep the texture light and separate by avoiding over-stirring after adding the rice. This pulao offers a subtle spiciness with creamy paneer and pops of sweet peas, making it a complete meal on its own. For a creative twist, serve it with a side of cool raita or top with toasted nuts for added crunch.
Mattar Paneer Kofta in Rich Gravy
Mouthwatering paneer and pea koftas simmer in a velvety tomato gravy. This vegetarian dish delivers rich flavors with minimal fuss. Perfect for weeknights or special gatherings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup crumbled paneer
– 1/2 cup green peas
– 1/4 cup cornstarch
– 1 tsp salt
– 2 tbsp vegetable oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1-inch ginger, grated
– 1 cup tomato puree
– 1 tsp turmeric powder
– 1 tsp garam masala
– 1/2 tsp red chili powder
– 1 cup water
– 2 tbsp heavy cream
– 2 tbsp fresh cilantro, chopped
Instructions
1. Combine 1 cup crumbled paneer, 1/2 cup green peas, 1/4 cup cornstarch, and 1 tsp salt in a bowl.
2. Mix thoroughly until the mixture holds together when pressed.
3. Shape the mixture into 12 equal-sized balls, about 1-inch in diameter each.
4. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
5. Fry the kofta balls for 3-4 minutes, turning occasionally, until golden brown on all sides. Tip: Do not overcrowd the skillet to ensure even browning.
6. Remove koftas with a slotted spoon and set aside on a paper towel-lined plate.
7. In the same skillet, add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
8. Add 2 cloves minced garlic and 1-inch grated ginger, cooking for 1 minute until fragrant.
9. Stir in 1 cup tomato puree, 1 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp red chili powder.
10. Cook the mixture for 5 minutes, stirring frequently, until the oil separates from the sides. Tip: This indicates the spices are properly cooked and will enhance the gravy’s depth.
11. Pour in 1 cup water and bring to a gentle simmer over medium-low heat.
12. Carefully add the fried koftas to the gravy, ensuring they are submerged.
13. Cover and simmer for 10 minutes, allowing the koftas to absorb the flavors.
14. Stir in 2 tbsp heavy cream and simmer uncovered for 2 minutes to thicken slightly. Tip: Add cream off the heat to prevent curdling if your stove runs hot.
15. Garnish with 2 tbsp chopped fresh cilantro just before serving.
You’ll love the contrast between the soft, creamy koftas and the robust, spiced gravy. Serve it over basmati rice or with warm naan for a complete meal. The koftas hold their shape beautifully while soaking up the aromatic sauce.
Mattar Paneer Wrap with Yogurt Sauce
A quick, satisfying vegetarian wrap that transforms classic Indian flavors into a handheld meal. Mattar paneer—creamy cheese cubes and peas in a spiced tomato sauce—gets wrapped in a warm tortilla with a cooling yogurt sauce. Perfect for busy weeknights or a flavorful lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 8 oz paneer, cut into 1/2-inch cubes
– 1 cup frozen peas
– 1/2 tsp salt
– 4 large flour tortillas
– 1 cup plain whole-milk yogurt
– 1/4 cup fresh cilantro, chopped
– 1 tbsp lemon juice
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium heat.
2. Add 1 finely chopped onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add 2 minced garlic cloves and 1 tsp grated ginger; cook for 1 minute until fragrant.
4. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper; toast spices for 30 seconds.
5. Pour in 1 can diced tomatoes with their juices; simmer for 5 minutes.
6. Add 8 oz paneer cubes and 1 cup frozen peas; stir gently to coat.
7. Season with 1/2 tsp salt, reduce heat to low, cover, and simmer for 10 minutes.
8. While sauce simmers, warm 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side.
9. In a small bowl, combine 1 cup yogurt, 1/4 cup chopped cilantro, and 1 tbsp lemon juice.
10. Spoon the mattar paneer mixture onto the center of each warm tortilla.
11. Drizzle each with 2 tbsp of the yogurt sauce.
12. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
Vibrant and hearty, this wrap offers a creamy, spiced interior contrasted by the cool tang of the yogurt sauce. Serve it immediately while the tortilla is still pliable, or pack it for a lunch that travels well without getting soggy. For a crunchier version, lightly toast the assembled wrap in a panini press for 2-3 minutes.
Mattar Paneer Sliders with Cilantro Mayo
Kick off your holiday gathering with these Indian-inspired sliders that pack bold flavor into every bite. They combine creamy paneer and spiced peas with a zesty cilantro mayo for a festive twist on classic party food. You’ll have them ready in under an hour, perfect for last-minute entertaining.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb paneer, cubed
– 2 cups frozen peas
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 tbsp ginger, grated
– 2 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp garam masala
– 1/2 tsp red chili powder
– 1 cup tomato puree
– 1/2 cup water
– 1 tsp salt
– 12 slider buns
– 1 cup mayonnaise
– 1/2 cup fresh cilantro, chopped
– 1 tbsp lime juice
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Sauté 1 finely chopped onion for 5 minutes until translucent, stirring frequently to prevent burning.
4. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
5. Mix in 1 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp red chili powder, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in 1 cup tomato puree and cook for 3 minutes until the oil separates from the mixture.
7. Add 2 cups frozen peas and 1 lb cubed paneer, gently stirring to coat with the sauce.
8. Pour in 1/2 cup water and 1 tsp salt, then bring to a simmer.
9. Reduce heat to low, cover, and cook for 15 minutes until the peas are tender and the paneer is heated through.
10. While the filling cooks, combine 1 cup mayonnaise, 1/2 cup chopped cilantro, and 1 tbsp lime juice in a small bowl, mixing thoroughly for the cilantro mayo.
11. Split 12 slider buns and lightly toast them in a toaster or oven at 350°F for 3-4 minutes until golden.
12. Assemble sliders by spreading cilantro mayo on both halves of each bun, then spooning the warm mattar paneer mixture onto the bottom buns before topping with the other halves.
You’ll love the creamy texture of the paneer against the tender peas, all wrapped in a soft, toasted bun. For a creative twist, serve these sliders with extra cilantro mayo on the side for dipping, or add pickled onions for a tangy crunch that cuts through the richness.
Mattar Paneer Samosa with Spiced Filling
Whip up a fusion twist on classic Indian street food with these crispy samosas. They combine creamy paneer and sweet peas in a spiced filling, wrapped in flaky pastry. Perfect for holiday gatherings or a satisfying snack.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 package (12 count) samosa pastry sheets
– 1 cup paneer, crumbled
– 1 cup frozen peas, thawed
– 1 medium onion, finely chopped
– 2 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 tsp garam masala
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1 tsp salt
– 1/4 cup water
– Vegetable oil for frying
Instructions
1. Heat 2 tbsp vegetable oil in a skillet over medium heat.
2. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
3. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
4. Stir in 1 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt.
5. Add 1 cup crumbled paneer and 1 cup thawed peas, mixing well.
6. Pour in 1/4 cup water and cook for 3 minutes until the mixture is moist but not watery. Tip: Let the filling cool completely to prevent soggy pastry.
7. Lay out 1 samosa pastry sheet and cut it into 3 equal strips.
8. Place 1 tbsp of filling at one end of a strip.
9. Fold the pastry over the filling to form a triangle, sealing edges with water.
10. Continue folding along the strip to create a triangular samosa, pressing edges firmly.
11. Repeat with remaining pastry and filling. Tip: Keep unused pastry covered with a damp cloth to prevent drying.
12. Heat vegetable oil in a deep pan to 350°F.
13. Fry samosas in batches for 3-4 minutes until golden brown and crispy. Tip: Do not overcrowd the pan to ensure even cooking.
14. Drain on paper towels.
Ready to serve these golden pockets of flavor. The flaky crust gives way to a creamy, spiced filling with pops of sweet peas. Pair them with mint chutney or serve alongside a holiday cheese board for a festive touch.
Mattar Paneer Soup with Herbed Croutons
Rethink your cozy soup game with this Indian-inspired twist. Mattar paneer soup blends creamy peas with soft cheese cubes in a spiced broth, topped with crispy herbed croutons for a satisfying crunch. It’s a comforting one-bowl meal that’s both hearty and quick to assemble.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 4 cups vegetable broth
– 2 cups frozen peas
– 8 oz paneer, cut into 1/2-inch cubes
– 1/2 cup heavy cream
– 1 tsp salt
– 2 slices day-old bread, cubed
– 1 tbsp melted butter
– 1 tsp dried oregano
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute. Tip: Use a heavy-bottomed pot to prevent burning.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add ground cumin, ground coriander, turmeric, and cayenne pepper, toasting for 30 seconds to release oils.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, add frozen peas, and simmer for 10 minutes until peas are tender.
7. While soup simmers, preheat oven to 375°F and line a baking sheet with parchment paper.
8. In a bowl, toss bread cubes with melted butter and dried oregano until evenly coated.
9. Spread bread cubes on the baking sheet in a single layer and bake for 10 minutes, flipping halfway, until golden and crisp. Tip: Use day-old bread for better crunch.
10. Remove soup from heat and use an immersion blender to puree until smooth, about 2 minutes. Tip: Blend carefully to avoid splatters.
11. Return soup to medium heat, stir in paneer cubes, heavy cream, and salt, and simmer for 5 minutes until paneer is warmed through.
12. Ladle soup into bowls and top with herbed croutons.
Delight in the velvety texture from blended peas and cream, balanced by the mild, chewy paneer. The aromatic spices create a warm, savory broth, while the croutons add a herby crunch. Serve it with a side of naan for dipping to soak up every last drop.
Mattar Paneer Dosa with Coconut Chutney
Every fusion dish should surprise and satisfy—this dosa combines North Indian curry with South Indian crepe for a complete meal. Expect crispy edges and creamy filling in every bite. Serve immediately for best texture.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups dosa batter
– 1 cup paneer cubes
– 1 cup green peas
– 1 onion, chopped
– 2 tomatoes, pureed
– 1 tbsp ginger-garlic paste
– 1 tsp turmeric powder
– 1 tsp garam masala
– 1 tsp cumin seeds
– 2 tbsp oil
– 1 cup grated coconut
– 2 green chilies
– 1 tbsp lemon juice
– Salt to taste
Instructions
1. Heat 1 tbsp oil in a pan over medium heat (350°F).
2. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant.
3. Add 1 chopped onion and cook for 3 minutes until translucent.
4. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute.
5. Pour in 2 pureed tomatoes and cook for 5 minutes until oil separates.
6. Add 1 tsp turmeric powder, 1 tsp garam masala, and salt; mix well.
7. Fold in 1 cup green peas and 1 cup paneer cubes; cook for 4 minutes. Tip: Use fresh paneer for better texture.
8. Remove the mattar paneer filling from heat and set aside.
9. Blend 1 cup grated coconut, 2 green chilies, 1 tbsp lemon juice, and salt into a smooth chutney.
10. Heat a non-stick skillet over medium-high heat (375°F) and lightly grease with oil.
11. Pour ½ cup dosa batter onto the skillet and spread thinly into a circle.
12. Cook for 2 minutes until edges lift and bottom is golden brown. Tip: Don’t flip—this is a single-sided dosa.
13. Spoon ¼ of the mattar paneer filling onto one half of the dosa.
14. Fold the dosa over the filling and cook for 1 minute to warm through. Tip: Press gently to seal.
15. Repeat steps 10-14 for remaining batter and filling.
16. Serve hot with coconut chutney.
Lightly crispy dosa encases a spiced, creamy filling that contrasts beautifully with the tangy chutney. The peas add pops of sweetness against the savory paneer. For a creative twist, roll the dosa into cones for easy handheld eating.
Summary
From cozy weeknight dinners to festive gatherings, these 20 creamy mattar paneer recipes offer delicious inspiration for every occasion. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save it for later. Happy cooking!
