Matar Paneer | मटर पनीर | Kunal Kapur Recipes | Winter Special Restaurant Style North Indian Recipe

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 1.5M views May 11, 2020

Bring the taste of celebration to your table with this rich, creamy, and restaurant-style Matar Paneer! Perfect for your Diwali dinner spread, this North Indian classic pairs soft paneer cubes with sweet green peas in a luscious tomato-cashew gravy — a true festive delight. In this video, Chef Kunal Kapur shares pro tips to get that perfect texture and flavor, just like your favorite restaurant — but made easily at home.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Oil – 4 tbsp
Black cardamom – 1no
Black pepper – 10 no
Cloves – 4nos
Cumin – 1 tsp
Garlic chopped – ¾ tbsp
Ginger chopped – ¾ tbsp
Onion chopped – 1 cup
Turmeric – ½ tsp
Cumin powder – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tbsp
Water – a dash
Tomato chopped – 2 cups
Salt – to taste
Water – 2 cups
Dried methi leaves to powder – a pinch

For peas

Butter – 2 tbsp
Green peas – 1 cup
Salt – to taste
Green chilli – 1no

For paneer

Oil – 1 tbsp
Paneer cubes – 1½ cups

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Matar Paneer?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.