Creamy Matar Paneer Curry served in a white bowl with a side of paranthas.

Creamy Matar Paneer Curry

  • Author: Richa
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 people 1x
  • Category: Mains
  • Cuisine: Indian


Easy to follow recipe for creamy matar paneer curry which is ready in under 30 minutes. Comforting and home style, this ghar ka khana recipe is a winner!


  • 1 teaspoon Jeera or Cumin Seeds
  • 1 Onion, finely chopped
  • 1 teaspoon Ginger Garlic Paste
  • 3 Tomatoes, finely chopped
  • 1 teaspoon Red Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1/2 teaspoon Turmeric Powder
  • 1/2 cup Greek Yogurt or Hung Curd
  • 1 teaspoon Kasuri Methi (optional)
  • 3/4 teaspoon Garam Masala Powder
  • 250 grams Paneer (or Indian Cottage Cheese, cut into 1 inch pieces)
  • 3/4 cup par boiled Green Peas (or frozen Matar, thawed and boiled)
  • Salt to taste


  1. Heat oil in a pan and add cumin seeds. Once they start to crackle add onions and ginger garlic paste.
  2. Saute the onions for a few minutes till translucent and add tomatoes, salt and all the spices. Mix well, and cover and cook for 5-7 minutes till the tomatoes are cooked through.
  3. Whisk yogurt in a bowl, and add the onion tomato mixture one tablespoon at a time to the bowl, mixing well after each time. After 5-6 tablespoons, transfer the yogurt mixture back into the pan. This method helps avoid the yogurt curdling.
  4. Switch off the flame and use a hand blender to blend the curry to a consistency that you like. This step is completely optional.
  5. Switch the flame back on and add the peas, garam masala and kasuri methi. Mix and simmer for 5 minutes and then add the paneer. Mix well and simmer for another 2-3 minutes and turn off the flame. Serve creamy matar paneer curry hot with parathas and rice.