Craving a comforting home-cooked meal that is packed with familiar Indian flavours? Chef Sanjeev Kapoor’s matar paneer recipe offers a simple way to prepare the classic combination of soft paneer, sweet green peas and a rich, aromatic gravy at home. The dish brings together everyday ingredients such as onions, tomatoes, green chillies and a blend of spices, making it suitable for a family lunch or dinner. Kapoor recently shared the recipe, describing matar paneer as a comforting curry in which tender paneer and peas absorb the flavours of the gravy. The finished dish can be served hot with paranthas, rotis, naan or rice for a wholesome meal.

For the recipe, you will need one cup of boiled green peas and 300 grams of paneer cut into one-inch cubes. The gravy uses two to three tablespoons of ghee, two tablespoons of oil, one teaspoon of cumin seeds, two large chopped onions and two chopped green chillies. Kapoor’s recipe also calls for one-and-a-half tablespoons of ginger-garlic paste, one-and-a-quarter teaspoons each of red chilli powder and coriander powder, one-quarter teaspoon of turmeric powder and three-quarters of a teaspoon of cumin powder. To give the gravy body, one-and-a-half tablespoons of gram flour are added along with one cup of fresh tomato puree. Salt, one-and-a-half teaspoons of sugar, half a teaspoon of kasuri methi powder and fresh coriander complete the preparation.

Begin by heating the ghee and oil in a deep pan over medium heat. Add the cumin seeds and allow them to become aromatic before adding the chopped onions. Sauté the onions until they turn golden brown, as this forms an important flavour base for the curry. Next, add the green chillies and ginger-garlic paste and cook for about a minute. The mixture should be stirred regularly so that the aromatics cook evenly. Once the raw aroma has faded, add the red chilli powder, coriander powder, turmeric powder, cumin powder and gram flour. Mix the ingredients thoroughly before adding half a cup of water. Cook the mixture for another two to three minutes so the spices and gram flour combine into a smooth masala.

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The next step is to add the fresh tomato puree and salt to the pan. Stir everything together, cover the pan and allow the mixture to cook over medium heat for around five to six minutes. The gravy should thicken and the fat should begin to separate, indicating that the tomato and spice mixture has cooked properly. At this stage, add the boiled green peas and cook them in the gravy for another three to four minutes. This allows the peas to absorb the seasoning while retaining their texture. The consistency can be adjusted with a little water depending on whether you prefer a thicker curry or a looser gravy for serving with rice or breads.

Once the peas have cooked in the masala, add the sugar, paneer cubes and kasuri methi powder. Kapoor’s recipe calls for the paneer to be mixed gently so the cubes remain intact. Cook the curry for another two to three minutes, allowing the paneer to warm through and take on the flavours of the gravy. Avoid vigorous stirring at this stage, as softer paneer can break apart easily. Once the curry is ready, transfer it to a serving bowl and garnish it with fresh coriander. The combination of tomato, spices, peas, paneer and dried fenugreek gives the gravy its characteristic savoury, mildly sweet and aromatic profile.

Serve the matar paneer hot with warm paranthas, rotis, naan or rice. The recipe relies on familiar ingredients and a straightforward cooking process, making it an accessible option when you want something comforting without preparing an elaborate spread. The golden onion base, tomato gravy, sweet green peas and soft paneer also make the dish versatile enough for an everyday meal or a more special family dinner. For those looking to recreate a classic Indian curry at home, Kapoor’s version provides a detailed step-by-step approach while keeping the focus on the familiar flavours of matar paneer.

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