Fry the paneer cubes only until barely golden, then soak them in warm water while the gravy cooks. Overfried paneer turns rubbery and stays chewy; the water bath keeps the cubes soft enough to drink up the sauce.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook25 min
Makesserves 4
CuisineIndian
Cost$
VegetarianGluten-free
Contains dairy
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for4servings
Paneer
Fresh block paneer, firm but not squeaky. Cut into 1-inch cubes just before frying.
12 oz
Local / market
Green peas
Frozen peas are sweeter than tired fresh ones here. Add late so they stay bright.
Can you make Matar Paneer in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Matar Paneer? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Matar Paneer ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Matar Paneer gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Matar Paneer vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.