Palak Matar Paneer is a delicious and comforting North Indian curry made with spinach, green peas, and paneer.. What makes this version special is that it doesn’t use cream or yogurt—yet the taste is rich, creamy, and satisfying. The natural texture of spinach combined with sweet peas and soft paneer makes this dish wholesome and healthy.
This is a great recipe for those who want a nutritious meal without compromising on taste. Perfect for lunch or dinner, this sabzi pairs beautifully with roti, naan, or rice. Let’s make this flavorful and vibrant green curry step by step!
You can read other delicious and easy-to-follow recipes on my blog too!
- Rich and creamy texture without cream or yogurt
- Made with fresh spinach and green peas
- Melon seeds add natural richness to the gravy
- Soft paneer makes the curry filling and satisfying
- Blanching spinach helps retain its green color
- Perfect for everyday lunch or dinner
- Delicious with roti, paratha, naan, or rice
- Easy to prepare with simple Indian ingredients
- Oil – 3 tbsp
- Cumin seeds – ½ tsp
- Green chilies – 2 (chopped)
- Garlic – 7 cloves
- Ginger – ½ inch piece
- Melon seeds (magaj) – 1 tbsp
- Onion – 1 (sliced)
- Tomato – 1 (chopped)
- Fresh green peas – ½ cup
- Paneer – 200 gm (cut into cubes)
- Spinach – ½ bunch
- Fresh coriander – a handful
- Turmeric powder – ¼ tsp
- Black cardamom – 1
- Asafoetida (hing) – 1/8 tsp
- Coriander powder – ½ tsp
- Kasoori methi (dried fenugreek leaves) – ½ tsp
- Garam masala – ½ tsp
- Chaat masala – ¼ tsp
- Green chili – 1 (for garnish)
- Salt – to taste
- Warm water – as needed
Step 1: Prepare the Masala Paste
- Firstly heat 1 tbsp oil in a pan.
- Next add cumin seeds. Once they splutter, add chopped green chilies, garlic, and ginger.
- Then add melon seeds and sauté for a few seconds.
- After that, add sliced onions and cook until they turn golden brown.
- Once the onions are ready, add chopped tomatoes and cover with a lid..
- As soon as the tomatoes soften, turn off the flame and allow the mixture to cool.
- Finally, grind this mixture into a smooth paste and keep it aside.
Step 2: Boil the Peas
- Meanwhile, add green peas and some water to a pressure cooker.
- Close the lid and cook for 1 whistle.
- Then, let the pressure release naturally and keep the peas aside.
Step 3: Blanch and Blend the Spinach
- In another pan, boil some water.
- Now, add spinach leaves and a few coriander leaves (including the stems).
- Blanch them for 2–3 minutes, then immediately transfer to cold water to retain the green color.
- Then, blend into a fine paste and keep aside.
Step 4: Cook the Curry
- Heat 2 tbsp oil in a pan.
- Add cumin seeds, a pinch of hing, and one black cardamom.
- Now add the onion-tomato masala paste prepared earlier.
- Next add turmeric powder and cook on low flame for about 5 minutes, covered.
- Once the masala is cooked, add the spinach puree and mix well.
- After that, add coriander powder and kasoori methi.
- Next add the boiled peas and paneer cubes. Mix gently.
- Season it with salt.
- Then, add garam masala, chaat masala, and one slit green chili.
- To adjust the consistency, pour in a little warm water to adjust the consistency.
- Finally, cover and simmer for 10 minutes so the flavours combine beautifully.
- At the end, garnish the curry with fresh coriander leaves.
- Serve it hot with roti, paratha, or steamed rice.
Palak Matar Paneer tastes delicious with: Roti, Paratha, Naan, Jeera rice, Steamed rice, Pulao
For a complete Indian meal, serve it with roti or rice, salad, and a simple side dish.
- Preserve the Green Color: Always blanch spinach and shock it in cold water to keep the vibrant green color intact.
- No Cream Needed: The melon seeds (magaj) add natural creaminess to the gravy without the need for cream or curd.
- Paneer Option: You can lightly sauté paneer cubes in oil before adding, for extra texture.
- For Spicy Lovers: Increase the number of green chilies as per your spice tolerance.
- Meal Prep Tip: You can prepare and refrigerate the masala paste ahead of time to save cooking time.
Palak Matar Paneer - No Cream No Yogurt | पालक मटर पनीर
Ingredients
For Masala Paste
- 1 tbsp Oil
- 1/2 tsp Cumin seeds
- 2 no Green chilies, chopped
- 7 nos Garlic cloves
- 1/2 inch Ginger
- 1 tbsp Melon seeds (magaj)
- 1 no Onion (sliced)
- 1 no Tomato (chopped)
For Spinach & Peas
- 1/2 bunch Fresh spinach
- a handful Fresh coriadner leaves
- 1/2 cup Green peas
- Water as needed
For Curry
- 2 tbsp Oil or Ghee
- 1/2 tsp Cumin seeds
- 1/8 tsp Asafoetida (hing)
- 1 no Black cardamom
- 1/4 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 1/2 tsp Kasoori methi
- 200 gm Paneer cut into cubes
- Salt to taste
- 1/2 tsp Garam masala powder
- 1/4 tsp Chaat masala
- 1 no Green chili
- Warm water, as needed
- Fresh coriander leaves
Instructions
Prepare the Masala Paste
- Heat 1 tablespoon oil in a pan over medium heat.
- Now add cumin seeds - 1/2 tsp and let them splutter. Add chopped green chilies, garlic and ginger. Sauté for a few seconds.
- Add melon seeds - 1 tbsp and sauté briefly. Then add 1 sliced onion and cook until the onion turns golden brown.
- Then add 1 chopped tomato, cover the pan,and cook until the tomato becomes soft.
- Turn off the heat and let themixture cool completely. Grind it into a smooth paste and keep aside.
Boil the Green Peas
- Now add the green peas and enough water to a pressure cooker. Cook for 1 whistle. Allow thepressure to release naturally.
- Drain if required and keep thecooked peas aside.
Blanch the Spinach
- Bring water to a boil in another pan.
- Add spinach leaves along with a few coriander leaves and their tender stems.
- Blanch for 2–3 minutes.
- Immediately transfer the spinach to cold water to help retain its green color.Drain and blend the spinach andcoriander into a smooth puree.
Cook the Curry
- Heat 2 tablespoons oil in a pan over medium heat.
- Next, add cumin seeds - 1/2 tsp , hing - 1/8 tsp, and black cardamom - 1.
- Add the prepared onion-tomato-melon seed paste and mix well.
- Add turmeric powder - 1/4 tsp. Cover and cookon low heat for about 5 minutes, stirring occasionally.
- After that add the spinach puree and mix well. Add coriander powder - 1/2 tsp and kasoori methi - 1/2 tsp. Cook until the mixture is well combined.
Add Peas and Paneer
- Now add the boiled green peas and paneer cubes.
- Mix gently so the paneer pieces donot break.
- Add salt to taste, garam masala - 1/2 tsp , chaat masala - 1/4 tsp, and slit green chili.
Adjust the Consistency
- Add warm water little by little according to your preferred gravy consistency. Mix gently.
- Cover and simmer on low heat for about 10 minutes, allowing the flavors tocombine
Garnish and Serve
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with roti, paratha,naan, or steamed rice.
Video
Notes
- Blanch the spinach and immediately transfer it to cold water to help maintain its green color.
- Melon seeds (magaj) provide natural creaminess, so this recipe does not require cream or yogurt.
- Paneer can be lightly sautéed before adding to the curry if you prefer a slightly firmer texture.
- Adjust the green chilies according to your preferred spice level.
- Warm water can be added gradually to achieve the desired gravy consistency.
- The masala paste can be prepared ahead of time and refrigerated to make cooking quicker.
- Do not over-blanch the spinach; 2–3 minutes is sufficient.
- Cooling the blanched spinach immediately helps preserve its fresh green color.
- Cook the onion-tomato masala properly before adding the spinach puree for better flavor.
- Add paneer toward the end and stir gently to prevent the cubes from breaking.
- Add warm water gradually instead of adding a large amount at once.
Yes. This recipe does not use cream. Melon seeds (magaj) help give the gravy a naturally creamy and rich texture.
Yes. This recipe does not require yogurt or curd. The spinach puree and melon seeds provide the desired texture and richness.
Blanch the spinach for about 2–3 minutes and immediately transfer it to cold water. This helps retain its fresh green color.
Yes, frozen green peas can be used. Cook them until tender before adding them to the curry.
Fresh spinach is used in this recipe. If using frozen spinach, thaw and drain it well before blending.
Yes. You can lightly sauté the paneer cubes in a little oil before adding them to the curry for a slightly firmer texture.
Palak Matar Paneer tastes delicious with roti, paratha, naan, or steamed rice. It can be served as a main dish for lunch or dinner.
Yes. The onion-tomato-melon seed masala paste can be prepared ahead of time and refrigerated. This can help reduce cooking time when making the curry.
Add warm water gradually while cooking until you reach your preferred consistency. Avoid adding too much water at once.
Yes. This recipe is vegetarian and is made with spinach, green peas, paneer, and other vegetarian ingredients.
