Matar Paneer
A classic North Indian curry featuring soft cubes of paneer and sweet green peas simmered in a savory, spiced tomato and onion gravy. This comforting dish is a staple in Indian households and pairs beautifully with roti or rice.
For 4 servings
Prepare the ingredients
Chop the onion finely. Puree the tomatoes. Cut the paneer into cubes. If using fresh peas, have them ready.
Build the aromatic base
- Heat mustard oil in a pan or kadai over medium heat.
- Add cumin seeds and let them splutter for about 30 seconds.
- Add the chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
- Add the ginger and garlic pastes and cook for another minute until the raw smell disappears.
TIPCooking the onions well is key to a flavorful gravy. Don't rush this step.Cook the masala
- Add the tomato puree to the pan.
- Stir in the turmeric powder, red chili powder, and coriander powder.
- Cook the masala, stirring occasionally, until the tomatoes are well-cooked and you see oil starting to separate from the mixture. This will take about 5-7 minutes.
Simmer the gravy with peas
- Add the green peas and salt to the pan. Mix well.
- Pour in 1 cup of water, stir, and bring the gravy to a boil.
- Reduce the heat, cover the pan, and let it simmer for 5-7 minutes, or until the peas are tender.
TIPIf using frozen peas, you can reduce the simmer time as they cook faster.Add paneer and finish
- Gently add the paneer cubes to the gravy.
- Sprinkle the garam masala over the top.
- Stir gently to combine everything without breaking the paneer.
- Simmer for just 2 more minutes to allow the paneer to absorb the flavors.
TIPAvoid overcooking the paneer as it can become tough and rubbery.Garnish and serve
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for a few minutes before serving hot with roti, naan, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture without adding cream, you can blend a small portion of the onion-tomato masala before adding the peas and paneer.
- 2If you prefer a slightly sweet taste, you can add a pinch of sugar along with the tomatoes to balance the tanginess.
- 3You can lightly pan-fry the paneer cubes in 1 tsp of oil until golden before adding them to the gravy for extra flavor and texture.
- 4The consistency of the gravy can be adjusted by adding more or less water. Add hot water to maintain the temperature of the curry.
- 5Let the curry rest for at least 10 minutes before serving. This allows the flavors to meld together beautifully.
Frequently asked questions
Yes, Matar Paneer can be very healthy. It's a great source of protein from paneer and fiber from peas. This version is made with minimal oil and no cream, making it a nutritious choice for a balanced meal.
