Matar Paneer
Matar Paneer is a comforting curry of soft paneer cubes and sweet green peas in a warmly spiced tomato gravy enriched with a little cream. This quick version keeps the flavors classic while using a streamlined method that is ideal for a beginner and still deeply satisfying.
Ingredients
Paneer and peas
- 200 gpaneer, cut into 2 cm cubes
- 120 gfrozen green peas
Masala base
- 1 tbsp (15 ml)neutral oil
- 1 tbsp (15 g)ghee
- 1 medium (120 g)onion, finely chopped
- 3 cloves (12 g)garlic, finely chopped
- 15 gginger, finely grated
- 200 gtomato puree
- 120 mlwater
- 40 mldouble cream
Spices
- 1 tsp (2 g)cumin seeds
- 1 tsp (2 g)ground coriander
- 1/4 tsp (0.5 g)ground turmeric
- 1 tsp (2 g)Kashmiri chilli powder
- 1 tsp (2 g)garam masala
- 3/4 tsp (4 g)salt
- 1/2 tsp (2 g)sugar
Finish
- 2 tbsp (8 g)fresh coriander, chopped
- 1 tsp (5 ml)lemon juice
Instructions
- 1
Prepare everything before you start: cut the paneer into cubes, finely chop the onion and garlic, grate the ginger, and measure the spices. If your paneer is very firm, soak it in hot water for 5 minutes, then drain; this helps it stay soft in the curry.
- 2
Heat the oil and ghee in a wide frying pan or sauté pan over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until fragrant but not darkened.
- 3
Add the chopped onion and cook for 5-6 minutes, stirring often, until softened and lightly golden. Add the garlic and ginger and cook for 30-45 seconds, just until the raw smell disappears; do not let the garlic brown.
- 4
Lower the heat slightly. Stir in the ground coriander, turmeric, and Kashmiri chilli powder for 10 seconds, then immediately add the tomato puree, salt, and sugar. Cook for 4-5 minutes, stirring regularly, until the masala thickens, turns slightly darker, and the fat begins to separate at the edges.
- 5
Add the water and bring to a gentle simmer, scraping the pan so all the concentrated masala dissolves into the sauce. Stir in the peas and cook for 2 minutes.
- 6
Add the paneer and garam masala. Simmer gently for 2-3 minutes only, turning the paneer carefully so the cubes stay intact. Avoid vigorous boiling, which can make paneer tough.
- 7
Lower the heat and stir in the double cream and lemon juice. Cook for 30 seconds more, just to warm through. Taste and adjust seasoning if needed; the finished curry should be lightly creamy, balanced, and spoon-coating rather than watery.
- 8
Turn off the heat and sprinkle over the fresh coriander. Let the curry rest for 2 minutes before serving so the flavors settle. Serve hot with roti, naan, or steamed rice.
Nutrition per serving
Notes
- •For a beginner-friendly shortcut, use smooth tomato puree instead of fresh tomatoes; it gives a consistent sauce quickly.
- •If you prefer a smoother restaurant-style gravy, blend the cooked onion-tomato base before adding peas and paneer, then return it to the pan.
- •Frozen peas work best for speed and sweetness; no need to thaw them first.
- •To keep paneer tender, avoid long simmering after it goes into the sauce.
Background
Matar Paneer is a beloved North Indian curry, especially associated with Punjabi home cooking and restaurant menus across India. The combination of paneer and peas in a spiced tomato-based gravy became popular as paneer emerged as a staple vegetarian protein in northern regions. Today it is considered a comforting everyday dish as well as a common celebratory meal served with flatbreads or rice.
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