Matar Paneer
A rich, warming curry of soft paneer cubes and sweet green peas in a fragrant tomato-onion sauce, seasoned with warm spices and finished with fresh coriander.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Paneer (cut into cubes)
- 200 g Green Peas (frozen, thawed)
- 50 ml Vegetable Oil
- 1 tbsp Ghee
- 1 tsp Cumin Seeds
- ½ inch Cinnamon Stick
- 1 Large Onion (finely chopped)
- 1 tbsp Ginger Paste
- Garlic Paste
- 3 Tomatoes (chopped)
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Chilli
- 1½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ¼ tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 150 ml Water
- 1 tbsp Light Cream (optional, for extra richness)
- 2 tsp Dried Fenugreek Leaves
- 2 tbsp Coriander (fresh, chopped)
Instructions
- 1
Gently sauté the paneer cubes in the oil over medium heat for 2-3 minutes until lightly golden, then remove and soak in warm water for 5 minutes, drain and set aside.
- 2
In the same pan, add the ghee. Add the cumin seeds, cinnamon stick, cardamom pods and cloves; sauté for about 30 seconds until fragrant.
- 3
Add the chopped onion and cook over medium-low heat for 6-7 minutes until softened and beginning to turn light golden.
- 4
Stir in the ginger and garlic paste and cook for 1 minute until aromatic.
- 5
Add the chopped tomatoes, cook for 5 minutes until the tomatoes soften.
- 6
Add the spices and cook on medium heat for 3-4 minutes until the oil begins to separate from the masala.
- 7
Pour in the water and stir to form a smooth gravy. Bring to a gentle simmer.
- 8
Add the green peas and simmer for 4 minutes, then add the drained paneer cubes and gently mix. Simmer for another 3 minutes.
- 9
Stir in the light cream (if using), then sprinkle the crushed kasuri methi and chopped fresh coriander. Adjust salt to taste and cook for a final 1 minute.
- 10
Serve hot with roti, naan or steamed rice.