Matar Paneer Recipe
Indian · Main course · 40 min total
A classic North Indian curry featuring soft paneer cubes and sweet green peas in a rich, spiced tomato-onion gravy. This home-cook version balances creaminess with aromatic spices for a comforting meal.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 200 g paneer, cut into 1-inch cubes
- 1 cup green peas (fresh or frozen)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup heavy cream (optional)
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onion and sauté until golden brown.
- Add ginger-garlic paste and cook for 1 minute until fragrant.
- Add tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until the oil separates, about 5-7 minutes.
- Add green peas and 1/2 cup water. Cover and simmer for 5 minutes until peas are tender.
- Gently add paneer cubes and garam masala. Stir and cook for 2-3 minutes.
- If using, stir in heavy cream for a richer gravy. Simmer for another minute.
- Garnish with fresh cilantro and serve hot with naan or rice.
Tips
- For a vegan version, substitute paneer with tofu and use oil instead of ghee.
- To prevent paneer from becoming rubbery, soak cubes in warm water for 10 minutes before adding to the gravy.
- Adjust spice levels to taste; add a pinch of sugar if the gravy is too tangy.
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