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Classic Matar Paneer
Matar Paneer is a beloved North Indian dish featuring soft Indian cottage cheese and sweet green peas simmered in a spiced tomato-onion gravy. Richly aromatic yet simple to prepare, this vegetarian staple pairs perfectly with warm naan, flatbreads, or basmati rice.
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Steps
1.
Sizzle Aromatics
Heat the vegetable oil or ghee in a heavy-bottomed pan over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds until fragrant.
2.
Cook Onions and Ginger-Garlic
Add the finely chopped onion and cook for 6 to 8 minutes, stirring frequently, until translucent and golden brown. Stir in the ginger-garlic paste and cook for another minute until the raw smell dissipates.
3.
Build the Spiced Tomato Base
Pour in the pureed tomatoes. Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Cook the mixture for 7 to 9 minutes, stirring often, until the tomato paste thickens and oil begins to separate around the edges.
4.
Simmer Peas and Paneer
Add the green peas and 1 cup of water to the pan. Bring to a gentle boil, then lower the heat, cover with a lid, and simmer for 5 minutes. Stir in the cubed paneer gently and continue simmering uncovered for 3 to 4 minutes to let the flavors meld.
5.
Finish and Garnish
Stir in the garam masala, heavy cream, and crushed kasuri methi. Remove from heat and let rest for 2 minutes. Garnish with chopped fresh cilantro and serve hot.
Ingredients
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Why this works
Sautéing the onions until golden brown creates a deep, caramelized flavor base that balances the acidity of the tomatoes. Soaking store-bought paneer in warm water prevents it from becoming rubbery.
Tips & Substitutions
- If using store-bought paneer, soak the cubed paneer in warm water for 10 to 15 minutes before cooking to make it tender.
- Frozen peas work wonderfully in this dish; simply rinse them under warm water before adding to the pan.
- For a richer gravy, substitute the heavy cream with 2 tablespoons of cashew paste.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water to thin out the gravy if it has thickened.
Nutrition
Per serving (as published). Values are approximate.
Calories
310
Protein
13 g
Fat
21 g
Equipment
Heavy-bottomed pan or kadai
Blender or food processor
Cutting board
Chef's knife
Measuring spoons and cups
