Matar Paneer
A rich North Indian classic featuring golden pan-seared paneer and sweet green peas simmered in a creamy tomato-onion gravy
Ingredients
For the Aromatics & Masala Base
- 4-5 tbsp vegetable oil
- Pinch of whole cumin seeds zeera
- 1 curry leaf
- 1-2 dried whole red chillies
- 1 large red onion
- 2 green chillies
- 2-3 garlic cloves
- Small cube fresh ginger peeled
For the Tomato & Spice Gravy
- 1 tbsp tomato paste
- 3 tomatoes blended smooth
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp salt
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 2 tsp Shan vegetable masala
For the Curry & Finish
- 250 g green peas fresh or frozen
- 1 1/2 cups water
- 200 ml heavy cream
- 500 g paneer cubed
- Garam masala fresh coriander, and green chillies (for garnish)
Instructions
- Instructions
- Pulse red onion, green chillies, garlic, and ginger in a chopper until finely minced into a coarse paste.
- Searing Paneer: In a separate pan over medium heat, sear cubed paneer in a tiny splash of oil for 2-3 minutes until golden brown on all sides. Set aside.
- Heat 4-5 tbsp oil in a pot. Add cumin seeds, curry leaf, and dried red chillies until fragrant (30 seconds).
- Add minced onion-garlic-ginger paste and sauté for 5-7 minutes until slightly golden brown.
- Add tomato paste, blended tomatoes, cumin powder, coriander powder, salt, red chilli powder, turmeric, and Shan vegetable masala. Cook for 5-8 minutes until oil separates from the edges.
- Stir in green peas and 1 1/2 cups water. Cover and simmer until peas are tender and gravy thickens.
- Lower heat, pour in cream, and stir until smooth and thickened.
- Fold in the golden pan-seared paneer cubes gently.
- Garnish with garam masala, fresh coriander, and sliced green chillies before serving hot.
Notes
Notes:
- Paneer Softening Tip: Soaking seared paneer in warm water for 5 minutes keeps the cubes extra soft and pillowy inside the curry.
- Coarse Blend Base: Chopping onions, garlic, ginger, and chillies together builds an authentic, cohesive dhaba-style gravy texture.
- Paneer Softening Tip: Soaking seared paneer in warm water for 5 minutes keeps the cubes extra soft and pillowy inside the curry.
- Coarse Blend Base: Chopping onions, garlic, ginger, and chillies together builds an authentic, cohesive dhaba-style gravy texture.