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Matar Paneer

Matar Paneer Recipe
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A classic North Indian curry that feels like a warm hug in a bowl! Soft paneer cheese and sweet peas swim in a rich, creamy tomato gravy that’s surprisingly simple to make at home. This recipe will have you skipping the takeout for good.

Ingredients

Scale

For the Gravy Base:

  • 1 tbsp oil
  • 3 cloves garlic
  • 1-inch piece ginger
  • 1 cup onions, cubed
  • 1½ cups tomatoes, ripe, chopped
  • 12 cashews
  • Pinch of salt

For Assembling the Curry:

  • 1½ tbsp ghee or oil
  • 1 bay leaf
  • 1-inch piece cinnamon stick
  • ¾ tsp Kashmiri red chili powder
  • ¾ tsp garam masala
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 cup green peas (fresh or frozen)
  • 250g paneer, cut into cubes
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tsp sugar (optional)
  • 2 tbsp coriander leaves, chopped
  • ¼ cup heavy cream (optional)

Instructions

  1. Make the Gravy Base: Heat oil in a pan over medium heat. Sauté the ginger and garlic for one minute until fragrant. Add the onions and cook until light golden, about 5-6 minutes.
  2. Cook & Cool: Add the tomatoes, cashews, and a pinch of salt. Cover and cook until the tomatoes are completely soft and mushy. Turn off the heat and let the mixture cool down completely.
  3. Blend Smooth: Transfer the cooled mixture to a blender and blend until you have a super smooth, silky puree. Set aside.
  4. Bloom the Spices: In the same pan, heat the ghee over medium-low heat. Add the bay leaf and cinnamon stick. Once they sizzle, turn the heat to its lowest setting and add the turmeric, Kashmiri red chili powder, garam masala, and coriander powder. Stir for 30 seconds until aromatic—this wakes up their flavor!
  5. Simmer the Curry: Immediately pour in the blended puree. Stir well and cook for 2-3 minutes. Add the green peas and about 1 cup of water. Bring to a boil, then reduce the heat, cover partially, and simmer for 10-12 minutes, or until the gravy thickens and you see traces of ghee on the surface.
  6. Add the Paneer: Crush the kasuri methi between your palms and sprinkle it into the gravy. Add the paneer cubes, sugar (if using), and stir gently. Cook for just 2 more minutes.
  7. Finish: Turn off the heat. Stir in the optional heavy cream and fresh coriander leaves. Let it rest for 10 minutes before serving for the flavors to meld.

Notes

  • Tips & Tricks: For the best texture, pan-fry the paneer cubes in a little ghee until golden before adding them to the curry. It makes a huge difference! Also, don’t blend the tomato-onion mixture while it’s hot; letting it cool ensures the smoothest sauce.
  • Serving Suggestions: This curry is perfect with warm naan, roti, or flaky parathas for scooping up every last drop. It’s also delicious with steamed basmati rice. A side of cool cucumber raita is a classic pairing.
  • Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days—it honestly tastes even better the next day! Reheat gently on the stovetop. If it’s too thick, add a splash of water. Avoid the microwave, as it can make the paneer rubbery.

Find it online: https://masaladiaries.com/matar-paneer/