Matar Paneer
A classic North Indian curry where soft paneer cubes and sweet green peas are simmered in a luscious, spiced tomato-onion gravy. This comforting and popular dish is perfect with roti or rice, ready in under 40 minutes.
For 4 servings
Prepare the base ingredients.
- Soak paneer cubes in warm water for 15 minutes to soften them, then drain.
- If using fresh peas, boil them until tender. If frozen, thaw them.
- Grind the soaked cashews with a little water to make a smooth paste.
TIPSoaking the paneer makes it incredibly soft and prevents it from becoming chewy in the curry.Build the aromatic gravy base.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until it turns golden brown (about 5-7 minutes).
- Stir in the ginger-garlic paste and green chili, and cook for another minute until the raw smell disappears.
Cook the tomato masala.
- Add the tomato puree to the pan.
- Stir in the turmeric powder, red chili powder, coriander powder, and salt.
- Cook the masala, stirring occasionally, until the oil starts to separate from the mixture (about 6-8 minutes).
TIPCooking the masala until oil separates is key to developing a deep, rich flavor for the gravy.Simmer the curry.
- Add the cashew paste and cook for 2 minutes, stirring continuously.
- Add the green peas and 1.5 cups of hot water. Mix well.
- Bring the gravy to a boil, then reduce the heat, cover, and let it simmer for 5 minutes.
Add the paneer and finish.
- Gently add the paneer cubes to the gravy.
- Sprinkle in the garam masala and crushed kasuri methi.
- Stir gently and simmer for another 2-3 minutes, allowing the paneer to absorb the flavors.
TIPDon't overcook the paneer, as it can become tough and rubbery.Garnish and serve.
Turn off the heat, garnish with fresh chopped coriander leaves. Let it rest for 5 minutes before serving hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra soft paneer, soak the cubes in warm salted water for 10-15 minutes before adding them to the gravy.
- 2You can lightly pan-fry the paneer cubes in 1 teaspoon of oil until golden for a firmer, chewier texture.
- 3Using Kashmiri red chili powder gives the curry a vibrant red color without making it overly spicy.
- 4Always add hot water to the curry to maintain the cooking temperature and prevent the gravy from becoming watery.
- 5For a richer gravy, you can add 1-2 tablespoons of fresh cream at the end.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu and use a plant-based oil instead of ghee. Skip any cream or use a cashew cream alternative.
healthyHealthy
Reduce the amount of oil to 1 tablespoon and skip the cashew paste to lower the calorie and fat content. You can also use low-fat paneer.
jainJain
Omit the onion and ginger-garlic paste. You can use a pinch of asafoetida (hing) and grated raw banana for thickness.
quickQuick
Use store-bought tomato puree and frozen peas to cut down on preparation time significantly.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
Supports Bone Health
Being a dairy product, paneer is rich in calcium and phosphorus, which are vital for maintaining strong bones and teeth.
Good Source of Fiber
Green peas provide a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels.
Energy Boosting
The combination of protein, healthy fats, and carbohydrates in this dish provides a sustained release of energy.
Frequently asked questions
Matar Paneer can be a healthy dish as it's rich in protein from paneer and fiber from peas. To make it healthier, control the amount of oil and cream used. It provides essential nutrients like calcium and phosphorus.